Hash Brown Casserole Recipe (Cracker Barrel Copycat)
Got 15 minutes? Because that’s all the prep time you’ll need to get my copycat recipe of the well-known Cracker Barrel Hash Brown Casserole recipe ready for the oven! Serve this casserole full of cheesy, carb-filled goodness with breakfast or as the perfect side dish for dinner.
If you’ve ever eaten at a Cracker Barrel restaurant, you’ve probably had their hash brown casserole. It’s possibly the most popular item on their menu. People crave it. And I’m giving you my copycat recipe so you won’t have to leave home just to satisfy that craving!
This hot, bubbly, cheesy hashbrown casserole is not only perfect for breakfast, it’s a great side dish for dinner or to take to potlucks. I like to serve it with everything from barbecued ribs to meatloaf to chicken tenders. And it goes without saying that it makes a fantastic meal when paired with fried chicken, pork chops, or old-fashioned salisbury steaks.
This copycat recipe is so good you may even find that you prefer it to the original! Serve the casserole alongside Alpine Eggs and Cinnamon Raisin Biscuits for a complete brunch plate.
Recipe Snapshot: Hash Brown Casserole (Cracker Barrel Copycat)
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10
Cuisine: American
Cooking Method: Oven
Primary Ingredients: Refrigerated hash browns, cream of chicken soup, cheddar cheese, sour cream, green onions
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“This is the best hash brown casserole I have ever made and will never use another recipe for this again!! Thank you!!!”
— Linda
What Makes This Recipe Special
This is true comfort food, the kind both kids and adults totally enjoy. It’s full of ooey-gooey, hot, bubbly cheese and potatoes, and because the leftovers reheat so well, it’s even better the next day.
It also travels well, which makes it a natural choice for potlucks and sharing. Make two and share one with a friend. It also doubles easily for larger crowds.
Ingredient Notes
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The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations
There are so many ways to make variations on this casserole! Here are a few of my favorites:
- Replace the cream of chicken soup with cream of celery, cream of mushroom, or cheddar cheese soup.
- Add a topping of 1 1/2 cups crushed corn flakes tossed with 2 tablespoons of melted butter. Sprinkle evenly over the top before baking.
- Vary the cheese. Try Gruyère (or any Swiss), Colby, or Monterey Jack.
- Add a quarter teaspoon (or more!) of red pepper flakes to the mixture.
- Add leftover chicken or ham.
- Add broccoli florets or green peas.
- Mix in about 8 ounces of browned, drained ground beef.
- Stir in some finely chopped jalapeño.
- Sprinkle some crispy fried onions on top for the last 5 minutes of cooking.
How to Make Copycat Cracker Barrel Hash Brown Casserole
STEP 1. Preheat the oven to 350 degrees F.
STEP 2. Spray a square (8×8 or 9×9) baking dish with cooking spray.
STEP 3. Place all the ingredients in a large mixing bowl. Stir until evenly mixed.
STEP 4. Transfer the potato mixture to the baking dish, spreading it evenly.
STEP 5. Bake for approximately 45 minutes or until cheese is melted and the top of the casserole is nicely browned. It’s important to let the casserole sit for 15 minutes before serving.
Slow Cooker Version
To make the casserole in your slow cooker, grease the inside of a 4- or 6-quart cooker generously with butter or cooking spray. Add in the potato mixture. Cover and cook on low for 4 to 5 hours, or high for 3 to 3.5 hours.
Pro Tip
Unfortunately, there’s no standard for slow cooker temperatures, so the low and high settings vary greatly based on the manufacturer. Keep a check on your casserole and turn off the cooker when the potatoes are tender and the mixture is hot and bubbly.
Storing Leftovers
To store leftovers, cover tightly and keep refrigerated for up to 3 days. Reheat, covered, at 350 degrees for about 20 minutes.
To freeze: I’d suggest portioning the leftovers into individual servings, then wrapping each in plastic wrap. Place the wrapped servings in an airtight freezer container and store for up to 3 months. Thaw in the refrigerator overnight before reheating and serving.
Questions and Answers: Hash Brown Casserole
- Can I make hash brown casserole in advance?
Yes. You can make the recipe a day ahead, cover it, and refrigerate it. Bring it up to room temperature before baking. - Can I use frozen hash browns for the casserole?
You can make the recipe with frozen hash browns, but you’ll need to thaw them first, and you’ll still need 2 pounds of thawed hash browns after squeezing out the liquid. Follow this procedure:
— Place the frozen hash browns in a colander set inside a plate.
— Leave at room temperature until completely thawed.
— Place the thawed potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
— Add 10 to 15 minutes to the cooking time. - Can I use freshly grated potatoes to make Cracker Barrel hash brown casserole?
Yes, you can! Remember, you’ll still need two pounds of shredded potatoes (measured after squeezing out the liquid).
To use fresh potatoes: (1) Grate the potatoes with or without the skin, (2) Rinse well under cool water and let drain in a colander, (3) Remove as much excess moisture as possible by squeezing the potatoes in a clean kitchen towel.
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Recipe
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Preheat the oven to 350 degrees.
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Spray a square (8×8 or 9×9) baking dish with cooking spray.
Cooking spray
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Mix all ingredients together in a large mixing bowl.
20 ounces refrigerated, shredded hash browns, 10.75 ounces cream of chicken soup, 6 ounces extra sharp cheddar cheese, 3/4 cup sour cream, 1/4 cup chopped green onions, 1/4 cup butter, 1 teaspoon salt, 1/2 teaspoon ground black pepper
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Transfer the potato mixture to the baking dish spreading it evenly.
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Bake for approximately 45 minutes or until cheese is melted and the top of the casserole is nicely browned.
- Purchased, refrigerated shredded hash browns are highly recommended for this recipe. If you want to use frozen or freshly grated potatoes, you’ll need two pounds by weight of shredded potatoes (weighed after shredding). Too few potatoes can result in a greasy casserole.
- For frozen hash browns, thaw completely and squeeze out as much liquid as possible in a clean kitchen towel. You’ll still need two pounds by weight after squeezing out the liquid. Add 10 to 15 minutes to the baking time.
- For freshly grated potatoes, rinse well, drain, and squeeze dry in a towel before mixing. You’ll still need two pounds by weight after squeezing out the liquid.
- Let the casserole sit for 15 minutes after baking before serving.
- To store leftovers, cover tightly and refrigerate for up to 3 days. Reheat, covered, at 350 degrees for about 20 minutes.
- To freeze, portion into servings, wrap each in plastic wrap, and store in an airtight freezer container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- For a slow cooker, grease a 4- or 6-quart cooker, add the mixture, and cook on low for 4 to 5 hours or high for 3 to 3.5 hours. Watch it and turn off the cooker when the potatoes are tender and the mixture is hot and bubbly.
Serving 1Calories 218kcalCarbohydrates 13gProtein 7gFat 16gSaturated Fat 9gTrans Fat 1gCholesterol 41mgSodium 619mgPotassium 227mgFiber 1gSugar 1gVitamin A 501IUVitamin C 5mgCalcium 155mgIron 1mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
