Copycat Cracker Barrel Hashbrown Casserole has always been my weeknight antidote to the chaos of a busy day. As a mom who juggles conference calls, school runs, and dinner, I learned that comfort food can come together with just a few trusty ingredients and a little organization. This creamy, cheesy bake remembers Sunday mornings but thrives on weeknights, offering the crave-worthy flavors without the fuss. On my blog, I share recipes that fit real life—handy make-ahead tips, practical substitutions, and crowd-pleasing results. If you’re chasing something warm, kid-approved, and simple to pull off after a long day, you’ve found your next favorite side. I’ll show you how easy it is to gather ingredients, adjust spices, and bake until golden and bubbly.
Copycat Cracker Barrel Hashbrown Casserole is my go-to hug-in-a-pan on busy evenings.
I reach for it when the calendar fills up and the fridge whispers, “feed them something warm.”
This dish feels like a warm blanket, quick to pull together, and quietly impressive for guests.
The creamy cheddar and tender hash browns fold into a cozy dish.
Kids and adults crave it.
It fits a busy lifestyle—easy to prep, quick to bake, and a hit for weeknights.
When I need weeknight comfort, Copycat Cracker Barrel Hashbrown Casserole comes through.
It’s quick, forgiving, and hard to mess up, which matters after back-to-back meetings.
The creamy, cheesy bite feels like a warm hug for the whole family.
I love that this dish scales with clean, simple ingredients I already keep on hand.
Its flavor travels well—from weeknights to potlucks—without needing fancy pans or fuss.
Plus, the make-ahead magic means dinner practically plans itself.
- Creamy texture that coats every bite
- Crowd-pleasing flavor the whole family loves
- Make-ahead capabilities that save precious time
- Quick prep with pantry staples
- Flexible toppings and substitutions
Copycat Cracker Barrel Hashbrown Casserole comes together with pantry staples I keep on hand. Exact quantities are listed at the bottom and printable for busy nights. These ingredients come together into a cozy, no-fuss bake I reach for when time is short but comfort is not optional.
- 1 bag (30 oz) frozen shredded hash browns, thawed — the hearty base that soaks up the creamy sauce.
- 2 cups shredded cheddar cheese — melts into a bubbly, golden blanket of goodness.
- 1 can cream of chicken soup — acts as the creamy binder that holds everything in harmony.
- 1 cup sour cream — adds tang and a smooth, lush texture.
- ½ cup finely diced onion — gives a gentle savory bite and aroma.
- ½ tsp garlic powder — subtle warmth without overpowering the dish.
- ½ tsp black pepper — brings a mild kick; adjust to taste.
- 2 tbsp melted butter — adds richness and helps browning on top.
- Salt to taste — enhances all flavors; go easy if your soup is salty.
Optional ingredients and substitutions can tweak this to your pantry. For dairy-free needs, use a dairy-free cream soup and plant-based cheese. If you want extra richness, add a cup of extra cheese on top in the last 10 minutes.
What you’ll need
- Hash browns: base texture and heft
- Cheddar cheese: melty, cheesy hug
- Cream of chicken soup: creamy binder
- Sour cream: tang and silkiness
- Onion: savory bite
- Garlic powder and black pepper: gentle seasoning
- Melted butter: richness and browning
- Salt: flavor enhancer
I preheat the oven to 350°F (175°C). I grease a 9×13-inch baking dish with a light coat of butter or cooking spray. I have the thawed hash browns ready, and I pat them dry if needed to avoid soggy spots.
In a large bowl I combine thawed hash browns, shredded cheddar, cream of chicken soup, sour cream, and finely diced onion. I stir until everything looks creamy and evenly mixed. If you need substitutions, you can swap sour cream for Greek yogurt or use a dairy-free cream soup.
Step 3 — Season and finishI add garlic powder, black pepper, melted butter, and a pinch of salt. I fold gently so the cheese stays melty and the sauce binds nicely. For extra richness, I can top with an extra cup of cheese during the last 10 minutes, or toss in crispy bacon or green peppers if mood and pantry allow.
I spread the mixture evenly in the pan and bake at 350°F for 45–50 minutes until hot and the top is golden. I look for bubbling around the edges and a lightly browned surface. If the middle looks shy, I give it a few more minutes, watching closely so it doesn’t dry out.
Step 5 — Rest and serveI let the casserole rest for about 5 minutes before serving. Resting helps it set and slice cleanly. I serve it warm with a simple salad or some crispy bacon on the side for extra crunch.
- I pat thawed hash browns dry to prevent soggy spots.
- I prep cheese, soup, sour cream, and onion first for smooth mixing.
- I season lightly, taste, and adjust salt as needed.
- I assemble ahead and refrigerate; bake later for a fresh finish.
- I finish with extra cheese on top for that Copycat Cracker Barrel Hashbrown Casserole bubbly crust.
- 9×13 baking dish (greased) — glass or metal works; a lid is handy for make-ahead.
- Two mixing bowls (large and medium) — or one big bowl plus a prep bowl.
- Measuring cups and spoons — accuracy matters for creaminess.
- Rubber spatula and wooden spoon — for mixing and scraping.
- Oven mitts or potholders — safety first with a hot pan.
- Optional: whisk, small grater, or lid for compact storage.
In small kitchens, choose space-saving options that still work well:
- Stackable or collapsible mixing bowls.
- A bake dish with a secure lid for easy make-ahead storage.
- Compact measuring cups and magnetic spoons.
I love how variations keep this Copycat Cracker Barrel Hashbrown Casserole feeling fresh without losing its cozy heart. With a reliable base, I tweak toppings, cheeses, and veggies to fit the week’s needs or a picky eater at the table. These tweaks are kitchen magic you can pull off in minutes.
- Extra cheese: top with a cup of shredded cheese in the last 10 minutes for a molten, bubbly crown.
- Different cheeses: swap part of the cheddar for pepper jack, Monterey Jack, or gouda for a new melt and bite.
- Veggie boost: add diced bell peppers, spinach, or broccoli for color, crunch, and nutrition.
- Crispy toppings: finish with crunchy onions, crumbled bacon, or pancetta for texture contrast.
- Herbs and freshness: stir in chopped chives, parsley, or dill for a bright finish.
- Heat level: pinch in paprika or cayenne for a gentle kick; use jalapeños for extra heat.
- Lighter twist: swap half the sour cream with Greek yogurt and use a dairy-free cream soup for dairy-free versions.
- Meat-forward option: fold in cooked sausage crumbles or diced ham for a heartier dish.
- Pair Copycat Cracker Barrel Hashbrown Casserole with crispy bacon and roasted green beans for color and crunch.
- Top with chopped chives or parsley and a little extra shredded cheese for a glossy finish.
- Serve warm and family-style, using a large serving spoon to encourage seconds.
- Best pairings: a bright salad, steamed carrots, or a light fruit salsa to balance richness.
- Toppings: extra cheese, green onions, and a dollop of sour cream for flair.
- Serving idea: set on a rustic platter for a homestyle, welcoming look.
Life gets busy, but this dish shines when I plan ahead. I love how a little forward thinking turns a chaotic weeknight into something comforting and effortless. Here are my go-to workflows for the Copycat Cracker Barrel Hashbrown Casserole that keep flavor, texture, and that cozy vibe intact.
Make-ahead workflows- Assemble and refrigerate (up to 24 hours). I mix the base, fold in hash browns and cheese, then cover the dish tightly and chill. When I’m ready to bake, I bake at 350°F for 50–60 minutes, uncovering last 10 minutes to brown. If the mixture is very cold, I add 10–15 minutes to the bake time. Rest 5 minutes before serving.
- Freeze before baking (up to 2 months). I assemble as usual, wrap tightly with plastic wrap, then foil and freeze. Thaw overnight in the fridge, then bake 50–60 minutes (70–90 minutes if starting from frozen). If the top browns too fast, I tent with foil for the first portion of baking.
- Freeze after baking (leftovers). I bake the casserole, let it cool, slice, and freeze portions. Reheat at 350°F for 20–30 minutes until steaming hot, adding a splash of milk if it looks dry.
- Storage notes. In the fridge, I use it within 3–4 days; in the freezer, I label and use within 2 months for best texture. Dairy-free versions freeze and reheat well, though I expect a slightly different mouthfeel.
Q: Can I use frozen hash browns directly?
A: Yes, with patting dry and proper mixing.
Q: Can I substitute sour cream or cream of chicken soup?
A: Yes, with alternatives like Greek yogurt or a dairy-free cream soup.
Q: Can I freeze the casserole after baking?
A: Freezing baked leftovers is possible; reheat gently.
Q: How long is the dish good for in the fridge?
A: Best within 3–4 days refrigerated.
Q: Can I customize the cheese blend?
A: Yes; cheddar works well with a touch of mozzarella for melt.
Final ThoughtsI adore how Copycat Cracker Barrel Hashbrown Casserole turns a chaotic evening into a warm moment. A simple mix, a quick bake, and feasting with smiles follows.
I keep this recipe handy for potlucks, weeknights, and when picky eaters demand comfort. Even my kids memorize the gooey-cheesy moment when the top browns.
Whenever the timer rings, I taste-test and jot notes for next time.
Most days, I double the batch and freeze portions for easy future dinners.
That way, a hungry family moment becomes a story of flavor, not chaos.
Give it a try this week, and hear the kitchen rejoice.
Print
Copycat Cracker Barrel Hashbrown Casserole Best Easy Top 2.
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Low Fat
Description
Copycat Cracker Barrel Hashbrown Casserole Creamy, cheesy, and baked until golden and bubbly, this copycat hashbrown casserole brings all the comforting flavors you love right to your kitchen.
Ingredients
- 1 bag (30 oz) frozen shredded hash browns, thawed
- 2 cups shredded cheddar cheese
- 1 can cream of chicken soup
- 1 cup sour cream
- ½ cup finely diced onion
- ½ tsp garlic powder
- ½ tsp black pepper
- 2 tbsp melted butter
- Salt to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix hash browns, cheddar cheese, cream of chicken soup, sour cream, and onion.
- Stir in garlic powder, black pepper, melted butter, and salt.
- Spread mixture evenly into prepared baking dish.
- Bake for 45–50 minutes until hot and golden on top.
- Let rest 5 minutes before serving.
Notes
- You can use frozen hash browns straight from the bag if thawed and patted dry.
- For extra richness, sprinkle an additional cup of cheese on top during the last 10 minutes of baking.
- Best served warm as a comforting side dish for breakfast or dinner.
- To prep ahead, assemble the casserole, cover, and refrigerate for up to 24 hours before baking (may require a few extra minutes of bake time).
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
Keywords: Copycat Cracker Barrel Hashbrown Casserole, hashbrown casserole, cheesy hash browns, creamy hash browns, Cracker Barrel copycat, breakfast side dish