Ever wondered how to recreate that irresistibly cheesy, perfectly seasoned hashbrown casserole from Cracker Barrel in your own kitchen? You’re not alone! This iconic dish has won the hearts (and appetites) of comfort food lovers nationwide, and today I’m sharing my perfected copycat recipe that many readers swear tastes even better than the original. Whether you’re planning a family breakfast, potluck contribution, or just need some soul-warming comfort food, this breakfast casserole with hash browns delivers that restaurant-quality experience without leaving home.

Copycat Cracker Barrel Hashbrown Casserole

Ingredients

• 2 pounds frozen shredded hash browns, thawed (about 30 minutes on counter)
• 1/2 cup unsalted butter, melted
• 1 (10.5 oz) can condensed cream of chicken soup
• 1 pint (16 oz) sour cream (full-fat works best)
• 1/2 medium onion, finely diced (about 1/2 cup)
• 2 cups colby cheese, freshly grated (pre-shredded works in a pinch)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Optional topping: 1 cup cornflakes, lightly crushed with 2 tablespoons melted butter

Substitution tips: For a lighter version, swap half the sour cream for Greek yogurt. Vegetarians can use cream of mushroom or celery soup instead of chicken. Sharp cheddar can replace colby if that’s what you have on hand.

Timing

Prep time: 15 minutes
Thaw time: 30 minutes
Cooking time: 45-55 minutes
Total time: About 1 hour 40 minutes

This recipe might take a bit longer than your average breakfast dish, but most of it is hands-off time. The good news? It’s 20 minutes faster than many traditional breakfast casseroles that require pre-cooking potatoes.

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Start by setting your oven to 350°F and lightly greasing a 9×13 baking dish—this makes cleanup easier later. If your hash browns are frozen, be sure to thaw them first. Trust me, skipping this step can leave you with a watery mess instead of a golden, crispy casserole. Once thawed, give them a gentle pat with paper towels to soak up any extra moisture—this little trick ensures your casserole cooks evenly and turns out perfectly every time.

Step 2: Create the Creamy Base

Grab a large mixing bowl and start by whisking together the melted butter and condensed soup until you get a silky, lump-free mixture. Next, fold in the sour cream, stirring gently until everything blends into a rich, creamy base. This is the magic that gives Cracker Barrel’s hashbrown casserole its irresistible, velvety texture—trust me, once you taste it, you’ll understand why it’s so addictive!

Step 3: Add Seasonings and Mix It All Together

Add the diced onion, salt, pepper, and garlic powder to your creamy mixture. Fold in the shredded cheese, reserving about 1/4 cup for topping if desired. Then gently fold in the thawed hash browns until evenly coated.

Step 4: Bake to Golden Perfection

Pour the creamy mixture into your prepared, greased baking dish, spreading it out so it sits evenly. If you’re going for that extra crunch, toss some cornflakes with melted butter and sprinkle them over the top—it adds a little golden, crispy surprise that makes every bite more fun. Slide the dish into the oven and bake uncovered for about 45 to 55 minutes, or until the edges are bubbling and the top has turned a beautiful, appetizing golden brown. The aroma alone will have everyone hovering around the kitchen!

Nutritional Information

Per serving (1/12 of casserole):

• Calories: 330
• Protein: 8g
• Carbohydrates: 24g
• Fat: 22g
• Fiber: 2g
• Sodium: 490mg

Healthier Alternatives for the Recipe

For a lighter copycat Cracker Barrel hashbrown casserole:

• Use reduced-fat sour cream or 50/50 Greek yogurt blend
• Cut butter to 1/3 cup and use light butter
• Try reduced-fat cheese or reduce quantity to 1.5 cups
• Add vegetables like spinach, bell peppers or broccoli for nutrients and fiber
• Use sweet potatoes instead of regular hash browns for more vitamins

Serving Suggestions

This versatile dish works beautifully alongside:

• Crispy bacon or breakfast sausage
• Fresh fruit salad for a sweet counterpoint
• Scrambled eggs for a complete breakfast spread
• Green salad if serving as lunch or dinner side
• Buttermilk biscuits with honey butter for the ultimate Southern breakfast

Common Mistakes to Avoid

• Skipping the thawing step – frozen hash browns release excess water
• Using pre-shredded cheese containing anti-caking agents (affects melting)
• Opening the oven repeatedly, which drops temperature and extends cooking time
• Under-seasoning – taste your mixture before baking and adjust
• Rushing the browning process – those crispy edges are worth the wait!

Storing Tips for the Recipe

This hashbrown casserole keeps beautifully:

• Store any leftovers in an airtight container in the fridge—they’ll stay good for 3–4 days.
• Freeze portions for up to 2 months
• Reheat refrigerated portions in microwave for 1-2 minutes or in 350°F oven for 10-15 minutes
• For best results when freezing, slightly undercook the original casserole

Conclusion

This copycat Cracker Barrel hashbrown casserole brings that beloved restaurant experience home with minimal effort and maximum flavor. The combination of creamy, cheesy comfort with the perfect seasoning makes this dish a guaranteed crowd-pleaser for any occasion. Whether you stick to the classic recipe or try one of the healthier adaptations, your family will request this again and again. Give it a try this weekend and let me know in the comments how it compares to the original!

FAQs

Can You Prepare This Hashbrown Casserole Ahead of Time?
Definitely! You can put everything together the night before—just cover it and pop it in the fridge. If you’re baking it straight from cold, plan for an extra 10–15 minutes so it cooks through perfectly.

Why does my casserole turn out watery sometimes?
This usually happens if the hash browns weren’t properly thawed and dried, or if you used reduced-fat products that contain more water.

Can I make this in a slow cooker?
Yes! Cook on low for 4-5 hours or high for 2-3 hours. The top won’t get as crispy, but the flavor is still delicious.

Is there a dairy-free version of this recipe?
You can use dairy-free substitutes like vegan butter, dairy-free sour cream, and plant-based cheese, though the texture will be slightly different.

What’s the secret to making it taste just like Cracker Barrel’s version?
The combination of colby cheese (not cheddar), properly seasoned soup base, and getting that perfect golden top are the keys to authentic flavor!