I can’t get enough of this Copycat Cracker Barrel hashbrown casserole; it hits my lazy-night cravings with zero fuss. The creaminess of sour cream folding into crispy edges is exactly why I make it again and again.
Sharp cheddar cheese melts into gooey rivers that pull apart like glory, and the buttery cracker topping adds that smack of crunch I chase. But it’s the contrast, silky, salty, crunchy, that keeps me coming back.
I serve it when I need a crowd-pleaser, when I want something satisfying without ceremony. Absolutely addictive.
Worth every indulgent, cheesy bite. Try it, no shame, seriously.
Ingredients
- Frozen shredded hash browns: basic potato comfort, gives bulk and soft texture.
- Condensed cream of chicken soup: creamy binder, makes it cozy and saucy.
- Sour cream: tangy richness, keeps it moist and a little bright.
- Unsalted butter (melted): silky fat that helps everything stick together.
- Sharp cheddar cheese: melty, tangy punch and gooey, cheesy satisfaction.
- Yellow onion (finely chopped): subtle bite and savory little pops of flavor.
- Kosher salt: brings out the potato and cheese, simple but essential.
- Ground black pepper: tiny heat notes, keeps it from tasting flat.
- Garlic powder: mild garlicky warmth without raw onion issues.
- Crushed buttery crackers: crunchy topping, adds golden, salty texture contrast.
- Unsalted butter for topping: helps the crackers brown and crisp up.
- Basically, all together it’s nostalgia in a warm, crunchy casserole.
Ingredient Quantities
- 32 ounces frozen shredded hash browns, thawed and squeezed dry
- 1 can condensed cream of chicken soup, 10.5 ounce
- 1 cup sour cream
- 1/2 cup unsalted butter, melted and divided
- 2 cups shredded sharp cheddar cheese
- 1/2 cup finely chopped yellow onion
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 2 cups crushed buttery crackers such as Ritz for topping
- 2 tablespoons unsalted butter, melted for topping
How to Make this
1. Preheat oven to 350°F and lightly grease a 9×13 inch baking dish.
2. Squeeze any excess moisture from the thawed hash browns using a clean towel or paper towels.
3. In a large bowl combine the condensed cream of chicken soup, sour cream, 1/2 cup melted butter, finely chopped yellow onion, kosher salt, ground black pepper, and garlic powder; whisk until smooth.
4. Stir in the drained hash browns and 2 cups shredded sharp cheddar cheese until everything is evenly coated.
5. Transfer the hashbrown mixture to the prepared baking dish and spread into an even layer.
6. In a medium bowl mix the 2 cups crushed buttery crackers with 2 tablespoons melted butter until the crumbs are moistened and clump together.
7. Sprinkle the cracker topping evenly over the casserole.
8. Bake on the middle rack for 45 to 55 minutes or until the casserole is bubbly and the topping is golden brown.
9. Remove from the oven and let rest 5 to 10 minutes before serving to set.
Equipment Needed
1. Oven
2. 9×13 inch baking dish
3. Large mixing bowl
4. Medium mixing bowl
5. Measuring cups and measuring spoons
6. Whisk
7. Rubber spatula or wooden spoon
8. Box grater for the cheddar cheese
9. Clean kitchen towel or paper towels for squeezing the hash browns
10. Resealable plastic bag and rolling pin or heavy skillet for crushing the crackers
FAQ
COPYCAT CRACKER BARREL HASHBROWN CASSEROLE Recipe Substitutions and Variations
- Frozen shredded hash browns: use 4 cups fresh grated russet potatoes, squeezed dry; or 32 ounces frozen diced hash browns, thawed and patted dry.
- Condensed cream of chicken soup: swap with 10.5 ounces condensed cream of mushroom soup for a milder flavor; or make a quick white sauce from 1 cup milk, 2 tablespoons flour, and 2 tablespoons butter seasoned with salt and pepper.
- Sour cream: substitute 1 cup plain Greek yogurt for tang and creaminess; or use 1 cup creme fraiche for a richer finish.
- Sharp cheddar cheese: use 2 cups Monterey Jack or Colby for a milder melt; or combine 1 cup cheddar plus 1 cup mozzarella for extra stretch and creaminess.
Pro Tips
1. Toast the cracker topping briefly in a skillet before sprinkling it on the casserole to deepen the buttery flavor and help it stay crisp instead of soggy.
2. For extra creaminess and a little tang, swap half the sour cream for full fat Greek yogurt or add 4 ounces of cream cheese softened into the soup mixture; mix well so it melts into a silky texture.
3. If you like a bit of bite, sauté the chopped onion until translucent and slightly golden before adding it in. It mellows the raw sharpness and brings a sweeter, richer onion flavor.
4. Make it a day ahead and refrigerate unbaked. Bring to room temperature for 20 minutes before baking and add 5 to 10 minutes to the bake time if the dish is still cold; flavors meld overnight and it holds up well for reheating.
5. To prevent the edges from over-browning while the center finishes cooking, tent the dish loosely with foil for the first 30 to 35 minutes, then remove foil to allow the topping to crisp and color.
8
servings
506
kcal
Equipment: 1. Oven
2. 9×13 inch baking dish
3. Large mixing bowl
4. Medium mixing bowl
5. Measuring cups and measuring spoons
6. Whisk
7. Rubber spatula or wooden spoon
8. Box grater for the cheddar cheese
9. Clean kitchen towel or paper towels for squeezing the hash browns
10. Resealable plastic bag and rolling pin or heavy skillet for crushing the crackers
Ingredients
-
32 ounces frozen shredded hash browns, thawed and squeezed dry
-
1 can condensed cream of chicken soup, 10.5 ounce
-
1 cup sour cream
-
1/2 cup unsalted butter, melted and divided
-
2 cups shredded sharp cheddar cheese
-
1/2 cup finely chopped yellow onion
-
1 teaspoon kosher salt
-
1/2 teaspoon ground black pepper
-
1/2 teaspoon garlic powder
-
2 cups crushed buttery crackers such as Ritz for topping
-
2 tablespoons unsalted butter, melted for topping
Directions
- Preheat oven to 350°F and lightly grease a 9×13 inch baking dish.
- Squeeze any excess moisture from the thawed hash browns using a clean towel or paper towels.
- In a large bowl combine the condensed cream of chicken soup, sour cream, 1/2 cup melted butter, finely chopped yellow onion, kosher salt, ground black pepper, and garlic powder; whisk until smooth.
- Stir in the drained hash browns and 2 cups shredded sharp cheddar cheese until everything is evenly coated.
- Transfer the hashbrown mixture to the prepared baking dish and spread into an even layer.
- In a medium bowl mix the 2 cups crushed buttery crackers with 2 tablespoons melted butter until the crumbs are moistened and clump together.
- Sprinkle the cracker topping evenly over the casserole.
- Bake on the middle rack for 45 to 55 minutes or until the casserole is bubbly and the topping is golden brown.
- Remove from the oven and let rest 5 to 10 minutes before serving to set.
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: 251g
- Total number of serves: 8
- Calories: 506kcal
- Fat: 37.8g
- Saturated Fat: 22.3g
- Trans Fat: 1.5g
- Polyunsaturated: 3.1g
- Monounsaturated: 10g
- Cholesterol: 99mg
- Sodium: 628mg
- Potassium: 538mg
- Carbohydrates: 34g
- Fiber: 3.1g
- Sugar: 3.1g
- Protein: 13.3g
- Vitamin A: 625IU
- Vitamin C: 3.8mg
- Calcium: 248mg
- Iron: 0.8mg
