Copy Cat Cracker Barrel Hashbrown Casserole Recipe
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This is my favorite casserole ever! Copy Cat Cracker Barrel Hashbrown 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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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!
There are lots of recipes out there for this cheesy 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 hashbrown casserole 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)!
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 on your hashbrown casserole, 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.
- 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
Preheat oven to 350 degrees F.
Combine all ingredients in a large bowl reserving 1/2 cup of cheese for topping.
Place in a greased 9×13 casserole dish and top with reserved cheese.
Bake for 45-55 minutes or until hot and bubbly.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)