How to make delicious Cracker Barrel Hashbrown Casserole Recipe at Home! This recipe is made with shredded hashbrowns, cheese, sour cream, onion and a bit more. So easy to make at home and tastes amazing.
Cracker Barrel Hashbrown Casserole Recipe
Cracker Barrel is one of our favorite restaurants to dine out at especially when we are traveling and need a quick always delicious comfort food meal.
Right now the closest Cracker Barrel to us is in Couer d’Alene, Idaho. There is talks of opening one Spokane restaurant but we haven’t seen anything finalized or built quite yet. Though I am all in for it happening.
We are getting our first Chick-fil-A soon so that will be a new southern specialty finally hitting the inland Northwest.
Since we are not really leaving the house right now and definitely are not crossing any state lines we decided it was time to deep dive into making our favorite Cracker Barrel menu items at home.
Coming soon I will be sharing Cracker Barrel Green Beans and Cracker Barrel Chicken and Dumplings.
I am trying to make most of my husband’s favorite meals here at home to help lessen the crazy of not leaving the house.
This hash brown casserole is so easy to make and tastes so good! I mean how can you go wrong with a breakfast casserole side dish packed with shredded hash browns.
- Frozen Shredded Hashbrowns
- Cream of Potato, Cream of Chicken, Cream of Cheddar Soup or cream of mushroom soup.
- Sour Cream
- Colby Cheese or cheddar cheese
I use cream of potato soup when I make this since I can never seem to find Cream of Cheddar Soup. I make it vegetarian so we can both enjoy it. If you are not worried about it being vegetarian you can make it with cream of chicken soup for extra flavor.
If you don’t have colby cheese you can easily use cheddar cheese. This is an excellent recipe for making adaptions based on what you have available.
Especially when getting to the store is not as easy as we are used to.
Don’t forget to set your frozen hashbrowns out to dethaw to room temperature at least 30 minutes to an hour before you need them.
You will want a LARGE bowl to mix this Cracker Barrel Hashbrown Casserole together. I grabbed a bowl I thought would be too big and it was barely big enough.
A 9×13 Casserole Dish is perfect for baking this recipe. You want a baking dish that is easy to remove from the oven.
I like to broil the casserole for a minute or two at the end of cooking to get crispy edges and brown the cheese. This is totally optional if you are not worried about the crispy ends.
A hard plastic spatula works great for serving this cheesy hashbrown casserole.
This easy hashbrown casserole recipe bakes for 45 minutes in an oven set to 350 degrees. It is a great recipe to get in the oven as you are prepping the rest of your breakfast/brunch dishes.
Copycat Cracker Barrel Hashbrown Casserole Recipe
- 32 oz Frozen Shredded Hashbrowns thawed
- 1/2 cup butter melted
- 10 1/4 oz Cream of potato soup
- 16 oz sour cream
- 1/2 cup onion finely diced
- 2,5 cups colby cheese grated
- 1/4 tsp pepper
- Preheat oven to 350 degrees
- Combine all ingredients in a large bowl leaving out 1 cup of cheese for the topping.
- Grease a 9x13 casserole dish
- Pour all ingredients into the casserole dish and spread evenly. Top with 1 cup of Colby Cheese
- Bake for 45-55 minutes, broil for a few minutes at the end until cheese bubbles.