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Can You Really Make Cracker Barrel’s Famous Hashbrown Casserole at Home?
Cracker Barrel Recipe fans can now recreate the famous hashbrown casserole at home without ever stepping into the restaurant. This creamy, cheesy comfort dish delivers the same golden-brown top, tender potatoes, and rich flavor that keeps people coming back for more. After careful testing, this copycat version captures the true Cracker Barrel taste while giving you the freedom to customize it in your own kitchen. If you love cozy, crowd-pleasing meals like this one, you’ll also enjoy easy comfort dinners such as this Crockpot soups and stews. For more inspiration, trending food ideas, and viral comfort recipes, explore curated pins on Pinterest and save your favorites for later.
Ingredients List
For this authentic cracker barrel recipe for hashbrown casserole, you’ll need:
- 2 pounds frozen shredded hashbrowns, thawed (about 30 minutes at room temperature)
- 1 (10.5 oz) can cream of chicken soup (substitute cream of celery for vegetarian option)
- 1/2 cup melted butter (unsalted)
- 1 cup sour cream (full-fat for best results)
- 1/2 cup finely chopped onion
- 2 cups shredded Colby cheese (can substitute cheddar but Colby gives the authentic flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional topping: 1/2 cup crushed cornflakes mixed with 2 tablespoons melted butter
The secret to an authentic breakfast hashbrown casserole is using Colby cheese rather than cheddar, which many copycat recipes incorrectly suggest.
Timing
- Prep Time: 15 minutes
- Cooking Time: 55-60 minutes
- Total Time: 1 hour 15 minutes
This homemade version saves you about 20 minutes compared to driving to Cracker Barrel and waiting for your order. Plus, it makes enough to serve 10-12 people, making it perfect for family breakfasts or brunches.
Step 1: Prepare Your Ingredients
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Make sure your hashbrowns are thawed but not completely warm – they should still be slightly chilled for best texture.
Step 2: Create the Creamy Base
In a large bowl, combine the cream of chicken soup, melted butter, and sour cream. Whisk until smooth and uniform. The mixture should have a rich, velvety consistency without any lumps.
Step 3: Add Seasonings and Cheese
Fold in the finely chopped onion, garlic powder, onion powder, salt, and pepper. Then add 1 1/2 cups of the shredded Colby cheese, reserving 1/2 cup for topping.
Step 4: Combine with Hashbrowns
Gently fold in the thawed hashbrowns until every shred is coated with the creamy mixture. Be careful not to break up the potatoes too much – this helps maintain the characteristic texture of the cracker barrel recipe for hashbrown casserole.
Step 5: Bake to Perfection
Spread the mixture evenly in your prepared baking dish. Sprinkle with the reserved 1/2 cup of cheese and optional cornflake topping if using. Bake uncovered for 55-60 minutes until bubbling and golden brown on top.
Nutritional Information
Per serving (1/12 of casserole):
- Calories: 320
- Protein: 9g
- Carbohydrates: 23g
- Fat: 22g
- Fiber: 2g
- Sodium: 480mg
Healthier Alternatives for the Recipe
For a lighter version of this breakfast hashbrown casserole:
- Substitute low-fat Greek yogurt for sour cream to save 80 calories per serving
- Use reduced-fat cheese to cut 40 calories per serving
- Replace half the potatoes with riced cauliflower for a lower-carb version
- Use olive oil instead of butter for heart-healthy fats
Serving Suggestions
This cracker barrel recipe for hashbrown casserole pairs wonderfully with:
- Scrambled eggs and crispy bacon for a complete breakfast
- Fresh fruit salad to balance the richness
- Toast points and jam for a sweet contrast
- Serve as a side dish with grilled chicken or steak for dinner
Common Mistakes to Avoid
- Using wet hashbrowns – pat them dry after thawing
- Oversalting – the soup already contains sodium
- Underbaking – look for that golden-brown top for best flavor
- Using pre-shredded cheese – freshly shredded melts better
Storing Tips for the Recipe
This casserole keeps beautifully in the refrigerator for up to 4 days in an airtight container. You can freeze individual portions for up to 3 months. To reheat, bake at 350°F for 20 minutes or microwave until heated through.
Conclusion
This cracker barrel recipe for hashbrown casserole brings the beloved restaurant favorite right to your kitchen. It’s perfect for family breakfasts, holiday brunches, or potluck gatherings. The combination of creamy, cheesy goodness with the perfect hashbrown texture makes this dish irresistible. Try it this weekend and let me know in the comments how it compares to the original!
FAQs
- Can I make this casserole ahead of time?
Yes! Prepare everything up to baking, cover, and refrigerate overnight. Add 10 minutes to the baking time. - Is there a gluten-free version of this recipe?
Absolutely! Use gluten-free cream of chicken soup and verify your hashbrowns are gluten-free. - Why is my casserole watery?
This usually happens if the hashbrowns weren’t thawed and dried properly. Pat them dry before mixing. - Can I add meat to this casserole?
Certainly! Cooked bacon, ham, or sausage make excellent additions to this breakfast hashbrown casserole.