Cracker Barrel Hashbrown Casserole starts with homemade soup and ends with a heap of cheese. Enjoying a fabulous restaurant dish at home has never been easier, thanks to this Cracker Barrel Hashbrown Casserole recipe!
Cracker Barrel Hashbrown Casserole
I have a Cracker Barrel really close to my house, but still every time I see that distinct sign I drift 2,346 miles east-northeast to my old hometown in Florida.
Cracker Barrel has such fond memories. I love the country feel wrapped up in that restaurant. I especially love this Hash Brown Casserole!
Now, you can enjoy it anytime in your own kitchen. With only 10 minutes to prep this casserole it is the perfect Sunday breakfast.
Make your hashbrowns in the air fryer to add to your breakfast. Looking for another way to use hash browns? Check out these Cheesy Bacon Hashbrown Waffles!
Ingredient Notes and Substitutions
- Frozen Hashbrowns – You’ll want the shredded potato variety, not the diced potatoes, for this copycat Cracker Barrel hashbrown casserole.
No need to thaw first!
- Cheese – I prefer Colby cheese, but cheddar would be just as tasty. Or, use both! You could also toss in a little Pepper Jack if you prefer your food spicy.
- Poultry Seasoning – This is typically a blend of sage, thyme, rosemary, marjoram, nutmeg, and onion powder. Find it in the spice aisle of your grocery store.
Make Ahead Instructions for Cracker Barrel Hashbrown Casserole
It doesn’t get much easier than this! Throw this together for overnight guests, busy holidays, or easy weekend breakfasts.
Prepare according to the Cracker Barrel hashbrown casserole recipe below, then tightly cover the dish and place it in the refrigerator.
The next morning, pop it right in the oven and increase the cooking time by a few minutes!
I suggest using a foil pan in this instance, as glass or ceramic bakeware can crack from the sudden temperature change.
Cracker Barrel Copycat Hashbrown Casserole Tips and Tricks
- Split into smaller pans. You can also divide this recipe into two 8×8 casserole dishes if needed.
- Add more cheese! For an extra cheesy topping, sprinkle additional shreds over the top of your Cracker Barrel hashbrown casserole for the last 10 minutes of cook time.
- Make it a meal. Easily toss in leftover chicken or ham to bulk up this dish.
Need an easy way to sneak in some veggies?
Chop up steamed broccoli and mix it into this Cracker Barrel copycat hashbrown casserole before baking. Even the pickiest of eaters won’t mind!
Kitchen Tools You’ll Need
- Medium Sauce Pan
- 9 x 13 Casserole Dish – I have my favorites, and this set is one of them. The 9×13 is perfect for casseroles, and the smaller size is awesome for making halved recipes.
Pair copycat Cracker Barrel hashbrown casserole with all of your breakfast favorites — scrambled eggs, crispy bacon, sausage, and fresh fruit.
Cracker Barrel Hashbrown Casserole Recipe FAQ
As far as we know, the original Cracker Barrel hashbrown casserole recipe does not contain eggs — and neither does our homemade version.
Once cooked, leftovers can be kept for up to 3 days in the refrigerator. Store in an airtight container and reheat in the oven or microwave.
You can also freeze Cracker Barrel hash brown casserole! It will keep for up to 3 months, whether cooked or uncooked.
Simply thaw in the refrigerator overnight, then bake as directed or reheat for 20-25 minutes at 350°F.
With love, from our simple kitchen to yours.
Other Copycat Recipes
Copycat Cracker Barrel Hash Brown Casserole
- 8 tablespoons cold unsalted butter, divided
- 4 tablespoons all-purpose flour, divided
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup milk
- 1 cup low-sodium chicken broth, divided
- 1/2 cup chopped onions
- 26 ounce package frozen shredded hash browns
- 8 ounces shredded Colby cheese
- Preheat oven to 375 °F.
- In medium sized saucepan, over medium heat, melt 2 tablespoons butter. Once butter is melted add 2 tablespoons flour and all seasonings. Whisk to create a paste. Add milk, whisking as you pour. Whisk until completely combined.
- In a quart sized mason jar combine 2 tablespoons flour and chicken broth. Seal tightly and shake the living tar out of your mixture. You will create a smooth flour mixture for thickening your sauce called a slurry.
- Slowly pour slurry into mixture, whisking constantly. Bring to a boil and cook 2 minutes, stirring constantly.
- Pour soup into 9×13 casserole dish. Add remaining 6 tablespoons butter and onions. Stir until butter is melted. This will also start to cool your soup. Add cheese and frozen hash browns. Mix well with a spoon.
- Bake 25 minutes or until the top is golden brown.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2013, updated and republished July 2023
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