Cracker Barrel Hashbrown Casserole
This Cracker Barrel Hashbrown Casserole recipe delivers that perfect combination of creamy, cheesy goodness with crispy edges that has made the original a beloved staple on the restaurant's menu for decades. Whether you're miles from the nearest Cracker Barrel or simply craving this comfort food classic without leaving home, this copycat recipe captures the authentic flavors that have made this side dish legendary.
Equipment
- 9x13-inch Baking Dish
- Large Mixing Bowl
Ingredients
Main Ingredients
- 30 oz frozen shredded hash browns thawed
- 1/2 cup unsalted butter melted (1 stick)
- 10.5 oz condensed cream of chicken soup 1 can
- 2 cups sharp cheddar cheese freshly grated, divided
- 1 cup sour cream
- 1/2 cup onion finely diced
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Optional Topping
- 1/2 cup cornflakes lightly crushed
- 2 tbsp butter melted, for cornflake topping
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Make sure your hash browns are fully thawed and pat dry with paper towels if needed.
- In a large mixing bowl, combine the melted butter, condensed soup, and sour cream. Whisk until smooth and velvety, ensuring no clumps remain.
- Fold in the diced onions, garlic powder, salt, and pepper.
- Add 1½ cups of the grated cheddar cheese to your mixture, reserving the remaining half cup for the topping. Gently fold in the thawed hash browns until every shred is coated with the creamy, cheesy mixture.
- Spread the potato mixture evenly in your prepared baking dish, pressing lightly to create a level surface.
- Sprinkle the reserved 1/2 cup of cheddar cheese evenly across the top. If using the optional topping, mix the crushed cornflakes with 2 tablespoons of melted butter and scatter over the cheese layer.
- Bake uncovered for 45-55 minutes, or until the top is golden brown and bubbling around the edges.
- Allow the casserole to rest for 5-10 minutes before serving to let the flavors meld and the texture set perfectly.
Notes
- For a vegetarian version, substitute cream of mushroom or celery soup for the cream of chicken soup
- Greek yogurt works as a tangier substitute for sour cream
- For a richer flavor profile, try using half sharp cheddar and half Colby or Monterey Jack
- Sweet onions like Vidalia add a milder flavor if regular onions are too strong for your taste
- Refrigerate leftovers for 3-4 days or freeze for up to 2 months
- Greek yogurt works as a tangier substitute for sour cream
- For a richer flavor profile, try using half sharp cheddar and half Colby or Monterey Jack
- Sweet onions like Vidalia add a milder flavor if regular onions are too strong for your taste
- Refrigerate leftovers for 3-4 days or freeze for up to 2 months
Nutrition
Calories: 285kcalCarbohydrates: 18gProtein: 9gFat: 20gSaturated Fat: 12gCholesterol: 55mgSodium: 620mgFiber: 1gSugar: 1g
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