Copy Cat Cracker Barrel Hashbrown Casserole Recipe

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This is my favorite casserole ever! Copy Cat Cracker Barrel casserole needs just 5 minutes of prep and is absolutely cheesy, delicious and completely irresistible! The perfect breakfast casserole!

This is my favorite casserole ever! Copy Cat Cracker Barrel casserole needs just 5 minutes of prep and is absolutely cheesy, delicious and completely irresistible! The perfect breakfast casserole!

I love Cracker Barrel but the truth is… I only show up for the hashbrowns.  That’s it. Just the hashbrowns people.

My friend shared her version of that yummy, oh so creamy and cheesy easy Hashbrown Casserole with me and WOW!  Tender shredded hash browns in a rich and creamy cheese sauce, topped with more cheese and baked until hot and bubbly!

This is a perfect breakfast casserole for any holiday morning or just when you’re getting the family together for a delicious breakfast or brunch.  It also makes a perfect side dish for Crispy Oven Parmesan Chicken or even served alongside a Ranch 7 Layer Salad for lunch!

This was the first thing gone at our potluck! Copy Cat Cracker Barrel casserole needs just 5 minutes of prep and is absolutely cheesy, delicious and completely irresistible! The perfect breakfast casserole!

There are lots of recipes out there for this casserole but this is the one I’ve found to be the closest! This hashbrown casserole is made with condensed cream of chicken soup.  I’ve also made it with cream of cheddar soup if you can find it.  Both work perfectly in this recipe! While I’ve had a version of this recipe without sour cream, I definitely prefer it with, it adds a little bit of creaminess and tang to the recipe.

Since this is a copy cat recipe, my list of ingredients is inevitably different than the original but the flavor is just like my favorite Cracker Barrel Hashbrown Casserole (in fact, it’s even BETTER in my opinion)!  It’s super quick to prepare (5 minutes) and I literally cannot stop eating it. (Dinner, bedtime snack and then breakfast if there is any left)!

This is the best hash brown casserole we've ever had!! Copy Cat Cracker Barrel casserole needs just 5 minutes of prep and is absolutely cheesy, delicious and completely irresistible!

I like to top it with cheese to keep it close to the version I’ve had at Cracker Barrel but if you prefer a nice crunchy topping this is also great with cornflakes.  Gently crush 2 cups of cornflakes and toss with 1/4 cup of melted butter, sprinkle over the casserole before baking.

Cracker Barrel Hashbrown Casserole Recipe

This is my favorite casserole ever! Cracker Barrel Hashbrown Casserole needs just 5 minutes of prep and is absolutely cheesy, delicious and completely irresistible! The perfect breakfast casserole!

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Ingredients:

  • 32 oz frozen shredded hash browns , defrosted
  • 1/2 cup melted butter
  • 1 (10 1/4 ounce) can of cream of chicken soup (or cream of cheddar)
  • 1 pint of sour cream
  • 1/2 cup onion finely chopped
  • 2 cups grated colby cheese
  • 1/4 teaspoon pepper

Directions:

  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients in a large bowl reserving 1/2 cup of cheese for topping.
  3. Place in a greased 9×13 casserole dish and top with reserved cheese.
  4. Bake for 45-55 minutes or until hot and bubbly.

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Note:  This recipe originally appeared on SpendWithPennies.com April, 2013.  Photos updated March, 2016.

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This is my favorite casserole ever! Copy Cat Cracker Barrel casserole needs just 5 minutes of prep and is absolutely cheesy, delicious and completely irresistible! The perfect breakfast casserole!

How to Make Copy Cat Cracker Barrel Hashbrown Casserole Recipe

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Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

120 comments on “Copy Cat Cracker Barrel Hashbrown Casserole Recipe”

  1. Your recipe is almost exactly like the one a cracker barrel chef gave to me with the exception of the cheese (sharp cheddar). I love Colby cheese so I can’t wait to try your version. I use the Hungry Jack hashbrown’s in the little cartons you find in the boxed food isle at the grocery store. They have a cheesy version of the potatoes too!

  2. Just a little helpful hint! I work at Cracker Barrel and we don’t put sour cream in it. We do however add the same amount of salt as pepper!

  3. I made this for our fourth of July picnic today and it was well received for the most part – I found it to be a liittle bland but I don’t eat a cracker barrel for that same reason. Being in southern Louisiana I like food to have a little more pop. The basic recipe is good but I think next time I will add bacon, jalapeños and maybe some ranch mix. Thanks for sharing the recipe!

  4. I make something similar- but I add 1 can of diced green chiles, about 1/2 packet of dry taco seasoning and replace the diced onion with Green onion. I then bake it about an hour because I like it a little crispier ( bake for the first half hour covered in foil, remove the last 1/2 hour. A great substitute for the defrosted hash browns is “Simply Potatoes” Southwest style hash browns- in the refrigerated aisle. (Use 1 1/2 bags per 9″ x 13″ casserole) they have bell peppers and onions in them already. With the diced green chiles and taco seasoning it gives the potatoes a nice kick. I also add about 1 to 1/2 cups cooked diced ham to make my husband happy. Try it!

    • Oh that sounds SO delicious Terri! Thanks for sharing!

    • I love the simply potato products the southwestern are sure spicy I mix them half with plain hash brown cause I am a whimpy mexican haha thanks Terri –I also made this according to direction and it is so yummy

  5. This looks amazing and I cannot wait to try it! However, I’m going to make it for my boyfriend and he was curious if we could use fresh hash browns? Do you know how the cooking time would change? He’s willing to help shred the potatoes, so I’m willing to sacrifice the simplicity of this recipe for him.

    • I haven’t tried it that way but from what I’ve read perviously, the potatoes would have to be boiled, cooled and then shredded. I can’t say for sure either way as I haven’t tried it but I would love to hear how it works out for you if you do!

    • I think you may have just to cook it longer covered at first with fresh potatoes as the frozen are par cooked

  6. I make this all the time, it is the same recipe that Timberlodge Steakhouse has,i know because I made it there for a long time.

  7. I make the same thing except I use cheddar cheese gives it a great taste…Will have to try colby sometime..

  8. This is my husband’s favorite thing at Cracker Barrel. Saving this for sometime soon.

  9. Can you mix it up the night before and put it in the refrigerator over night, then bake the next morning?

  10. Hi! I was wondering how many servings this would be? Thank you for the recipe!

  11. Do the hash browns need to be thawed before putting the recipe together?

    • I don’t thaw my hash browns first.

    • no but break up the stuck ones loosen them all up

    • yes, or increase cooking time. i found out from experience that sometimes they don’t cook all the way….same with the onion. Probably depends on how fine you chop your onion, though.
      I am so excited to try a new version from my recipe, which is the one posted. Now, will try adding french onion dip, green onions instead, can of jalapenos, bacon, and ham!! And, I LOVE Colby cheese. That is what I always use, even in my tacos!

  12. I was a backupcook at Cracker Barrel for 8 years. We used Colby cheese.

  13. OMG, I’ve never been to a Cracker Barrel but I need this in my life!!

  14. What a delicious recipe with all yummy potatoes. I could eat potatoes every day. My favorite. And all this colby cheese in it. Wow, so yummy! Pinned it:)

  15. Can this be made in a crock pot I am thinking it would be a great pot luck item, maybe add some diced ham to it.

    • I haven’t tried it in the slow cooker before. If you do try it, just be sure to cook only on low. Dairy tends to separate and often curdle if left in the slow cooker too long. I’d love to hear how it works out for you!

  16. When I saw this on pinterest it was labeled gluten free. There is wheat in cream of chicken soup. There are recipes out there for gluten free cream of chicken soup that could very easily be substituted.

  17. Left a question a while back, but guess I’ll find out the answer myself, was wondering if it could be made in a slow cooker, my pot luck is tomorrow, guess I’ll make it and find out myself.

    Joyce

    • Sorry Joyce, I somehow missed your first comment. I haven’t tried this recipe in the slow cooker so I can’t say for sure. I would suggest cooking it on low in the slow cooker as dairy can sometimes separate if the temperature is too high. I would love to hear how it works out for you.

      Enjoy!!

  18. Sounds delcious. great recipe. Thanks for sharing.

    Simon

  19. In my neck of the woods we call these “Funeral Potatoes”. Probably because they are so easy to make and take to a funeral meal. Have been making them for years. I love the idea of using the french onion dip in them and will try that next time I make them.

  20. Do you think this would be good using my crockpot instead? I’d rather not heat up my oven during the summer.

    • I haven’t made this recipe in a slow cooker before but I do think it would work. I would suggest cooking it at the lowest temperature and keeping an eye on it as dairy can sometimes curdle or separate at higher temperatures.

  21. I’ve always made the hashbrown casserole with cornflake topping. With this recipe… Zero leftovers with 4 hungry people.

  22. If I use a 8×8 casserole dish should I cook for a different amount of time?

    • This recipe might not fit in an 8×8 dish. When baking this recipe you’re looking for the cheese to be melted and the center of the casserole to be hot and bubbly so you can certainly use that as guide.

  23. Hi, I make this in the crock pot for potluck at my work, They rave about it and I have to make it all polucks,

    I layer my ingredients and cook on low for 4hrs

    no sour cream in mine,\

    onions
    frozen hash browns (the cube shaped ones)
    pour soup on top of hash browns and spread evenly
    sprinkle cheese on top.
    salt and pepper

    sometimes I put sliced sausage, ham or even ground beef after the onions.

  24. Cracker barrel does not use sour cream in theirs.

    • I worked at Cracker Barrel for 8 years and we used sour cream and Colby cheese. Sometimes if we ran out of Colby we were permitted to use sharp cheddar. But there was always sour cream in ours. But I’ve heard some restaurants cut it out to save money. If no one notices then it’s no big deal I guess!

      • So would you just omit the sour cream all together ? Or replace with something else? Personally I am trying to keep the fat and carbs on a low even though this recipe we probably should count carbs lol . I would rather keep sour cream out entirely :)

  25. Looks good

  26. Do you think this could be prepped/fully mixed and assembled and placed in the fridge the night before? I am traveling a ways and would want to make it as fresh as possible without taking over someone’s kitchen. I feel like nothing would get “soggy”… maybe the frozen hashbrowns would be an issue? Has anyone tried?

  27. Can leftovers be frozen?

  28. This recipe caught my eye on Pinterest because it is “gluten free”. NOT so unless you are certain to use gluten free soup. Many brands of canned soup contain gluten. Be sure to read can labels and purchase an appropriate gluten free product. We always read labels as we have a family member with Celiac Disease but other people may not be as particular. This sounds like a great recipe but should not be labeled as “gluten free” unless poster identifies gluten free soup brands or include a disclaimer stating the presence of gluten in some canned products. Thank you.

    • Since I don’t follow a gluten free lifestyle, I do not label any of my recipes as gluten free. If you are seeing that tag on Pinterest, it was auto-generated by Pinterest and unfortunately is out of my control.

      I agree, if you follow a specific way of eating it is always important to read labels.

  29. Can you use freshly grated potatoes?

    • I haven’t tried it so I can’t say for sure. If you do try it, you may need to increase the cooking time to ensure the potatoes are fully cooked (or pre cook them).

  30. Spend with Pennies:

    Girl, this is the recipe right here. I like in the instructions you say to thaw the hash browns. I think that is the trick so that they are crunchy. And, I sauteed my diced onions until they started to brown a little and added them to the mixture once they cooled.

    My family devoured both pans! #aKeeper

  31. I”e been making this for years since a trip to the states, but I top mine with cornflakes and melted butter for a bit of crunch. Is sooooooooo tasty.

  32. oh my…had friends over for chili, crock-pot applesauce, and your potato casserole. They all LOVED the potatoes! Everyone had seconds! Thanks, Lori

  33. I would love to make this but it’s just my husband and I and we would be eating on this all week. Can it be frozen? That way I could make half and freeze the other half.

  34. Thank you! I’ve been reading many recipes for cheesy potato casserole, trying to find one that used the ingredients I have and didn’t have too many steps. I was worried about only having minced onions (dried but the tip in the comments about using French Onion dip instead of plain sour cream sounds like a solution to both that and potential blandness. (Now to remember to make onion dip in advance!)
    I have a family holiday party this weekend and I’m not known for my cooking skills. An aunt on the other side of my family is famous for her “cheesy taters,” but … different side and different approach. Again, thanks!

  35. I really would like to thank u for ur easy recipes and inexpensive ideas really like the recipes

  36. Could this be made with the cubed frozen potatoes? I wanna make this and go for a cheese potatoe comfort food type of deal , I prefer whole over hash, do you think it would work ok with this ?

  37. My granddaughter is a vegetarian. Can the cream of chicken soup be substituted for a different cream of soup?

  38. This looks great and I want to try this! Would it work to half the ingredients and put in an 8X8?

  39. This was fantastic. My husband and I are hooked!!

  40. Should NOT be sour cream. That was never part of the recipe. Sorry

  41. Why doesn’t anyone publish a recipe w? raw potatoes? I grow a bushel+ of beautiful red potatoes and I would dove to find out how to grate and use in these recipes

    • You could certainly use fresh potatoes in this recipe. They will take slightly longer to cook so I would suggest shredding and slightly steaming them before adding them to this recipe.

  42. Can you use Cream of Mushroom Soup?

  43. Can you make it a day ahead and heat it up to he next day?

  44. Could you somehow put some shredded chicken in here.. or would that be weird…

  45. Can this be made in 2 dishes? And then freeze one of them?

  46. This is a great recipe I have been making it for years. We have always called it church potatoes. We use cheddar cheese with try it with the colby. I make this every Easter it goes great with ham and candied yams. My family can never wait till Easter to have it. Never thought to make it for breakfast what a great brunch idea .

    • It is such a good recipe that I always look forward to it too Lynn! I hope you like it with the colby cheese!

  47. HELP! Need help immediately@

    Want to make this for company at Brunch in the morning.

    The recipe doesn’t say 1 can of CONDENSED chicken soup (such as Campbell’s), it says “chicken soup.” So technically that means a can of prepared soup, not condensed.

    But since so MANY recipes call for a can of condensed soup, and because it seems actual soup might make this recipe too wet, I’m wondering if it MEANS condensed chicken soup (not reconstituted). Can someone who has made this recipe please clarify this for me… like NOW, lol?

    THANKS!

  48. I live in Ecuador and the only soup mix you can get here is a dry mix. It makes about 4 cups. Any suggestions?

    • This is more of a creamy texture like sour cream. While I haven’t tried it, you could trying adding a little bit of sour cream with some bouillon added in for flavor.

    • I just tried this recipe with leftover white chicken gravy. I didn’t add the pepper because there was plenty in the gravy. I also substituted 1 Tablespoon dried Minced Onion for the fresh onion. I only used 8oz of Light Sour Cream. It came out so good and moist! The gravy was leftover from a catered meal we had at church so I don’t have a recipe for it. I made this recipe again the same day using Condensed Cream of Chicken Soup and it was drier like it needed milk or something. Hope that helps.

  49. I am trying this with frozen rices cauliflower for a lower carb version. We’ll see how it goes.

  50. Some of the comments here made me chuckle. Your recipe is fairly close, but not the Cracker Barrel recipe. More funny is some that say in the comments that they got the recipe from a Cracker Barrel employee and it’s even more off (like saying it’s cheddar and not colby or equal salt and pepper). I work at Cracker Barrel and I make the hashbrown casserole every… single.. day.

    Here it is…. I’ll tell you EXACTLY what is in it and how it’s made. I’ll even give you the restaurant quantities and you can figure it out from there:

    6 pounds of shredded frozen potatoes
    2 pounds 2 oz. of COLBY shredded cheese (*NO* cheddar as someone suggested)
    1 restaurant size can of cream of chicken soup **see notes below
    12 ounces of diced onions
    1 1/2 teaspoons pepper
    1 tablespoon salt

    Notes: While I sit here, I can’t think of how many ounces the can of soup is. It’s a big one. However, I think your recipe above of 1 can of cream of chicken soup with a 32 oz bag of frozen hash browns is about right. I would stick with what you have.

    There is NO… sour cream… the cheese IS colby (Cracker barrel only uses cheddar on burgers.. no shreds in the store at all). There is NO butter involved.

    This is the Cracker Barrel way — mix the soup, onions, cheese, salt and pepper together in a big mixer for 1 minute. You add the FROZEN shredded potatoes to it. Mix again for 1 minute. It’s portioned out into 4 pound pans that were sprayed with a food release. There is NO extra cheese topped on it. NONE. It is then baked in a 350 degree convection oven for 30 minutes.

    it’s that simple. None of this other fuss.

  51. What’s a pint worth? 1 cup 2 cups?
    thanks,

  52. It was amazing!! I used shredded cheddar cheese instead of Colby.

    Rating: 5
  53. Very similar, if not identical to what we call Funeral Potatoes, because they always show up at luncheons following a funeral, but also a lot of other church and family gatherings. They are made with regular or shredded hash browns. Personally, I prefer the shredded ones. I’m going to try a combo of the Colby & Cheddar cheese next time. P.S. we put crushed corn flakes on top, about the last 15-20 min. of baking.

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