Last updated: November 1, 2026
This copycat Cracker Barrel hash brown casserole is the creamy, cheesy potato side dish that disappears first at every brunch and holiday table. You can stir it together in one bowl in about fifteen minutes, and the recipe card below has every measurement you need.
How to Make Copycat Cracker Barrel Hash Brown Casserole
You make copycat Cracker Barrel hash brown casserole by stirring thawed shredded hash browns with cream of chicken soup, sour cream, sharp cheddar, diced onion, melted butter, and a few simple seasonings. Spread the mixture into a greased 9×13 baking dish and bake it at 350°F until the edges bubble and the top turns golden.
The whole recipe uses one bowl and one dish, so cleanup is easy.
Gather Your Ingredients
You need one 30-ounce bag of frozen shredded hash browns, thawed, and one 10.5-ounce can of condensed cream of chicken soup. You also need 1 cup of sour cream, 2 cups of shredded sharp cheddar cheese, 1/4 cup of finely diced yellow onion, and 1/4 cup of melted unsalted butter.
Round out the seasonings with 1/2 teaspoon of salt, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of black pepper. Set 1/2 cup of the cheddar aside for the top, and the other 1 1/2 cups go into the mixture.
Thaw the Hash Browns
Thaw the bag overnight in the refrigerator, then drain off any extra liquid before you start mixing. Hash browns stirred in straight from the freezer release water as they bake, and that turns the casserole loose and soupy.
Thawed potatoes also mix more evenly, so every shred ends up coated in the creamy sauce.
Mix the Casserole
Whisk the soup, sour cream, melted butter, salt, garlic powder, and pepper together in a large bowl until smooth. Stir in the diced onion and 1 1/2 cups of the cheddar.
Fold in the thawed hash browns until every shred is coated. The mixture should look thick and creamy, not runny.
Bake Until Bubbly and Golden
Spread the mixture evenly into a greased 9×13 baking dish and bake at 350°F for 40 minutes. Sprinkle the remaining 1/2 cup of cheddar over the top and bake for 10 more minutes, for 50 minutes in total.
The casserole is ready when the edges are bubbling and the top is golden brown. Let it rest for 10 minutes so the creamy center sets up before you scoop.
Copycat Cracker Barrel Hash Brown Casserole Ingredients and Easy Swaps
The best copycat Cracker Barrel hash brown casserole relies on shredded frozen hash browns, a can of cream soup, and plenty of sharp cheddar. Each ingredient has a clear job, and most of them have easy swaps if your pantry looks different.
Shredded Hash Browns
A 30-ounce bag of shredded hash browns, such as Ore-Ida Shredded Hash Browns, gives the casserole its tender, stringy texture. Diced or cubed Southern-style hash browns also work, but they bake up chunkier and less creamy.
Cream of Chicken Soup
Condensed cream of chicken soup, such as Campbell’s, adds savory flavor and holds the potatoes together. Cream of mushroom and cream of celery both work as swaps if that is what you have on the shelf.
Sour Cream
Sour cream adds tang and keeps the center moist. Plain full-fat Greek yogurt works in its place, though the flavor will be a little brighter.
Sharp Cheddar Cheese
Sharp cheddar melts into the sauce and browns on top for a savory finish. Shredding a block of cheese yourself gives a smoother melt than bagged cheese, which is coated to keep the shreds from sticking.
Colby Jack and Monterey Jack are good swaps for a milder flavor.
Onion and Seasonings
Finely diced yellow onion softens as it bakes and adds a gentle sweetness. Green onions work in place of yellow onion if you want a milder bite.
Garlic powder, salt, and pepper keep the seasoning simple so the cheese and potatoes stay the stars.
Tips for the Creamiest Copycat Cracker Barrel Hash Brown Casserole
The secret to a creamy copycat Cracker Barrel hash brown casserole is well-thawed, well-drained potatoes and a sauce that is mixed smooth before the potatoes go in. A few small habits make the difference between a casserole that scoops cleanly and one that runs across the plate.
Use the Right Dish
A 9×13 baking dish spreads the mixture thin enough to brown at the edges while the center stays creamy. A smaller dish makes a deeper casserole that takes longer to heat through, so stick with the 9×13 for the timing on the card.
Add the Cheese in Two Stages
Stirring most of the cheddar into the mixture builds a cheesy sauce throughout the casserole. Saving the last 1/2 cup for the final 10 minutes gives you a bubbly, golden top instead of cheese that has already browned too far.
Make It Ahead
You can assemble the casserole through the spreading step, cover the dish, and refrigerate it for up to 24 hours. Let the dish sit on the counter while the oven preheats, then add about 10 minutes to the first bake before the cheese goes on top.
Easy Variations
Diced ham, crumbled cooked bacon, or a diced jalapeno all stir in well. A crunchy topping of crushed cornflakes tossed with melted butter is another popular twist.
The card leaves these out, so treat them as optional add-ins.
Serving and Storing Copycat Cracker Barrel Hash Brown Casserole
Serve this casserole warm, straight from the dish, and store any leftovers in the refrigerator within two hours of baking. It reheats well, which makes it a great make-ahead side for busy mornings.
What to Serve With It
Hash brown casserole is a natural partner for scrambled eggs, crispy bacon, and sausage links on a brunch table. It is just as welcome next to baked ham at Easter, roasted turkey at Thanksgiving, or fried chicken and green beans on a Sunday.
Storing Leftovers
Cool the casserole, cover it tightly, and refrigerate it for up to 4 days. The USDA Food Safety and Inspection Service recommends refrigerating leftovers within two hours and reheating them to 165°F.
Freezing and Reheating
Freeze the cooled, baked casserole in an airtight container for up to 2 months for the best quality. Thaw it overnight in the refrigerator, then reheat it covered with foil at 350°F until the center reaches 165°F.
The Story Behind Cracker Barrel Hash Brown Casserole
Cracker Barrel Old Country Store opened in 1969 in Lebanon, Tennessee, where founder Dan Evins combined a Southern-style restaurant with a country gift shop. Its hashbrown casserole became one of the most requested sides on the breakfast menu.
Home cooks have been recreating that creamy, cheesy dish ever since, usually with frozen shredded hash browns, a can of cream soup, sour cream, and cheddar. This version is a copycat built from those home-style techniques, not the restaurant’s own recipe.
The same idea shows up across the South and Midwest as funeral potatoes and party potatoes, which are church supper favorites for good reason.
Use the recipe card below for the full ingredient list, step-by-step instructions, and nutrition information.
Copycat Cracker Barrel Hash Brown Casserole
This copycat Cracker Barrel hash brown casserole is creamy and cheesy with golden edges. It uses shredded hash browns, cream of chicken soup, sour cream, and sharp cheddar in one bowl.
Ingredients
- 1 bag (30 ounces) frozen shredded hash browns, thawed and drained
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese, divided
- 1/4 cup finely diced yellow onion
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Thaw the hash browns overnight in the refrigerator and drain off any extra liquid.
- Preheat the oven to 350°F and grease a 9x13 baking dish with butter or nonstick spray.
- Whisk the soup, sour cream, melted butter, salt, garlic powder, and pepper together in a large bowl until smooth.
- Stir in the diced onion and 1 1/2 cups of the cheddar.
- Fold in the thawed hash browns until every shred is coated.
- Spread the mixture evenly into the prepared dish.
- Bake for 40 minutes, then sprinkle the remaining 1/2 cup cheddar over the top.
- Bake 10 more minutes, until the edges are bubbling and the top is golden. Let rest 10 minutes before serving.
Notes
Make ahead by assembling the casserole, covering it, and refrigerating up to 24 hours; add about 10 minutes to the first bake. Store leftovers covered in the refrigerator up to 4 days and reheat until the center reaches 165°F. Freeze the cooled, baked casserole up to 2 months, thaw overnight in the refrigerator, and reheat covered at 350°F until the center reaches 165°F. Optional add-ins not included in the recipe: diced ham, crumbled cooked bacon, a diced jalapeno, or a crushed cornflake and butter topping.
Nutrition Information:
Yield:
12Serving Size:
1 piece (1/12 of the casserole)Amount Per Serving: Calories: 270Total Fat: 17gSaturated Fat: 9gSodium: 560mgCarbohydrates: 22gFiber: 2gSugar: 2gProtein: 8g
Frequently Asked Questions About Copycat Cracker Barrel Hash Brown Casserole
Can you use fresh potatoes instead of frozen hash browns?
Fresh shredded potatoes need to be rinsed and squeezed very dry, and they take longer to cook through. Frozen shredded hash browns are the reliable choice for this recipe and match the timing on the card.
Do you have to thaw the hash browns first?
Yes, thaw them overnight in the refrigerator and drain off any extra liquid. Frozen potatoes release water while baking, which makes the casserole watery.
Can you use a different cream soup?
Cream of mushroom and cream of celery both work well in place of cream of chicken. Leaving the soup out entirely makes the casserole less creamy, so keep one can in the mix.
Can you make hash brown casserole ahead of time?
Yes, assemble it, cover the dish, and refrigerate it for up to 24 hours before baking. Add about 10 minutes to the first bake, then top with the remaining cheese as usual.
How long do leftovers last?
Leftovers keep in the refrigerator for up to 4 days when stored in an airtight container. Reheat them until the center reaches 165°F.
Why This Copycat Cracker Barrel Hash Brown Casserole Works
This casserole works because the sauce is whisked smooth before the potatoes go in. Cream of chicken soup, sour cream, and melted butter blend into a creamy base that coats every shred of hash brown evenly.
Thawing and draining the potatoes keeps extra water out of that sauce, so the center stays creamy instead of runny. The cheese goes in two stages, with most of it melting into the base and the rest browning on top during the last 10 minutes of baking.
A moderate 350°F oven cooks the potatoes through without scorching the edges, and a 10-minute rest lets the casserole set so it scoops neatly.
Make Copycat Cracker Barrel Hash Brown Casserole Tonight
Copycat Cracker Barrel hash brown casserole is easy, make-ahead friendly, and loved by kids and adults alike. Grab a bag of shredded hash browns, stir everything together in one bowl, and bake a pan for your next brunch or holiday dinner.
Save the recipe to your favorite Pinterest board so it is ready when you need it, and leave a comment to tell us how yours turned out.
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