Cracker Barrel hashbrown casserole is an easy make ahead side dish with frozen hashbrowns, sour cream, butter and melted cheese, ready in under an hour. That makes it a quick Cracker Barrel hashbrown casserole for potlucks, holiday brunch or weeknight dinners, since the prep takes only five minutes.
Stirring most of the cheese into the base rather than piling it on top matters, because melted cheese binds the hashbrowns from inside. Save half a cup for the surface and it browns into a crispy lid over the creamy layer beneath.
Most copycat versions skip the sour cream, but this recipe keeps it because the tang cuts through the butter and condensed soup. That balance is what makes the dish taste like the restaurant original instead of a generic potato bake.
Cracker Barrel Hashbrown Casserole
Course: Side DishCuisine: AmericanDifficulty: Easy10
servings5
minutes45
minutes555
kcalFrozen shredded hashbrowns stirred into a creamy blend of butter, sour cream, condensed soup and Colby cheese, then baked at 350F until golden and bubbly. Five minutes of prep for a crowd pleasing side that works at breakfast or dinner.
Ingredients
32 oz frozen shredded hashbrowns (thawed)
1/2 cup butter, melted
1 can (10.5 oz) condensed cream of chicken soup
16 oz sour cream
1/2 cup diced onion
2 cups shredded Colby cheese, divided
1/4 tsp black pepper
Directions
- Mix the base:Combine thawed hashbrowns, melted butter, condensed soup, sour cream, diced onion, 1 1/2 cups of the cheese and black pepper in a large bowl and stir until evenly mixed.
- Spread into the dish:Pour the mixture into a greased 9×13 inch baking dish and spread it into an even layer.
- Top with cheese:Sprinkle the remaining 1/2 cup of Colby cheese evenly over the surface.
- Bake: Place in a preheated 350F oven and bake for 45 to 55 minutes, until the edges are bubbly and the cheese on top is golden.
FAQs
Can you make this casserole the night before?
You can assemble the full casserole the night before, cover it tightly and refrigerate until morning. Add about 10 extra minutes of bake time since the dish starts cold, and check that the center is bubbly before pulling it out. This overnight approach makes it ideal for holiday mornings when you want everything ready with no rushing around.
What can you use instead of cream of chicken soup?
Cream of cheddar soup swaps in directly and adds a stronger cheese flavor to the base without changing the texture at all. Cream of mushroom also works, though it shifts the taste slightly away from the original Cracker Barrel profile. Stick with cream of chicken or cream of cheddar for the closest match to the restaurant version.
Which cheese works best for this casserole?
Colby cheese melts smoothly and has the mild flavor closest to what the restaurant uses in this particular dish. Sharp cheddar works too and gives a stronger bite, while a blend of Colby and Monterey Jack keeps things creamy. Pre-shredded bags work in a pinch, though block cheese that you grate yourself melts more evenly.
Can you freeze hashbrown casserole after baking?
Bake the casserole as directed, let it cool, then cut it into portions and freeze in airtight containers for up to three months. Reheat servings in the microwave for 2 to 3 minutes or in a 350F oven for 15 minutes until warm. The texture holds up well after freezing since the cream base protects the potatoes from drying out.
What protein can you add to make this a full meal?
Diced ham, crumbled bacon or shredded rotisserie chicken all stir in easily and turn the side dish into a main course. Add the protein to the bowl along with the other ingredients before spreading the mixture into the baking dish. Broccoli florets or diced bell peppers also work well if you want to add some color and extra vegetables.
