Learn how to make the ultimate Cracker Barrel-Style Hash brown Casserole, a cheesy, comforting hash brown casserole that tastes just like the restaurant favorite. This easy copycat Cracker Barrel-style breakfast side dish is packed with shredded potatoes, rich sour cream, and plenty of cheddar.
The Ultimate Cracker Barrel-Style Hash brown Casserole
If you’ve ever been to Cracker Barrel, you already know that their hash brown casserole is the undisputed star of the menu. It’s bubbly, incredibly cheesy, and has that perfect golden-brown crust on top. This homemade Cracker Barrel-style hash brown casserole brings that exact comfort food magic right to your kitchen. It is the ultimate side dish for holiday brunches, potlucks, or just a cozy weekend breakfast.
Here is how to make this crowd-pleasing classic.
Ingredients
1 package (30 oz) frozen shredded hash browns, thawed
½ cup unsalted butter, melted
1 can (10.5 oz) cream of chicken soup * 1 container (8 oz) sour cream
1 small yellow onion, finely diced
2 cups sharp cheddar cheese, shredded (divided)
1 teaspoon salt
½ teaspoon black pepper
Optional: Fresh chives or green onions for garnish
Step-by-Step Instructions
Prep the Oven and Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with cooking spray or a little extra butter.
Mix the Wet Base: In a large mixing bowl, whisk together the melted butter, cream of chicken soup, sour cream, salt, and black pepper until completely smooth. Stir in the finely diced onion.
Bring it Together: Fold in the thawed shredded hash browns and 1 ½ cups of the shredded cheddar cheese. Mix everything together until the potatoes are evenly coated in that rich, cheesy sauce.
Spread and Bake: Transfer the mixture into your prepared baking dish and smooth the top with a spatula. Bake uncovered for 45 minutes.
The Cheesy Finish: Carefully remove the casserole from the oven and sprinkle the remaining ½ cup of cheddar cheese evenly over the top. Pop it back into the oven for another 10 to 15 minutes, or until the cheese is completely melted, bubbly, and beautifully golden brown around the edges.
Rest and Serve: Let the casserole cool for about 5 to 10 minutes so it sets up beautifully before slicing. Garnish with fresh chives if you like, and dig in!
Recipe Tips for Success
Thaw the Potatoes: Make sure your frozen hash browns are fully thawed and patted dry with a paper towel. Excess moisture can make the casserole watery instead of creamy.
Shred Your Own Cheese: Pre-shredded cheese from the bag is coated in anti-caking agents that prevent it from melting perfectly. Block cheddar shredded at home gives you that elite, gooey texture.
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