Copycat Cracker Barrel Hash Brown Casserole

If comfort food were a hug and a high-five at the same time, this Copycat Cracker Barrel Hash Brown Casserole is both. It’s the gooey, cheesy, slightly questionable-at-3am pile of potatoes that people line up for—and now I’ve trained my oven to make it at home so I can pretend I’m a breakfast hero. It’s special because it’s effortless, ridiculously satisfying, and perfect for pretending you didn’t just buy the frozen mix (even if you did). Also, it survives being transported to potlucks where everyone accuses you of bringing store-bought food, so winning.

Once, I let my husband be in charge of a casserole while I “supervised” (i.e., scrolled through my phone). He proudly announced he’d “improved” the recipe by doubling the onion. The kids immediately formed a support group called SOBS (Society Of Burning Sensory-limited Brows). We ate it anyway, because melted cheese fixes many sins. Also, my daughter once tried to stir the casserole with a spatula the size of a paddle—apparently we were prepping for a potato-themed regatta. Good times, slightly charred.

Time-Saving Hacks

– Use frozen shredded hash browns. Yes, it feels lazy. Yes, it still tastes like paradise.
– Swap grated cheese for pre-shredded—fewer dishes, more life. Beware anti-caking agents, but also beware myself when I overclean.
– Mix in the bowl you’ll bake in (if it’s oven-safe). Fewer dishes = happier you. Don’t pretend you won’t still rinse it promptly.
– Microwave the dairy for 20–30 seconds to help it blend easier. Science, or just impatience disguised as technique.
– If you’re in a rush, skip the pan-sauté step for onions. Dice fine and stir them in raw; the oven will tough-love them into submission.

Serving Ideas

– Serve with bacon or sausage if you’re feeling responsible and protein-adjacent. If not, wine pairs nicely with “I made this for brunch.”
– Add a crisp green salad to pretend this casserole is health-conscious. Leafy things are very convincing.
– Bring to a potluck—people will be emotional and ask for the recipe like they’re starting a small shrine.
– Breakfast, lunch, dinner, midnight snack—this casserole is not picky about time or your life choices.

What to Serve It With

– Crispy bacon or breakfast sausage (because balance).
– Buttery biscuits or warm, dimpled cornbread to mop up the cheesy bits.
– A bright citrusy fruit salad to trick the palate into thinking there’s a vegetable present.

✔Tips & Mistakes

– Don’t overbake: once the cheese is bubbly and the top is golden, pull it. Overbaking = dry edges and angry family members.
– Salt carefully: pre-shredded cheese and potato mixes can be salty, so taste your mix-of-suspicion before salting like a pirate.
– Pan size matters: jam it into a too-small dish and you’ll have overflowed cheesy lava (messy but dramatic). Too big and it’s sad and flat—find a happy medium.
– My fail: I once tried using an air fryer and learned the important lesson that not everything needs to be “air-fried.” It was crispy on top and sad inside. Stick to the oven unless you enjoy culinary experiments.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Reheat in the oven at 350°F (175°C) for 10–15 minutes to revive the crisp top. Microwave works in a pinch but expect soggy empathy.
– Freeze in portions if you plan ahead. Thaw in the fridge overnight before reheating for less puddle, more pride.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add chopped green chiles for a smoky kick.
– Mix in shredded rotisserie chicken to make it feel like dinner, not just emotional support carbs.
– Use Greek yogurt instead of sour cream for tang and a smidge of moral improvement.

Frequently Asked Questions

Copycat Cracker Barrel Hash Brown Casserole

A delicious and creamy hash brown casserole reminiscent of Cracker Barrel.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 lbs frozen hash browns thawed
• ▢ 1 cup sour cream for creaminess
• ▢ 1 cup cream of chicken soup can use low sodium
• ▢ 1.5 cups shredded cheddar cheese divided
• ▢ 1 medium onion finely chopped
• ▢ 1 tsp garlic powder
• ▢ 0.5 tsp black pepper adjust to taste
• ▢ 0.5 tsp salt to taste

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C).
• In a large bowl, combine the thawed hash browns, sour cream, and cream of chicken soup.
• Stir in half of the shredded cheddar cheese, chopped onion, garlic powder, salt, and pepper.
• Spread the mixture evenly in a greased 9x13 inch baking dish.
• Top with the remaining cheddar cheese.
• Bake in preheated oven for 45 minutes, or until golden and bubbly.

Notes

Serve with a side of green salad for a complete meal. Consider adding diced bell peppers for extra flavor!