Copycat Cracker Barrel Hashbrown Casserole is the ultimate comfort food, offering a deliciously creamy and satisfying side dish that rivals your favorite diner’s. This recipe is incredibly useful for anyone craving that signature breakfast bake without a trip to Cracker Barrel.
Key Ingredients for Copycat Cracker Barrel Hashbrown Casserole:
- 1 (30-ounce) package frozen shredded hash browns, thawed
- 1 cup sour cream
- 1/2 cup melted butter
- 1/4 cup finely chopped yellow onion (optional, for extra flavor)
- 10.5 ounces condensed cream of chicken soup, undiluted
- 1 cup shredded sharp cheddar cheese, plus more for topping
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional topping: Crushed corn flakes or panko breadcrumbs mixed with melted butter
How to Make Copycat Cracker Barrel Hashbrown Casserole:
This Copycat Cracker Barrel Hashbrown Casserole is surprisingly simple to whip up, promising a dish that’s both incredibly delicious and deeply satisfying. Its richness comes from a creamy, cheesy sauce that coats every crispy shredded potato, creating a wonderfully comforting texture. With a preparation time of around 15 minutes and about 50-60 minutes of baking, it’s an achievable indulgence for any meal.
Step-by-Step Instructions:
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Drain Hash Browns: Ensure your thawed shredded hash browns are well-drained to prevent a watery casserole. You can gently press them with paper towels or let them sit in a colander for a bit.
- Combine Wet Ingredients: In a large mixing bowl, combine the sour cream, melted butter, and condensed cream of chicken soup. Stir until thoroughly blended and smooth.
- Add Seasonings and Onion: If using, stir in the finely chopped yellow onion. Add the salt and black pepper to the mixture and whisk to distribute evenly.
- Incorporate Cheese: Add the 1 cup of shredded sharp cheddar cheese to the wet ingredients and stir until it’s well incorporated.
- Add Hash Browns: Gently fold the drained shredded hash browns into the cheesy sauce mixture. Make sure all the hash browns are evenly coated.
- Assemble Casserole: Pour the hash brown mixture into the prepared baking dish, spreading it out evenly.
- Top with Cheese: Sprinkle additional shredded sharp cheddar cheese evenly over the top of the hash brown mixture.
- Add Optional Topping (if using): If you desire an extra crunchy topping, mix about 1/4 cup of crushed corn flakes or panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle this mixture evenly over the cheese.
- Bake: Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the casserole is golden brown on top and bubbly around the edges.
- Rest Before Serving: Once removed from the oven, let the Copycat Cracker Barrel Hashbrown Casserole rest for about 10-15 minutes before serving. This allows it to set up slightly, making it easier to scoop and enjoy.
Why You’ll Love This Copycat Cracker Barrel Hashbrown Casserole:
You’ll absolutely adore this Copycat Cracker Barrel Hashbrown Casserole for its unbelievably creamy and cheesy texture that’s packed with comforting flavor. The real magic lies in the velvety sauce that perfectly melds with the tender shredded potatoes, creating a dish that’s far superior to a simple pile of fried hash browns, offering a more decadent experience. Plus, the affordability of whipping this up at home means you can enjoy that iconic Cracker Barrel taste whenever the craving strikes, saving you money without compromising on deliciousness.
The generous topping of melted sharp cheddar cheese adds a delightful tang, and the optional crunchy topping offers a fantastic textural contrast, making every bite an adventure. Skip the diner and bring the beloved breakfast classic right to your own table; it’s perfect for brunches, holiday gatherings, or even a hearty weeknight side. Gather your ingredients and give this Copycat Cracker Barrel Hashbrown Casserole a try – your taste buds will thank you!
Storing and Reheating Tips:
Storing Leftovers:
- Refrigeration: Allow the casserole to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, let the casserole cool completely, then wrap the baking dish tightly with plastic wrap and then aluminum foil. You can also portion it into freezer-safe containers. Frozen casserole will stay fresh for up to 2-3 months.
Reheating Instructions:
- From Refrigerator: For best results, reheat the casserole in a preheated oven at 350°F (175°C). Cover the dish with foil to prevent the top from burning. Bake for 20-30 minutes, or until heated through. Remove the foil for the last 5-10 minutes if you want to crisp up the topping.
- From Freezer: Thaw overnight in the refrigerator before reheating as directed above. If reheating directly from frozen, it will take longer, about 45-60 minutes, and will likely require more foil coverage to prevent drying out.
- Microwave (for smaller portions): Smaller portions can be reheated in the microwave on medium power for 1-2 minutes, or until warm. Note that the texture might be slightly softer than oven-reheated.
Final Thoughts:
This Copycat Cracker Barrel Hashbrown Casserole is a truly crowd-pleasing dish that brings diner comfort to your home kitchen. Give this simple yet incredibly satisfying recipe a try; it’s a guaranteed hit for any occasion.
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Copycat Cracker Barrel Hashbrown Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Ensure your thawed shredded hash browns are well-drained to prevent a watery casserole. You can gently press them with paper towels or let them sit in a colander for a bit.1 (30-ounce) package frozen shredded hash browns
- In a large mixing bowl, combine the sour cream, melted butter, and condensed cream of chicken soup. Stir until thoroughly blended and smooth.1 cup sour cream, 1/2 cup butter, 10.5 ounces condensed cream of chicken soup
- If using, stir in the finely chopped yellow onion. Add the salt and black pepper to the mixture and whisk to distribute evenly.1/4 cup yellow onion, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Add the 1 cup of shredded sharp cheddar cheese to the wet ingredients and stir until it’s well incorporated.1 cup shredded sharp cheddar cheese
- Gently fold the drained shredded hash browns into the cheesy sauce mixture. Make sure all the hash browns are evenly coated.1 (30-ounce) package frozen shredded hash browns
- Pour the hash brown mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle additional shredded sharp cheddar cheese evenly over the top of the hash brown mixture.1 cup shredded sharp cheddar cheese
- If you desire an extra crunchy topping, mix about 1/4 cup of crushed corn flakes or panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle this mixture evenly over the cheese.1/4 cup crushed corn flakes or panko breadcrumbs, 1/2 cup butter
- Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the casserole is golden brown on top and bubbly around the edges.
- Once removed from the oven, let the Copycat Cracker Barrel Hashbrown Casserole rest for about 10-15 minutes before serving. This allows it to set up slightly, making it easier to scoop and enjoy.
Notes
Refrigeration: Allow the casserole to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freezing: For longer storage, let the casserole cool completely, then wrap the baking dish tightly with plastic wrap and then aluminum foil. You can also portion it into freezer-safe containers. Frozen casserole will stay fresh for up to 2-3 months.
Reheating Instructions:
From Refrigerator: For best results, reheat the casserole in a preheated oven at 350°F (175°C). Cover the dish with foil to prevent the top from burning. Bake for 20-30 minutes, or until heated through. Remove the foil for the last 5-10 minutes if you want to crisp up the topping.
From Freezer: Thaw overnight in the refrigerator before reheating as directed above. If reheating directly from frozen, it will take longer, about 45-60 minutes, and will likely require more foil coverage to prevent drying out.
Microwave (for smaller portions): Smaller portions can be reheated in the microwave on medium power for 1-2 minutes, or until warm. Note that the texture might be slightly softer than oven-reheated.