Breakfast
Cracker Barrel Inspired Hashbrown Casserole
A creamy, cheesy baked hashbrown casserole with tender potatoes, crisp golden edges, and a savory onion finish.
Inspired by Cracker Barrel Old Country Store
Prep
15 min
Cook
50 min
Serves
10 servings
Difficulty
Easy
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 9 ingredients
- • 1 bag (30 ounces) frozen shredded hash browns, thawed
- • 2 cups shredded sharp cheddar cheese, divided
- • 1 can (10 1/2 ounces) condensed cream of chicken soup
- • 1 cup sour cream
- • 1/2 cup unsalted butter, melted and slightly cooled
- • 1/2 cup finely diced yellow onion
- • 1 teaspoon kosher salt
- • 1/2 teaspoon black pepper
- • 1/2 teaspoon garlic powder
View ingredient-by-ingredient match
- 1 bag (30 ounces) frozen shredded hash browns, thawedMissing
- 2 cups shredded sharp cheddar cheese, dividedMissing
- 1 can (10 1/2 ounces) condensed cream of chicken soupMissing
- 1 cup sour creamMissing
- 1/2 cup unsalted butter, melted and slightly cooledMissing
- 1/2 cup finely diced yellow onionMissing
- 1 teaspoon kosher saltMissing
- 1/2 teaspoon black pepperMissing
- 1/2 teaspoon garlic powderMissing
Optional ingredients are not counted as required.
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Method
Recipe notes
Thawing and squeezing the potatoes prevents trapped water from thinning the creamy base. A wide, shallow baking dish maximizes golden edges while the center stays tender.
Planning, storage, and serving
Storage and reheating
Refrigerate the casserole within 2 hours for up to 4 days. Cover and reheat portions to 165 F in a 350 F oven; the microwave works but softens the browned edges.
Make-ahead tips
Assemble the casserole up to 1 day ahead, cover, and refrigerate. Bake straight from the refrigerator, allowing roughly 10 extra minutes and confirming 165 F in the center.
What to serve with it
- - Scrambled eggs and fresh fruit
- - Roasted ham or breakfast sausage
- - Tomato and herb salad
Equipment needed
- - 9-by-13-inch baking dish
- - Large mixing bowl
- - Clean kitchen towel
Difficulty explained
The mixture is assembled in one bowl; thorough potato draining and checking the cool center for doneness are the only special concerns.
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Nutrition facts
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Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
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Plain Greek yogurt
Use an equal amount of full-fat plain Greek yogurt.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Monterey Jack
Use the same amount of freshly shredded Monterey Jack.
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Pitfalls to Watch Out For
- Frozen or wet hash browns release water, creating a loose casserole with pale edges.
- Packing the mixture down firmly produces a dense center; spread it evenly with a light hand.
- Cutting immediately after baking makes servings slump, so allow the full 10-minute rest.
Nutrition Context
- Potatoes and cheese make this a filling breakfast side, while condensed soup, cheese, and added salt contribute substantial sodium.
- Pairing a smaller portion with eggs, fruit, or vegetables balances the rich casserole on a brunch plate.
FAQ
Do hash browns need to thaw first?
Yes. Thawed potatoes mix evenly and can be squeezed dry, preventing a watery center.
Can I assemble it the night before?
Yes. Cover and refrigerate, then add extra baking time and verify 165 F in the center.
Why is my casserole watery?
The potatoes likely held excess ice or moisture. Thaw and squeeze them thoroughly before mixing.
Can I freeze the casserole?
Freeze baked portions tightly wrapped for up to 2 months; thaw overnight and reheat covered before crisping uncovered.
Can I use fresh potatoes?
Yes. Coarsely shred russets, rinse off starch, and squeeze them exceptionally dry before measuring 30 ounces.
What sides pair best with this dish?
Good pairings include Scrambled eggs and fresh fruit; Roasted ham or breakfast sausage; Tomato and herb salad. Choose one or two based on how substantial you want the meal to be.