Copycat Cracker Barrel Hashbrown Casserole Recipe
Introduction
This Copycat Cracker Barrel Hashbrown Casserole is a creamy, cheesy side dish that perfectly accompanies any meal. Featuring golden baked hashbrowns and a rich, savory flavor, it’s a comforting classic that’s easy to make at home.
Ingredients
- 32 ounces frozen shredded hashbrowns (thawed)
- 8 ounces shredded sharp cheddar cheese (divided)
- 6 tablespoons melted butter
- 10.5-ounce can cream of cheddar soup
- 1 1/2 cups sour cream
- 2 tablespoons dried minced onion
- 2 teaspoons chicken Better than Bouillon
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 13×9-inch baking dish.
- Step 2: In a large mixing bowl, combine 1 1/4 cups of shredded cheddar cheese, melted butter, cream of cheddar soup, sour cream, dried minced onion, chicken bouillon, garlic powder, salt, and pepper.
- Step 3: Gently fold in the thawed hashbrowns until the mixture is evenly coated.
- Step 4: Spread the mixture evenly into the prepared baking dish and sprinkle the remaining cheddar cheese on top.
- Step 5: Bake for 50-55 minutes until the casserole is bubbly and the top is golden brown.
Tips & Variations
- For a deeper flavor, try adding a pinch of smoked paprika or a few dashes of hot sauce to the mixture before baking.
- You can substitute cream of cheddar soup with cream of mushroom or cream of chicken soup if preferred.
- Using freshly shredded cheddar cheese instead of pre-shredded can improve melt quality and flavor.
- Mix in cooked bacon bits or diced green onions for extra texture and taste.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (160°C) until warmed through, or microwave in short intervals stirring between to ensure even heating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Yes, you can shred fresh potatoes and blanch them briefly to remove excess starch before using, but frozen hashbrowns are more convenient and provide consistent texture.
Is there a vegetarian version of this casserole?
Absolutely. Replace the chicken Better than Bouillon with a vegetable bouillon or broth powder to keep it vegetarian-friendly without losing flavor.
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Copycat Cracker Barrel Hashbrown Casserole Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
This Copycat Cracker Barrel Hashbrown Casserole is a creamy, cheesy side dish featuring tender shredded hashbrowns baked to golden perfection. With a blend of sharp cheddar cheese, sour cream, and savory seasonings, it’s a comforting recipe perfect for family dinners or holiday gatherings.
Ingredients
Main Ingredients
- 32 ounces frozen shredded hashbrowns (thawed)
- 8 ounces shredded sharp cheddar cheese (divided)
- 6 tablespoons melted butter
- 10.5-ounce can cream of cheddar soup
- 1 1/2 cups sour cream
- 2 tablespoons dried minced onion
- 2 teaspoons chicken Better than Bouillon
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and grease a 13×9-inch baking dish to prevent sticking.
- Mix ingredients: In a large mixing bowl, combine 1 1/4 cups shredded cheddar cheese, melted butter, cream of cheddar soup, sour cream, dried minced onion, chicken Better than Bouillon, garlic powder, salt, and pepper, stirring until well blended.
- Fold in hashbrowns: Gently fold the thawed shredded hashbrowns into the cheese mixture until all pieces are evenly coated with the creamy mixture.
- Assemble casserole: Spread the hashbrown mixture evenly into the prepared baking dish and top with the remaining shredded cheddar cheese.
- Bake: Bake in the preheated oven for 50 to 55 minutes, or until the casserole is bubbly and golden brown on top.
Notes
- Make sure the hashbrowns are fully thawed to ensure even cooking.
- You can substitute cream of cheddar soup with cream of mushroom or cream of chicken for a slightly different flavor.
- For extra crispiness, broil for 2-3 minutes at the end, watching carefully to avoid burning.
- This casserole can be made ahead and refrigerated before baking; increase baking time slightly if baking from cold.
- Use low-sodium Better than Bouillon and adjust salt accordingly if you prefer less sodium.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: Cracker Barrel, hashbrown casserole, cheesy hashbrowns, baked casserole, comfort food, side dish, shredded hashbrowns
