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Copycat Cracker Barrel Hashbrown Casserole Recipe
Ayoub Bazzi

Copycat Cracker Barrel Hashbrown Casserole

Recreate the iconic Southern comfort dish right in your own kitchen. This creamy, cheesy hashbrown casserole features a perfectly seasoned, rich binder and a bubbly, golden-brown crust. It is the ultimate crowd-pleasing side dish that pairs beautifully with any meal, from weekend brunches to holiday dinners, delivering that nostalgic restaurant-style flavor without the fuss.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast
Cuisine: Southern
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 32 ounces frozen shredded hashbrowns, thawed
  • 1/2 cup butter, melted and slightly cooled
  • 1 can (10.5 oz) cream of chicken soup
  • 2 cups sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Grease a 9x13 inch baking dish with butter or non-stick cooking spray.
  3. In a large bowl, whisk together the melted butter, cream of chicken soup, sour cream, onion powder, salt, and black pepper until smooth.
  4. Fold in the thawed shredded hashbrowns and 1.5 cups of the shredded cheese until evenly coated.
  5. Transfer the mixture to the prepared baking dish, spreading it out evenly.
  6. Top with the remaining 0.5 cup of cheese.
  7. Bake for 50 minutes or until the edges are golden brown and the cheese is bubbly.

Notes

Ensure hashbrowns are fully thawed and patted dry if excess moisture is present to avoid a watery casserole. Using freshly shredded cheese provides the best melt quality compared to pre-shredded varieties. Leftovers can be stored in the refrigerator for up to 3 days.