Cracker Barrel Hashbrown Casserole

This Cracker Barrel Hashbrown Casserole is creamy, cheesy, and so easy to make! It’s the perfect comfort food and tastes just like the restaurant version. Whether for breakfast, brunch, or dinner, this casserole is a crowd-pleaser.

Jump to Recipe

Ingredients Needed:

• Non-stick cooking spray
• 2 pounds hashbrowns
• salt and pepper
• 4 ounces butter
• 1/2 cup minced onion
• 8 ounces sour cream
• 10.75 ounces condensed cream of chicken soup
• 2 cups shredded Cheddar cheese 

How To Make Hashbrown Casserole?

1. Preheat the oven: Set the oven to 350°F.
2. Grease the pan: Lightly spray a 9×13-inch baking dish with cooking spray.
3. Add the hashbrowns: Spread the hashbrowns evenly in the dish and season with salt and pepper.
4. Mix the sauce: In a bowl, combine melted butter, onion, sour cream, and cream of chicken soup.
5. Pour over the potatoes: Spread the sauce evenly over the hashbrowns.
6. Top with cheese: Sprinkle shredded cheese all over the top.
7. Bake: Place the dish in the oven and bake for 45 minutes, until the casserole is hot and the cheese is melted and golden.

Recipe Tips:

• Dry the hashbrowns well: If the hashbrowns are too wet, the casserole will turn out mushy. Pat them dry with a paper towel after thawing to remove extra moisture.
• Melt the butter fully: Make sure the butter is completely melted before mixing with the other ingredients. This helps everything blend smoothly and evenly coat the potatoes.
• Spread the sauce evenly: When pouring the sauce over the hashbrowns, make sure to spread it evenly so every bite is creamy and flavorful. You can gently mix the potatoes for better coating.
• Use a hot oven: Make sure your oven is fully preheated to 350°F before baking. A hot oven ensures even cooking and helps the cheese melt perfectly on top.
• Let it rest before serving: After baking, let the casserole sit for 5-10 minutes before serving. This helps it set, making it easier to scoop and keeping the texture just right.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Hashbrown Casserole cool completely before storing. Place it in a sealed container or cover the dish well with foil. Keep it in the fridge for up to 3 days.
• Freeze: After cooling, wrap the casserole in plastic wrap and foil or use a freezer-safe container. Freeze for up to 3 months.
• Reheat: Set the air fryer to 350°F and heat for 5-7 minutes until the casserole is hot and crispy on top.

Nutrition Facts:

• Calories: 321 kcal
• Total Fat: 23g
• Saturated Fat: 13g
• Cholesterol: 62mg
• Sodium: 473mg
• Potassium: 339mg
• Total Carbohydrate: 19g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 8g