Cracker Barrel Hash Brown Casserole

With hash browns, simple seasonings, sour cream, and lots of cheese, this Cracker Barrel Hash Brown Casserole recipe is pure comfort food nobody can resist! It only requires 10 minutes of prep while the oven does the rest, and can be enjoyed with practically any meal.

Copycat Cracker Barrel Hashbrown Casserole Recipe

If you’ve ever been to Cracker Barrel and ordered a side of their hash brown casserole, you know exactly how good it is – rich, creamy, cheesy, and indulgent.

This recipe is an almost exact copy of that popular side dish, so you no longer need to head to the restaurant to try it. And the best part is, it requires just a handful of ingredients and about 10 minutes of prep.

Why You’ll Love This Hash Brown Casserole

• Creamy and cheesy. With two types of shredded cheese, sour cream, and cream of mushroom soup, this hash brown casserole is comfort food at its finest, with a creamy, cheesy texture.
• Quick prep. While this casserole does need to bake for about 45 minutes, the hands-on portion takes just 10 minutes or less.
• Great for making ahead. This casserole can be prepped ahead and kept in the fridge for up to two days or even frozen for a couple months. Full directions below.

Ingredients Needed

Here’s an overview of the ingredients needed for this hash brown casserole.
(Scroll below to the printable recipe card for details and measurements.)

• Frozen hash browns – I use Ore-Ida Shredded Hash Brown Frozen Potatoes (make sure they’re thawed before assembling the casserole.)
• Onion – Adds flavor and texture.
• Cheese – While Sharp cheddar and Colby cheese are common choices, you can experiment with other cheese varieties like Monterey Jack, mozzarella, or Swiss for different flavor profiles.
• Cream of mushroom soup – If preferred, you can use cream of chicken soup or cream of celery soup instead of cream of mushroom soup, for a different taste.
• Melted butter – Adds richness and necessary moisture.
• Sour cream – Adds a tangy creaminess to the potatoes.
• Seasonings – Garlic powder, onion powder, paprika, salt, and pepper season this casserole.

How to Make Hash Brown Casserole

Here’s how to make Cracker Barrel’s hash brown casserole at home.
(Scroll below to the printable recipe card for details and measurements.)

1. Combine the ingredients. In a mixing bowl, combine all ingredients except for the Colby cheese.
2. Spread mixture in baking dish. Transfer the mixture to a greased 9×13 baking dish in an even layer. Top with the Colby cheese.
3. Bake. Bake at 350F for 45 minutes, until the casserole is bubbly and the top is golden brown.

Tips & Variations

Here are a few helpful tips for making this Cracker Barrel hash brown casserole, as well as some ways to customize it.

• Ensure your frozen hash browns are completely thawed before using them in the recipe. This helps prevent excess moisture in the casserole.
• Adjust the soup or seasonings to your taste. For variation, you can add herbs like parsley, thyme, or a pinch of cayenne pepper for a bit of heat. You can also use cream of chicken soup or cream of celery soup instead of cream of mushroom soup, for a different taste.
• Lighten it up. For a slightly lighter version, you can use reduced-fat cheese and low-fat sour cream.
• Add some veggies. Enhance the casserole with diced bell peppers, sautéed mushrooms, or chopped spinach for added flavor and nutrition.

What to Serve with Cracker Barrel Hash Brown Casserole

You can enjoy this casserole for breakfast, brunch, or dinner. It pairs well with just about anything like baked chicken breast, BBQ ribs, breakfast sausages, and a simple garden salad.

Make Ahead and Proper Storage

• Advance prep. This hash brown casserole is a great casserole to keep in the freezer for a rainy day. You can freeze the baked or unbaked casserole for up to 2 months in the freezer. You can also prepare it and store it (unbaked) in the fridge for up to 2 days. Just make sure the casserole is very well-wrapped.
• Storing leftovers. Any leftovers of this Cracker Barrel Hash Brown Casserole should be stored in the refrigerator in an airtight container and consumed within 3 days.
• Reheat. Leftovers reheat well in both the microwave and oven. If I’m reheating the entire baking dish of potatoes, I’ll pop them back in the oven covered with aluminum foil so the cheese doesn’t burn. If you’re reheating just a portion or two, popping them in the microwave works fine.

More Hash Brown Recipes

• Hash Brown Avocado Toast
• Crispy Homemade Hash Browns
• Hash Brown Egg Casserole
• Hash Brown-Crusted Quiche

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Cracker Barrel Hash Brown Casserole

5 from 4 Ratings

With hash browns, simple seasonings, sour cream, and lots of cheese, this Cracker Barrel Hash Brown Casserole recipe is pure comfort food nobody can resist! It only requires 10 minutes of prep while the oven does the rest, and can be enjoyed with practically any meal.

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings: 8 people

Cook ModePrevent your screen from going dark

Ingredients

• 30 ounce bag frozen shredded hash browns , thawed (I use a bag of Ore-Ida Shredded Hash Brown Frozen Potatoes)
• 1/2 medium yellow onion , finely diced
• 1 cup shredded Sharp cheddar cheese
• 10.5 ounce can cream of mushroom soup , undiluted (do not add water)
• 1/2 cup melted butter
• 1 & 1/2 cups sour cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• salt and black pepper , to taste
• 1 & 1/2 cup shredded Colby cheese

Instructions

• Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking dish with nonstick spray.
• In a large mixing bowl, combine the thawed hash browns, finely chopped onion, shredded Sharp cheddar cheese, cream of mushroom soup, melted butter, sour cream, garlic powder, onion powder, paprika, and season with salt and black pepper to taste.
• Mix all the ingredients together until well combined.
• Transfer the mixture to the prepared baking dish and spread it out evenly.
• Sprinkle the shredded Colby cheese on top of the casserole.
• Bake, uncovered, in the preheated oven for about 45 minutes or until the casserole is bubbly, the top is golden brown, and the edges are crispy.
• Remove the casserole from the oven and let it cool for a few minutes before serving.

Notes

The hash browns should be thawed. Ensure your frozen hash browns are completely thawed before using them in the recipe. This helps prevent excess moisture in the casserole.

Adjust the soup and seasonings to your taste. For variation, you can add herbs like parsley, thyme, or a pinch of cayenne pepper for a bit of heat. You can also use cream of chicken soup or cream of celery soup instead of cream of mushroom soup, for a different taste.

Lighten it up. For a slightly lighter version, you can use reduced-fat cheese and low-fat sour cream.

Add some veggies. Enhance the casserole with diced bell peppers, sautéed mushrooms, or chopped spinach for added flavor and nutrition.

Nutrition

Calories: 435kcal | Carbohydrates: 24g | Protein: 13g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 92mg | Sodium: 619mg | Potassium: 453mg | Fiber: 2g | Sugar: 2g | Vitamin A: 965IU | Vitamin C: 10mg | Calcium: 300mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Side Dish

Cuisine: American

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