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, it’s super easy to make and tastes like you’re sitting in the restaurant.
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.
Delicious all by itself or perfect with fluffy pancakes and scrambled eggs. Either way, you can’t go wrong with this on the table.
Like breakfast any time of the day? Check out my biscuits and gravy casserole, this French toast casserole, or this delicious pancake bacon casserole! Make it sweet with a cinnamon roll casserole.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- 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.
- Cream of Chicken Soup: Cream of chicken or substitute cream of mushroom or cream of onion soup.
- Bacon: I love my bacon crispy, but feel free to prepare it your favorite way. You may also substitute traditional bacon for an alternative like turkey bacon or leave it out all together.
Follow us on Pinterest so you can easily save your favorite casserole recipes to your dinner planning board. And save a few of our other recipes while you are there!
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.
Storage & Reheating
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.
How To Freeze
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.
Vegetarian Option
To make this recipe meat free, substitute the cream of chicken soup for cream of mushroom and remove the bacon.
Crockpot Variation
Prepare the casserole like normal and cook in the crock pot 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. Skip getting dressed up to go to the restaurant or tipping!
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
BestCasseroleRecipes.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
