Copycat Cracker Barrel Hashbrown Casserole Recipe

Introduction

This Copycat Cracker Barrel Hashbrown Casserole is the ultimate comfort food, perfect for family breakfasts or a cozy side dish. It combines creamy textures with a cheesy, golden crust that’s sure to please any crowd.

Ingredients

• 32 ounces frozen shredded hashbrowns (thawed)
• 8 ounces shredded sharp cheddar cheese (divided)
• 6 tablespoons melted butter
• 10.5-ounce can cream of cheddar soup
• 1 1/2 cups sour cream
• 2 tablespoons dried minced onion
• 2 teaspoons chicken Better than Bouillon
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 13×9-inch baking dish.
2. Step 2: In a large mixing bowl, combine 1 1/4 cups of shredded cheddar cheese, melted butter, cream of cheddar soup, sour cream, dried minced onion, chicken bouillon, garlic powder, salt, and pepper.
3. Step 3: Gently fold in the thawed hashbrowns until the mixture is evenly coated.
4. Step 4: Spread the mixture evenly into the prepared baking dish and top with the remaining shredded cheddar cheese.
5. Step 5: Bake for 50-55 minutes until bubbly and golden brown on top.

Tips & Variations

• For extra creaminess, add a bit of cream cheese to the mixture before baking.
• Use smoked cheddar for a subtle smoky flavor.
• Try adding cooked bacon or diced green onions for added texture and taste.
• If you prefer crispier edges, bake a little longer, watching carefully to avoid burning.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. Avoid microwaving to keep the crust crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?

Yes, you can shred fresh potatoes and use them, but be sure to squeeze out excess moisture before mixing to avoid a soggy casserole.

Is there a vegetarian version of this casserole?

Absolutely! Simply substitute the chicken Better than Bouillon with vegetable broth paste or omit it entirely and boost flavor with extra seasoning.

Copycat Cracker Barrel Hashbrown Casserole Recipe

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★★★★★

4.5 from 99 reviews

This Copycat Cracker Barrel Hashbrown Casserole is a creamy, cheesy, and comforting side dish featuring shredded hashbrowns baked with sharp cheddar cheese, sour cream, and savory seasonings. Perfectly golden and bubbly, it mirrors the beloved restaurant classic and makes a delightful addition to any meal.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 32 ounces frozen shredded hashbrowns (thawed)
• 8 ounces shredded sharp cheddar cheese (divided)
• 6 tablespoons melted butter
• 10.5-ounce can cream of cheddar soup
• 1 1/2 cups sour cream
• 2 tablespoons dried minced onion
• 2 teaspoons chicken Better than Bouillon
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking dish thoroughly to prevent sticking and ensure easy serving after baking.
2. Mix Cheese and Sauces: In a large mixing bowl, combine 1 1/4 cups of shredded sharp cheddar cheese, 6 tablespoons of melted butter, one 10.5-ounce can of cream of cheddar soup, 1 1/2 cups sour cream, 2 tablespoons dried minced onion, 2 teaspoons chicken Better than Bouillon, 1 teaspoon garlic powder, and salt and pepper to taste. Stir the mixture well until all ingredients are fully incorporated.
3. Add Hashbrowns: Gently fold in the thawed 32 ounces of shredded hashbrowns into the cheese and sauce mixture. Make sure the hashbrowns are evenly coated without breaking them up too much.
4. Assemble in Baking Dish: Spread the hashbrown mixture evenly into the prepared baking dish. Then sprinkle the remaining shredded cheddar cheese (about 6 3/4 ounces) evenly over the top to create a cheesy crust.
5. Bake: Place the baking dish in the preheated oven and bake for 50-55 minutes. The casserole should be bubbly and golden brown on top when done.
6. Serve and Enjoy: Remove from oven and let the casserole cool slightly before serving. Enjoy this creamy, cheesy comfort dish as a perfect side for breakfasts, dinners, or holiday gatherings.

Notes

• Thaw the frozen hashbrowns completely and drain excess moisture if needed to avoid a watery casserole.
• You can substitute cream of cheddar soup with cream of mushroom or cream of chicken soup for a slight variation.
• For a slightly healthier version, use reduced-fat sour cream and cheese.
• Make sure to grease the baking dish well to prevent sticking.
• This casserole can be prepared ahead and refrigerated before baking; just add a few extra minutes to baking time if cold from the fridge.

Keywords: hashbrown casserole, Cracker Barrel copycat, cheesy hashbrowns, baked casserole, comfort food, side dish