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Copycat Cracker Barrel Hashbrown Casserole

A square slice of creamy Copycat Cracker Barrel Hashbrown Casserole with a golden, crispy cheese topping.
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Make the famous creamy, cheesy hashbrown casserole from Cracker Barrel at home with this simple recipe.

Ingredients

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  • 1 (30 ounce) package frozen shredded hash browns, thawed
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese, plus extra for topping
  • 1/2 cup chopped onion (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, melted butter, 1 cup of shredded cheddar cheese, chopped onion (if using), salt, and pepper. Mix until all ingredients are well combined.
  3. Spread the mixture evenly into the prepared baking dish.
  4. Sprinkle an additional layer of shredded cheddar cheese over the top of the casserole.
  5. Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the top is golden brown and slightly crisp.
  6. Let the casserole rest for 5 to 10 minutes before serving.

Notes

  • For a crispier top, broil for the last 1 to 2 minutes, watching carefully to prevent burning.
  • You can prepare this casserole completely ahead of time. Cover and refrigerate for up to 24 hours before baking. Add 10 to 15 minutes to the baking time if cooking directly from the refrigerator.
  • If you want a thinner casserole, you can use a 9×13 inch dish. For a thicker, richer casserole, use a 9×9 inch or 8×8 inch dish.

Nutrition

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