Copycat Cracker Barrel Hashbrown Casserole
This Cracker Barrel-inspired hashbrown casserole is creamy, cheesy, and made with tender shredded potatoes baked until bubbling and golden. It’s an easy comfort-food side for breakfast, brunch, or dinner.
What You Need
- Frozen shredded hash browns
- Sour cream
- Cream of chicken soup
- Shredded cheddar cheese
- Butter
- Onion
- Salt and black pepper
How to Make It
- Thaw the hash browns and squeeze out excess moisture.
- Mix them with sour cream, soup, cheese, melted butter, onion, salt, and pepper.
- Spread the mixture into a greased baking dish.
- Top with additional cheese.
- Bake until hot, bubbling, and golden around the edges.
Tips for the Best Hashbrown Casserole
Removing excess moisture keeps the casserole creamy rather than watery. Shredded cheese melts especially well when added fresh rather than using pre-shredded cheese.
Make It Ahead
Assemble the casserole, cover, and refrigerate until you’re ready to bake. Add a little extra baking time if it goes into the oven cold.
Frequently Asked Questions
Can I use diced hash browns?
Yes. The texture will be different, but diced potatoes work well in the same creamy casserole.
Can I freeze it?
You can freeze an assembled casserole, though the dairy-based texture may change slightly after thawing.
Shop the Kitchen
These tools make this casserole especially easy to prep and serve:
For another cozy breakfast favorite, try our Copycat Starbucks Bacon, Egg & Cheese Breakfast Sandwich.
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