Hashbrown Casserole – Easy Cracker Barrel Copycat

This Cracker Barrel Hashbrown Casserole is one of those one-pan wonders — buttery, melty, and ridiculously simple to throw together. It’s got frozen hashbrowns, cheddar, sour cream, and soup, all baked into a golden, cozy mess. No fancy steps, just warm comfort that works for dinner, brunch, or whatever kind of day you’re having.

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Quick Summary

• Prep time: 10 mins
• Cook time: 45 mins
• Flavor: Cheesy, creamy, a little oniony
• Great for: Weeknight dinners, potlucks, lazy brunches

Why I Like This Recipe

Honestly? You just dump everything in and bake it. No drama. It feeds a group or just you all week. And it hits every time — especially straight from the pan, no plate needed.

Ingredients

• Non-stick spray
• 2 lbs frozen hashbrowns, thawed + dried
• Salt + pepper
• 4 oz butter, melted
• ½ cup minced onion
• 8 oz sour cream
• 10.75 oz cream of chicken soup
• 2 cups shredded cheddar cheese

How To Make Hashbrown Casserole

1. Preheat the oven: Set it to 350°F. You want it ready when the layers go in.
2. Grease the pan: Spray a 9×13″ dish. Not everything has to stick with you.
3. Layer hashbrowns: Spread evenly in the dish. Season with salt and pepper.
4. Make the sauce: In a big bowl, mix melted butter, onion, sour cream, and soup. No need to be fancy, just mix until it’s creamy.
5. Spread and top: Pour that mixture over the potatoes, smooth it out, and sprinkle with cheese.
6. Bake it: 45 minutes — until the top’s golden and bubbling and your kitchen smells better than your mood.

Tips for Success

• Thaw and dry those hashbrowns — soggy = sad.
• Use freshly shredded cheddar for meltier results.
• Let it rest before slicing. It sets better and honestly tastes better too.
• Want extra crisp on top? Broil the last 2 mins (watch it close).

Storage and Reheating

• Fridge: Cover and refrigerate up to 3 days.
• Freezer: Wrap in foil and freeze up to 3 months. Label it something dramatic.
• Reheat: Oven or air fryer works best (350°F). Microwave if you’re tired — it still slaps.

Frequently Asked Questions

• Can I use fresh potatoes instead of frozen hashbrowns?
  Sure. Just shred them and pat dry like your life depends on it.
• What can I use instead of cream of chicken soup?
  Cream of mushroom or cream of celery work too. Totally fine swaps.
• Does this work as a make-ahead meal?
  Yep. You can assemble it the night before and bake it the next day.
• Can I add meat?
  Absolutely. Diced ham, crumbled sausage, or shredded rotisserie chicken — all solid options.
• What cheese is best here?
  Sharp cheddar is the classic. But you can mix in Monterey Jack, Colby, or whatever you’ve got lying around.

Common Mistakes and How to Dodge Them

• Not drying your hashbrowns: If they’re too wet, it turns into a mushy mess. Give ‘em a squeeze with a clean towel.
• Undermixing the sauce: You want that butter, sour cream, and soup blended well before layering. Don’t leave clumps behind.
• Using pre-shredded cheese: It’s coated in stuff that makes it not melt as well. Fresh shredded melts like a dream.
• Skipping the rest time: Let it sit 5–10 minutes after baking. Trust — it makes a difference in texture.
• Thinking you’ll only eat one serving: You won’t. It’s addictive. Plan accordingly.

Nutrition Facts (Per Serving)

• Calories: 321 kcal
• Total Fat: 21g
• Saturated Fat: 12g
• Cholesterol: 54mg
• Sodium: 623mg
• Potassium: 300mg
• Total Carbohydrate: 23g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 8g

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