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Copycat Cracker Barrel Hash Brown Casserole

Name: Copycat Cracker Barrel Hash Brown Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: Cooking spray; 20 ounces refrigerated, shredded hash browns ((recommended brand: Simply Potatoes)); 10.75 ounces cream of chicken soup; 6 ounces extra sharp cheddar cheese (grated); 3/4 cup sour cream; 1/4 cup chopped green onions; 1/4 cup butter (melted); 1 teaspoon salt; 1/2 teaspoon ground black pepper

ByLana Stuart Published: April 29, 2021January 15, 2024 Last Updated: January 15, 2024

45 Comments

5 from 8 votes

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Got 15 minutes? Because that’s all the prep time you’ll need to get my Copycat Cracker Barrel Hash Brown Casserole recipe ready for the oven! Serve this casserole full of cheesy, carb-filled goodness with breakfast or as the perfect side dish for dinner.

A serving of copycat cracker barrel hash brown casserole on a plate.

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If you’ve ever eaten at a Cracker Barrel restaurant, you’ve probably had their Hash Brown Casserole. It’s possibly the most popular item on their menu. People crave it. And I’m giving you my copycat recipe so you won’t have to leave home just to satisfy that craving!

This hot, bubbly, cheesy hashbrown casserole is not only perfect for breakfast, it’s a great side dish for dinner or to take to potlucks. I like to serve it with everything from barbecued ribs to meatloaf to chicken tenders. And it goes without saying that it makes a fantastic meal when paired with fried chicken, pork chops, or old-fashioned salisbury steaks.

This copycat recipe for Cracker Barrel Hash Brown Casserole is so good you may even find that you prefer it to the original!

❤️ Why We Love This Recipe

This is true comfort food!
Kids and adults both love it.
It’s easy to reheat and is even better the next day.
It transports well. Make two and take one to a neighbor!
The recipe doubles or triples easily.
It’s full of ooey gooey hot, bubbly cheese and potatoes.

🛒 Ingredients You’ll Need

Ingredients needed for the recipe -- shredded hash browns, cream of chicken soup, salt, pepper, butter, cheese, green onions, sour cream.

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Shredded Hash Browns (I use the Simply Potatoes brand of shredded hash browns. There’s information at the bottom of the post on using frozen and/or freshly grated potatoes.)
Cream of Chicken Soup (I use the readily available canned version. If you’d like to make your own from scratch, you might try Cozy Cook’s recipe.)
Extra Sharp Cheddar Cheese (You can certainly use mild or sharp, but I prefer extra sharp Cheddar for more cheesy flavor.)
Sour Cream (Adds a great tangy background flavor.)
Green Onions (Use both the white and green parts.)
Butter (Of course!)
Salt and Pepper

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🥄 How to Make Copycat Cracker Barrel Hash Brown Casserole

Preheat the oven to 350 degrees F.

Square baking dish sprayed with cooking spray.

Spray a square (8×8 or 9×9) baking dish with cooking spray.

Place all the ingredients in a large mixing bowl. Stir until evenly mixed.

Potato mixture in the prepared baking dish.

Transfer the potato mixture to the baking dish spreading it evenly.

Bake for approximately 45 minutes or until cheese is melted and the top of the casserole is nicely browned. It’s important to let the casserole sit for 15 minutes before serving.

⏲️Can I Make This Recipe in Advance?

Yes. You can make this hash brown breakfast casserole a day ahead, cover and refrigerate it. Bring it up to room temperature before baking.

❄️ Can I Use Frozen Hashbrowns for This Casserole?

You can make the recipe using frozen hashbrown potatoes, but you’ll need to thaw them first. Follow this procedure:

Place the frozen hash browns in a colander set inside a plate.
Leave at room temperature until completely thawed.
Place the thawed potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
When using frozen hashbrowns, the casserole will need additional cooking time of 10 to 15 minutes.

🥔 Can I Use Freshly Grated Potatoes?

To use fresh potatoes:

Grate the potatoes with or without the skin.
Rinse well under cool water and let drain in a colander.
Remove as much excess moisture as possible by squeezing the potatoes in a clean kitchen towel.

🔀 Recipe Variations

There are so many ways to make variations on this casserole! Here are a few of my favorites:

Change the cream of chicken soup out for cream of celery, cream of mushroom, or cheddar cheese soup.
Add a topping of 1 1/2 cups crushed corn flakes tossed with 2 tablespoons of melted butter. Sprinkle evenly over the top before baking.
Vary the cheese. Try Gruyere (or any Swiss), Colby, or Monterey Jack.
Add a quarter teaspoon (or more!) of red pepper flakes to the mixture.
Add leftover chicken or ham.
Add broccoli florets or green peas.
Mix in about 8 ounces of browned, drained ground beef.
Stir in some finely chopped jalapeno.
Sprinkle some crispy fried onions on top for the last 5 minutes of cooking.

🥘 Slow Cooker Version

To make the casserole in your slow cooker. grease the inside of a 4- or 6-quart cooker generously with butter or cooking spray. Add in the potato mixture. Cover and cook on low for 4 to 5 hours, or high for 3 to 3.5 hours.

👉 PRO TIP Unfortunately, there’s no standard for slow cooker temperatures, so the low and high settings vary greatly based on the manufacturer. Keep a check on your casserole and turn off the cooker when the potatoes are tender and the mixture is hot and bubbly.

🍚 Storing the Leftovers

To store leftovers, cover tightly and keep refrigerated for up to 3 days. Reheat, covered, at 350 degrees for about 20 minutes.

To freeze: I’d suggest portioning the leftovers into servings and then wrapping each serving in plastic wrap. Place the wrapped servings in an airtight freezer container and store for up to 3 months. Thaw in the refrigerator overnight before reheating and serving.

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— This post was originally published on April 6, 2011, and has been updated with new photos and additional information.

Lana Stuart

Lana Stuart is the cook, writer, and founder of Lana’s Cooking. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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