Copycat Cracker Barrel Hashbrown Casserole Recipe

white casserole dish with hashbrowns and bacon

Copycat Cracker Barrel Hashbrown Casserole Recipe

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 will impress everyone’s taste buds.

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Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings: servings

Author: Jennifer Stewart

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 9x13 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

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.

This recipe first appeared on Leftovers Then Breakfast.

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