Cracker Barrel Hashbrown Casserole
Recreate the famous Cracker Barrel Hashbrown Casserole at home with this easy and delicious recipe! This creamy, cheesy, and comforting dish is perfect for breakfast, brunch, or as a side for any meal. Made with frozen hashbrowns, shredded cheese, sour cream, and a few pantry staples, it’s a crowd-pleaser that comes together with minimal effort.
Equipment
- 1 9x13-inch baking dish
- 1 mixing bowl
- 1 wooden spoon or silicone spatula
- (1) Cheese Grater (if shredding cheese from a block)
- 1 Measuring Cups & Spoons
Ingredients
Main Ingredients:
- 30 oz frozen shredded hashbrowns about 1 standard bag
- 2 cups shredded cheddar cheese sharp cheddar works best
- 1 cup sour cream
- 1 can 10.5 oz cream of chicken soup
- ½ cup melted butter
- ½ cup finely chopped onion
- ½ tsp salt
- ½ tsp black pepper
Optional Toppings & Add-Ins:
- ½ cup crushed Ritz crackers or cornflakes for a crispy topping
- ½ tsp garlic powder for extra flavor
- ½ cup cooked and crumbled bacon if adding meat
- 1 cup diced ham for a protein-packed version
- ½ tsp smoked paprika for a smoky twist
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick spray or butter.
Step 2: Combine Ingredients
- In a large mixing bowl, stir together the hashbrowns, shredded cheddar cheese, sour cream, cream of chicken soup, melted butter, chopped onion, salt, and black pepper until well combined.
Step 3: Transfer to Baking Dish
- Spread the mixture evenly into the prepared baking dish. If using a crunchy topping, sprinkle crushed Ritz crackers or cornflakes over the top.
Step 4: Bake Until Golden
- Bake for 45-50 minutes or until the casserole is bubbling and the top is golden brown.
Step 5: Cool & Serve
- Let the casserole rest for 5 minutes before serving to allow it to set. Enjoy warm!
Notes
- Make-Ahead Option: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake when ready!
- Freezing Instructions: Freeze unbaked for up to 3 months. Thaw overnight in the fridge before baking.
- Substitutions: Use cream of mushroom or cream of celery soup for a vegetarian version.
- Reheating: Warm leftovers in the oven at 350°F for 20 minutes or microwave individual portions for 1-2 minutes.