Buttery Copycat Cracker Barrel Hashbrown Casserole

If you ask me, Cracker Barrel knows what they’re doing with their hashbrown casserole.

This copycat version brings that same comfort food magic right to your kitchen. Crispy shredded potatoes get mixed with melted butter, cream of chicken soup, and plenty of Colby cheese for a side dish that’s creamy on the inside with golden edges.

The onions add a bit of sweetness while garlic powder and black pepper round out the flavors. It comes together in one dish and bakes until it’s bubbly and irresistible.

It’s the kind of recipe that works for holiday breakfasts, potluck dinners, or Sunday brunch with the family.

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What Kind of Hash Browns Should I Use?

For this casserole, you’ll want to grab the refrigerated shredded hash browns from the dairy section of your grocery store, not the frozen kind. Brands like Resers or Simply Potatoes work great because they’re already shredded to the perfect size and have a nice moisture content that helps the casserole come together. If you can’t find refrigerated hash browns, frozen will work in a pinch – just make sure to thaw them completely and squeeze out any excess water with a clean kitchen towel before using. The refrigerated version saves you that extra step and tends to give you a creamier, more consistent texture throughout the dish.

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Options for Substitutions

This casserole is pretty forgiving, so here are some swaps you can make if needed:

• Refrigerated shredded hash browns: If you can’t find refrigerated hash browns, frozen hash browns work great too. Just make sure to thaw them completely and squeeze out any excess moisture with a clean kitchen towel before using.
• Cream of chicken soup: Cream of mushroom or cream of celery soup are easy swaps that won’t change the texture. You can also make a quick substitute by mixing 2/3 cup sour cream with 1/4 cup milk.
• Colby cheese: Cheddar cheese is the most obvious swap here – sharp or mild both work. You could also try a mix of cheddar and Monterey Jack for a slightly different flavor.
• Unsalted butter: If you only have salted butter on hand, that’s fine. Just reduce the added salt to about 1 teaspoon instead of 1 1/2 teaspoons.
• Yellow onion: White or sweet onions work just as well. You can also use 2 tablespoons of dried minced onion if you’re in a pinch, though fresh is better for texture.

Watch Out for These Mistakes While Baking

The biggest mistake people make with hashbrown casserole is not squeezing out excess moisture from the refrigerated hashbrowns, which can leave you with a watery, soupy dish instead of a creamy one – just press them between paper towels or use a clean kitchen towel to remove as much liquid as possible.

Another common error is not mixing the ingredients thoroughly before baking, so make sure everything is evenly combined so each bite has the right balance of cheese, onion, and creamy sauce.

To avoid a pale, undercooked top, bake the casserole uncovered for the entire time and consider broiling it for the last 2-3 minutes to get that golden, slightly crispy finish that makes this dish so good.

Finally, let the casserole rest for about 10 minutes after removing it from the oven – this helps it set up properly and makes serving much cleaner and easier.

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What to Serve With Hashbrown Casserole?

This hashbrown casserole is the perfect side dish for a big breakfast or brunch spread, so I love pairing it with scrambled eggs, crispy bacon, and some fresh fruit on the side. If you’re serving it for dinner, it goes really well with grilled chicken, pork chops, or even a simple rotisserie chicken from the store. You could also add a side of green beans or a basic garden salad to balance out the richness of the casserole. For a true diner-style meal, serve it alongside sausage links and buttermilk biscuits with gravy.

Storage Instructions

Store: Leftover hashbrown casserole keeps really well in the fridge. Just cover it tightly with foil or transfer it to an airtight container, and it’ll stay good for up to 4 days. I actually think it tastes even better the next day after all those flavors have had time to hang out together!

Freeze: This casserole is perfect for freezing, either before or after baking. Wrap it tightly in plastic wrap and then foil, and it’ll keep in the freezer for up to 3 months. If you’re freezing it unbaked, just add an extra 15-20 minutes to the baking time when you’re ready to cook it from frozen.

Reheat: To warm up leftovers, cover the casserole with foil and bake at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions for 1-2 minutes, though the oven method keeps it crispier on top.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 55-65 g
• Fat: 120-130 g
• Carbohydrates: 215-230 g

Ingredients

• 1/4 tsp garlic powder
• cooking spray
• 4 oz unsalted butter (melted, about 1/2 cup)
• 40 oz refrigerated shredded hash browns (thawed if frozen)
• 1/4 tsp black pepper
• 1.5 tsp kosher salt
• 1/2 cup yellow onion (finely diced into 1/4-inch pieces)
• 8 oz shredded Colby cheese (freshly shredded preferred for better melting)
• 2/3 cup condensed cream of chicken soup (I use Campbell’s)

Step 1: Prepare the Baking Dish and Mise en Place

• cooking spray
• 1/2 cup yellow onion

Preheat your oven to 350°F.

Lightly coat a 9×13 inch baking dish with cooking spray, making sure to cover the bottom and sides evenly to prevent sticking.

While the oven preheats, finely dice your yellow onion into 1/4-inch pieces and set aside—this small dice will distribute the onion flavor more evenly throughout the casserole.

Step 2: Combine Hash Browns with Dry Seasonings

• 40 oz refrigerated shredded hash browns
• 1.5 tsp kosher salt
• 1/4 tsp garlic powder
• 1/4 tsp black pepper

If your shredded hash browns were frozen, make sure they’re fully thawed and squeeze out any excess moisture using a clean kitchen towel—this prevents a watery casserole.

In a large bowl, combine the thawed hash browns with the kosher salt, garlic powder, and black pepper.

Toss everything together thoroughly to ensure the seasonings are distributed evenly.

I like to taste a small piece of hash brown at this point to make sure the seasoning level is right before adding the wet ingredients.

Step 3: Build the Creamy Base with Butter, Soup, and Onions

• hash brown and seasoning mixture from Step 2
• 4 oz unsalted butter
• 2/3 cup condensed cream of chicken soup
• diced onion from Step 1

Pour the melted butter and condensed cream of chicken soup into the bowl with the seasoned hash browns, then add the diced onions.

Using a spatula or wooden spoon, fold everything together gently but thoroughly, making sure the creamy mixture coats all the hash browns evenly.

The butter and soup create the binding that makes this casserole rich and cohesive rather than dry.

Step 4: Fold in the Cheese and Transfer to Baking Dish

• hash brown mixture from Step 3
• 8 oz shredded Colby cheese

Add the shredded Colby cheese to the hash brown mixture and fold it in gently with a spatula, being careful not to break up the potatoes too much—you want them to stay as intact as possible for better texture.

Transfer the entire mixture into your prepared baking dish and spread it out into an even layer, pressing gently with the spatula so the top is fairly level.

I prefer freshly shredded cheese over pre-shredded because it melts more smoothly and creates a creamier casserole.

Step 5: Bake Until Golden and Crispy

Bake the casserole in the preheated 350°F oven for 30 to 35 minutes, until the top is golden brown and the edges are starting to crisp up.

The casserole will bubble slightly around the edges when it’s done, and a knife inserted into the center should meet no resistance.

Let it rest for 5 minutes before serving—this helps it set slightly and makes it easier to scoop.

Buttery Copycat Cracker Barrel Hashbrown Casserole

Delicious Buttery Copycat Cracker Barrel Hashbrown Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 8 servings

Calories 2200 kcal

Ingredients

  

• 1/4 tsp garlic powder
• cooking spray
• 4 oz unsalted butter (melted, about 1/2 cup)
• 40 oz refrigerated shredded hash browns (thawed if frozen)
• 1/4 tsp black pepper
• 1.5 tsp kosher salt
• 1/2 cup yellow onion (finely diced into 1/4-inch pieces)
• 8 oz shredded Colby cheese (freshly shredded preferred for better melting)
• 2/3 cup condensed cream of chicken soup (I use Campbell's)

Instructions

 

• Preheat your oven to 350°F. Lightly coat a 9x13 inch baking dish with cooking spray, making sure to cover the bottom and sides evenly to prevent sticking. While the oven preheats, finely dice your yellow onion into 1/4-inch pieces and set aside—this small dice will distribute the onion flavor more evenly throughout the casserole.
• If your shredded hash browns were frozen, make sure they're fully thawed and squeeze out any excess moisture using a clean kitchen towel—this prevents a watery casserole. In a large bowl, combine the thawed hash browns with the kosher salt, garlic powder, and black pepper. Toss everything together thoroughly to ensure the seasonings are distributed evenly. I like to taste a small piece of hash brown at this point to make sure the seasoning level is right before adding the wet ingredients.
• Pour the melted butter and condensed cream of chicken soup into the bowl with the seasoned hash browns, then add the diced onions. Using a spatula or wooden spoon, fold everything together gently but thoroughly, making sure the creamy mixture coats all the hash browns evenly. The butter and soup create the binding that makes this casserole rich and cohesive rather than dry.
• Add the shredded Colby cheese to the hash brown mixture and fold it in gently with a spatula, being careful not to break up the potatoes too much—you want them to stay as intact as possible for better texture. Transfer the entire mixture into your prepared baking dish and spread it out into an even layer, pressing gently with the spatula so the top is fairly level. I prefer freshly shredded cheese over pre-shredded because it melts more smoothly and creates a creamier casserole.
• Bake the casserole in the preheated 350°F oven for 30 to 35 minutes, until the top is golden brown and the edges are starting to crisp up. The casserole will bubble slightly around the edges when it's done, and a knife inserted into the center should meet no resistance. Let it rest for 5 minutes before serving—this helps it set slightly and makes it easier to scoop.