I can never resist this creamy, cheesy Cracker Barrel Hashbrown Casserole, with its tender shredded potatoes and rich, savory filling. It’s the easy side dish that somehow steals the spotlight every single time.
I’m fully obsessed with this Cheesy Hashbrown Casserole because it tastes like I walked straight into Cracker Barrel and ordered the best side on the table. I love the way refrigerated shredded hash browns turn rich, creamy, and loaded with sharp cheddar cheese in every bite.
But the real reason I keep coming back? That salty, cheesy, slightly crispy edge situation.
So good. I’ll serve this with breakfast, dinner, holidays, random Tuesdays, whatever, and I never get tired of it.
And honestly, it’s one of those casseroles I sneak bites of before it even hits the plate.
Ingredients
- Hash browns are the cozy base, soft inside with those little crispy edges.
- Cream of chicken soup makes it creamy and savory, like old-school comfort food.
- Sour cream adds tang, so the casserole doesn’t taste flat or too heavy.
- Melted butter brings richness.
Basically, it’s why this tastes like a restaurant side.
- Sharp cheddar gives that salty, cheesy pull everyone secretly wants more of.
- Yellow onion adds a little bite, but it blends in nicely once baked.
- Kosher salt wakes everything up, because potatoes need serious help.
- Black pepper adds warmth without making it spicy.
- Garlic powder gives easy flavor, no chopping or garlic fingers needed.
- Onion powder doubles down on that savory, snacky vibe.
- Cornflakes or crackers bring the crunchy top.
Plus, it’s the best part.
- Extra butter on top helps the crumbs turn golden and irresistible.
Ingredient Quantities
- 32 ounces refrigerated shredded hash browns, thawed and squeezed dry
- 10.5 ounce can condensed cream of chicken soup
- 2 cups sour cream
- 1/2 cup unsalted butter, melted (1 stick)
- 2 cups shredded sharp cheddar cheese, divided
- 1 small yellow onion, finely chopped (about 1/2 cup)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 cups crushed cornflakes or crushed buttery crackers for topping
- 2 tablespoons melted butter for topping
How to Make this
1. Preheat oven to 350 degrees F and grease a 9×13 inch baking dish.
2. Squeeze excess moisture from the thawed shredded hash browns using paper towels or a clean kitchen towel.
3. In a large bowl combine condensed cream of chicken soup, sour cream, 1/2 cup melted butter, 1 1/2 cups shredded cheddar cheese, finely chopped onion, kosher salt, black pepper, garlic powder, and onion powder. Stir until smooth.
4. Fold the drained hash browns into the soup mixture until evenly coated.
5. Spread the hashbrown mixture into the prepared baking dish in an even layer.
6. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the casserole.
7. In a small bowl combine crushed cornflakes or crushed buttery crackers with 2 tablespoons melted butter, tossing to coat.
8. Evenly sprinkle the buttered cornflake mixture over the cheese layer.
9. Bake uncovered for 45 to 55 minutes, or until the casserole is bubbly and the topping is golden brown.
10. Let rest 10 minutes before serving.
Equipment Needed
1. 9×13 inch baking dish
2. Oven
3. Large mixing bowl and small mixing bowl
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula for stirring and spreading
6. Cheese grater (or pre-shredded cheese container)
7. Sharp knife and cutting board for the onion
8. Paper towels or a clean kitchen towel for squeezing the hash browns dry
9. Measuring cup or small bowl and fork for mixing the topping butter and crumbs
FAQ
Cheesy Hashbrown Casserole (Cracker Barrel Copycat) Recipe Substitutions and Variations
- Refrigerated shredded hash browns: frozen diced or cubed hash browns, freshly grated russet potatoes (squeeze and soak briefly to remove starch), or frozen shredded sweet potato for a sweeter note
- Condensed cream of chicken soup: condensed cream of mushroom soup, a quick homemade binder (1 cup milk plus 2 tablespoons flour whisked and gently simmered), or 1 cup sour cream mixed with 1/2 cup chicken broth for extra tang
- Sour cream: full fat plain Greek yogurt, plain crème fraîche, or a 1 to 1 mix of cottage cheese blended smooth with a splash of milk
- Shredded sharp cheddar cheese: Colby Jack or Monterey Jack for milder melt, pepper jack for a spicy kick, or aged gouda for a richer, nuttier flavor
Pro Tips
1. Press the thawed hash browns really well with towels until they feel barely damp. Less moisture means a firmer casserole and a crisper topping instead of a soggy center.
2. Sauté the chopped onion briefly in a little butter until translucent and just starting to brown. It softens the bite and brings out a sweeter, more developed flavor than raw onion.
3. For extra texture, fold in 1/2 cup of the crushed cornflakes or crackers into the hashbrown mixture before baking. That gives a light crunch inside as well as on top.
4. Let the casserole rest uncovered for the full 10 minutes after baking. It sets up and is much easier to slice neatly, and the flavors mellow so it tastes better when it cools slightly.
Cheesy Hashbrown Casserole (Cracker Barrel Copycat) Recipe
I can never resist this creamy, cheesy Cracker Barrel Hashbrown Casserole, with its tender shredded potatoes and rich, savory filling. It’s the easy side dish that somehow steals the spotlight every single time.
8
servings
510
kcal
Equipment: 1. 9×13 inch baking dish
2. Oven
3. Large mixing bowl and small mixing bowl
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula for stirring and spreading
6. Cheese grater (or pre-shredded cheese container)
7. Sharp knife and cutting board for the onion
8. Paper towels or a clean kitchen towel for squeezing the hash browns dry
9. Measuring cup or small bowl and fork for mixing the topping butter and crumbs
Ingredients
-
32 ounces refrigerated shredded hash browns, thawed and squeezed dry
-
10.5 ounce can condensed cream of chicken soup
-
2 cups sour cream
-
1/2 cup unsalted butter, melted (1 stick)
-
2 cups shredded sharp cheddar cheese, divided
-
1 small yellow onion, finely chopped (about 1/2 cup)
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1 1/2 cups crushed cornflakes or crushed buttery crackers for topping
-
2 tablespoons melted butter for topping
Directions
- Preheat oven to 350 degrees F and grease a 9×13 inch baking dish.
- Squeeze excess moisture from the thawed shredded hash browns using paper towels or a clean kitchen towel.
- In a large bowl combine condensed cream of chicken soup, sour cream, 1/2 cup melted butter, 1 1/2 cups shredded cheddar cheese, finely chopped onion, kosher salt, black pepper, garlic powder, and onion powder. Stir until smooth.
- Fold the drained hash browns into the soup mixture until evenly coated.
- Spread the hashbrown mixture into the prepared baking dish in an even layer.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the casserole.
- In a small bowl combine crushed cornflakes or crushed buttery crackers with 2 tablespoons melted butter, tossing to coat.
- Evenly sprinkle the buttered cornflake mixture over the cheese layer.
- Bake uncovered for 45 to 55 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let rest 10 minutes before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 225g
- Total number of serves: 8
- Calories: 510kcal
- Fat: 36.2g
- Saturated Fat: 23.2g
- Trans Fat: 0.3g
- Polyunsaturated: 1.9g
- Monounsaturated: 8.8g
- Cholesterol: 139mg
- Sodium: 488mg
- Potassium: 626mg
- Carbohydrates: 30.8g
- Fiber: 3g
- Sugar: 5.3g
- Protein: 11.8g
- Vitamin A: 291IU
- Vitamin C: 23mg
- Calcium: 318mg
- Iron: 1.8mg
