Description
Copycat Cracker Barrel Hash Brown Casserole: Cheesy, creamy, and easy to make. Perfect for a crowd with shredded hash browns and cheddar cheese.
Ingredients
Scale
- 2 pounds (907g) frozen shredded hash browns, thawed
- 1/2 cup (113g) unsalted butter, melted
- 1 can (10.5 oz/298g) condensed cream of chicken soup
- 2 cups (16 oz/473ml) sour cream
- 1/2 cup (120ml) finely diced onion
- 2 cups (8 oz/226g) shredded colby cheese (Colby-Jack works well too)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons (30ml) melted butter for topping
- 1/2 cup (2 oz/56g) crushed cornflakes (optional for extra crunch)
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray. Place the thawed hash browns in a large colander, pressing gently to remove excess moisture. This helps ensure your casserole achieves that perfect texture rather than becoming soggy. Let them sit while you prepare the creamy sauce base.
- Step 2: Create the Creamy Sauce Base In a large mixing bowl, combine the melted butter, condensed soup, and sour cream, stirring until smooth. The butter should be melted but not hot when you add it to prevent the sour cream from curdling. Add the diced onion, salt, pepper, and garlic powder to the mixture. Stir thoroughly to create a uniform sauce that will coat every shred of potato.
- Step 3: Add the Cheese Fold in 1 1/2 cups of the shredded cheese, reserving 1/2 cup for the topping. The cheese should be at room temperature for optimal melting. The combination of cheeses creates that signature Cracker Barrel flavor profile that makes this casserole so nostalgic and craveable.
- Step 4: Combine with Hash Browns Add the thawed and drained hash browns to the cheese mixture. Using a rubber spatula or clean hands, gently fold everything together until the potatoes are evenly coated with the creamy mixture. Be careful not to overmix or break up the hash browns too much – you want to maintain some texture in the final dish.
- Step 5: Transfer and Bake Spread the mixture evenly into your prepared baking dish, pressing lightly to create an even surface. Sprinkle the remaining 1/2 cup of cheese over the top. Cover tightly with aluminum foil and bake for 30 minutes. This initial covered baking period allows the flavors to meld while keeping everything moist.
- Step 6: Add the Crispy Topping Remove the casserole from the oven, uncover, and drizzle with the remaining 2 tablespoons of melted butter. If using the cornflake topping, sprinkle it evenly over the surface now. Return to the oven, uncovered, and bake for an additional 15-20 minutes until the top is golden brown and the casserole is bubbling around the edges. Let it rest for 5-10 minutes before serving to allow the casserole to set up for easier serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg