10 Cracker Barrel Hashbrown Casserole Recipes

If you have ever visited Cracker Barrel, you know the Hashbrown Casserole is the star of the menu. It is cheesy, creamy, and deeply savory. The best part is that it is incredibly easy to make at home. Most recipes just involve mixing ingredients in a bowl and baking them.

Here are the 10 best ways to make it, including the classic recipe, slow cooker options, and spicy twists.

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1. The Authentic Copycat

This is the closest you will get to the real thing. The restaurant uses Colby cheese (or a Colby-Jack mix) rather than sharp cheddar, which gives it that mild, melty texture. The onions are chopped very fine so they melt into the sauce.

Ingredients

• The Potato: 1 bag (30 oz) frozen shredded hashbrowns (thawed).
• The Sauce: 1 can cream of chicken soup, ½ cup melted butter, and 1 container (8 oz) sour cream.
• The Flavor: ½ onion (finely chopped) and ½ tsp black pepper.
• The Cheese: 2 cups shredded Colby cheese.

Instructions

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

2. The “No Soup” From Scratch Version

If you prefer not to use canned condensed soup, this version is for you. You make a simple homemade white sauce that tastes fresher and less salty than the can. It takes 5 extra minutes but is worth it.

Ingredients

• The Roux: 2 tbsp butter and 2 tbsp flour.
• The Liquid: 1 cup chicken broth and 1 cup heavy cream (or milk).
• The Rest: Same potatoes, cheese, and sour cream as the original.

Instructions

1. Melt the butter in a saucepan. Whisk in the flour and cook for 1 minute.
2. Slowly pour in the broth and cream while whisking. Simmer until it thickens into a sauce.
3. Remove from heat and stir in the sour cream and cheese.
4. Mix with the hashbrowns and bake as usual (350°F for 45 minutes).

3. The Slow Cooker Method

This is perfect for holidays like Thanksgiving or Christmas when your oven is full of other food. You can dump everything in the slow cooker and let it cook while you focus on the turkey.

Ingredients

• The Base: 1 bag (30 oz) frozen hashbrowns.
• The Liquid: 1 can cream of chicken soup and ½ cup milk.
• The Richness: ½ cup melted butter and 1 cup sour cream.
• The Cheese: 2 cups cheddar cheese.

Instructions

1. Grease your slow cooker pot.
2. Mix all the ingredients in a large bowl first (this ensures even coating).
3. Pour the mixture into the slow cooker.
4. Cook on Low for 4–5 hours. The edges will get slightly crispy, which is delicious.

4. The Crunchy “Funeral Potatoes” Style

While Cracker Barrel serves theirs with a soft top, many families prefer a crunch. This variation adds a buttery cornflake topping. It is often called “Funeral Potatoes” because it is a staple at large family gatherings.

Ingredients

• The Casserole: The standard base (Recipe #1).
• The Topping: 2 cups cornflakes (crushed) and 4 tbsp melted butter.

Instructions

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

5. The “Loaded” Bacon Version

This recipe turns the side dish into a main event. It takes inspiration from a Loaded Baked Potato, adding crispy bacon and green onions. It is savory, salty, and incredibly rich.

Ingredients

• The Mix-ins: 8 slices of bacon (cooked and crumbled) and ¼ cup green onions (sliced).
• The Base: The standard hashbrown, soup, and sour cream mix.
• The Cheese: Sharp Cheddar works better here than Colby.

Instructions

1. Mix half of the crumbled bacon and green onions directly into the potato mixture.
2. Spread it into the baking dish.
3. Bake for 40 minutes.
4. Remove from the oven, sprinkle the remaining bacon and cheese on top, and bake for 10 more minutes until melted.

6. Ham and Cheese Breakfast Bake

This is a great way to use up leftover holiday ham. By adding diced ham, you turn the casserole into a hearty breakfast that feeds a crowd.

Ingredients

• The Meat: 2 cups cooked ham (diced into small cubes).
• The Base: 1 bag hashbrowns, 1 can cream of potato soup (instead of chicken), and sour cream.
• The Veggie: 1 red bell pepper (diced) adds nice color and crunch.

Instructions

1. Preheat oven to 375°F (190°C).
2. Combine the hashbrowns, ham, soup, sour cream, bell pepper, and cheese in a bowl.
3. Pour into a 9×13 dish.
4. Bake for 50–60 minutes. Let it rest for 10 minutes before cutting so it sets firmly.

7. Spicy Jalapeño Popper Casserole

If the original is too mild for you, this version adds a kick. The heat of the peppers cuts through the richness of the cheese and sour cream perfectly.

Ingredients

• The Heat: 2 fresh jalapeños (diced, seeds removed) or 1 can diced green chiles.
• The Cheese: Swap the Colby cheese for Pepper Jack cheese.
• The Topping: Bacon bits and extra jalapeño slices.

Instructions

1. Wear gloves when cutting fresh jalapeños.
2. Mix the peppers and Pepper Jack cheese into the standard potato base.
3. Bake as usual.
4. Garnish with fresh raw jalapeño slices right before serving for extra crunch and color.

8. The 5-Ingredient “Cheater” Version

Sometimes you don’t have fresh onions or butter on hand. This ultra-simple version relies on “French Onion Dip” to provide all the flavor in one scoop.

Ingredients

• The Flavor Hack: 1 container (16 oz) French Onion Dip.
• The Base: 1 bag frozen hashbrowns and 1 can cream of chicken soup.
• The Cheese: 2 cups shredded cheddar.

Instructions

1. Mix the French Onion Dip, soup, and cheese together.
2. Fold in the hashbrowns.
3. Bake at 350°F (175°C) for 45 minutes. The dip contains all the sour cream and onion flavor you need.

9. Dairy-Free / Vegan Version

Hashbrown casserole is usually full of dairy, but it is easy to adapt. Modern vegan sour creams and cheeses melt surprisingly well, allowing everyone to enjoy this comfort food.

Ingredients

• The Sauce: 1 cup plain unsweetened dairy-free yogurt (like almond or soy) and ½ cup vegan butter.
• The Soup Sub: 1 cup vegetable broth mixed with 1 tbsp cornstarch (thickened on stove).
• The Cheese: 2 cups vegan cheddar shreds.

Instructions

1. Thicken the broth and cornstarch in a small pan until it looks like gravy.
2. Mix it with the yogurt, melted vegan butter, and spices.
3. Toss with the potatoes and vegan cheese.
4. Bake until bubbly. Note: Vegan cheese does not brown as much, so don’t wait for a golden top.

10. Keto “Cauliflower” Mock Casserole

Potatoes are not allowed on the Keto diet, but cauliflower is the perfect substitute. When chopped up and covered in cheese sauce, it tastes remarkably like the original dish.

Ingredients

• The “Potato”: 2 bags frozen riced cauliflower or chopped cauliflower florets.
• The Sauce: 4 oz cream cheese (softened), ½ cup heavy cream, and ¼ cup sour cream.
• The Meat: 6 slices bacon (cooked and crumbled).
• The Cheese: 1½ cups cheddar.

Instructions

1. Steam the cauliflower first and squeeze out the water heavily with a towel. This is crucial so the casserole isn’t soupy.
2. Mix the soft cream cheese, cream, sour cream, and cheddar.
3. Stir in the dry cauliflower and bacon.
4. Bake at 400°F (200°C) for 25 minutes.