Cracker Barrel Style Hashbrown Casserole – Cozy, Cheesy Comfort
There’s something about a creamy, golden-topped hashbrown casserole that feels like home. If you’ve ever tasted the Cracker Barrel classic, you know exactly what this dish promises: rich, cheesy potatoes with a little onion, a smooth sauce, and that irresistible browned crust. This version captures all the goodness with easy pantry ingredients and simple steps.
It’s perfect for breakfast, brunch, or a hearty side for dinner. Make it for family gatherings, holiday mornings, or anytime you want warm comfort on the table.
Cracker Barrel Style Hashbrown Casserole – Cozy, Cheesy Comfort
Ingredients
Method
- Preheat and prep: Heat the oven to 350°F (175°C).Lightly grease a 9x13-inch baking dish with cooking spray or butter.
- Thaw the potatoes: If your hashbrowns aren’t thawed, spread them on a sheet pan and let them sit at room temperature for 20–30 minutes. Pat dry with paper towels to remove excess moisture.
- Mix the sauce: In a large bowl, stir together the condensed soup, sour cream, melted butter, garlic powder, salt, and pepper until smooth.
- Add cheese and onion: Fold in 1 1/2 cups of the shredded cheddar and the chopped onion. Reserve the remaining 1/2 cup cheese for topping.
- Combine with hashbrowns: Add the thawed hashbrowns to the bowl and gently mix until everything is evenly coated.Avoid overmixing to keep the shreds intact.
- Transfer to the pan: Spread the mixture evenly in the prepared baking dish, smoothing the top.
- Top it: Sprinkle the remaining 1/2 cup cheddar over the surface. For a crunchy finish, toss crushed cornflakes or panko with 2 tablespoons melted butter and scatter over the cheese.
- Bake: Bake uncovered for 45–55 minutes, until the edges are bubbly and the top is golden. The center should be hot and set.
- Rest and serve: Let it rest for 10 minutes before scooping.This helps it firm up for cleaner servings.
Why This Recipe Works
This casserole nails the balance between creamy and crispy. The shredded potatoes soak up a flavorful sauce made with sour cream, melted butter, and condensed soup, giving you a luscious interior that doesn’t dry out.
Sharp cheddar adds depth and classic cheesy pull, while a bit of onion brings brightness to the richness.
Using frozen hashbrowns keeps it easy and consistent, and the casserole bakes evenly without fuss. A simple top layer of cheese or a buttery crunchy topping finishes it with color and texture. It’s simple, dependable, and always a crowd-pleaser.
Ingredients
- 1 (30–32 oz) bag frozen shredded hashbrowns, thawed
- 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom for vegetarian)
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 small onion, finely chopped (about 1/2 to 3/4 cup)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- Optional topping: 1 cup crushed cornflakes or buttered panko + 2 tablespoons melted butter
- Cooking spray or a little butter for greasing the pan
Instructions
- Preheat and prep: Heat the oven to 350°F (175°C).Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- Thaw the potatoes: If your hashbrowns aren’t thawed, spread them on a sheet pan and let them sit at room temperature for 20–30 minutes. Pat dry with paper towels to remove excess moisture.
- Mix the sauce: In a large bowl, stir together the condensed soup, sour cream, melted butter, garlic powder, salt, and pepper until smooth.
- Add cheese and onion: Fold in 1 1/2 cups of the shredded cheddar and the chopped onion. Reserve the remaining 1/2 cup cheese for topping.
- Combine with hashbrowns: Add the thawed hashbrowns to the bowl and gently mix until everything is evenly coated.Avoid overmixing to keep the shreds intact.
- Transfer to the pan: Spread the mixture evenly in the prepared baking dish, smoothing the top.
- Top it: Sprinkle the remaining 1/2 cup cheddar over the surface. For a crunchy finish, toss crushed cornflakes or panko with 2 tablespoons melted butter and scatter over the cheese.
- Bake: Bake uncovered for 45–55 minutes, until the edges are bubbly and the top is golden. The center should be hot and set.
- Rest and serve: Let it rest for 10 minutes before scooping.This helps it firm up for cleaner servings.
Storage Instructions
- Refrigerator: Cool completely, then cover tightly. Store for up to 4 days. Reheat in a 325°F oven until hot and bubbly, or microwave individual portions.
- Freezer (unbaked): Assemble in a freezer-safe dish without the crunchy topping.Wrap well and freeze for up to 2 months. Thaw overnight in the fridge, add topping, and bake as directed, adding 10–15 minutes if needed.
- Freezer (baked leftovers): Portion into airtight containers and freeze up to 2 months. Reheat covered at 325°F until warmed through.
Benefits of This Recipe
- Simple ingredients: Nothing fancy, just pantry staples that come together fast.
- Consistently crowd-pleasing: The flavor hits that nostalgic, diner-style comfort everyone loves.
- Flexible: Works for breakfast, potlucks, holidays, or weeknight dinners.
- Make-ahead friendly: Assemble the night before and bake when you need it.
- Budget-conscious: Feeds a group without a big grocery bill.
Pitfalls to Watch Out For
- Using frozen hashbrowns straight from the freezer: Excess water can make the casserole soggy.Thaw and pat dry.
- Overmixing: Hard stirring breaks up the shreds and can lead to a dense texture.
- Under-seasoning: Taste the mixture (a small bit) and adjust salt and pepper before baking, especially if using low-sodium soup.
- Overbaking: If the top browns too quickly, tent with foil. The interior should be creamy, not dry.
- Skipping the rest: Cutting right away can make servings messy. A short rest helps set the casserole.
Alternatives
- Vegetarian: Use cream of mushroom or cream of celery soup and swap chicken soup out entirely.Add sautéed mushrooms for extra savoriness.
- Gluten-free: Choose a certified gluten-free condensed soup and use gluten-free cornflakes or skip the crunchy topping.
- Lighter version: Use reduced-fat sour cream, half the butter, and part-skim cheese. It won’t be quite as rich, but still satisfying.
- From-scratch sauce: Replace condensed soup with a quick stovetop sauce: melt 3 tablespoons butter, whisk in 3 tablespoons flour, cook 1 minute, then whisk in 1 1/2 cups chicken or vegetable broth and 1/2 cup milk. Simmer until thick, season, and cool slightly before mixing.
- Add-ins: Fold in diced ham, cooked bacon, or cooked breakfast sausage for a meaty version.Bell peppers, scallions, or a pinch of smoked paprika also play nicely.
- Topping twist: Try crushed Ritz crackers, potato chips, or a mix of panko and Parmesan for extra crunch and flavor.
FAQ
Can I use fresh potatoes instead of frozen hashbrowns?
Yes. Shred russet potatoes and rinse them in cold water to remove excess starch. Squeeze them dry in a clean towel and measure by weight or cups.
You may need a touch more salt, and baking time can vary slightly.
What kind of cheese works best?
Sharp cheddar gives classic flavor and melt. You can blend in Monterey Jack, Colby, or a little Gruyère for extra creaminess. Avoid pre-shredded cheese if you want the smoothest melt, as it often contains anti-caking agents.
Do I have to include onion?
No.
You can skip it or replace it with 1 teaspoon onion powder for a milder flavor. Green onions also work if you prefer a fresher bite.
How do I make it ahead?
Assemble the casserole without the crunchy topping, cover, and refrigerate up to 24 hours. Add the topping just before baking.
If it’s very cold from the fridge, add 5–10 minutes to the baking time.
How can I prevent a greasy texture?
Use the melted butter as listed and avoid adding extra. Make sure the hashbrowns are thawed and patted dry, and don’t overload with fatty add-ins. A balanced ratio keeps the casserole creamy, not oily.
Can I halve the recipe?
Yes.
Use an 8×8 or 9×9 pan and reduce baking time by 10–15 minutes. Watch for bubbling edges and a golden top as your doneness cues.
What should I serve it with?
For breakfast, pair it with eggs, bacon, or fruit. For dinner, serve alongside roasted chicken, meatloaf, or a crisp green salad.
It’s a versatile side that fits into many menus.
Final Thoughts
This Cracker Barrel style hashbrown casserole is simple, comforting, and guaranteed to make people happy. It’s easy to prep, bakes up beautifully, and holds well for gatherings and leftovers. Keep the base recipe handy, then customize it with toppings or add-ins to fit your taste.
Whether it’s a weekend brunch or a cozy weeknight side, this casserole earns its spot in your regular rotation.
