Why You’ll Love Copy Cat Cracker Barrel Hashbrown Casserole Recipe
I appreciate how incredibly easy this casserole is to prepare with just a few simple ingredients and only a few minutes of prep. The combination of creamy potatoes and melted cheese creates the perfect comfort food, while the golden, bubbly topping makes every bite irresistible. I also like that it feeds a crowd, making it ideal for family dinners, potlucks, and special occasions.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
32 ounces frozen shredded hash browns, thawed
½ cup melted butter
10.5 ounces condensed cream of chicken soup (1 can, or cream of cheddar)
16 ounces sour cream
½ cup finely diced onion
2 cups shredded Colby cheese, divided, or cheddar cheese
¼ teaspoon black pepper
Directions
I preheat the oven to 350°F and lightly grease a 9×13-inch casserole dish.
In a large mixing bowl, I combine the thawed hash browns, melted butter, condensed cream of chicken soup, sour cream, diced onion, 1½ cups of the shredded cheese, and black pepper.
I stir everything together until the ingredients are evenly combined.
I spread the mixture evenly into the prepared casserole dish.
I sprinkle the remaining ½ cup of shredded cheese over the top.
I bake the casserole for 45 to 55 minutes until it is hot, bubbly, and lightly golden on top.
I let it rest for a few minutes before serving.
Servings and Timing
Servings: 10 servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Variations
I sometimes substitute cream of cheddar soup for an even cheesier flavor. I also enjoy adding crumbled breakfast sausage to make the casserole more filling. When I want a little extra flavor, I stir in chopped green onions, garlic powder, or smoked paprika. For a crisp topping, I occasionally sprinkle crushed buttery crackers or crispy fried onions over the casserole during the last few minutes of baking.
Storage/Reheating
I store leftover casserole in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze individual portions or the entire casserole in a freezer-safe container for up to 2 months. I thaw frozen casserole overnight in the refrigerator before reheating. I reheat individual servings in the microwave until warmed through or place the casserole in a 350°F oven for about 20 to 25 minutes until hot.
FAQs
Can I use fresh hash browns instead of frozen?
I can use freshly shredded potatoes, but I remove as much moisture as possible before mixing them into the casserole.
Do I need to thaw the frozen hash browns?
Yes, I thaw them first so the casserole cooks evenly and doesn’t become watery.
Can I use cheddar cheese instead of Colby?
Yes, I often substitute cheddar cheese or even use a blend of both cheeses.
Can I make this casserole ahead of time?
I prepare the casserole up to a day in advance, cover it, refrigerate it, and bake it when I am ready to serve.
Can I freeze the casserole before baking?
Yes, I assemble it, wrap it tightly, and freeze it for up to 2 months before baking.
How do I know when the casserole is done?
I look for a hot, bubbly center and a lightly golden cheese topping.
Can I make this vegetarian?
Yes, I substitute cream of chicken soup with cream of cheddar or cream of mushroom soup.
What can I serve with this casserole?
I enjoy serving it with eggs, bacon, sausage, grilled chicken, roasted vegetables, or holiday ham.
Why is my casserole watery?
I make sure the hash browns are fully thawed and any excess moisture is drained before mixing.
Can I add extra vegetables?
Yes, I sometimes mix in diced bell peppers, mushrooms, spinach, or broccoli for added flavor and texture.
Conclusion
I enjoy making this Copy Cat Cracker Barrel Hashbrown Casserole because it is creamy, cheesy, and incredibly easy to prepare. It is a dependable recipe that works just as well for breakfast as it does for dinner or holiday gatherings. Every time I make it, the rich, comforting flavors make it one of my favorite casseroles to share with family and friends.
This Copy Cat Cracker Barrel Hashbrown Casserole is creamy, cheesy, and packed with comforting flavor. Made with tender hash browns, sour cream, and melted Colby cheese, it’s the perfect side dish for breakfast, brunch, dinner, or holiday gatherings.
Ingredients
32 ounces frozen shredded hash browns, thawed
½ cup melted butter
10.5 ounces condensed cream of chicken soup (or cream of cheddar soup)
Preheat the oven to 350°F and lightly grease a 9×13-inch casserole dish.
In a large mixing bowl, combine the thawed hash browns, melted butter, condensed soup, sour cream, diced onion, 1½ cups of the shredded cheese, and black pepper.
Mix until all ingredients are evenly combined.
Spread the mixture evenly into the prepared casserole dish.
Sprinkle the remaining ½ cup of shredded cheese over the top.
Bake for 45 to 55 minutes, or until the casserole is hot, bubbly, and lightly golden on top.
Let the casserole rest for a few minutes before serving.
Notes
Substitute cream of cheddar soup for an extra cheesy flavor.
Season with garlic powder, smoked paprika, or chopped green onions for additional flavor.
Top with crushed buttery crackers or crispy fried onions during the last few minutes of baking for added crunch.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Thaw frozen casserole overnight before reheating in a 350°F oven or microwave until heated through.
