10 Best Cracker Barrel Cheesy Hashbrowns Recipes

If you have ever visited Cracker Barrel, you have likely eaten their Hashbrown Casserole. It is legendary. It isn’t just regular potatoes; it is a warm, gooey mix of shredded potatoes, cheese, and onions that melts in your mouth.

The best part? It is surprisingly easy to make at home. Most recipes use frozen hashbrowns, meaning you don’t even need to peel a potato. We found the best versions, from the strict authentic recipe to modern twists with bacon and jalapeños.

Jump to Recipe

1. The Authentic Copycat

This is the recipe that tastes exactly like the restaurant version. It relies on the “Holy Trinity” of casserole ingredients: frozen hashbrowns, cream of chicken soup, and sour cream. It is rich, savory, and has that perfect soft texture.

Ingredients

• The Potatoes: 1 bag (30 oz/850g) frozen shredded hashbrowns (thawed).
• The Sauce: 1 can (10 oz) cream of chicken soup and 2 cups sour cream.
• The Flavor: ½ cup onion (finely chopped) and ½ cup unsalted butter (melted).
• The Cheese: 2 cups sharp cheddar cheese (grated).

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish.
2. In a large bowl, mix the soup, sour cream, melted butter, onion, cheese, and salt/pepper.
3. Stir in the thawed hashbrowns gently until they are fully coated.
4. Spread the mixture into the dish. Bake for 45–55 minutes until bubbly and golden brown on the edges.

2. The “No Soup” (From Scratch) Version

Many people dislike using canned “Cream of Chicken” soup because of the sodium and preservatives. This recipe teaches you how to make your own creamy base using flour, butter, and chicken broth. It tastes fresher and cleaner.

Ingredients

• The Potatoes: 30 oz frozen shredded hashbrowns.
• The Homemade Sauce: 2 tbsp butter, 2 tbsp flour, and 1 cup chicken broth.
• The Creaminess: 1 cup sour cream or Greek yogurt.
• The Cheese: 2 cups sharp cheddar.

Instructions

1. Make the Sauce: Melt the 2 tbsp butter in a saucepan. Whisk in the flour and cook for 1 minute. Slowly pour in the broth and whisk until it thickens.
2. Remove from heat and stir in the sour cream and seasonings.
3. Combine this sauce with the hashbrowns, onions, and cheese in a large bowl.
4. Pour into a baking dish and bake at 350°F (175°C) for 45–50 minutes.

3. The Slow Cooker (Crockpot) Method

If your oven is full of other dishes (like during Thanksgiving), use your slow cooker. This method makes the potatoes extra soft and creamy because they cook slowly in their own steam.

Ingredients

• The Potatoes: 32 oz frozen hashbrowns.
• The Liquid: 1 can cream of chicken soup and ½ cup milk.
• The Fat: ½ cup melted butter and ½ cup sour cream.
• The Cheese: 2 cups cheddar cheese.

Instructions

1. Spray your slow cooker with non-stick spray.
2. Mix all the ingredients together in a large bowl first (it ensures even distribution).
3. Dump the mixture into the slow cooker.
4. Cover and cook on Low for 4 hours or High for 2 hours.
5. Stir once halfway through cooking to prevent burning on the sides.

4. The “Funeral Potatoes” Twist (Crispy Top)

While Cracker Barrel’s standard version has a soft top, many home cooks prefer a crunch. This variation adds a topping of crushed cornflakes or potato chips mixed with butter. It provides a great texture contrast to the soft center.

Ingredients

• The Base: Standard hashbrown, soup, sour cream, and cheese mixture (see Recipe #1).
• The Crunch: 2 cups cornflakes (crushed).
• The Glue: 4 tbsp butter (melted).

Instructions

1. Prepare the casserole mixture and spread it into the baking dish.
2. Mix the crushed cornflakes with the 4 tbsp of melted butter in a small bowl.
3. Sprinkle the cornflakes evenly over the top of the raw casserole.
4. Bake at 350°F (175°C) for 45 minutes. The top will be golden and crunchy.

5. The Loaded Bacon & Ranch Edition

If the classic version feels too plain, this one boosts the flavor profile. It adds crispy bacon and a packet of dry Ranch dressing mix. It turns the side dish into the star of the show.

Ingredients

• The Potatoes: 30 oz frozen hashbrowns.
• The Meat: 8 slices of bacon (cooked crispy and crumbled).
• The Zest: 1 packet (1 oz) Dry Ranch Seasoning Mix.
• The Base: Sour cream, cream of chicken soup, and cheddar cheese.

Instructions

1. Fry the bacon until crispy. Crumble it into small pieces.
2. Mix the soup, sour cream, melted butter, and the Ranch seasoning powder together.
3. Fold in the hashbrowns, cheese, and half of the bacon.
4. Bake for 45 minutes. Top with the remaining bacon and green onions before serving.

6. The Breakfast Casserole (Add Ham)

Cracker Barrel serves these potatoes for breakfast, often alongside ham. This recipe combines them into one dish. It is a fantastic way to use up leftover holiday ham.

Ingredients

• The Potatoes: 30 oz frozen hashbrowns.
• The Protein: 2 cups cooked ham (diced into small cubes).
• The Base: Sour cream, soup, butter, and cheese.
• The Extra: ½ cup bell peppers (diced) for color.

Instructions

1. Preheat oven to 375°F (190°C).
2. Mix the ham, peppers, hashbrowns, and cheese sauce mixture together.
3. Spread into a baking dish.
4. Bake for 50 minutes. The ham adds a salty, smoky flavor that seeps into the potatoes.

7. The Spicy Jalapeño Kick

If you find the original recipe a little bland, this version wakes it up. It adds pickled jalapeños and pepper jack cheese. It is creamy, but with a lingering heat.

Ingredients

• The Potatoes: 30 oz frozen hashbrowns.
• The Heat: ½ cup pickled jalapeño slices (chopped) and 1 fresh jalapeño (sliced for topping).
• The Cheese: Swap regular cheddar for Pepper Jack cheese.
• The Base: Standard sour cream and soup mixture.

Instructions

1. Stir the chopped pickled jalapeños directly into the potato and cheese mixture.
2. Pour into the baking dish.
3. Arrange the fresh jalapeño slices on top for a beautiful presentation.
4. Bake at 350°F (175°C) until bubbly.

8. The 5-Ingredient Quick Fix

Sometimes you are in a rush and don’t want to measure spices or chop onions. This recipe strips it down to the bare essentials. It is perfect for beginner cooks.

Ingredients

• 1 bag frozen hashbrowns.
• 1 can cream of chicken soup.
• 1 container (16 oz) sour cream.
• 2 cups cheddar cheese.
• ½ cup melted butter.

Instructions

1. Dump everything into a bowl.
2. Mix well.
3. Dump into a greased casserole dish.
4. Bake at 375°F (190°C) for 45 minutes. No chopping, no fuss.

9. The Cast Iron Skillet Version

If you love crispy edges, bake this in a cast iron skillet instead of a glass dish. The metal gets hot and sears the bottom and sides of the potatoes, creating a “crust” that is incredible.

Ingredients

• The Gear: A 10-inch or 12-inch cast iron skillet.
• The Mix: Standard hashbrown, cheese, and soup mixture.
• The Extra Fat: 1 tbsp oil (to coat the skillet).

Instructions

1. Preheat the oven to 400°F (200°C)—a higher heat works better for cast iron.
2. Rub the inside of the skillet with oil so the potatoes fry slightly on the bottom.
3. Pour the mixture into the skillet.
4. Bake for 40–45 minutes. Let it rest for 10 minutes before serving so the crust releases easily.

10. The Instant Pot Express

Need it done in 15 minutes? The Instant Pot can cook these potatoes incredibly fast. However, you won’t get a crispy top unless you broil it afterwards.

Ingredients

• The Potatoes: 1 bag frozen hashbrowns.
• The Liquid: ½ cup chicken broth (essential for pressure cooking).
• The Binder: ½ cup sour cream and 1 can cheddar cheese soup (instead of cream of chicken).

Instructions

1. Place the hashbrowns, broth, and seasonings in the Instant Pot.
2. Cook on High Pressure for 8 minutes. Quick release the steam.
3. Stir in the cheese soup and sour cream until melted and creamy.
4. (Optional) Transfer to a dish and broil in the oven for 3 minutes to brown the top.