Description
Cheesy, creamy, and irresistibly golden — this Cracker Barrel–style Hashbrown Casserole is the ultimate comfort dish! Perfectly seasoned shredded potatoes baked in a rich, cheesy sauce make this copycat recipe the star of any breakfast, brunch, or family dinner.
Ingredients
1 (30 oz) bag frozen shredded hashbrowns, thawed
1/2 cup butter, melted
1 (10.5 oz) can cream of chicken soup
1 small onion, finely diced
2 cups shredded cheddar cheese
1 cup sour cream
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 cup grated Parmesan (optional)
1 cup crushed cornflakes or Ritz crackers (for topping)
2 tbsp melted butter (for topping)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine melted butter, cream of chicken soup, sour cream, onion, cheddar cheese, salt, pepper, and garlic powder.
3. Fold in thawed hashbrowns until well coated.
4. Spread the mixture evenly into the prepared dish.
5. In a small bowl, mix crushed cornflakes or crackers with 2 tbsp melted butter and sprinkle over the top.
6. Bake uncovered for 45–50 minutes, until bubbly and golden brown.
7. Let cool slightly before serving for best texture.
Notes
🧀 Secret 1: Use sharp cheddar for the richest flavor.
🥔 Secret 2: Make sure hashbrowns are fully thawed and drained — no soggy casserole!
🥣 Secret 3: For a vegetarian version, swap cream of chicken with cream of mushroom soup.
🍳 Secret 4: Add cooked bacon, ham, or sausage for a heartier meal.
🔥 Secret 5: Broil the topping for 1–2 minutes for that perfect crispy crust.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 70mg
Keywords: cracker barrel hashbrown casserole, cheesy potatoes, copycat recipe, breakfast casserole, comfort food