This creamy, comforting side feels just like the restaurant favorite and comes together with simple pantry staples. Cracker Barrel Hashbrown Casserole is perfect for family dinners, potlucks, or holiday spreads — and if you prefer hands-off cooking, try the slow-cooker version for an easy twist.
Why You’ll Love This Cracker Barrel Hashbrown Casserole
- Classic, cheesy flavor that appeals to kids and adults alike.
- Ready in under an hour for quick weeknight comfort.
- Great for make-ahead meal prep and reheats beautifully.
- Crowd-pleasing side that pairs with any main protein.
- Want it even cheesier? Try an extra cheesy variation for indulgent dinners.
Ingredients Needed
- Potatoes
- 1 bag (30 oz) frozen shredded hash browns
- Cheese & Dairy
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup melted butter
- Sauce & Canned Goods
- 1 can (10.5 oz) cream of chicken soup
- Veggies & Aromatics
- 1/2 cup chopped onion
- Spices
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the hash browns, cheddar cheese, sour cream, melted butter, cream of chicken soup, chopped onion, salt, and pepper until well combined.
- Spread the mixture into a greased 9×13 inch baking dish.
- Bake for 45–50 minutes until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving.
Serving Suggestions Cracker Barrel Hashbrown Casserole
- Serve alongside roast chicken or baked ham for a hearty meal.
- Top with extra shredded cheddar and chopped chives for presentation.
- Add a crisp green salad and dinner rolls for a balanced plate.
- For potlucks, keep warm in a slow cooker — or try the crockpot version to transport easily.
Tips for Success Cracker Barrel Hashbrown Casserole
- Thawing: Slightly thaw frozen hash browns for more even baking.
- Texture: Use full-fat sour cream for creamier texture and better flavor.
- Browning: If the top browns too quickly, tent with foil for the last 10–15 minutes.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Warm in a 350°F oven until heated through to keep texture intact.
Variations
Here are a few easy ways to change it up:
- Add cooked, diced ham or crumbled cooked bacon for extra protein.
- Stir in 1/2 cup chopped bell peppers or spinach for added veggies.
- Make it spicy by mixing in 1/4–1/2 tsp cayenne or 1 diced jalapeño.
- For a lighter version, swap half the sour cream for plain Greek yogurt.
Cracker Barrel Hashbrown Casserole
This creamy and comforting hashbrown casserole is a crowd-pleasing side dish that comes together quickly and easily, perfect for family dinners and potlucks.
Ingredients
Potatoes
- 1 bag 30 oz frozen shredded hash browns Slightly thaw for more even baking.
Cheese & Dairy
- 1 cup shredded cheddar cheese Top with extra for more cheesiness.
- 1/2 cup sour cream Use full-fat for better flavor.
- 1/4 cup melted butter
Sauce & Canned Goods
- 1 can 10.5 oz cream of chicken soup
Veggies & Aromatics
- 1/2 cup chopped onion
Spices
- to taste salt
- to taste pepper
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the hash browns, cheddar cheese, sour cream, melted butter, cream of chicken soup, chopped onion, salt, and pepper until well combined.
- Spread the mixture into a greased 9x13 inch baking dish.
Baking
- Bake for 45–50 minutes until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving.
Notes
For best results, refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven for optimal texture.