Cracker Barrel Hash Brown Casserole

 

Creamy, cheesy, and irresistibly crispy on top, this Cracker Barrel Hash Brown Casserole tastes just like the restaurant favorite—but even better because it’s homemade! Perfect for breakfast, brunch, or a hearty side dish, this casserole is easy to make, feeds a crowd, and will have everyone begging for seconds.

With just 6 simple ingredients and 10 minutes of prep, you can recreate that iconic Cracker Barrel flavor right in your own kitchen.

---

Why You’ll Love This Recipe

✅ Tastes just like Cracker Barrel’s – But even cheesier!
✅ Only 6 ingredients – Simple, pantry-friendly recipe.
✅ Make-ahead & freezer-friendly – Great for meal prep.
✅ Crowd-pleasing comfort food – Perfect for holidays and potlucks.

---

Ingredients (Serves 8-10)

Main Ingredients

• 1 (30 oz) bag frozen shredded hash browns, thawed (or 6 cups fresh shredded potatoes)

• 2 cups shredded cheddar cheese

• 1 (10.5 oz) can condensed cream of chicken soup (or cream of mushroom for vegetarian)

• 1 (8 oz) container sour cream

• ½ cup unsalted butter, melted

• 1 tsp salt

• ½ tsp black pepper

Optional Add-Ins

• ½ cup diced onions (sautéed first for extra flavor)

• 1 cup cooked, crumbled bacon or ham

• ½ tsp garlic powder

---

Step-by-Step Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).

• Grease a 9x13-inch baking dish.

2. Mix the Casserole

• In a large bowl, combine thawed hash browns, cheese, cream of chicken soup, sour cream, melted butter, salt, and pepper.

• (Optional: Stir in onions, bacon, or garlic powder.)

3. Bake to Golden Perfection

• Spread mixture evenly into the baking dish.

• Bake uncovered for 45-50 minutes until bubbly and golden on top.

4. Broil for Extra Crispiness (Optional)

• For an extra crispy top, broil for 2-3 minutes at the end.

5. Serve & Enjoy!

• Let cool 5 minutes before serving.

• Garnish with extra cheese, green onions, or a dollop of sour cream.

---

Pro Tips for the Best Casserole

🔥 Thaw hash browns first – Prevents excess moisture.
🧀 Use freshly shredded cheese – Pre-shredded has anti-caking agents.
⏳ Make it ahead – Assemble the night before, refrigerate, and bake the next day (add 10 extra mins).
❄️ Freezer-friendly – Bake, cool, then freeze for up to 3 months. Reheat at 350°F (175°C) until warmed through.

---

FAQs

❓ Can I use fresh potatoes instead of frozen?

Yes! Shred 6 cups of russet potatoes, rinse, and pat dry to remove excess starch.

❓ How do I make this vegetarian?

Use cream of mushroom soup and skip the bacon.

❓ Why is my casserole watery?

Too much moisture—ensure hash browns are fully thawed and drained.

❓ Can I use Greek yogurt instead of sour cream?