Cracker Barrel Hashbrown Casserole (Original Recipe!)
Cracker Barrel Hashbrown Casserole is the originator of the cheesy casserole you’ll find at nearly every family gathering! The restaurant has changed their recipe but you can still make the perfect side dish like the original! Loaded with hash browns, diced onion and a creamy cheese sauce – everybody will ask for the recipe!
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🔍 COPYCAT SECRETS UNCOVERED!
Cracker Barrel changed their legendary casserole and it’s not a good change! I remember it used to be cheesy and have a bit of a sauce – now it’s just dry flavorless hash browns with a hint of cheese. Don’t bother going to Cracker Barrel to get this piece of nostalgia! Just make it at home and don’t miss these tips to be sure your hash brown casserole is identical to original Cracker Barrel casserole recipe:
- Frozen hash browns are the easiest thing to use in this casserole and they’re delicious!
- The signature to this was the cheesy creamy sauce which is a mix of sour cream, butter, cream of chicken soup and colby cheese – so be sure you grab all those!
Cracker Barrel Hashbrown Casserole Ingredients
I could make this casserole in my sleep – grab the frozen hashbrowns and go to town! Here’s everything you’ll need (it’s probably all in your kitchen already!).
- Hashbrowns – you can use frozen or fresh hashbrowns – fresh (the green bag) will cook a bit quicker – you probably only need to bake for 35 minutes.
- Onion – you’ll want to finely dice 1 small or 1/2 large onion
- Cheese – colby cheese is my choice here as it’s more mild than cheddar – but use what you have and what you like
- Butter – I like to use cold butter so it melts into the casserole – frozen is fine too – it’s actually easier to grate (and yeah – just use a cheese grater)
- Soup – Cream of Chicken is the most neutral and is the soup of choice but if I were making it – I’d use cream of mushroom cuz it’s my favorite (Bruh – I can eat it cold out of the can!)
- Sour Cream – The magic elixir that makes every casserole better. I would say if you’re trying to be healthy you can swap with nonfat Greek yogurt – but if you’re trying to be healthy – don’t eat this! You could also swap with mayo if you are out of sour cream.
- Seasonings – Lawry’s seasoning salt, coarse sea salt, black pepper
How to make Cracker Barrel Hashbrown Casserole
This is such a classic side dish – my BFF makes it every holiday morning – and it’s a staple comfort food. It’s also flexible – you can make this copycat hash brown casserole recipe the night before or even make in a crock pot! Here are the basics of making this super simple recipe:
- Grate butter and cheese – it’s best if they are cold – right out of the fridge. Dice onion in a small dice.
- In a large bowl, add all ingredients – setting aside 1/4 cup shredded cheese to put on top and stir mixture.
- Pour potato mixture into casserole dish with nonstick spray. Sprinkle reserved cheese on top of the casserole.
- Cook at 350º for 50 minutes.
Cooking Tips
- Want onions softer (no crunch)? Saute in butter for 3-5 minutes until softened before adding to mixture.
- Want it a little browned on top? Broil on LOW for 3-5 minutes.
- Want it Loaded? Add crumbled cooked bacon and more cheese on top!
- Want a Crunchy Topping? Add a sleeve of crushed Ritz crackers to the top and and pour over 3 tbsp melted butter.
- Want veggies? Throw in a bag of frozen veggies and stir in before you bake.
- Want to make it a meal? Add leftover chicken (rotisserie!) or diced ham.
Supplies Used
- Baking Dish – I love pretty dishes but finally realized none of them were actually 9×13 so I bought this one! I like it cuz it has a lid for when I take this cheesy hashbrown casserole to family gatherings.
- Rotary Cheese Grater – this is such a handy tool for grating large amounts of cheese (or butter).
- Mixing Bowls – I knew I was using my new Caraway mixing bowls for this – the big one in the set of three is huge!
How to Store & Reheat
- Store in an airtight container in the fridge for up to 5 days
- Reheat in microwave for 45 seconds
Freezer Tips
You can freeze for up to 3 months in an airtight container. Thaw overnight in the refrigerator. If you have a larger amount – it’s best to reheat in the oven at 350º for 30 minutes.
More Potato Recipes
More Potato Side Dish Recipes
More Cracker Barrel Recipes
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Cracker Barrel Hashbrown Casserole
Ingredients
- 30 ounces frozen shredded hash browns
- 8 tbsp butter cold, grated
- 10¼ oz condensed cream of chicken soup
- 1 cup sour cream
- 1 cup onion finely diced
- 2 cups colby cheese grated
- 1 tsp Lawrys seasoning salt
- 1/2 tsp coarse sea salt
- 1/4 tsp black pepper
Instructions
- Spray 9×13” casserole dish with nonstick spray.
- Grate butter and cheese – it’s best if they are cold – right out of the fridge.8 tbsp butter
- In a large bowl, add all ingredients – setting aside 1/4 cup shredded cheese to put on top and stir mixture.30 ounces frozen shredded hash browns, 10¼ oz condensed cream of chicken soup, 1 cup sour cream, 1 cup onion, 2 cups colby cheese , 1 tsp Lawrys seasoning salt, 1/2 tsp coarse sea salt, 1/4 tsp black pepper, 8 tbsp butter
- Pour potato mixture into casserole dish.
- Sprinkle reserved cheese on top of the casserole.
- Bake at 350º for 50 minutes.
