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Copycat Cracker Barrel Hashbrown Casserole

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Don't you just love the Cracker Barrel Hashbrown Casserole? It is one of my favorite side dishes, so today I am sharing a copycat version of this potato dish with you.

This post was originally published on November 16, 2010 and has been recently updated.

One of my favorite foods is the Hashbrown casserole that you can get from Cracker Barrel. After eating this several years ago, I decided to do my best to recreate it to serve to my family during the holidays.

This easy casserole is a dump and bake dish, which happens to be my favorite kind of dish to cook.

This recipe tastes just as good, if not better than Cracker Barrel. Not only is this the perfect side dish to serve during the holidays, but I love taking this to potlucks at church as well.

It can be served hot or at room temperature to your guests.

The best thing about this casserole dish is that it is so versatile. You can add chopped ham to it to give that meaty substance, but if you are all about the veggies, load it up with peppers, onions, mushrooms, and more.

How to Make Cracker Barrel Hashbrown Casserole

To start with, you are going to need a good 9×13 baking dish. I like this style that comes with a lid. I also have one of these insulated casserole carriers as well. I use this whenever I transport my hashbrown casserole to functions and potlucks.

In a bowl, combine all your ingredients and mix together.

Make sure to thaw your hashbrowns before adding them so that everything sticks together well.

You will have cheese, hashbrowns, cream of chicken soup, onions, salt, and pepper.

Then, just put everything together in your baking dish.

Make sure to smooth it out evenly.

Bake for the 30-45 minutes and then serve to your guests. The cheese gets all melted and gooey. It is truly one of the best casserole dishes I have ever eaten!

Looking for more copycat recipes? Check these out!

Yield: 10 servings

Copycat Cracker Barrel Hashbrown Casserole

Copycat Cracker Barrel Hashbrown Casserole

This copycat hashbrown casserole is spot on to what Cracker Barrel makes. I personally think it tastes even better!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 2 pound package frozen hash brown potatoes, thawed
  • 1/2 cup butter, softened
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup chopped onion
  • 1 10.75 ounces can condensed cream of chicken soup
  • 2 cups shredded Sharp Cheddar cheese

Instructions

  1. Preheat oven to 350 degrees. Spray one 9x13 inch pan with non-stick cooking spray.
  2. In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes. Enjoy!

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 549Total Fat: 42gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 72mgSodium: 1324mgCarbohydrates: 31gFiber: 3gSugar: 1gProtein: 14g

Did you make this recipe?

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Lola Osinkolu | Chef Lola's Kitchen

Thursday 5th of November 2020

Now that's one perfect side dish!

How to Make the Most Amazing Deviled Eggs - Jen's Journey

Monday 29th of December 2014

[…] night at church we had our annual Thanksgiving feast. I signed up to bring hashbrown casserole and deviled eggs. See — here in the South, Deviled eggs and hashbrown casserole are staples […]

Tia

Tuesday 23rd of November 2010

This looks fab! I am going to add it to my Copycat Club round-up (posted Dec 7, monthly).

Marni

Sunday 21st of November 2010

That looks so yummy!

Please do come by and visit me! Or, I've got my Organized Mess on Facebook now, will you "like" me?

Dena

Friday 19th of November 2010

This was my oldest son's request for Thanksgiving dinner. We call it Company Potatoes. Yum! (But so bad for you!) lol

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