Cracker Barrel Hashbrown Casserole
This copycat Cracker Barrel Hashbrown Casserole recipe makes a delicious and cheesy breakfast, lunch, or side dish. With only eight ingredients, this recipe is super simple to make and takes just like you get from the restaurant.
Cracker Barrel Hashbrown Casserole
This hash brown breakfast casserole is an all-time favorite Cracker Barrel dish. With this copycat recipe, you can make it at home and skip a trip. Which means you can stay in your PJs.
I love the tender potatoes, the crispy bacon, and the gooey cheese. It’s one of my favorite copycat recipes.
Serve it on its own or with fluffy pancakes and scrambled eggs. Either way, you can’t go wrong with this hearty dish.
Like breakfast any time of the day? Check out my Biscuits and Gravy Casserole or this Pancake Bacon Casserole!
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Ingredients Needed
- Russet Potatoes: Russet potatoes are ideal for baking because they become tender in the oven. Feel free to substitute fresh potatoes for a 32oz bag of frozen shredded hash browns.
- Butter: Unsalted butter works best for this recipe.
- Cream of Chicken Soup: Cream of chicken adds heartiness to the dish. You can sub cream of mushroom if you prefer.
- Sour Cream: Original or light will both work here.
- Yellow Onion: Yellow onion has a unique sweetness that will add to the comforting warm flavors in this casserole.
- Bacon: I love my bacon crispy, but feel free to prepare it your favorite way. You may also substitute traditional bacon for an alternative such as turkey bacon or plant-based bacon.
- Cheddar Cheese: Cheddar cheese melts best when it is freshly grated, but you can also buy it pre-shredded.
- Kitchen Staples: Salt, black pepper, paprika.
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How to Make Cracker Barrel Hashbrown Casserole
- Heat the oven to 350 degrees Fahrenheit and spray a 9×13 baking dish with cooking spray.
- Shred the potatoes and spread them out on a paper towel to absorb extra moisture.
- Combine the potatoes, melted butter, chopped onion, and bacon in a large bowl. Add in half of the cheese and the rest of the spices.
- Spread the mixture in the baking pan and top it off with the rest of the shredded cheese.
- Bake in the oven for 45-50 minutes, until the cheese on top begins bubbling. Enjoy!
For the full recipe and detailed cooking instructions, please see the recipe card at the end of this post.
How long does it last?
Store the leftover casserole in an airtight container in the fridge for 3-5 days. Reheat in the microwave or in a 350F oven until warmed through.
Can I freeze it?
Yes! Make sure the casserole completely cools after baking. Then, wrap it tightly and store it in the freezer for up to two months. To reheat, thaw it in the fridge overnight and then bake in the oven for 15-20 minutes at 350F.
Can I make this vegetarian or vegan?
To make this recipe meat free, substitute the cream of chicken soup for cream of mushroom and remove the bacon.
To make this dish vegan friendly, follow the vegetarian substitutions and swap out the butter, sour cream, and cheddar cheese for your favorite plant-based alternative.
Can I make it in the crockpot?
Of course! Prepare the casserole like normal and cook in the Crockpot on low for 4-5 hours or high for 3 ½ hours. Add on the cheese topping just before serving.
Tips for the Best Casserole
- After 45 minutes, check the casserole every 5-10 minutes to avoid over-browning.
- Generously grease the pan with a nonstick cooking spray to avoid sticking or burning on the bottom.
- Freshly grate your cheese rather than buying pre-shredded. Freshly grated cheese melts faster and more evenly.
- To create a crispy top, sprinkle breadcrumbs or panko just before baking.
- Cut your ingredients into small pieces, all the same size, for even cooking.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
This cheesy Cracker Barrel Hash Brown Casserole goes great with any side dish or even on its own! No matter how you eat it, you are guaranteed to feel at home with this comfort food.
Copycat Cracker Barrel Hashbrown Casserole Recipe
Equipment
Ingredients
- 2 pounds about 4-5 russet potatoes, peeled & shredded
- ½ cup 1 stick butter, melted
- 1 10.5-ounce can of cream of chicken soup
- 8 ounces sour cream
- ½ cup yellow onion diced
- 12 ounces bacon cooked & crumbled
- 2 cups cheddar cheese shredded
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon paprika
Instructions
- Heat the oven to 350 degrees F. Prepare a 9×13 baking dish with cooking spray.
- Pat the shredded potatoes on paper towels to remove any excess moisture.
- In a large bowl, combine all of the ingredients except half the shredded cheddar cheese for topping.
- Spread casserole mixture into the prepared baking dish in an even layer. Top with remaining cheese.
- Bake at 350F for 45-50 minutes, until the cheese is melted and the internal temperature reaches 165F.
- Remove from oven and enjoy!
Notes
Nutrition
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