You ever wake up on a lazy Sunday and immediately crave that ooey-gooey hashbrown casserole recipe just like the kind at Cracker Barrel? Maybe not, but honestly, in my head, almost every breakfast turns into trying to recreate comfort food from road trip diners. So, if you want to skip the line and make your house smell like a five-star breakfast spot (yep, I’m shooting high), this is THE Copy Cat Cracker Barrel Hashbrown Casserole Recipe. I’ve tried stuff like this after a failed experiment with the cheesy kielbasa hashbrown casserole and once after a weird riff on chicken broccoli rice casserole recipe. But let’s just say this one—my family polishes off the pan before I even get seconds. If you’re new, you’re in safe hands.
Table of Contents
Key Ingredients for Hashbrown Casserole
Okay, here’s what you’re really curious about. No chef-y tricks, nothing fancy. This is strictly “grab at the store in your sweatpants” territory. You’ll want: frozen hashbrowns (shredded, not those weird cubes), some good quality cheddar (none of that pre-shredded dust if you can swing it), sour cream (I’m talking full-fat, honestly), cream of chicken soup, a medium onion (hit-or-miss for how sharp you want this), butter, and a sprinkle of salt and pepper.
People always ask if you can swap stuff. You CAN, technically, use Greek yogurt for the sour cream or even try a light soup. But honestly, if you want that nostalgic taste, just go full classic. I once tried tossing in a weird cheese blend from the back of my fridge. Big mistake. Stick with cheddar, trust me. You’ll also notice I don’t load this up with too many spices because the flavor comes from simple ingredients done right. If you skip the onion, though? Just know you’re missing that punch. This isn’t the recipe to be shy—just go all in.
Step-by-Step Instructions for Making Hashbrown Casserole
First, breathe. Because if you can stir stuff, you have all the skills needed, I promise. Preheat your oven to 350 degrees (it always bugs me when people forget this, so don’t).
- Spray a 9×13 dish with a bit of nonstick spray.
- Dump your frozen hashbrowns in a big bowl. Don’t even think about thawing fully, just break up the clumps.
- Add in your cream of chicken soup, melted butter, chopped onion, sour cream, most of your shredded cheddar (save some for sprinkling on top), plus a pinch of salt and pepper.
- Now just mix like you mean it. Get those arms moving—yes, even those corners.
- Pour this glorious mess into your prepared dish. Smooth it out but don’t obsess about it.
- Sprinkle the remaining cheese on top. This is THE part. More cheese = more joy.
- Bake for 45-55 minutes. You want bubbly and a little crunchy around the edges.
That’s truly it. No weird steps. No fancy stuff. If you mess it up, you probably skipped the cheese. That’s the secret.
I had no idea making this would be so simple. Everyone thought I bought it from a restaurant! Ten out of ten, will make again.
Tips for Storing and Freezing Hashbrown Casserole
Right, so let’s talk leftovers. If you’re not feeding a small army or you just like planning ahead, this Copy Cat Cracker Barrel Hashbrown Casserole Recipe stores like a champ. Just cool the casserole to room temp, then cover tightly. I like pressing plastic wrap straight on top before the foil—keeps it creamier. Pop it in the fridge, and you’re golden for up to four days.
Freezing? Weird, I know, but totally doable. Wrap individual servings or the whole tray (if you’re prepping for a brunch roadshow) in foil and then plastic. To reheat, just go oven instead of microwave for that crispy edge again. Don’t thaw first or it can get kinda watery; just straight from frozen at 350 degrees until warm through.
One note—sometimes the cheese gets a bit separated after freezing but, honestly, a quick broil and it’s like new. If you’re a hotshot planner, you can even prep the whole thing unbaked then freeze, and bake off when you’re ready.
Popular Variations and Toppings
Listen, this recipe is a blank canvas. I’ve seen my friend’s grandma top hers with crushed cornflakes mixed with melted butter, which gets all golden and crackly. Some folks toss in diced ham or bacon bits. Jalapenos for the brave, bell peppers for the rest of us. Me? Sometimes I riff and use mixed vegetable casserole recipe veggies when I’m feeling virtuous (okay, not often). Or you could try a scoop of simple hobo casserole ground beef right on top. I’ve heard even crushed Ritz crackers can work if you’re feeling fancy.
If you need something lighter, swap for low-fat cheese, skip the butter, but just be aware it won’t hit that same “wow” factor. Parties or holidays? Throw in cooked sausage or try it with crazy good chicken pasta casserole recipe leftovers (sound wild, but don’t knock it till you try). One cousin even adds hot sauce as a topping—a little chaotic, but hey.
Nutritional Information for Hashbrown Casserole
Here’s where we face real talk. This Copy Cat Cracker Barrel Hashbrown Casserole Recipe? Not exactly a diet meal—shocker, I know. It’s loaded with comfort, not kale. Each serving (if you get 10 out of your pan, yeah right) sits around 330-370 calories per slice, with loads of carbs, some fat, and a healthy dose of calcium thanks to the cheddar. Low in sugar, though, so at least there’s that.
If you’re trying to lighten it up, you could use low-fat dairy or skimp a bit on cheese. But honestly? I usually just serve a small portion alongside a pile of fruit and call it balance. I mean, breakfast is the most important meal, right? You’re not eating this every day (unless you are, in which case—no judgment, live your best life).
Common Questions
Can I make this hashbrown casserole recipe ahead of time?
Totally. Prep it, cover, and stick it in the fridge before baking. Just add a few more minutes to your bake time when you pop it in cold.
Can I use fresh potatoes?
I tried once, and it was a hassle. Peel, shred, rinse, dry. Frozen is a shortcut for a reason, trust me.
Does it freeze well?
Yep! Like I mentioned, both baked and unbaked casseroles freeze great. Just wrap them up and bake from frozen for best texture.
What’s the best cheese to use?
Always sharp cheddar if you’re doing the classic thing. But honestly, if you want to get wild, mix in a handful of Monterey Jack.
How do I prevent it from being watery?
Make sure you don’t thaw your hashbrowns too much, and don’t go wild with extra sour cream or soup. The recipe basics are solid for a reason.
Bring the Diner Home—You’ll Never Look Back
Hashbrown casserole recipes are the secret sauce to a killer brunch or just a random Tuesday breakfast-for-dinner win. If you love comfort food, this is as close as you’ll get to the real deal without leaving your kitchen. Hungry for more ideas? You’d probably dig Copy Cat Cracker Barrel Hashbrown Casserole Recipe for more precise tweaks, or even check out Grandma’s Hash Brown Casserole Recipe if you want old-school vibes. And if you want a slightly different spin, give this cheesy hashbrown casserole recipe – cookingwithcassandra.com a peek. You’ll be shocked how easy and crowd-pleasing this smells and tastes—don’t be surprised if there’s a race to the pan for seconds. Seriously, let me know if you try it or toss in your own twist, because, trust me, this one’s a keeper.
Hashbrown Casserole
Ingredients
Casserole Ingredients
- 30 oz frozen shredded hashbrowns Do not thaw fully
- 1 can cream of chicken soup For added creaminess
- 1 cup sour cream Use full-fat for best flavor
- ½ cup melted butter Adds richness
- 1 medium onion, chopped Optional for flavor
- 2 cups shredded sharp cheddar cheese Reserve some for topping
- to taste salt Basic seasoning
- to taste black pepper Basic seasoning
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Spray a 9×13 dish with nonstick spray.
- In a large bowl, combine the frozen hashbrowns, cream of chicken soup, melted butter, chopped onion, sour cream, most of the shredded cheddar cheese, salt, and pepper.
- Mix thoroughly until combined.
- Pour the mixture into the prepared dish and spread it out evenly.
- Sprinkle the reserved cheddar cheese on top of the casserole.
Baking
- Bake in the preheated oven for 45-55 minutes or until bubbly and slightly golden around the edges.
