Copycat Cracker Barrel Hash Brown Casserole

This is my love letter to cheesy, crunchy, slightly suspiciously butter-rich casseroles: Copycat Cracker Barrel Hash Brown Casserole. It’s the kind of side dish that makes people forgive you for reheating last-night takeout in the microwave and call it “family dinner.” Why try it? Because it’s practically a hug in a baking dish—comforting, deceptively easy, and socially acceptable to eat for breakfast, lunch, and emotional support at 2 a.m.

If you want a story: my husband once tried to make this while I was out and forgot to turn on the oven. He loudly announced it was “baking” for two hours. The kids named it “potato mousse,” which is a generous term. When I walked in, we had a bowl of lukewarm cheesy sludge and a proud man who’d learned to open the fridge and close it again. The casserole survived the incident, though our faith in him didn’t. Yes, this pan was too small. No, I won’t wash fewer dishes—he’s still on dish duty.

Time-Saving Hacks

– Use frozen shredded hash browns. Yes, you can shred real potatoes like a rustic chef, but frozen saves time and your thumb.
– Swap in canned cream-of-something soup instead of a roux if you’re avoiding complexity (gasp).
– Buy pre-shredded cheese. It’s coated with a hint of sorcery but it melts fine and keeps life moving.
– Mix everything in the baking dish to avoid extra bowls—lazy, but effective.
– Bake in an aluminum foil disposable pan for easy cleanup and guilt-free hosting.
– Pop it under the broiler for 1–2 minutes to get that golden top if your oven is too polite and won’t brown things on its own.

Serving Ideas

– Serve with fried chicken and biscuits for a full southern comfort crash. Your cardiologist will send flowers later.
– Green beans or a bright salad to pretend you practiced portion control.
– Crispy bacon crumbles and chopped chives on top if you want to be fancy without actually trying.
– Serve with wine if the kids drove you nuts; serve with coffee if they’re still asleep. Both are valid strategies.
– Keep it simple: buttered toast, a dollop of ketchup, and zero judgement.

What to Serve It With

Serves: 6–8 (or more if you lie to guests)
– Roast chicken, honey-baked ham, or pork chops.
– Steamed green beans, glazed carrots, or a crisp Caesar salad.
– Breakfast version: serve with scrambled eggs and breakfast sausage. Because who are we kidding—this is breakfast now too.

✔Tips & Mistakes

– Don’t skip salt. Potatoes are needy and will sulk without seasoning.
– Avoid overbaking or it becomes brick-like sadness. Pull it out when the center is set and the top is golden.
– If you use frozen potatoes, don’t thaw them fully into a wet mess—pat dry to avoid sogginess.
– Too much liquid = soggy top; too little = dry sadness. Stir, eyeball, and then trust the oven.
– Use a shallow pan for a crispy top; deep pans give you more mush, which is not inherently bad—just different.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Cool completely before covering and refrigerating in an airtight container.
– Keeps 3–4 days in the fridge. Reheat in the oven at 350°F to revive the crust, or microwave for fast comfort.
– To freeze: portion into airtight containers and freeze up to 2 months. Thaw overnight and reheat covered.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add cooked bacon, diced ham, or chopped jalapeños for more personality.
– Swap cheddar for pepper jack or Gruyère for grown-up vibes.
– Dairy-free? Try a cashew-cream substitute and a dairy-free cheese that believes in itself.
– Gluten-free? Use a gluten-free cream soup or make a quick gluten-free roux.

Frequently Asked Questions

Copycat Cracker Barrel Hash Brown Casserole

A delicious, creamy potato dish that’s perfect for breakfast or as a side.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb frozen hash browns thawed
• ▢ 1 cup sour cream full-fat recommended
• ▢ 1 cup shredded cheddar cheese divided into two portions
• ▢ 1 can cream of chicken soup or make your own
• ▢ 1 small onion finely chopped
• ▢ 1 tsp garlic powder optional
• ▢ 0.5 tsp salt to taste
• ▢ 0.5 tsp black pepper to taste

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C).
• In a large bowl, combine the thawed hash browns, onion, sour cream, cream of chicken soup, and half of the cheese.
• Season the mixture with garlic powder, salt, and black pepper. Stir to combine well.
• Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly.
• Sprinkle the remaining cheese on top of the potato mixture.
• Bake in the preheated oven for 30-40 minutes, until golden and bubbly.
• Let it cool for a few minutes before serving.

Notes

This dish pairs well with scrambled eggs or a fresh salad. For a twist, add cooked crumbled bacon on top before baking.