Copycat Cracker Barrel’s Hash Brown Casserole

 , cheesy, and golden on top—this one-bowl casserole tastes like the classic you remember and bakes up perfectly for breakfast, brunch, or an easy dinner side.

Author:tinsuf

Cuisine: American

Category: Breakfast / Side

Prep: 10 mins

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baking dish
casserole
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Bread
CAKES
Cream
Cookie
cream

Cook: 45–50 mins

Total: ~1 hour

Yield: 12 servings

Keywords: hash brown casserole, copycat, brunch, potluck

Table of Contents

    Ingredients
    Instructions
    Tips & Variations
    Make-Ahead, Freezing & Reheating
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Ingredients

    1 (32 oz) bag frozen shredded hash browns, thawed & well drained
    2 cups shredded sharp cheddar cheese
    1 (10.5 oz) can condensed cream of chicken soup
    1 cup sour cream
    1/2 cup unsalted butter, melted
    1/2 cup finely chopped onion
    1/2 tsp kosher salt
    1/4 tsp ground black pepper
    Optional: 1/2 tsp garlic powder or paprika

Instructions


    Heat oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
    Make base: In a large bowl, whisk soup, sour cream, melted butter, salt, pepper, and optional seasonings until smooth.
    Fold in: Add thawed hash browns, cheddar, and onion; mix to coat evenly.
    Bake: Spread in dish; bake uncovered 45–50 minutes until bubbling with a deep golden top. Rest 10 minutes before serving.

Tips & Variations

    Thaw & drain well: Excess moisture can keep the casserole from browning. Pat potatoes dry if needed.
    From-scratch “soup” (no can): Melt 4 Tbsp butter; whisk in 4 Tbsp flour 1 minute. Gradually whisk in 1½ cups chicken broth + 1 cup milk, 1/2 tsp each onion & garlic powder, salt and pepper to taste. Simmer to thicken; cool slightly, then use.
    Cornflake topping: Toss 2 cups lightly crushed cornflakes with 3 Tbsp melted butter; scatter on top for the last 15 minutes of baking.
    Add-ins: Diced ham or cooked bacon, sautéed bell peppers, or minced jalapeño.
    Gluten-free: Use a GF condensed soup or the from-scratch sauce with GF flour; confirm potatoes are GF.

Make-Ahead, Freezing & Reheating

    Make-ahead: Assemble, cover, and refrigerate up to 24 hours. Bake 5–10 minutes longer if cold.
    Freeze (unbaked): Wrap tightly up to 2 months. Thaw overnight; bake as directed (add 10–15 minutes if still a bit icy).
    Leftovers: Refrigerate 3–4 days. Reheat covered at 325°F until hot; uncover briefly to re-crisp top.

Recipe by abdou. For a printable PDF or to adapt this for your blog theme, tell me your colors and logo and I’ll format it to match.