Hashbrown Casserole is easy, cheesy and totally delicious! This simple casserole is made easy with frozen hashbrowns!
Copy Cat Cracker Barrel Hashbrown casserole needs just 5 minutes of prep making it the a great side or potluck dish! The perfect breakfast casserole!
The Hashbrowns, That’s Why
I love Cracker Barrel but the truth is… I only show up for the hashbrown casserole. 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!
Better Than the Original
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 hashbrown casserole 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)!
How to Make Cheesy Hashbrown Casserole
One of the best things about hashbrown casserole is that it’s super quick to prepare (5 minutes). I literally cannot stop eating it; dinner, bedtime snack and then breakfast if there is any left!
- Combine all ingredients in a bowl.
- Spread into a 9×13 dish.
- Top with cheese and bake. Voila!
It’s that easy! If you’d like you can add leftover chicken, ham or ground beef to this easy recipe. Stir in your favorite veggies as well, Steamed Broccoli, peas or frozen veggies work well too!
Toppings
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.
How to Freeze Hashbrown Casserole
This easy cheesy hashbrown casserole can easily be frozen. We usually prepare as directed and freeze any leftovers in individual servings making them the perfect lunch or quick dinner.
More Potato Dishes You’ll Love
- Scalloped Potatoes Recipe – Simple classic recipe.
- Easy Oven Roasted Potatoes
- The BEST Mashed Potatoes – Creamy perfection.
- Twice Baked Potatoes – Make ahead (these freeze well).
- Perfect Baked Potatoes
- Potatoes Au Gratin
- Colcannon Recipe (Cabbage and Potatoes) – So yummy!!
Equipment
Ingredients
- 32 ounces frozen shredded hash browns thawed
- ½ cup melted butter
- 10.5 ounces condensed cream of chicken soup 1 can, or cream of cheddar
- 16 ounces sour cream
- ½ cup finely diced onion
- 2 cups shredded Colby cheese divided, or cheddar cheese
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch casserole dish.
- In a large bowl, combine thawed hashbrowns, melted butter, cream of chicken soup, sour cream, onion, 1 ½ cups of cheese, and pepper.
- Spread the mixture into the prepared baking dish and top with the reserved ½ cup of cheese.
- Bake for 45-55 minutes or until hot and bubbly.
Video
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Note: This recipe originally appeared on SpendWithPennies.com April, 2013.
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Creamy Macaroni and Cheese Casserole
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.
Sounds delcious. great recipe. Thanks for sharing.
Simon
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!!
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.
I was unaware that Pinterest had created that label for this recipe. That’s a great tip, thank you Brittney.
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!
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:)
Thank you for Pinning!! :)
OMG, I’ve never been to a Cracker Barrel but I need this in my life!!
I guarantee you need this in your life… I literally could’ve eaten the entire pan it’s so good!
I was a backupcook at Cracker Barrel for 8 years. We used Colby cheese.
Do the hash browns need to be thawed before putting the recipe together?
I don’t thaw my hash browns first.
Holly, the recipe says, defrosted. Probably doesn’t matter, you think?
I think it may add a few extra minutes of bake time if it wasn’t defrosted but the recipe will still work just fine! :)
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!
Colby cheese rocks or even colby jack. It is just a better tasting cheese than cheddar! I am a chef and I use colby in my mac and cheese and in my shrimp and grits!
Great tip Chef Seddy! I’m going to try it in my mac & cheese!
Hi! I was wondering how many servings this would be? Thank you for the recipe!
This will serve 8-12 people
Can you mix it up the night before and put it in the refrigerator over night, then bake the next morning?
I think that would work just fine. I would take it out of the refrigerator at least 30 minutes before baking and just check the time. If it’s still chilled when it goes into the oven, it may need a little extra time.
Found my answer! :)
Perfect! Enjoy!
This is my husband’s favorite thing at Cracker Barrel. Saving this for sometime soon.
I make the same thing except I use cheddar cheese gives it a great taste…Will have to try colby sometime..
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.
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
Hi Donna , I made my own hash browns n yes it does make a difference in the baking time I had to bake it for like an hour n 5/10 min instead of 45 min n I used milk instead of sour cream n we loved it :)
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
Like what I see!
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!
All of those sound wonderful. Please let us know what you add in and how it is! I love the idea of bacon and jalapeño in there!
Holly, My sister had a store that also served hot food at lunch. Instead of plain sour cream, she would use that French Onion Dip that is also in the refrigerated case. It bumped it up a notch without being overpowering. She also used cheddar cheese. Never tried it with the Colby, but I will give that a try. Thanks!!
That sounds amazing! I will try it next time I make it!
Oh wow!!! This recipe combined with french onion dip is amazing! Definitely worth a try and I will be making this again sometime! Thank you Holly and Dianne for sharing!
Enjoy Vira!
do you still use the diced onion with the french onion dip?
I’d like to know this too.
Can I make this ahead of time and heated up OR can I put it all together and chill overnight in frig and then cook in morning?
I would suggest chilling it overnight and then baking it. You may need to add a little bit of extra time if it is cold out of the fridge.
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!
Does the sour cream get replaced with anything?
My guess is either heavy cream or cream cheese softened. :)
What does cracker barrel use instead of sour cream?
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!
tater tots can be used to