Copycat Cracker Barrel Hash Brown Casserole Recipe
This copycat Cracker Barrel hash brown casserole is gooey, cheesy, and creamy — the pure definition of comfort food! According to food Blogger Ksenia Prints of At the Immigrant's Table, the secret to replicating the Cracker Barrel famous hash brown casserole is a can of cream of chicken soup. This seemingly lackluster ingredient gives this old-school casserole its creamy texture and comforting, familiar chicken flavor without having to break apart a rotisserie chicken or combine various sauces to achieve the right texture. For those looking to make this casserole vegetarian, feel free to use cream of cheddar soup for a similar feel and taste.
This dish may not be low in calories, but if you're looking to feed a crowd or make one dish and eat leftovers for days, this copycat Cracker Barrel casserole is precisely what you need. Make the copycat Cracker Barrel hash brown casserole today, and enjoy the familiar taste of this casual family dining mainstay in the comfort of your own home.
Gather the ingredients for this copycat Cracker Barrel hash brown casserole
To make this casserole, you will need frozen shredded hash browns (you can also use cubed hash browns, but the texture will be a bit different), melted butter, cream of chicken or cream of cheddar soup, sour cream, onion, shredded cheese (shredded Colby or a mix of Cheddar cheeses would be best), salt, and black pepper. For decorating the prepared dish, a touch of fresh parsley is all you need.
Make the batter
Start by preheating the oven to 350 F. Grease a 9x13-inch casserole dish with butter, or spray with non-stick cooking spray.
In a large mixing bowl, combine all the ingredients, setting aside ½ cup of cheese.
Transfer the casserole to the baking dish and sprinkle on the cheese
Transfer mixture to prepared casserole dish and top with reserved cheese.
Bake until cheese is bubbling
Transfer the casserole dish to a 350 F oven and bake for 45-55 minutes, until the dish is golden and bubbling and browned around the edges.
Serve this copycat Cracker Barrel hash brown casserole
Serve this casserole immediately, while it's still nice and hot. We recommend topping the overall casserole with a bit of diced parsley, for a fresher feel. Naturally, this hash brown casserole pairs well with fellow breakfast fare — think pancakes, fresh fruit, or bacon.
Leftover casserole will keep in an airtight container for 5 days, and can be reheated in the microwave.
- 32 ounces frozen, shredded hash browns
- ½ cup butter, melted
- 1 (10 ¼ oz) can cream of chicken soup
- 1 pint sour cream
- 1 onion, chopped
- 2 cups mixed shredded cheese, grated, divided
- ½ teaspoon salt
- ¼ teaspoon pepper
- fresh parsley, for serving
- Preheat the oven to 350 F. Grease a 9x13-inch casserole dish with butter, or spray with non-stick cooking spray.
- In a large mixing bowl, combine all the ingredients, setting aside ½ cup of cheese.
- Transfer the mixture to prepared casserole dish and top with reserved cheese.
- Transfer to a 350 F oven and bake for 45-55 minutes, until dish is golden and bubbly and browned around the edges.
- Serve immediately. Leftover casserole will keep in an airtight container for 5 days, and can be reheated in the microwave.
| Calories per Serving | 895 |
| Total Fat | 65.8 g |
| Saturated Fat | 30.3 g |
| Trans Fat | 1.1 g |
| Cholesterol | 127.4 mg |
| Total Carbohydrates | 59.8 g |
| Dietary Fiber | 5.3 g |
| Total Sugars | 5.5 g |
| Sodium | 1,007.5 mg |
| Protein | 17.8 g |
