Cracker Barrel Hashbrown Casserole (Printable Version)

Creamy, cheesy hashbrowns inspired by Cracker Barrel, ideal for breakfast or as a comforting side dish.

# Needed Ingredients:

→ Main

01 - 30 oz frozen hash browns, thawed
02 - 8 tablespoons unsalted butter, melted
03 - 10.75 oz condensed cream of chicken soup
04 - 1 small onion, finely chopped
05 - 2 cups shredded cheddar cheese, divided
06 - 1 cup sour cream
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper

# Preparation Steps:

01 - Set oven to 350°F.
02 - In a large mixing bowl, combine chopped onion, 1 cup cheddar cheese, salt, and black pepper.
03 - Add sour cream and condensed cream of chicken soup to the bowl and mix until smooth.
04 - Fold in thawed hash browns and melted butter until evenly coated throughout.
05 - Lightly grease a 9x11 inch baking dish with non-stick cooking spray.
06 - Spread hash brown mixture evenly in the prepared baking dish.
07 - Sprinkle remaining 1 cup cheddar cheese over the top.
08 - Bake uncovered for 45 to 60 minutes until golden brown and bubbly.
09 - Allow to cool for 5 minutes before serving.

# Expert Advice:

01 -
  • It comes together in under 10 minutes of actual work, then the oven does everything else while you pour coffee.
  • The creamy, cheesy center with that golden crispy top is the breakfast equivalent of a warm hug.
  • Feeds a crowd without making you feel like you spent all morning cooking.
02 -
  • Thawed hash browns are essential—frozen ones release water as they cook and turn the casserole mushy instead of creamy.
  • Don't skip the resting time after baking; it's the difference between a cohesive casserole and a pile of creamy potatoes.
03 -
  • Mix the sour cream and soup together before adding to the dry ingredients—it creates a smoother, lump-free sauce that coats everything evenly.
  • If your casserole looks done on top but jiggles too much in the middle, tent it loosely with foil and bake another 10 minutes—carryover heat finishes it perfectly without burning the top.
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