This Hashbrown Casserole is one of my all-time favorite comfort dishes. It’s hearty, flavorful, and a quick way to satisfy hungry appetites. Below, I’ll show you how to make this easy and delicious casserole.
Why You’ll Love This Recipe
Growing up, this casserole was a beloved treat from my aunt whenever I visited her. The warm, cheesy aroma fills the kitchen and brings back fond memories. What makes this dish truly special is its simplicity—you just mix the ingredients and bake. It’s perfect for breakfast, dinner, or anytime you crave something comforting and satisfying.
What You Need
This recipe uses simple, affordable ingredients you likely already have on hand:
- Frozen hash browns (30 oz bag), thawed
- Butter (8 tablespoons, melted)
- Condensed cream of chicken soup (10¾ oz can)
- Small onion, chopped
- Sharp cheddar cheese (2 cups shredded, divided)
- Sour cream (1 cup)
- Salt (1 teaspoon)
- Black pepper (½ teaspoon)
How to Make Copycat Cracker Barrel Hashbrown Casserole
- Preheat Oven: Set your oven to 350°F (175°C).
- Mix Ingredients: In a large bowl, combine the chopped onion, 1 cup of shredded cheddar, salt, and pepper. Add the sour cream and cream of chicken soup, stirring well. Fold in the thawed hash browns and melted butter, mixing everything evenly.
- Prepare Baking Dish: Grease a 9×11-inch baking dish with non-stick spray. Spread the hash brown mixture evenly in the pan.
- Top with Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Bake: Place the casserole in the oven and bake for 45 to 60 minutes, until bubbly and golden brown on top.
Tips & Variations
- Fresh Potatoes: If you don’t have frozen hash browns, you can shred fresh potatoes instead—just be sure to squeeze out excess moisture.
- Add-Ins: Feel free to add cooked ground beef, mushrooms, or your favorite veggies for extra flavor.
- Freezing: To freeze, wrap the casserole tightly with plastic wrap, pressing out as much air as possible, then freeze for up to 2 months.
- Serving Suggestions: This casserole pairs beautifully with pork chops, ham, sausages, or chicken tenders.
Is It Gluten-Free?
This dish is not gluten-free because the condensed cream of chicken soup typically contains gluten. You can use a gluten-free soup alternative if needed.
Final Thoughts
This Copycat Cracker Barrel Hashbrown Casserole is an easy, crowd-pleasing recipe that will quickly become a family favorite. Whether as a hearty side or a main dish, it’s perfect for busy nights or special gatherings. Give it a try and enjoy the creamy, cheesy goodness with every bite!
Ingredients:
- 1 bag (30 oz) frozen hash browns, thawed
- 8 tbsp (1 stick) butter, melted
- 1 can (10¾ oz) condensed cream of chicken soup
- 1 small onion, chopped
- 2 cups shredded cheddar cheese, divided
- 1 cup sour cream
- 1 tsp salt
- ½ tsp black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, mix chopped onion, 1 cup shredded cheddar cheese, salt, and pepper. Add sour cream and cream of chicken soup, stir well.
- Add thawed hash browns and melted butter; mix until combined.
- Grease a 9×11-inch baking dish with non-stick spray. Spread hash brown mixture evenly in the dish.
- Sprinkle remaining 1 cup shredded cheddar cheese on top.
- Bake for 45–60 minutes until bubbly and golden brown on top.