introduction
Cracker Barrel Casserole Hashbrown is the ultimate comfort food for anyone who loves rich, creamy, and cheesy potato dishes. Inspired by the famous restaurant favorite, this beloved American classic delivers warm, satisfying flavors that feel like home with every bite. A staple at family gatherings, holiday breakfasts, and potlucks, this iconic casserole is known for its simplicity and crowd-pleasing taste. If you enjoy cozy, seasonal meals, you may also love these comforting ideas from our collection of slow cooker autumn recipes.
Today, you’ll learn how to make a spot-on copycat hashbrown casserole that captures all the cozy goodness of the original—right in your own kitchen. For more comfort-food inspiration and recipe ideas, be sure to explore this curated collection on Pinterest.
Ingredients List
For this perfect cracker barrel casserole hashbrown recreation, you’ll need:
- 2 pounds frozen shredded hashbrown potatoes, thawed
- 1/2 cup melted butter
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 pint (16 oz) sour cream
- 1/2 cup finely chopped onion
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 2 cups corn flakes, lightly crushed (optional for topping)
- 1/4 cup melted butter (optional for topping)
Substitution options: Replace cream of chicken soup with cream of celery or mushroom for different flavor profiles. Greek yogurt can substitute for sour cream for a lighter version. Vegetarians can use vegetable soup instead of chicken-based options.
Timing
- Prep Time: 15 minutes (just enough time to preheat your oven and gather ingredients)
- Cook Time: 50-55 minutes (approximately 30% less time than traditional potato casseroles)
- Total Time: 1 hour 10 minutes
- Servings: 10-12 portions
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Ensure your hashbrowns are thawed completely – this prevents excess water that would make your casserole soggy. Pro tip: Place thawed hashbrowns in a clean kitchen towel and squeeze gently to remove excess moisture.
Step 2: Mix the Base
In a large mixing bowl, combine the melted butter, condensed soup, sour cream, chopped onion, salt, pepper, and garlic powder. Stir until thoroughly blended into a smooth, creamy mixture. The consistency should be thick but pourable.
Step 3: Add Cheese and Potatoes
Fold in 1 1/2 cups of the shredded cheese, saving the remaining 1/2 cup for topping. Then gently incorporate the thawed hashbrowns until evenly coated with the creamy mixture. Avoid overmixing to keep the potatoes intact.
Step 4: Bake to Perfection
Transfer the mixture to your prepared baking dish, spreading it evenly. If using the cornflake topping, mix crushed cornflakes with 1/4 cup melted butter and sprinkle over the casserole. Otherwise, sprinkle the reserved 1/2 cup cheese on top. Bake uncovered for 50-55 minutes until bubbling at the edges and golden brown on top.
Nutritional Information
Per serving (approximately 1/12 of casserole):
- Calories: 330
- Protein: 9g
- Carbohydrates: 22g
- Fat: 24g
- Fiber: 2g
- Sodium: 650mg
Healthier Alternatives for the Recipe
For a lighter version of this hashbrown casserole copycat, consider these modifications:
- Use low-fat sour cream and reduced-fat cheese to cut approximately 70 calories per serving
- Substitute half the potatoes with cauliflower rice for reduced carbs
- Use olive oil instead of butter for healthier fats
- Add diced bell peppers or broccoli for extra nutrients and fiber
Serving Suggestions
This cracker barrel casserole hashbrown pairs beautifully with:
- Grilled or roasted meats, especially ham or chicken
- Fresh green salad with vinaigrette dressing for contrast
- Steamed green vegetables like broccoli or green beans
- For brunch, serve alongside scrambled eggs and fresh fruit
Common Mistakes to Avoid
- Using hashbrowns straight from frozen, which creates excess water
- Undercooking the casserole, leaving potatoes with a raw taste
- Over-browning the top before the center is fully heated
- Using pre-shredded cheese, which contains anti-caking agents that prevent proper melting
Storing Tips for the Recipe
This casserole keeps well in the refrigerator for up to 4 days in an airtight container. For freezing, portion into individual servings and freeze for up to 3 months. Reheat refrigerated portions in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes until heated through.
Conclusion
This cracker barrel casserole hashbrown recipe brings the comfort of restaurant-quality food right to your home table. With its creamy, cheesy goodness and simple preparation, it’s sure to become a family favorite. Try it this weekend and discover why this classic has stood the test of time!
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble it up to 24 hours in advance and refrigerate. Add an extra 5-10 minutes to the baking time if cooking from cold.
Is there a way to make this recipe gluten-free?
Absolutely! Use gluten-free cream soup and verify your cornflakes are gluten-free or substitute with crushed gluten-free crackers.
Can I add meat to this casserole?
Yes, cooked and crumbled bacon, diced ham, or shredded chicken make excellent additions. Add about 1-2 cups of your preferred protein.
Why is my casserole watery?
This typically happens when hashbrowns aren’t properly thawed and dried, or when dairy products with high water content are used. Be sure to drain thawed potatoes well.
Can I use fresh potatoes instead of frozen hashbrowns?
Yes, though you’ll need to shred them yourself and soak in cold water, then dry thoroughly to remove excess starch before using.