If you're anything like us, a trip to Cracker Barrel isn't complete without a side of hash brown casserole. It's loaded with shredded potatoes, Cheddar cheese, sour cream, and cream of chicken soup. Each bite is hearty, comforting, and rich. It's a great side dish recipe for brunch, dinner, and any time in between. Our copycat Cracker Barrel hash brown casserole recipe has everything you love about the restaurant version for less money than you'll spend eating out.
Cracker Barrel Copycat Hash Brown Casserole Ingredients
The great news about making this hash brown casserole at home is that you'll need just a handful of inexpensive ingredients—five to be exact, if you don't count salt and pepper. To make this copycat hash brown casserole, you'll need:
- Frozen shredded hash browns: You'll need a 30 to 32-ounce package of frozen hash browns for this recipe. Break up the thawed potatoes to remove any clumps and try to remove as much moisture as possible with a paper towel or salad spinner.
- Cheddar cheese: You can purchase pre-grated Cheddar cheese for this recipe but for the creamiest texture, we recommend buying a block of cheese and shredding it yourself.
- Sour cream: This recipe will work with your favorite sour cream. You can use low-fat, fat-free, or full fat.
- Cream of chicken soup: It's easy to substitute cream of chicken soup with cream of Cheddar for a vegetarian hash brown casserole.
- Salted butter: Add flavor and richness with a melted stick of salted butter.
- Kosher salt and ground black pepper: To enhance the overall flavor of the casserole.
Our Tips for the Best Hash Brown Casserole
For the best hash brown casserole, keep these tips in mind:
- Thaw and drain: Thaw and thoroughly drain frozen hash browns to remove excess moisture before using. No one wants a watery casserole.
- Shred your own cheese: Shred your own cheese for the smoothest, meltiest texture. Pre-shredded cheeses contain anti-caking agents that keep them from melting properly.
- Go full-fat: Opt for full-fat sour cream for the richest texture and flavor.
- Don't skimp on the butter: We can't deny that potatoes love butter. Butter adds richness and flavor to this casserole that takes it to the next level, so don't try to skimp on the quantity.
- Bake until golden brown: For a tender interior and golden, cheesy topping, bake until golden brown and bubbly.
- Let it rest: We know it's hard to wait, but let the casserole rest for a few minutes before cutting for the cleanest slices.
Ingredients
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1 (30 to 32-oz.) pkg. frozen shredded hash browns, thawed
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2 cups Cheddar cheese, grated
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1 (16-oz.) container sour cream
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1 (10.5-oz.) can cream of chicken soup
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1/2 cup salted butter, melted
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1/4 tsp. kosher salt
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1/4 tsp. freshly ground black pepper
Directions
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Preheat oven to 350ºF. Lightly coat a 13x9-inch baking dish with nonstick cooking spray .In a large bowl combine hash browns, 1 1/2 cups cheese, sour cream, cream of chicken, butter, salt, and pepper.
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Spread mixture evenly into the prepared dish.
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Sprinkle with the remaining 1/2 cup cheese. Bake until bubbly and golden brown, about 45 minutes.
Any restaurant names or trademarks in the names of our recipes are included solely for reference and do not indicate any authorization or approval by their owners. All recipes were independently created and have not been reviewed or approved by any other parties.
What to Serve with Copycat Hash Brown Casserole
This hearty casserole makes a great side dish or light meal. If serving it for brunch, round out the meal with fresh fruit, roasted veggies, and fluffy scrambled eggs. We wouldn't say no to a few slices of bacon or breakfast sausage either! If you're making this copycat recipe for dinner, it's great alongside roast chicken or steak. Round out your plate with a fresh green salad or steamed veggies.
How To Store and Reheat Leftover Hash Brown Casserole
To store leftover hash brown casserole, refrigerate slices well-wrapped or in an airtight container for up to four days, or freeze for up to two months. Thaw overnight in the refrigerator if frozen before reheating. Reheat in preheated 350°F oven or in the microwave until hot throughout before serving.
Nutrition Facts (per serving)
| 521 | Calories |
| 42g | Fat |
| 30g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 520.8 | |
| % Daily Value * | |
| Total Fat 41.7g | 53% |
| Saturated Fat 17.4g | 87% |
| Cholesterol 75.9mg | 25% |
| Sodium 977.9mg | 43% |
| Total Carbohydrate 29.5g | 11% |
| Dietary Fiber 2.3g | 8% |
| Total Sugars 2.3g | |
| Protein 9.3g | 19% |
| Vitamin D 0.1mcg | 1% |
| Vitamin C 5mg | 6% |
| Calcium 229.6mg | 18% |
| Iron 0.9mg | 5% |
| Potassium 393.8mg | 8% |
| Fatty acids, total trans 1g | |
| Vitamin D 5.4IU | |
| Alanine 0.3g | |
| Arginine 0.2g | |
| Ash 3.9g | |
| Aspartic acid 0.6g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 32.8mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.1g | |
| Energy 2180.9kJ | |
| Fluoride, F 8.2mcg | |
| Folate, total 20mcg | |
| Glutamic acid 1.6g | |
| Glycine 0.2g | |
| Histidine 0.2g | |
| Isoleucine 0.4g | |
| Leucine 0.7g | |
| Lysine 0.4g | |
| Methionine 0.2g | |
| Magnesium, Mg 30mg | |
| Manganese, Mn 0.2mg | |
| Niacin 1.7mg | |
| Phosphorus, P 232.7mg | |
| Pantothenic acid 0.7mg | |
| Phenylalanine 0.4g | |
| Phytosterols 0mg | |
| Proline 0.8g | |
| Retinol 217.8mcg | |
| Selenium, Se 9.1mcg | |
| Serine 0.3g | |
| Starch 21.9g | |
| Theobromine 0mg | |
| Threonine 0.3g | |
| Vitamin E (alpha-tocopherol) 3mg | |
| Tryptophan 0.2g | |
| Tyrosine 0.4g | |
| Valine 0.5g | |
| Vitamin A, IU 823.2IU | |
| Vitamin A, RAE 221.3mcg | |
| Vitamin B-12 0.4mcg | |
| Vitamin B-6 0.2mg | |
| Vitamin K (phylloquinone) 11.7mcg | |
| Water 109.9g | |
| Zinc, Zn 1.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
