What makes this cracker barrel hashbrown casserole recipe a keeper is its versatility. Serve it as a breakfast bake alongside eggs and bacon, bring it to potlucks where it always disappears first, or add it to a cozy chicken-and-veggies dinner. It’s easy to assemble ahead and bake when you’re ready, making it perfect for holidays and weekend brunches. You can even customize it stir in diced ham or bacon for extra savoriness, toss in peppers for color and crunch, or use cream of mushroom soup to keep it vegetarian.
Another win: reliability. This cracker barrel hashbrown casserole recipe uses frozen hashbrowns (no thawing headaches if you plan ahead), everyday pantry soups, and common dairy staples so you can whip it up anytime. The method is forgiving, yields consistent results, and scales up seamlessly for larger gatherings. Whether you’re chasing the flavors of your favorite diner breakfast or need a make-ahead, crowd-pleasing side, this casserole brings familiar, feel-good comfort to your table—creamy center, cheesy crown, and irresistible aroma included.
Storage Options
- Refrigerator: Cool completely, cover tightly, and refrigerate for 3–4 days. Reheat covered at 325°F (165°C) until hot.
- Freezer (Unbaked): Assemble in a freezer-safe dish, wrap well, and freeze up to 2 months. Thaw overnight, then bake as directed.
- Freezer (Baked): Freeze leftovers in portions up to 2 months. Rewarm covered in the oven or microwave gently.
- Make-Ahead: Mix and refrigerate (unbaked) up to 24 hours; add 5–10 minutes to bake time if cold.
Summary
A creamy, cheesy potato casserole inspired by the classic restaurant side. This cracker barrel hashbrown casserole recipe combines frozen shredded potatoes with sour cream, butter, cheddar, and onion, then bakes to golden, bubbly perfection—ideal for breakfast, brunch, potlucks, and easy dinners.
Equipment
- 9×13 inch (23×33 cm) baking dish
- Large mixing bowl
- Spatula or wooden spoon
- Measuring cups and spoons
- Foil for covering (optional)
Ingredients
- 1 (30–32 oz / 850–907 g) bag frozen shredded hashbrowns, thawed
- 1/2 cup (113 g) unsalted butter, melted
- 1 (10.5 oz / 298 g) can cream of chicken soup (or cream of mushroom for vegetarian)
- 1 cup (240 g) sour cream
- 1 small onion, finely diced (about 1/2–2/3 cup)
- 2 cups (200 g) shredded sharp cheddar cheese, divided
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1/2 tsp kosher salt, to taste
- Optional crunchy topping: 1 cup crushed buttery crackers or cornflakes + 2 tbsp melted butter
Instructions
- Preheat: Heat oven to 350°F (175°C). Grease a 9×13 baking dish.
- Mix base: In a large bowl, combine thawed hashbrowns, melted butter, soup, sour cream, diced onion, 1½ cups cheddar, pepper, garlic powder, and salt. Fold gently until evenly coated.
- Pan & top: Spread mixture in the prepared dish. Sprinkle remaining 1/2 cup cheddar on top. (If using crunchy topping, mix crumbs with melted butter and scatter over cheese.)
- Bake: Bake 45–55 minutes until bubbly at the edges and lightly golden on top. If browning too quickly, tent loosely with foil.
- Rest & serve: Let stand 10 minutes for cleaner scoops. Serve warm with breakfast plates or as a comforting side.
Notes
- Thaw hashbrowns fully and pat dry if very wet to avoid a watery casserole.
- Sharp cheddar boosts flavor, but a Monterey Jack/Cheddar blend melts beautifully.
- For extra onion flavor, sauté onion in a little butter until translucent before mixing.
Tips for Success
- Season to taste: Soups vary in saltiness—taste the mixture before baking and adjust.
- Even layer: Spread the mixture to the corners for uniform baking and browning.
- Crispier top: Broil 1–2 minutes at the end, watching closely.
- Clean slices: Rest 10 minutes after baking so the sauce sets slightly.
Additional Tips and Variations
- Loaded style: Stir in 1 cup cooked bacon or diced ham, plus chopped scallions.
- Veggie boost: Add 1 cup diced bell pepper or thawed peas for color and sweetness.
- Spice it up: Mix in a pinch of cayenne or red pepper flakes.
- Gluten-free: Use gluten-free condensed soup and cracker topping alternatives.
- Creamier version: Add 4 oz softened cream cheese to the mixture.
Frequently Asked Questions (FAQ)
Do I have to thaw the hashbrowns?
Yes—thawing ensures even mixing and baking. If used frozen, extend bake time and expect extra moisture.
Can I use fresh potatoes?
Yes—grate, rinse, and squeeze dry thoroughly. You’ll need about 6–7 cups packed shreds.
How can I make this vegetarian?
Use cream of mushroom soup and skip any meat add-ins.
Why is my casserole watery?
Excess moisture from under-thawed potatoes or covered baking. Thaw and dry potatoes; bake uncovered for best texture.
Can I double the recipe?
Absolutely. Use two 9×13 pans or one deep 12×18 pan and extend bake time slightly.
Conclusion
Crowd-pleasing, make-ahead friendly, and endlessly comforting, this cracker barrel hashbrown casserole recipe captures the creamy, cheesy magic of the restaurant favorite at home. Keep it classic—or load it up with your favorite mix-ins—and watch it disappear.
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