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Overhead view of a white casserole dish filled with hashbrown casserole with a wooden spoon scooping it up.
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Hash Brown Casserole (Cracker Barrel Copycat!)

This Hashbrown Casserole tastes just like the Cracker Barrel version and is so easy to throw together and serve with breakfast, or even dinner. (Plus, leftovers are freezer friendly!)
Prep Time5 minutes
Cook Time45 minutes
Resting Time10 minutes
Total Time50 minutes
Course: Breakfast, Side Dish
Cuisine: American
Servings: 8
Calories: 664kcal
Author: Stephanie

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
US Customary - Metric

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

3 ways to thaw the hashbrowns:
  • 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.
Pro Tip: I like to use  Thick Cut Hash Browns. They hold up well in this casserole!

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

Calories: 664kcal | Carbohydrates: 45g | Protein: 12g | Fat: 48g | Saturated Fat: 22g | Cholesterol: 92mg | Sodium: 971mg | Potassium: 799mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1060IU | Vitamin C: 16.3mg | Calcium: 294mg | Iron: 1.3mg