Cracker Barrel Hashbrown Casserole

Full of tender shredded potatoes, tons of cheese, and chunks of crispy bacon this Cracker Barrel Hashbrown Casserole is absolutely delicious! Serve at breakfast with fluffy scrambled eggs, as a cheese-y side dish, or bring to your next potluck.

hashbrown casserole dish with scoop missing

This copycat recipe is the perfect make-ahead dish and freezer friendly!

Cracker Barrel Hashbrown Casserole

This hash brown casserole is a staple at Cracker Barrel restaurants. Seriously, people only show up to Cracker Barrel for it. This and the famous Cracker Barrel Meatloaf Recipe of which I am a HUGE fan!!

To be fair, one bite of this breakfast casserole will make anyone fall in love with this dish. But it’s easy to see why.

Your family will be so happy when you make it. Serve it alongside this Pancake Bacon Casserole or this Breakfast Bundt Cake.

Ingredients Needed

Russet Potatoes – These are the best potatoes for this type of casserole. You can also substitute the fresh potatoes for a 32-ounce bag of frozen hash browns.

Cream Soup – I like the cream of chicken soup the best but you can also use cream of onion, cream of celery, or cheddar cheese soup.

Bacon – I like mine cooked crispy but cook it how you like it:)

Cheddar Cheese – I like to shred my own cheese from a block. It’s cheaper and melts better!

Pantry Staples – Melted butter, sour cream, yellow onion, paprika, salt, and pepper.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How to Make Hash Brown Casserole

First: Heat the oven to 350 degrees F. Prepare a 9×13 oven safe casserole dish with cooking spray. Spread the shredded potatoes out on some towels and pat dry to remove as much of the moisture as possible.

Second: Combine all of the ingredients in a large bowl, reserving half of the shredded cheese for topping.

Third: Spread the potato mix in a prepared 9×13 baking dish, topping the mix with the rest of the shredded cheese.

Fourth: Bake for 45-50 minutes, until the cheese on top starts to bubble. Remove from oven and enjoy!

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

plate of casserole with an egg

How long does it last?

You can store the casserole in an airtight container in the fridge for 3-5 days. We especially love the leftovers for a quick and easy breakfast the next day.

How far ahead can you make hash brown casserole?

For best results, this can be made a day in advance. Assemble the night before and store in the fridge in an airtight container.

When you are ready to make, remove from the fridge and let it come to room temperature; generally 30-60 minutes, prior to baking.

Can I freeze it?

You can bake it, cool it completely, and wrap tightly. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator.

Bake in a 350F oven for 15-20 minutes or until warmed through.

fork with bite of casserole

Can I use frozen hash browns?

If you’re in a rush, you can certainly substitute the freshly peeled potatoes for a 32-ounce bag of frozen hash browns. Just thaw the hash browns and pat them dry before adding them to the rest of the ingredients.

Can I make it in the crockpot?

You bet! Prepare Crockpot by greasing inside. Combine all of the ingredients in a large bowl, reserving half of the shredded cheese for topping.

Cook on low for 4 -5 hours or high for 3 1/2 hours. Just before finishing, top with remaining cheese; cover and allow cheese to melt. Serve immediately.

close up of cheesy casserole

Tips for No Leftovers

  • Start checking the casserole at 45 minutes and keep an eye on it to avoid over-browning.
  • We love to use leftover potatoes to make this, it’s a quick and easy way to use them up before they go bad.
  • Use frozen shredded hash brown potatoes if you prefer the shortcut.
  • Be sure to generously grease your baking dish prior to assembling, this will help avoid sticking.
  • If you love a lot of color on the top of your casseroles; bake your casserole and then broil to achieve that perfectly brown, crispy top!
  • If you prefer a crunchy top; mix panko or breadcrumbs with melted butter and sprinkle over the top before baking.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

collage of hashbrown casserole pictures

What are your favorite dishes to serve with this cheesy hash brown casserole recipe? Pair it with Cracker Barrel Chicken & Rice Recipe.

casserole in white dish

Cracker Barrel Hashbrown Casserole

With its shredded potatoes, decadently rich shredded cheddar, and chunks of crispy bacon this Cracker Barrel Hashbrown Casserole is so easy to make and only needs 8 ingredients! Serve at breakfast with fluffy scrambled eggs, as a cheese-y side dish, or bring to your next potluck!
4.50 from 2 votes
Print Pin Rate
Course: Side Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: 440kcal
Author: Jennifer Stewart

Ingredients

  • 2 pounds about 4-5 russet potatoes (peeled & shredded)
  • ½ cup butter melted
  • 10.5 ounces cream of chicken soup
  • 8- ounces sour cream
  • ½ cup yellow onion diced
  • 12- ounces bacon cooked & crumbled
  • 2 cups cheddar cheese shredded
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon paprika

Instructions

  • Heat the oven to 350 degreesF. Prepare a 9×13 baking dish with cooking spray.
  • Spread the shredded potatoes out on some towels and pat dry to remove as much of the moisture as possible.
  • Combine all of the ingredients in a large bowl, reserving half of the shredded cheese for topping.
  • Spread the potato mix in a prepared 9×13 baking dish, topping the mix with the rest of the shredded cheese.
  • Bake for 45-50 minutes, until the cheese on top starts to bubble.
  • Remove from oven and enjoy!

Notes

  • Start checking the casserole at 45 minutes and keep an eye on it to avoid over-browning.
  • We love to use leftover potatoes to make this, it’s a quick and easy way to use them up before they go bad.
  • Use frozen shredded hash brown potatoes if you prefer the shortcut.
  • Be sure to generously grease your baking dish prior to assembling, this will help avoid sticking.
  • If you love a lot of color on the top of your casseroles; bake your casserole and then broil to achieve that perfectly brown, crispy top!
  • If you prefer a crunchy top; mix panko or breadcrumbs with melted butter and sprinkle over the top before baking.

Nutrition

Serving: 1g | Calories: 440kcal | Carbohydrates: 15g | Protein: 24g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1305mg | Fiber: 1g | Sugar: 2g

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6 Comments

  1. Could you use yogurt in place of sour cream?

    1. Yes, you can! I like to use a plain greek yogurt because of the the thickness matches the sour cream. Enjoy!

    2. Sandra Phillips says:

      Made this! Halved the recipe as my husband likes tator tots rather than hashbrowns.Was so good.

  2. My husband is diabetic and cannot eat potatoes. For anyone looking to make this low carb, I used 4 10oz bags of frozen cauliflower rice to replace the potatoes. Thawed out morning of. Right before preparing, make sure to “wring out” all of the moisture with paper towels. Cannot even tell the difference in texture or taste and makes diabetics and Keto people happy! Just though I would share! By the way, this recipe is amazing!

4.50 from 2 votes (2 ratings without comment)

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