Copycat Cracker Barrel Hashbrown Casserole
This copycat Cracker Barrel hashbrown casserole is creamy, cheesy, and pure comfort food. Made with tender shredded potatoes, a rich creamy sauce, and melty cheddar cheese, it tastes just like the classic restaurant favorite—only homemade and even more comforting.
Equipment
- Large mixing bowl
- 9x13-inch baking dish
- Spatula or spoon
- Measuring Cups
Ingredients
Casserole Base
- 1 bag frozen shredded hashbrowns, thawed 30 oz bag
- 1/2 cup unsalted butter, melted
- 1 can cream of chicken soup 10.5 oz can
- 1 cup sour cream
- 1 small onion, finely chopped
- 2 cups shredded cheddar cheese
- salt and black pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish to prevent sticking.
- Mix the casserole base: In a large bowl, combine the thawed hashbrowns, melted butter, cream of chicken soup, sour cream, chopped onion, salt, and black pepper. Stir gently until everything is evenly mixed.
- Add the cheese: Fold in most of the shredded cheddar cheese, reserving a small handful to sprinkle on top.
- Assemble the casserole: Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining cheese evenly over the top.
- Bake until bubbly: Bake uncovered for 45–50 minutes, or until the casserole is hot, bubbly, and lightly golden on top.
- Rest and serve: Remove the casserole from the oven and let it rest for about 10 minutes before serving. Scoop and enjoy warm.