Creamy Copycat Cracker Barrel Hashbrown Casserole That Disappears Before You Sit Down

Casserole with potato, soup, and cheese, should be simple enough, I thought. Maybe I was being overly optimistic with my criticism of the meal.

I made my brunch casserole and assumed it would still take some time to cool and be ready to eat. When I looked back, I was shocked to see some people grabbing portions as if it were the last food on Earth. Oddly enough, the retro style makes the casserole look even more enticing, although it isn’t totally justified.

This dish is identical to the one from Crack Barrel. The potatoes are soft and creamy while the ingredients also provide a nice salty and savory flavor to the dish. Its top is a perfect golden brown which adds to the aroma that the casserole is fully complete!

If things are chaotic all around you, this recipe will give you some warmth and comfort in the kitchen. Especially if everything is a mess, this recipe will help you.

At a Glance

• Creamy copycat Cracker Barrel hashbrown casserole, stripped to the basics A creamy and cheesy base with a top that is lightly crisp and buttery, and shredded hashbrowns folded into the base and then baked.
• Why it works Sour cream and cream-of-chicken soup create a stable and rich binder. Sharp cheddar carries flavor. And browning is contributed to by butter.
• Time Prepare the dough in about 10 to 15 minutes and bake for 45 to 55 minutes. Then allow to set for about 10 minutes.
• Flavor profile Satisfying, cheesy, savory and tangy, it has that warm feeling of a church potluck and diner combo.
• Main Tips: Thaw and drain the hashbrowns beforehand. Shred your own cheese instead of using pre shredded cheese. Remember to let the dish rest briefly before serving!

Ingredients

This recipe gives you very specific details to follow. First, the potatoes must be tender but not mushy. The sauce can’t be runny, it must be creamy. The cheese should be melted and incorporated into the sauce, not in clumps. These instructions are very specific for the best outcome.

• Frozen shredded hashbrowns: Use the standard bagged and shredded style. Thaw completely and squeeze out any excess moisture so that the casserole bakes creamy and not soupy.
• Sharp cheddar cheese: Sharp cheese is great, It adds depth to the flavor of the dish. Shredding cheese from a block is even better because it melts more easily.
• Sour cream: This creates the signature tang and plush texture. Doctoring up the vibes with full-fat options is best; low fat can thin out and separate a bit.
• Cream of chicken soup: The classic binder. It’s nostalgic but also functionally useful.
• Butter: Melted butter adds the perfect touch and it feels like it’s coming from one of those little shops where you can sit in the wooden rocking chairs out front.
• Onion: Finely chopped onions can be added or substituted with onion powder if there are onion skeptics in the group. I personally like real onion for the mild sweetness.
• Salt and black pepper: It’s time to wake the potatoes and the dairy up!
• Optional crunchy top: If you want a more dramatic version of the restaurant style crust, use crushed buttery crackers or cornflakes mixed with butter.

Master Ratio (Easy to Scale)

• Hashbrowns: 1 part (by weight)
• Creamy base: 1/2 part sour cream + 1/2 part condensed soup (about the same volume)
• Cheese: About a third of a part (by weight) sharp cheddar
• Butter: About 1/10 part (by weight), melted

For a standard 9 x 13 inch baking dish of hash brown casserole, the ratio of ingredients would be 8 oz. (1/2 cup) butter, 4 oz cheddar cheese, 10.5 oz can of condensed soup, 16 oz sour cream, and 32 oz of hashbrowns.

When using an 8×8 dish, you will need to halve all ingredient amounts. Remember to check the bake time every 10 minutes.

Ingredient Choices That Alter Taste

Optional Add-Ins (Use Restraint)

I enjoy a range of options. Still, because this casserole has a lot of layers, it can be a bit much. Feel free to add other ingredients, but do so conservatively so the emphasis is on the potatoes.

• Diced ham: 1 to 2 cups, to really commit to the breakfast-for-dinner vibe.
• Cooked bacon: 6 to 8 slices, crumbled (add half inside, half on top)
• Green onions: A small bunch, sliced and added at the end for some zest.

Instructions

Servings:  10-12

Equipment:  A 9 x 13-inch baking dish

Label your dish and preheat the oven to 350°F.

2) Spray or butter a 9 x 13 inch baking pan. For this recipe, do not trust the nonstick baking pan on vibes alone.

3) Get the creamy base ready. In a big mixing bowl, combine:

• 2 cups (16 oz) sour cream
• A can of cream of chicken soup (10.5 ounces)
• 1/2 cup melted butter (1 stick)
• 1/2 cup finely chopped onion
• 2 and 1/2 cups, which is about 8 ounces, of shredded sharp cheddar (remember to reserve 1/2 cup for the topping)
• 1 teaspoon kosher salt (add more if the cheese is very salty)
• 1/2 teaspoon black pepper

4) To add the hash browns, place 32 ounces of thawed and well-drained shredded hash browns into the bowl. Then, fold the mixtures until all the strands are coated. The mixture should be creamy and plush, not swimming in it.

5) Bake. Pour the batter into the prepped pan and spread evenly. Add the other half cup of cheddar on top. After 45 to 55 minutes of baking check to see if the top has browned and if the dish is hot all the way through. If you would like a little more char on it you can broil for one to two minutes at the end, but do not leave the oven unattended. Broilers can be very chaotic.

6) Pause and serve. After cooking, the casserole should rest for ten minutes. This allows the separated organized cubes to drop from the delicious avalanche of mashed potatoes below. While both versions are acceptable, one certainly looks more organized and like more care was put into it.

7) If you want a crunchy topping, before baking the casserole, mix 1 1/2 cups of crushed Ritz-style crackers (or cornflakes) with 3 tablespoons of melted butter and add the mixture to the casserole. If you plan to do this, you may want to reduce the amount of cheese on top so that it won’t overshadow the crunch.

Riffs That Work

• Cracker Barrel-ish “extra creamy”: Add 2 to 4 oz of softened cream cheese to the mixture of sour cream.
• Spicy comfort: Try adding 1 to 2 teaspoons of hot sauce and 1/2 teaspoon of smoked paprika. Also, substitute half of the cheddar with pepper jack.
• Breakfast casserole energy: Fold in your mixture 1 1/2 cups of diced ham or crumbles of cooked breakfast sausage.
• Vegetarian swap: Use cream of celery or cream of mushroom soup instead of cream of chicken.
• Mini casserole cups: Place in a greased muffin tin and bake for about 20 to 25 minutes for a brunch buffet.
• More onion depth: You can substitute fresh minced onion with 1 tablespoon of dried minced onion or a half a teaspoon of garlic powder.

You can freeze our portions for two months. To freeze, cover and chill in the fridge overnight. When you’re ready to eat, defrost and then reheat. Before, cover it for a few minutes to get the top crispy again!

What to Serve With It

• Classic breakfast plate: Scrambled eggs, bacon or sausage, and a bowl of fruit that makes you feel virtuous.
• Brunch spread: Pair with biscuits and gravy as well as an acidic component like sliced tomatoes with salt and pepper.
• BBQ side: Pulled pork, smoked chicken, or ribs Mmmmm! The casserole is really just edible comfort padding.
• Holiday breakfast: While frittatas and baked eggs are always a good choice, you may want to consider a pot of coffee that’s strong enough to negotiate with.
• Weeknight dinner: Rotisserie chicken paired with a crunchy green salad and a sharp vinaigrette will cut through the richness of the chicken.

Common Stumbles, Easy Saves

“It’s watery.” Your casserole either didn’t bake long enough or wasn’t enough moisture was drained from the hashbrowns. In the future, thaw hashbrowns in the fridge overnight and then squeeze out the excess moisture. You’ll also want to bake the casserole 10-15 minutes longer uncovered.

“The top browned but the center feels cool.” Your casserole was cold going into the oven (straight-from-fridge situation). If the top is getting too dark, cover with foil and add 10 more minutes to the time.

“It’s bland.” Mixing soup with hashbrowns, while not the prettiest dish, is a good way to save money. Potatoes are great to grab and go, just don’t forget to pack the salt since potatoes alone really need a flavor boost. Don’t forget to pack a sharp cheddar to melt on top and a sour cream to mix with the soup to get the best overall flavor.

“The cheese got grainy.” Pre-shredded cheese is known to do this. Shred your own cheese and don’t bake at high temps “for convenience.” This dish appreciates a consistent, mild bake.

“It sticks to the pan.” Please butter the dish well, particularly the corners, as the bits that are crispy at the corners are desirable, and shouldn’t be stuck on.

Make-ahead win: It can be assembled up to 24 hours in advance. Cover tightly and keep in the fridge. When ready to bake, take the dish straight from the fridge (may need 10-15 additional minutes).

Freezer note: If you can, freeze the baked portions instead of the raw mixture. The texture remains more enjoyable.

Nutrition and Storage Notes

Rich in butter and dairy, this casserole dish isn’t pretending to be a salad. The actual nutritional information will vary by brand, but consider this to be a generous side dish, that with the addition of ham or sausage, can easily become the main dish.

For a more understated brightness that doesn’t change the overall profile of the dish, consider something crisp and tangy, like a vinegar-dressed green salad, pickles, or fresh fruit.

Cover leftovers and put them in the fridge. They will be good for 4 days. To get the best texture, reheat in the oven to 350° until it’s steaming. If you’re in a rush, you can microwave it. They will likely still be good after 4 days, but a bit less firm.

You can freeze portions for 2 months, but for best results, cover the portions thoroughly, and before reheating, thaw the portions overnight in the refrigerator. Cover again for a few minutes to allow the top to regain its crispness.

From My Kitchen

Here’s what we got on attempt number two. Another recipe of the same kind had a friend text “mine was runny.” We backtracked and figured she was following the bag instructions that say ‘ready to cook,’ and she cooked her hash browns from frozen. The solution is simple but effective: thaw, drain, and squeeze.

On the next occasion, she understood how to get the thick and spoonable consistency that it’s supposed to have and was able to grasp the strange, sentimental attachment people have to this dish.

Step-by-Step Recap

• The easiest way to thaw hashbrowns is to leave them in the fridge overnight.
• Squeeze hashbrowns dry in a towel.
• Combine the cheddar ( reserving some for topping), onion, salt, and pepper, with sour cream, the soup, and melted butter.
• Fold in hashbrowns until evenly coated.
• Disperse in a 9×13 dish that has been well greased; add the other cheese (and optional crunchy topping) on top.
• Bake until browned and bubbling for 45 to 55 minutes at 350°F.
• Rest 10 minutes before serving.

Cook’s Vocabulary

• Condensed soup: Canned soup, with the water removed to concentrate it, is used here as a thick, flavored binder.
• Thaw and drain: You should bring the frozen potatoes to a refrigerator temperature and remove any excess moisture so that the casserole bakes thick and not too watery.
• Carryover cooking: Food continues to cook for a short period of time after it is removed from the heat source, and this is also one of the reasons why resting allows the food to set.
• Broil: The top heat is very strong and in power and time can easily be overdone.
• Shred from a block: Freshly shredded cheese melts easier because it does not contain any anti-caking additives.

Questions I Get

Do I need to thaw the hashbrowns first?

Yes, it adds the classic thick and creamy texture. If you bake the casserole from the freezer, it could get watery and fall apart.

Can you trade out the shredded hashbrowns for the frozen diced ones?

Sure, but the casserole won’t have the same taste as a Cracker Barrel casserole. There will be a difference in consistency and texture. Because diced potatoes are less processed than shredded, this is going to resemble a bake a lot more than an actual scoop casserole.

Which cheese gives the most restaurant-like flavor?

Shredded sharp cheddar cheese is easy to pick out and identify. Mild cheddar, however, tends to blend in with the other dairy products. Because of this, it is easy to overlook mild cheddar and not notice it as it has a very unremarkable taste.

Can I do this without the canned soup?

That’s true, but that wouldn’t make it a true copycat. If you absolutely want to substitute the canned soup, you could make a quick béchamel (butter, flour, and milk) with some salt and even a touch of chicken seasoning. The texture will differ slightly, but still be just as comforting.

How do I know if it is done?

Your dish is finished once the top is a nice golden brown, the sides are bubbling, and it feels hot all the way down at the center. You can also check to see if the center approaches 165°F with a thermometer.

Can holiday breakfast be made the day before?

Yes, you’re able to do it the day before. You just have to assemble the dish, cover it, and put it in the fridge overnight. Then, in the morning, you can bake it as you’d normally do. However, since everything is going in cold, you should add about 10-15 minutes to the suggested cooking time.

Wrapping Up

Copycat Cracker Barrel hashbrown casserole is not subtle, and in this case, that is good. It has that nostalgic, “I’ll just have a little” quality that calls out to everyone. Prepare to feed a crowd, or just feed yourself and enjoy the guilty pleasure of leftovers.

You can easily reheat this dish. And when you choose to make a casserole, you may as well make one that will get devoured with a serving spoon.

Nathaniel Lee

Nathaniel Lee is the self-taught chef and recipe developer behind HomeViable. No culinary school, no nutrition degree. He learned by watching, tasting, and refusing to stop asking why. Every recipe here teaches something. He wants you to understand your food, not just cook it.