Get my Cookbooks! Hash Brown Casserole (Cracker Barrel Copycat!)
This Hash Brown Casserole tastes just like the real Cracker Barrel recipe and is easy to make with just 6 ingredients! Plus, it’s make-ahead and freezer friendly!
Be sure to serve this with my fluffy scrambled eggs and buttermilk biscuits!
Hash Brown Casserole
Welcome to one of my favorite comfort food recipes on the blog! (And I have a lot of them.)
Not only can you make this ahead of time, but if you happen to have leftovers, (we never do), you can freeze them!
Read on, I have everything you need to know about making this recipe. From customization options, tips on obtaining the perfect consistency, how to make it ahead of time, storing, reheating, and more!
How to Make it
See recipe card below this post for ingredient quantities and full instructions.
Pro Tip: I like to use Thick Cut Hash Browns. They hold up well in this casserole!
- Thaw the hash browns and pat them dry.
- Set 1 cup cheddar cheese aside. Combine remaining ingredients.
- Place in a greased 9 x 13 casserole dish. Top with remaining cheese.
- Cover and bake at 350° for 45 minutes.
- Remove cover and increase heat to 400° Bake for 10-15 more minutes.
- Let it sit for 10 minutes prior to serving.
Should I Thaw Frozen Hash Browns Before Cooking
Yes. The consistency is much better if you thaw them out and pat them dry prior to assembly. It also takes twice as long for the casserole to bake if the hash browns are frozen.
3 Ways to Thaw Them:
- Place the package in the refrigerator overnight.
- Defrost them in the microwave.
- Let them sit at room temperature in a large bowl for about 45 minutes.
Be sure to pat them dry after they have thawed.
Can I Make Hash Brown Casserole The Day Before
You can assemble this casserole the night before and store it in the fridge overnight, just be sure that your hash browns are thawed and patted dry when you combine them with the other ingredients.
Can You Freeze Hash Brown Casserole
Yes. You can assemble and freeze this casserole prior to baking. When ready to serve, let it thaw in the fridge overnight and bake as outlined.
Using Frozen Cubed Potatoes
You can absolutely use cubed hash browns in this recipe if that is your preference or if you’re unable to obtain the shredded ones.
You can also use frozen Potatoes O’Brien and eliminate the need to dice up an onion!
Crock Pot Method
- Assemble as indicated in recipe, reserving some of the cheese for the top. Place in a lightly greased Crock Pot.
- Heat on low for 4-5 hours or high for 3+1/2.
- Top with cheese, cover until melted, then serve.
- Note: Crock Pots vary in terms of temperature so you may want to check on it periodically as it cooks.
Add-On Ideas
- Meats: Cooked/diced ham, sausage, bacon, or chicken.
- Veggies: Bell Peppers, chiles, jalapenos, broccoli.
- Cheeses: Colby, Cheddar Jack, Monterey Jack, Boursin.
- You can also sprinkle some crispy fried onions on top during the last 5 minutes of baking!
Try These Next
-
- Breakfast Tacos
-
- Fluffy Scrambled Eggs
-
- Hashbrown Breakfast Casserole
-
- Buttermilk Biscuits
-
- Blackberry Cobbler
-
- Copycat Longhorn Parmesan Crusted Chicken
Storing Leftovers
- Leftovers should be refrigerated in an airtight container and are best if used within 3 days.
- You can also freeze leftovers, they’re best if used within 3 months.
- To reheat, let it defrost in the refrigerator and bake it in a 350° oven, covered, for 20-25 minutes.
- You can also microwave them until heated through.
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Hash Brown Casserole (Cracker Barrel Copycat!)
Ingredients
- 1 small onion, finely diced
- 1 tbsp olive oil
- 28-32 oz. frozen hash browns, thawed*
- 1 stick butter, melted
- 10.5 oz. cream of chicken soup, (cream of cheddar works too)
- 16 oz. sour cream
- 2.5 cups cheddar cheese, shredded
- 1/3 teaspoon pepper
Instructions
- Preheat oven to 350° F.
- Heat olive oil in a small skillet over medium heat and add the onions. Soften for 5 minutes, then set aside.
- Pat the thawed hashbrowns dry.
- Set 1 cup of cheddar cheese aside for the top of the casserole, then combine all remaining ingredients in a large bowl, (hashbrowns included).
- Transfer to a greased 9x13 casserole dish and top with remaining cheese.
- Cover and bake for 45 minutes.
- Remove cover and increase heat to 400° F. Bake for an additional 10-15 minutes, until the top begins to crisp and brown slightly.
- Remove from the oven and let stand for 10 minutes prior to serving.
Notes
- Place the package in the refrigerator overnight.
- Defrost them in the microwave.
- Let them sit at room temperature in a large bowl for about 45 minutes.
Crock Pot Method
- Assemble as indicated in recipe, reserving some of the cheese to top it with. Place in a lightly greased Crock Pot.
- Heat on low for 4-5 hours or high for 3+1/2.
- Top with cheese, cover until melted, then serve.
- Note: Crock Pots vary in terms of temperature so you may want to check on it periodically as it cooks.
Make-Ahead Method
You can assemble this casserole the night before and store it in the fridge overnight, just be sure that your hash browns are thawed and patted dry when you combine them with the other ingredients.Storing Leftovers
- Leftovers should be refrigerated in an airtight container and are best if used within 3 days.
- You can also freeze leftovers, they're best if used within 3 months.
- To reheat, let it defrost in the refrigerator and bake it in a 350° oven, covered, for 20-25 minutes.
- You can also microwave them until heated through.
Nutrition
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I plan on making this next week for two of us – can I just make half of it and freeze the uncooked half that is left to bake at a later time? If so, how do I adjust the cooking time? I am not used to freezing food – most of what I eat is cooked fresh.
Thank you!
Hi Sara, I haven’t prepared it this way but if you want to try it, I’d keep the baking time about the same and then when you’re ready to eat the frozen half, let it thaw completely prior to baking it. (Again, I haven’t it but that’d be my best guess.)
This MIGHT have been a good recipe but you forgot something … the AMOUNT of each ingredient. I mean, I can guess at it. But the whole purpose of sharing recipes is to teach the other person how.
Anita, the quantities of each ingredient and full written instructions are in the recipe card at the bottom of the post. At the top of the post, there is a button that says “jump to recipe” that will bring you right there.
I truly appreciate how thorough you are with this recipe and you give so many different ways to make it as well! This is truly helpful and I can’t wait to make it :)!
Thanks so much Eddy! I try to make it as easy as possible!😊 I can’t wait for you to try it!
I’m trying to figure out why this is a WW recipe when there are no points listed and when I figure it up it appears that it’s 25 points per serving?!?!
This isn’t a weight watchers post. For some reason, people that I don’t know create pins and advertise this as a weight watchers recipe on Pinterest. I can’t imagine why.
Made these in a slow cooker and a HUGE hit!
I am so happy to hear that Michelle! Thank you so much for the review, I really appreciate it!! -Stephanie
Can cream of mushroom soup be used instead of cream of chicken? Also, can crabmeat be added to this recipe?
Hi Darlene! I find the flavor to be best with cream of chicken, if you don’t have it, you can try my homemade cream of chicken recipe! It makes enough for 2 “cans” and freezes well. Otherwise, cream of mushroom is fine- those are commonly interchanged! 🙂 I haven’t tried this with crab meat before, I think that could work though!
Can I add cooked sausage pieces to this recipe?
Absolutely! That would be delicious!
I made this exact recipe for thanksgiving and my family loved it! Everyone kept saying how good it was and asked for the recipe! Definitely will make again!
I am SOOO happy to hear that Sarah! I absolutely love this one! It’s always a bit! Thank you so so much for the review!
If using real potatoes do I need to cook them or anything before hand?
No need to cook them first! 🙌🏻
Hey Stephanie. Going to make the hashbrown casserole for a potluck dinner. How much salt do you add?
Hi Susan!! I actually only add pepper when I made this as there is enough salt in the other ingredients, you could add a pinch if you’d like though and it would be fine! 🙂 Enjoy!!