CRACKER BARREL HASHBROWN CASSEROLE {Copycat Recipe!}

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!

hashbrown casserole dish with scoop missing

If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

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 this homey, comfort food side dish.

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.

Between the tender shredded potatoes, to the crisp chunks of bacon, all evenly coated in a decadently rich cheese sauce, and then topped with even MORE cheese and baked until the top is hot, bubbly, and crispy; there’s a lot to love about this simple comforting dish.

So go ahead, and make this hearty, flavorful casserole this weekend. Your family will be so happy that you did!

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
labeled picture of ingredients

CRACKER BARREL HASHBROWN CASSEROLE INGREDIENTS

  • Russet Potatoes
  • Melted Butter
  • Cream of Chicken Soup
  • Sour Cream
  • Yellow Onion
  • Bacon
  • Shredded Cheddar Cheese
  • Paprika
  • Salt & Pepper

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!

Looking for more comfort food? Follow LTB on Pinterest!

HOW TO MAKE HASH BROWN CASSEROLE

ONE: 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.

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

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

FOUR: 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 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.

HOW DO I STORE IT?

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.

fork with bite of casserole

IS THERE MEAT IN CRACKER BARREL HASHBROWN CASSEROLE?

In the traditional Cracker Barrel Hashbrown Casserole, there is no meat. However; this is a very versatile dish and if you would like to add meat (I did!), you certainly can!

CAN I EAT THIS WARM OR COLD?

Warm, this is best fresh out of the oven while the cheese is still melted, and the potatoes are nice and hot!

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 CRACKER BARREL HASHBROWN CASSEROLE 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!

casserole with text "cracker barrel hashbrown casserole"

What are your favorite dishes to serve with this cheesy hash brown casserole? Comment down below and let me know what you paired it with!

MORE EASY RECIPES

casserole in white dish

Cracker Barrel Hashbrown Casserole

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

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!

Ingredients

  • 2 pounds (about 4-5) russet potatoes (peeled & shredded)
  • ½ cup (1 stick) butter (melted)
  • 1 (10.5-ounce) can of 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

    1. Heat the oven to 350 degreesF. Prepare a 9x13 baking dish with cooking spray.
    2. Spread the shredded potatoes out on some towels and pat dry to remove as much of the moisture as possible.
    3. Combine all of the ingredients in a large bowl, reserving half of the shredded cheese for topping.
    4. Spread the potato mix in a prepared 9x13 baking dish, topping the mix with the rest of the shredded cheese.
    5. Bake for 45-50 minutes, until the cheese on top starts to bubble.
    6. Remove from oven and enjoy!

Notes

*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!

Recommended Products

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 440Total Fat: 32gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 90mgSodium: 1305mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 24g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

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