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Cracker Barrel Hashbrown Casserole Copycat

Cracker Barrel hashbrown casserole copycat with tender shredded potatoes in a creamy, cheesy sauce and a golden cheddar topping. Baked uncovered until bubbling at the edges and set enough to slice, then rested for a soft, creamy finish.
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Prep Time 15 minutes
Cook Time 50 minutes
rest 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Hashbrown casserole
  • 30 oz frozen shredded hash browns Thawed.
  • 0.5 cup unsalted butter Melted.
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 2 cup sour cream
  • 0.5 cup yellow onion Finely diced.
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2.5 cup shredded sharp cheddar cheese Divided (2 cups for the mix, 1/2 cup for topping).

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish to prevent sticking.
  2. Thaw the frozen shredded hash browns until workable so they fold evenly through the casserole.
Mix the creamy base
  1. Combine the cream of chicken soup, sour cream, melted butter, onion, garlic powder, salt, and black pepper in a large bowl.
  2. Stir in 2 cups of shredded cheddar until evenly distributed for a uniform cheesy sauce.
  3. Add the thawed hash browns and fold gently until the potatoes are thoroughly coated without compressing them.
Assemble and bake
  1. Spread the hash brown mixture evenly in the prepared baking dish and avoid pressing it down too firmly so it stays soft.
  2. Sprinkle the remaining 1/2 cup cheddar cheese evenly across the surface for a golden top.
  3. Bake uncovered for 45–50 minutes at 350°F until bubbling around the edges and golden across the top.
Rest and serve
  1. Rest the casserole for 5–10 minutes before serving to help it set slightly while remaining soft inside.

Notes

For clean slices, let the casserole rest the full 10 minutes—rushing it can keep the center loose. Store covered in the refrigerator up to 3 days; reheat individual portions until hot. Freezing is not recommended because the creamy sour-cream texture can break after thawing. For a lighter option, use reduced-fat sour cream and reduced-fat cheddar while keeping the bake time the same.