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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 a great side dish, so today I am sharing a copycat recipe of this potato dish with you.

One of my favorite restaurants is Cracker Barrel and their delicious Hashbrown casserole. After eating this several years ago, I decided to do my best to make a Copycat Cracker Barrel Hashbrown Casserole Recipe and serve it to my family during the holidays.

This easy recipe is a dump-and-bake dish, with only a handful of ingredients. It makes it 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 the potluck to serve alongside all the other potato dishes.

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.

This is a great recipe to serve alongside grilled pork chops. The entire family will gobble this up and ask for seconds!

How to Make Cracker Barrel Hash brown Casserole

To start with, you are going to need a good 9×13 baking dish. Spray it with non-stick cooking spray. I like this style that comes with a lid. There are insulated casserole carriers as well. I use this whenever I transport my hashbrown casserole to functions and potlucks.

The ingredients for this recipe are —

  • A 2-pound package of frozen hash brown potatoes, thawed (you will not want to use fresh potatoes for this dish)
  • 1/2 cup melted butter
  • 1 teaspoon salt
  • 1/2 cup of sour cream
  • 1/2 teaspoon ground black pepper
  • 1/2 cup chopped yellow onion (you can also choose garlic powder and onion powder instead)
  • 1 10.75 ounce can of condensed cream chicken soup (you can also add a can of cream of cheddar soup or cream of celery if you prefer that flavor instead)
  • 2 cups shredded Sharp Cheddar cheese or Colby cheese

In a large bowl, combine all your ingredients and mix them.

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

You will have cheese, hashbrowns, cream soup, sour cream, onions, salt, and pepper. This will create a creamy cheese sauce.

Then, just put everything together in your baking dish and add more cheese to the top of the cheesy casserole.

Make sure to smooth it out evenly.

Cover with aluminum foil and bake for 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!

Pro-tip: You can also serve this dish in your slow cooker. Place everything inside and place on low for 3 to 4 hours. Also, for a crunchy topping, add some toasted panko bread crumbs. It adds fantastic flavor.

For more cheesy potatoes, check out my recipe for Cheesy Scalloped Potatoes.

How to Store Hashbrown Casserole

Store the leftover casserole in an airtight container and place it in the fridge. Reheat it in the oven at 350 degrees for 10 minutes, or scoop it into individual servings and reheat it in the microwave.

I like to serve this alongside a delicious breakfast on the morning after Thanksgiving.

Looking for more copycat favorite 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


  • 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


  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:



Serving Size:


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

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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 […]


Tuesday 23rd of November 2010

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


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?


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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