I absolutely adore this Copy Cat Cracker Barrel Hashbrown Casserole Recipe because it perfectly captures the comforting, cheesy goodness I crave for breakfast or any meal really. The moment I dive into its creamy layers of hashbrowns, sour cream, melted butter, and savory cheese, I feel like I’m enjoying a warm hug from the inside. What I love most is how easy it is to whip up—just a handful of simple ingredients and minimal prep time lead to a dish full of nostalgic flavors that everyone around the table will be begging for seconds.
Why You'll Love This Copy Cat Cracker Barrel Hashbrown Casserole Recipe
This hashbrown casserole has such a rich and comforting flavor profile that I find absolutely irresistible. The combination of tender shredded hashbrowns with creamy sour cream and a hearty dose of melted butter creates a velvety texture that feels indulgent without being over-the-top. Meanwhile, the sharpness from the Colby or cheddar cheese adds that perfect punch you’re looking for in a cheesy casserole. The subtle hint of diced onion and a touch of black pepper round out the flavors, making it so satisfying with every bite.
One of my favorite things about making this Copy Cat Cracker Barrel Hashbrown Casserole Recipe is the ease of preparation. In just five minutes, I can mix everything together and pop it into the oven—no complicated steps or fancy techniques needed. It’s a go-to recipe when I want something tasty but don’t want to spend hours in the kitchen. Plus, it’s perfect for feeding a crowd or making ahead for a holiday brunch, potluck, or a cozy weekend breakfast.
What really sets this casserole apart for me is how well it balances classic comfort food with simple ingredients I almost always have on hand. It never feels heavy or greasy but instead warm and homey. Whenever I serve this casserole, I know it’s going to be a crowd-pleaser, and I love how it pairs wonderfully with so many other dishes. Trust me, once you try this recipe, it’s going to become a fast favorite in your household too!
Ingredients You'll Need
The ingredients for this Copy Cat Cracker Barrel Hashbrown Casserole Recipe are delightfully straightforward but essential, each bringing its own magic to the dish’s flavor, texture, and color. From creamy sour cream to sharp cheese, each adds layers of deliciousness that turn simple hashbrowns into something truly special.
TIP : You'll find the full list of ingredients and measurements in the recipe card below
- Frozen shredded hash browns: Thawed first to ensure the casserole bakes evenly and absorbs all those creamy flavors.
- Melted butter: Adds richness and helps bind everything together with a luscious, silky mouthfeel.
- Condensed cream of chicken soup: The secret ingredient that brings savory depth and creaminess—feel free to swap for cream of cheddar if you prefer.
- Sour cream: Contributes tang and creaminess, elevating the casserole beyond ordinary cheesy potatoes.
- Finely diced onion: Gives a subtle sharp contrast that brightens the overall flavor.
- Shredded Colby or cheddar cheese: For that irresistible gooey, melty cheese topping every bite should have.
- Black pepper: Just a pinch to enhance and balance the creamy, cheesy notes.
Directions
Step 1: Preheat your oven to 350°F and grease a 9x13-inch casserole dish thoroughly to prevent sticking and make cleanup easier.
Step 2: In a large mixing bowl, combine the thawed shredded hashbrowns, melted butter, condensed cream of chicken soup (or cream of cheddar for a bolder cheese flavor), sour cream, diced onion, 1 ½ cups of shredded cheese, and black pepper.
Step 3: Mix everything gently but thoroughly so every shred of potato is coated with the creamy, cheesy mixture. Don’t overmix—you want it well combined but still a bit fluffy.
Step 4: Spread this mixture evenly into your prepared casserole dish, smoothing out the top with a spatula for even baking and pretty presentation.
Step 5: Sprinkle the remaining ½ cup of cheese evenly over the top to create that irresistible golden crust as it bakes.
Step 6: Bake uncovered for 45 to 55 minutes, or until the casserole is bubbly around the edges and the cheese is melted, golden, and slightly crispy on top.
Step 7: Allow the casserole to rest for about 5 minutes before serving—it helps the layers set, making it easier to scoop out perfect portions.
Servings and Timing
This Copy Cat Cracker Barrel Hashbrown Casserole Recipe yields about 10 hearty servings, making it perfect for a family breakfast, brunch with friends, or feeding a hungry crowd. It takes roughly 5 minutes to prep, which I love because it means minimal fuss. The baking time is between 45 and 55 minutes, giving just enough time to prepare other dishes or relax. Overall, you’re looking at about 50 minutes from start to finish, including resting time, which feels like the perfect balance for such a satisfying dish.
How to Serve This Copy Cat Cracker Barrel Hashbrown Casserole Recipe
When I serve this casserole, I love pairing it with a crisp green salad or some roasted veggies to balance the richness of the dish. It also goes wonderfully alongside classic breakfast items like crispy bacon, fluffy scrambled eggs, or even a fresh fruit platter. For a dinner twist, it’s an excellent side to grilled chicken or pork chops, turning a simple meal into a comforting feast.
To really make it shine on the table, I sprinkle a little fresh chopped parsley or chives over the top just before serving for a pop of color and fresh aroma. I usually serve it hot right out of the oven, so the cheese is still perfectly melty and the casserole is irresistibly warm and inviting.
For beverage pairings, I enjoy a sparkling lemonade or freshly brewed coffee for breakfast, but if I’m serving this hashbrown casserole at dinner, a light white wine like a Chardonnay or a crisp rosé complements it beautifully. It’s a versatile dish that fits effortlessly into casual family dinners, holiday brunches, or weekend gatherings where comfort and flavor come first.
Variations
I’ve played around with this recipe quite a bit and found some fun ways to make it your own. For a gluten-free version, just double-check that your condensed soup is gluten-free or swap in a homemade cream sauce. Vegan friends can substitute dairy with plant-based sour cream and cheese alternatives, plus use vegan butter, and the casserole still comes out creamy and delicious.
If you’re looking to kick up the flavor, adding some diced jalapeños or a sprinkle of smoked paprika brings a nice little smoky heat that I absolutely love. You can also mix in some cooked, crumbled bacon or diced ham for a meaty twist that takes it to another level.
For a different cooking method, I’ve tried this casserole in an air fryer oven before, and it results in a wonderfully crisp top and creamy interior in less time. Just keep an eye on it since air fryers vary, and reduce baking time accordingly. Whichever way you make it, this casserole is so adaptable that you can easily tailor it to fit your cravings or dietary needs.
Storage and Reheating
Storing Leftovers
When storing leftovers, I like to transfer the casserole into an airtight container or cover the baking dish tightly with aluminum foil or plastic wrap. It keeps in the fridge for up to 3-4 days and tastes just as delicious reheated. Just be sure to cool it completely before storing to maintain freshness and texture.
Freezing
Absolutely, this casserole freezes well! After baking, let it cool completely, then cut into portions and wrap each piece tightly in plastic wrap followed by foil, or place it into freezer-safe containers. It keeps nicely for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating to preserve the creamy texture and cheesy top.
Reheating
To reheat, I prefer warming up individual portions in the oven at 325°F until heated through, around 15-20 minutes, which helps the cheese stay melty without drying out. Microwaving works too, especially for a quick fix, but be careful not to overcook it or the casserole can get rubbery. Adding a tiny splash of sour cream or butter before warming can help revive that creamy texture and boost flavor.
FAQs
Can I make this casserole ahead of time?
Yes! You can prepare the casserole mixture and assemble it in the dish the night before. Cover it tightly and refrigerate. When you’re ready to bake, just add a few extra minutes to the cook time since it will be cold from the fridge.
Can I use fresh potatoes instead of frozen hashbrowns?
You can, but keep in mind you’ll want to grate and parboil or microwave the potatoes first to soften them and remove excess moisture. Frozen shredded hashbrowns are great for consistency and convenience.
Is there a way to make this casserole less rich or lower in fat?
Absolutely. You can substitute light sour cream and low-fat cheese varieties to reduce fat content. Using less butter or a butter substitute can also help. The casserole will still be delicious but a bit lighter.
Can I add other vegetables to this casserole?
Yes! Finely chopped bell peppers, green onions, or even mushrooms can be mixed in for extra flavor and nutrition. Just be mindful of moisture content to keep the casserole from becoming too watery.
What’s the best cheese to use in this recipe?
I love using Colby for its mild flavor and meltability, but sharp cheddar works beautifully too. If you like a bit more tang, feel free to mix cheeses or even add a sprinkle of mozzarella for stretchiness.
Conclusion
I genuinely hope you give this Copy Cat Cracker Barrel Hashbrown Casserole Recipe a try because it brings such cozy, cheesy happiness with minimal effort. It’s become a staple in my kitchen whenever I want to impress family or friends without complicated cooking. Once you taste those tender hashbrowns bathed in buttery cream and gooey cheese, you’ll understand why I can’t get enough of it. Enjoy every bite and happy cooking!
Print
Copy Cat Cracker Barrel Hashbrown Casserole Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Copy Cat Cracker Barrel Hashbrown Casserole is a creamy, cheesy, and comforting breakfast casserole that comes together in just 5 minutes of prep time. Made with shredded hashbrowns, sour cream, melted butter, condensed cream of chicken soup, diced onions, and lots of melty cheese, it’s baked to golden perfection – a crowd-pleasing dish perfect for family breakfasts or brunches.
Ingredients
Hashes & Dairy
- 32 ounces frozen shredded hash browns, thawed
- ½ cup melted butter
- 10.5 ounces condensed cream of chicken soup (1 can) or cream of cheddar soup
- 16 ounces sour cream
- 2 cups shredded Colby cheese, divided (or cheddar cheese)
Vegetables & Seasoning
- ½ cup finely diced onion
- ¼ teaspoon black pepper
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish thoroughly to prevent sticking.
- Combine ingredients: In a large mixing bowl, combine the thawed shredded hashbrowns, melted butter, condensed cream of chicken soup, sour cream, finely diced onion, 1 ½ cups of shredded cheese, and black pepper. Mix well until all ingredients are evenly incorporated.
- Assemble casserole: Spread the hashbrown mixture evenly into the prepared casserole dish. Sprinkle the remaining ½ cup of shredded cheese evenly on top to create a cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 45 to 55 minutes, or until the casserole is hot, bubbly, and the cheese on top is melted and lightly browned.
- Serve: Remove from oven and allow to rest for a few minutes before serving warm. Enjoy this creamy and cheesy breakfast casserole!
Notes
- You can substitute cream of chicken soup with cream of cheddar soup for a stronger cheesy flavor.
- Make sure hashbrowns are fully thawed and excess moisture is drained for best texture.
- Adding cooked bacon or diced green peppers can enhance flavor and texture.
- Let the casserole rest briefly after baking for easier serving.
- This recipe can be doubled for larger gatherings; use a larger baking dish accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat thoroughly before serving.
Leave a Reply