There’s something undeniably comforting about a warm, cheesy, and ultra-creamy hashbrown casserole. If you’ve ever been to Cracker Barrel, you know exactly what I’m talking about—the golden, bubbly top, the rich and creamy potatoes, and that irresistible cheesy pull. It’s the kind of dish that makes you close your eyes for a second to savor every bite.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Well, good news! You don’t need to head to Cracker Barrel every time you crave this classic. This homemade version is just as delicious (if not better), super easy to make, and perfect for any occasion. Whether you’re serving it for breakfast, brunch, or a cozy dinner side, trust me—this one’s a game-changer.
Why You’ll Love This Recipe
Versatile: This dish fits any occasion—serve it as a side for dinner, enjoy it for breakfast, or bring it to potlucks where it’ll disappear in minutes.
Budget-Friendly: Made with simple pantry staples, this recipe proves that comfort food doesn’t have to break the bank.
Quick and Easy: No complicated steps here—just mix, bake, and enjoy! Even if you’re a beginner in the kitchen, you’ve got this.
Customizable: Want to add more flavor? Toss in some diced ham, crispy bacon, or sautéed onions for a delicious twist.
Crowd-Pleasing: From picky eaters to cheese lovers, this dish is a guaranteed hit.
Ingredients in Cheesy Hashbrown Casserole
This recipe is all about simple, comforting ingredients coming together to create magic. Here’s what you’ll need:
Frozen Hashbrowns: The base of the dish—soft on the inside, crisp on the edges. No need to thaw them first!
Cheddar Cheese: Sharp cheddar gives the casserole that bold, cheesy goodness.
Sour Cream: Adds the perfect amount of tang and creaminess.
Cream of Chicken Soup: The secret ingredient that brings everything together in a velvety, rich sauce.
Butter: Because everything’s better with butter. It adds richness and helps create that golden-brown top.
Onion: A little finely diced onion brings depth and a hint of sweetness.
Seasonings: A dash of salt and pepper to enhance all the flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat Your Oven: Set your oven to 350°F (175°C) and grease a baking dish to prevent sticking.
Mix the Ingredients: In a large bowl, stir together the hashbrowns, cheddar cheese, sour cream, cream of chicken soup, melted butter, diced onion, salt, and pepper. Mix until everything is well combined but don’t overmix.
Assemble the Dish: Transfer the mixture to your prepared baking dish and spread it evenly. For extra cheesiness, sprinkle a little more cheddar on top.
Bake to Perfection: Pop it in the oven and bake for 45-50 minutes, or until golden and bubbly.
Cool and Serve: Let the casserole sit for about 5 minutes before digging in—this helps it set and makes it even more delicious.
How to Serve Cheesy Hashbrown Casserole
With Breakfast: Serve it alongside scrambled eggs and crispy bacon for a comforting morning meal.
As a Side Dish: It pairs beautifully with roasted chicken, grilled steak, or barbecue ribs.
With a Salad: A fresh, crisp salad with a tangy vinaigrette balances out the richness of the casserole.
Topped with Extras: Add crumbled bacon, chopped green onions, or a dollop of sour cream for an extra flavor boost.
Additional Tips
Make-Ahead: Assemble the casserole the night before, cover, and refrigerate. Just bake it when you’re ready!
Spice It Up: Add a pinch of cayenne or smoked paprika for a little heat.
Dietary Adjustments: Swap cream of chicken soup for cream of mushroom if you want a vegetarian option.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven to maintain the crispy top.
Freezing Instructions: This casserole freezes well! Wrap it tightly before baking, and when ready to eat, thaw overnight and bake as directed.
FAQ Section
Q1: Can I use fresh potatoes instead of frozen hashbrowns?
A1: Absolutely! Just shred fresh potatoes and squeeze out excess moisture before using.
Q2: Can I make this casserole without sour cream?
A2: Yes! You can substitute plain Greek yogurt for a similar tangy flavor.
Q3: How do I store leftovers?
A3: Keep them in an airtight container in the fridge for up to 4 days.
Q4: Can I add protein to this dish?
A4: Definitely! Diced ham, cooked sausage, or shredded rotisserie chicken are great additions.
Q5: What’s the best way to reheat this casserole?
A5: Bake at 350°F for about 15 minutes, or microwave in short bursts, stirring occasionally.
Q6: Can I freeze this dish?
A6: Yes! Assemble it, cover tightly, and freeze for up to 3 months.
Q7: Can I use a different cheese?
A7: Of course! Try Monterey Jack, Colby, or even Pepper Jack for a little kick.
Q8: Why is my casserole watery?
A8: This can happen if the hashbrowns weren’t frozen solid or too much moisture was added.
Q9: Can I make this gluten-free?
A9: Yes! Just use a gluten-free condensed soup.
Q10: Can I make this in a slow cooker?
A10: Yes! Cook on low for 4-5 hours or until bubbly and cooked through.
Final Thoughts
There you have it your very own Copycat Cracker Barrel Cheesy Hashbrown Casserole, made right at home! It’s creamy, cheesy, and downright irresistible. Whether you’re making it for a cozy family meal or bringing it to a party, this dish never disappoints. So grab your ingredients, preheat that oven, and get ready to enjoy every bite. Trust me, this one’s a keeper!
Print
Copycat Cracker Barrel Cheesy Hashbrown Casserole
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Copycat Cracker Barrel Cheesy Hashbrown Casserole is the ultimate comfort food—rich, creamy, and loaded with cheesy goodness. With just 5 minutes of prep, this homemade recipe is perfect for easy dinner recipes, quick dinner ideas, or healthy recipes for lunch when you need a hearty meal. Serve it at potlucks, family gatherings, or as a delicious side dish.
Ingredients
- 1 bag (32 oz) frozen shredded hashbrowns, thawed (or cubed hashbrowns)
- 1 can (10.6 oz) cream of chicken soup (Campbell’s recommended)
- 2 cups (1 pint) full-fat sour cream
- 1/2 cup chopped onion
- 1/2 cup butter, melted
- 2 1/2 cups sharp cheddar cheese, shredded (reserve 1/2 cup for topping)
- 1/4 tsp salt
- 1/4 tsp black pepper
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
- In a large bowl, mix the thawed hashbrowns, cream of chicken soup, melted butter, chopped onions, 2 cups of shredded cheese, sour cream, salt, and black pepper until well combined.
- Transfer the potato mixture to the prepared baking dish, spreading evenly with a spatula.
- Sprinkle the remaining ½ cup of shredded cheese over the top.
- Bake uncovered for 45-50 minutes, or until golden brown and bubbly.
- Let cool for 5 minutes, then garnish with fresh parsley and serve hot!
Notes
- For a vegetarian version, substitute cream of mushroom soup instead of chicken soup.
- Add crispy bacon or ham for extra flavor.
- Use Monterey Jack or Colby cheese for a different cheesy twist.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg