There’s something so comforting about dishes that bring you right back to your childhood, and this Cracker Barrel Hash Browns Casserole does just that for me. Growing up in a small town, weekend breakfasts were always a big deal in our family. My mom would whip up a hearty spread, and this casserole, or some version of it, was always the star. We didn’t have Cracker Barrel nearby, but she had a way of making anything feel like a restaurant-quality dish. I remember those mornings so vividly – the aroma of melting cheese and crispy hash browns filling the air as we gathered around the table, still groggy from sleep but eager to dig in.
Years later, on a family road trip, we stumbled upon a Cracker Barrel and decided to give it a try. As soon as I took my first bite of their hash brown casserole, it was as if I was transported back to my mom’s kitchen. The same creamy, cheesy goodness, with just the right amount of onion and pepper, felt like a warm hug from the past. I knew right then that I had to recreate it at home. Since then, it’s become a staple in my kitchen, especially during holidays and family gatherings. It’s one of those dishes that everyone requests, whether it’s a potluck or a Sunday brunch.
What I love most about this casserole is how easy it is to throw together, yet it never fails to impress. Whether I’m serving it for breakfast or as a side dish at dinner, it always disappears fast! I’ve even played around with different variations, adding bacon or switching up the type of cheese, but the original remains a firm favorite.
I hope this recipe becomes a go-to in your home as well, just like it has in mine. It’s not just a casserole; it’s a dish that brings people together, makes memories, and fills your home with warmth and comfort. Enjoy every cheesy bite!
Making Cracker Barrel Hash Browns Casserole Copycat
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Ingredients
- 32 ounces frozen shredded hash browns, thawed
- ½ cup melted butter
- 1 can (10 ¼ ounces) condensed cream of chicken soup (or cream of cheddar)
- 1 pint sour cream
- ½ cup finely chopped onion
- 2 cups shredded Colby cheese, divided
- ¼ teaspoon black pepper
Directions
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the thawed hash browns, melted butter, condensed cream of chicken soup, sour cream, chopped onion, 1 ½ cups of shredded cheese, and black pepper. Stir until all the ingredients are well mixed.
- Spread the mixture evenly into the prepared baking dish and top it with the remaining ½ cup of shredded cheese.
- Bake for 50 to 60 minutes, or until the casserole is bubbling and the top is golden brown.
- Let the casserole rest for a few minutes before serving to allow the flavors to settle.
Storing Suggestion
After cooling, store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 350°F for about 20 minutes or until heated through. Alternatively, reheat individual servings in the microwave.
Cooking Tips
For a creamier texture, you can substitute cream of cheddar soup instead of cream of chicken. Adding a dash of garlic powder or paprika can also elevate the flavor. If you prefer a crunchy topping, sprinkle crushed cornflakes mixed with butter over the cheese before baking.
Serving Suggestions
Serve this casserole as a hearty side dish with fried chicken, pork chops, or even a holiday ham. Garnish with fresh chopped parsley for a pop of color, and pair with a refreshing green salad to balance the richness of the dish.
Ingredient Substitutions
If you’re looking to make this dish vegetarian, replace the cream of chicken soup with cream of mushroom or cream of celery soup. You can also use Greek yogurt instead of sour cream for a lighter option.
Seasonal Variations
In the summer, add fresh diced bell peppers or zucchini to the casserole for extra texture. During the fall, try incorporating roasted sweet potatoes for a unique twist on this classic dish.
Allergen Information
This recipe contains dairy and gluten. If you’re gluten intolerant, make sure to use a gluten-free cream of chicken soup. Dairy-free alternatives like vegan cheese and sour cream can also be substituted to accommodate lactose intolerance.
FAQ:
How can I make this dish ahead of time?
You can prepare the casserole up to one day in advance. Assemble it, cover tightly with foil, and refrigerate. When ready to bake, simply pop it in the oven and increase the baking time by about 10 minutes.
Can I freeze the leftovers?
Yes! Allow the casserole to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
What can I add to make this casserole more filling?
You can add cooked bacon, ham, or sausage to the mixture for a heartier dish. Vegetables like peas or broccoli also work well.
How do I keep the casserole from drying out?
Ensure your casserole remains moist by covering it with foil during the last 10 minutes of baking if it appears too dry. Adding a bit more sour cream or cheese can also help.
Can I use fresh potatoes instead of frozen hash browns?
Yes, you can grate fresh potatoes and use them in place of frozen hash browns. Just make sure to remove excess moisture by patting them dry before mixing.
What can I serve with this casserole?
This hash brown casserole pairs well with a variety of mains such as grilled meats, roasted vegetables, or scrambled eggs for a breakfast-style meal.
Cracker Barrel's Hash Browns Casserole - Copycat
Ingredients
- 32 ounces of frozen shredded hash browns thawed
- ½ cup melted butter
- 10¼ ounces of condensed cream of chicken soup or cream of cheddar, 1 can
- 1 pint sour cream
- ½ cup finely chopped onion
- 2 cups grated Colby cheese divided
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.
- In a large bowl, mix together the thawed hash browns, melted butter, cream of chicken soup, sour cream, chopped onion, 1½ cups of grated cheese, and pepper.
- Pour the combined mixture into the greased baking dish, spreading it evenly. Sprinkle the remaining ½ cup of cheese on top.
- Bake in the preheated oven for 50-60 minutes or until the casserole is hot and bubbly.
