Copycat Cracker Barrel Hashbrown Casserole

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Golden, cheesy, and irresistibly creamy, the Copycat Cracker Barrel Hashbrown Casserole is the ultimate comfort food that takes you straight to the heart of Southern kitchens. Whether you’re bringing it to a family gathering or enjoying it as a hearty side dish for breakfast or dinner, this casserole is pure nostalgia baked in a dish. The crunchy, cheesy topping hides a luscious layer of tender hashbrowns bathed in a rich, savory sauce that melts in your mouth with every bite.

Its crowd-pleasing appeal lies in how easy it is to prepare yet how indulgently satisfying it tastes. You don’t need a trip to Cracker Barrel to enjoy this Southern classic—this recipe delivers all the flavor and creamy goodness right from your own oven. Perfect alongside eggs and bacon for brunch, or served with roast meats for a soulful dinner spread, this casserole checks every box for comfort and flavor.

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Ingredients for this Copycat Cracker Barrel Hashbrown Casserole

• 1 (32 oz) bag frozen shredded hashbrowns, thawed
• 1 can (10.5 oz) cream of chicken soup
• 2 cups shredded sharp cheddar cheese
• 1/2 cup melted butter
• 1/2 cup finely chopped onion
• 1 cup sour cream
• 1/2 tsp salt
• 1/2 tsp black pepper
• Chopped chives (optional, for garnish)

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Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with nonstick spray or butter to prevent sticking.

Step 2: Mix the Base

In a large mixing bowl, combine the thawed hashbrowns, cream of chicken soup, shredded cheddar cheese, melted butter, chopped onion, sour cream, salt, and pepper. Stir well until all ingredients are evenly distributed and the mixture is creamy.

Step 3: Transfer to Baking Dish

Spread the mixture evenly into the prepared baking dish. Use a spatula to smooth the top for even baking.

Step 4: Bake Until Golden

Place the dish in the preheated oven and bake uncovered for 45 to 50 minutes. The top should be golden brown and the edges slightly crispy.

Step 5: Garnish and Serve

Remove from the oven and let it rest for 5 minutes. Garnish with chopped chives if desired. Serve warm and enjoy the cheesy, creamy bliss!

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Frequently Asked Questions

Can I make this casserole ahead of time?

Yes! Prepare the casserole mixture, cover tightly, and refrigerate up to 24 hours before baking. Add 10 extra minutes to the baking time if baking from chilled.

Can I use fresh potatoes instead of frozen hashbrowns?

You can. Peel and shred the potatoes, then squeeze out excess moisture with a clean towel to avoid sogginess.

What cheese works best for this recipe?

Sharp cheddar gives the boldest flavor, but you can mix in Colby Jack or mozzarella for added creaminess.

Can I make this vegetarian?

Yes, swap the cream of chicken soup for a cream of mushroom or cream of celery soup to make it meat-free.

Is it possible to use Greek yogurt instead of sour cream?

Absolutely. Plain Greek yogurt works as a protein-rich substitute and maintains a similar tang.

How do I keep the top from burning?

If the top starts browning too quickly, cover loosely with foil for the last 10-15 minutes of baking.

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