Cracker Barrel Hashbrown Casserole

Few dishes bring the warmth of home-cooked comfort food quite like a hearty casserole, and Cracker Barrel’s Hashbrown Casserole is a classic that never fails to satisfy. Creamy, cheesy, and perfectly golden, this dish has captured the hearts of diners everywhere.
Whether you’ve tasted it during a family road trip or have simply heard about its cult following, recreating this indulgent casserole at home is a must.
With its simple ingredients and rich flavors, this recipe is perfect for brunch, potlucks, or holiday gatherings. Imagine cozying up with a plateful on a chilly evening, paired with roasted turkey or baked ham.
The best part? It’s incredibly easy to prepare and can be made ahead, so you can spend more time enjoying your meal and less time in the kitchen.
This version is a near-perfect replica of the iconic Cracker Barrel dish, but the beauty of making it at home is that you can customize it to your heart’s content.
Add a little extra cheese, toss in some cooked bacon, or spice it up with diced jalapeños. Whatever you choose, one thing is certain—this casserole is destined to become a favorite.
Why You’ll Love It
- Quick & Easy: With just a few ingredients and minimal prep time, you can whip this up even on a busy day.
- Crowd-Pleaser: It’s the ultimate comfort food, perfect for serving at family dinners, potlucks, or holiday brunches.
- Versatile: You can tweak the recipe to suit your tastes—add meat, veggies, or spice for a personalized twist.
- Make-Ahead Friendly: Prepare it the night before, pop it in the fridge, and bake it fresh the next day.
Ingredient List
For the Casserole:
- 2 pounds (1 package) frozen hashbrown potatoes (shredded or cubed, thawed)
- 1/2 cup unsalted butter, melted
- 1 (10.5 oz) can cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup yellow onion, finely diced
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
For the Topping (Optional):
- 1 cup crushed cornflakes or Ritz crackers
- 2 tablespoons unsalted butter, melted
Kitchen Tools Needed
To make this Cracker Barrel Hashbrown Casserole, you’ll need:
- Mixing bowls: For combining the casserole ingredients.
- Measuring cups and spoons: For accurate ingredient measurements.
- Spatula or spoon: To mix the ingredients thoroughly.
- 9×13-inch baking dish: The ideal size for baking this casserole.
- Grater: If shredding cheese at home.
- Knife and cutting board: For dicing the onion.
- Foil or plastic wrap: For covering the casserole if making ahead.
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Cooking Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick cooking spray or a bit of butter.
2. Mix the Ingredients:
- In a large mixing bowl, combine the thawed hashbrowns, melted butter, cream of chicken soup, shredded cheddar cheese, sour cream, diced onion, garlic powder, salt, and pepper.
- Mix well until evenly combined.
3. Assemble the Casserole:
- Pour the mixture into the greased baking dish and spread it out evenly.
- If you’re using a topping, mix the crushed cornflakes or Ritz crackers with melted butter and sprinkle it evenly over the top of the casserole.
4. Bake:
- Place the dish in the oven and bake uncovered for 45-50 minutes, or until the top is golden brown and bubbly.
5. Cool and Serve:
- Allow the casserole to cool for 5-10 minutes before serving. This helps it set and makes slicing easier.
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Tips and Tricks for Success
- Thaw Your Hashbrowns: Make sure the hashbrowns are completely thawed and patted dry. Excess water can make the casserole soggy.
- Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can affect the creaminess. Freshly grated cheddar melts smoother and gives better flavor.
- Customize the Toppings: Add more texture by using panko breadcrumbs or crushed potato chips for the topping. You can even skip the topping if you prefer a simpler casserole.
- Add Protein: Boost the dish by mixing in cooked bacon, diced ham, or shredded chicken for a heartier meal.
- Make It Spicy: For a kick of heat, stir in diced jalapeños, red pepper flakes, or a dash of hot sauce.
- Make Ahead: Prepare the casserole the night before and refrigerate it. Bake it fresh the next day, adding 10 extra minutes to the baking time if starting from cold.
- Freezing Option: You can freeze the assembled (but unbaked) casserole for up to 2 months. Thaw in the fridge overnight before baking.
This dish is foolproof and endlessly adaptable. With these tips, you’ll have a perfect Cracker Barrel Hashbrown Casserole every time!
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Ingredient Substitutions and Variations
- Hashbrowns: If you don’t have frozen hashbrowns, use fresh potatoes. Grate them, rinse off excess starch, and pat them dry before using. Sweet potatoes can also be a fun twist for a sweeter flavor.
- Cream of Chicken Soup: Swap it for cream of mushroom soup for a vegetarian option or cream of celery for a slightly different flavor.
- Cheddar Cheese: Experiment with other cheeses like Monterey Jack, Colby, or Pepper Jack for variety.
- Sour Cream: Use plain Greek yogurt as a lighter alternative.
- Topping: Replace crushed cornflakes or crackers with crushed potato chips, panko breadcrumbs, or even crumbled bacon for a unique texture.
- Add Veggies: Stir in diced bell peppers, spinach, or mushrooms for added nutrition and flavor.
Serving Suggestions
- Breakfast: Serve this casserole alongside scrambled eggs, bacon, or sausage for a hearty morning meal.
- Brunch: Pair it with a fresh fruit salad and some mimosas for a crowd-pleasing brunch spread.
- Dinner: Use it as a side dish with roasted chicken, grilled pork chops, or baked salmon.
- Potluck Favorite: Bring it to gatherings or holidays—it’s always a hit at Thanksgiving, Christmas, or Easter!

Storage and Reheating Instructions
- Refrigeration: Store leftover casserole in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze baked or unbaked casserole in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating or baking.
- Reheating:
- Oven: Preheat to 350°F (175°C), cover with foil, and bake for 15-20 minutes or until heated through.
- Microwave: Heat individual portions on medium power for 2-3 minutes, stirring halfway to ensure even heating.
- Stovetop: For a crispy crust, reheat slices in a skillet over medium heat with a little butter.
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FAQ
1. Can I make this casserole gluten-free?
Yes! Use a gluten-free cream of chicken soup and a gluten-free topping like crushed rice cereal or gluten-free crackers.
2. Can I prepare the casserole ahead of time?
Absolutely! Assemble the casserole, cover it tightly, and store it in the fridge for up to 24 hours before baking.
3. What can I use instead of cream of chicken soup?
You can make a homemade version by whisking together 3/4 cup chicken broth, 3/4 cup milk, and 3 tablespoons flour or cornstarch. Cook until thickened, then use as a substitute.
4. How can I make this healthier?
Use reduced-fat sour cream, low-fat cheese, and a light-butter alternative. Adding veggies like broccoli or spinach can also lighten it up.
5. Can I double the recipe for a larger crowd?
Yes, double the ingredients and bake it in a larger pan (or two pans). You may need to add 10-15 minutes to the baking time.
Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Cracker Barrel Hashbrown Casserole Recipe
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Spatula or spoon
- 9×13-inch baking dish
- Grater
- Knife and Cutting Board
- Foil or plastic wrap
Ingredients
For the Casserole:
- 2 pounds 1 package frozen hashbrown potatoes (shredded or cubed, thawed)
- 1/2 cup unsalted butter melted
- 1 10.5 oz can cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup yellow onion finely diced
- 1/4 teaspoon garlic powder optional
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
For the Topping (Optional):
- 1 cup crushed cornflakes or Ritz crackers
- 2 tablespoons unsalted butter melted
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick cooking spray or a bit of butter.
Mix the Ingredients:
- In a large mixing bowl, combine the thawed hashbrowns, melted butter, cream of chicken soup, shredded cheddar cheese, sour cream, diced onion, garlic powder, salt, and pepper. Mix well until evenly combined.
Assemble the Casserole:
- Pour the mixture into the greased baking dish and spread it out evenly.
- If you’re using a topping, mix the crushed cornflakes or Ritz crackers with melted butter and sprinkle it evenly over the top of the casserole.
Bake:
- Place the dish in the oven and bake uncovered for 45-50 minutes, or until the top is golden brown and bubbly.
Cool and Serve:
- Allow the casserole to cool for 5-10 minutes before serving. This helps it set and makes slicing easier.
Notes
Nutritional Value (Per Serving)
- Calories: 320-350
- Protein: 8g
- Carbohydrates: 28g
- Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 50mg
- Sodium: 600-700mg
- Fiber: 2g
- Sugar: 1-2g
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.