Craving that cozy Cracker Barrel vibe at home? This Copycat Cracker Barrel Hashbrown Casserole blends frozen hash browns, cheddar, sour cream, and a touch of onion, all baked to cheesy perfection. It’s almost like sitting in one of those wooden rocking chairs (but warmer).
I don’t know about you, but there’s something about Cracker Barrel that feels like a warm hug from a favorite sweater you forgot you owned. On my last road trip, I practically begged my family to stop there just for their hashbrown casserole. You know the one—the kind that has you scraping the plate and silently wishing for just a bit more. Back home, I couldn’t shake the memory of that cheesy, creamy goodness, so I got to work recreating it. And after a few attempts (and some “taste tests” that left us waddling around the kitchen), I think I’ve cracked the code. This recipe? It’s dangerously close to the real deal and has that homemade twist that makes it just a little bit better. Trust me, if you’re a hashbrown lover, you’ll be smitten.
Why You’ll Love This Copycat Cracker Barrel Hashbrown Casserole
Alright, let’s be real. Why make this at home when you could drive to Cracker Barrel? Because you can’t always hop in the car when the craving hits, and this version has a few secret perks:
- Homey Comfort: This isn’t just cheesy potatoes—it’s comfort food in every sense. Creamy, cozy, and just the right amount of cheesy.
- Easy as Pie (Maybe Easier): Forget peeling or grating. With frozen hash browns and a can of soup, it’s as simple as mix-and-bake.
- Feed a Crowd: Got a family brunch or potluck coming up? This casserole practically begs to be shared. Trust me, it’ll be the first dish empty on the table.
- Make Ahead & Freeze-Friendly: You can actually make this ahead, and it freezes beautifully. Busy week ahead? No problem. You’ve got this.
Ingredient Notes
Let’s get into the heart of this casserole—the ingredients that make it sing. Nothing fancy here, just some down-home, classic flavors:
- Frozen Hash Browns: I mean, who has the time to peel and shred potatoes? Not me. Thaw them first so they blend well. The frozen ones give you that perfect texture without the effort.
- Cheddar Cheese: I go for sharp cheddar because it has a nice punch. Grate it fresh if you can; it melts better and doesn’t have that weird, chalky coating that pre-shredded cheese sometimes has.
- Cream of Chicken Soup: The base for that creamy texture. If you’re feeling adventurous, try cream of mushroom for a richer flavor. (Or don’t—no pressure!)
- Butter or Margarine: Either one works, but butter gives it a richer taste. And let’s face it, when has butter ever been a bad choice?
- Onion: Just a touch, finely chopped. Adds depth without overwhelming.
- Sour Cream: This is where the creamy magic happens. Full-fat makes it extra decadent, but if you’re watching things, the light version does the trick, too.
Step-by-Step For This Barrel Hashbrown Casserole
Alright, ready to bring some Cracker Barrel vibes to your kitchen? Here’s how to make it happen:
- Preheat the Oven
Crank up the oven to 350°F (177°C). Let it get nice and hot before the casserole goes in—helps everything cook evenly. I know, waiting is a pain, but trust me, it’s worth it. - Prep the Baking Dish
Grab an 11 x 14-inch baking dish (or close to it) and give it a good spray with cooking oil. You don’t want this baby sticking! There’s nothing sadder than cheesy goodness lost to the dish. - Mix It All Together
In a big ol’ bowl, combine your thawed hash browns with melted butter (or margarine), sour cream, cream of chicken soup, cheddar cheese, chopped onion, salt, and pepper. Stir it until everything’s evenly mixed and coated in creamy, cheesy goodness. If you’re anything like me, you’ll be tempted to sneak a taste here. No judgment. - Spread It Out
Pour that glorious mixture into the baking dish, smoothing it out so it bakes evenly. You want every bite to get that perfect cheesy topping. - Bake to Golden Perfection
Slide it into the oven and let it bake for about 45 minutes. You’ll know it’s ready when it’s bubbling and golden brown on top. Honestly, your kitchen will smell like pure bliss.
Storage Tips
Have leftovers? Lucky you! Here’s how to keep them tasting fresh:
- Fridge: Store in an airtight container, and it’ll keep for 3-4 days. Perfect for heating up on busy weeknights when you need something cozy and homemade.
- Freezer: This casserole’s a freezer champ. Wrap portions tightly in plastic and foil, or stash in a freezer-safe container. When the craving hits, thaw it in the fridge overnight, then bake until warmed through.
Variations & Substitutions
Wanna make it your own? Here are some ideas to switch things up:
- Switch Up the Soup: Cream of mushroom or even cheddar soup adds a whole new vibe. Feel like experimenting? Go for it.
- Add Some Bacon: Because, well… bacon. Crumbled on top or mixed in, it adds a nice smoky touch.
- Swap Sour Cream with Greek Yogurt: For a tangy twist, Greek yogurt works great. Plus, it’s a bit lighter if you’re into that.
- Toss in Veggies: Try finely chopped bell peppers or even a handful of spinach. It sneaks in a veggie boost without taking away from that cheesy goodness.
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Serving Suggestions
Wondering what to serve with it? Here’s what I love pairing it with:
- Eggs & Bacon: A true breakfast (or brunch) combo. Trust me, this casserole is made for it.
- Fresh Salad or Green Beans: Balances out the richness and adds a fresh crunch.
- Grilled Ham or Sausages: A protein-packed pairing that makes it feel like a complete meal.
- Cornbread: For a Southern-inspired feast. Seriously, try it with cornbread—you won’t regret it.
Cracker Barrel Hashbrown Casserole FAQs
Can I use fresh potatoes instead of frozen hash browns?
Sure thing! Just shred ‘em, and make sure they’re well-drained to avoid a soggy casserole. It’s a bit more work, but hey, sometimes fresh is best.
What if I don’t have the right-sized baking dish?
No problem! A 9 x 13 dish works fine; just keep an eye on the cooking time—it might bake a bit faster.
Can I make this recipe ahead of time?
Yep! You can mix everything up, cover it, and pop it in the fridge overnight. Then just bake it fresh the next day, maybe adding a few extra minutes if it’s going in cold.
Does it reheat well?
Absolutely! Reheat individual portions in the microwave, or cover the whole dish with foil and warm it in the oven. It’s almost as good as the day you made it.
And there it is—your own Copycat Cracker Barrel Hashbrown Casserole without leaving home. If this doesn’t bring some Southern comfort to your kitchen, I don’t know what will. Give it a try, and let me know—did you nail that Cracker Barrel flavor?
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Copycat Cracker Barrel Hashbrown Casserole
Ingredients
- 2 pounds of frozen hash browns thawed
- 1/2 cup of margarine or butter melted
- 1 can 10 1/4 ounces of cream of chicken soup
- 1 pint of sour cream
- 1/2 cup of finely chopped onion
- 2 cups of cheddar cheese finely grated
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions
- Preheat the Oven: Preheat your oven to 350°F (177°C). Allow it to reach the correct temperature for even baking throughout the casserole.
- Prepare the Baking Dish: Lightly coat an 11 x 14-inch baking dish with cooking spray. This will prevent the casserole from sticking and make serving and cleanup easier.
- Combine the Ingredients: In a large mixing bowl, add the thawed hash browns, melted margarine or butter, cream of chicken soup, sour cream, finely chopped onion, grated cheddar cheese, salt, and black pepper. Mix all ingredients thoroughly until the hash browns are evenly coated and the mixture is well-combined.
- Transfer to the Baking Dish: Pour the mixture into the prepared baking dish. Spread it evenly across the dish to ensure uniform cooking and a golden crust.
- Bake the Casserole: Place the baking dish in the preheated oven. Bake for approximately 45 minutes, or until the casserole is golden brown on top and bubbly around the edges. Allow it to cool slightly before serving.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
