I bet my Cheesy Hashbrown Casserole will have everyone begging for seconds before you can say what’s in it.

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I’m obsessed with this Cracker Barrel Hashbrown Casserole because it hits that stupid spot when I want something totally cheesy and stupidly simple. I love the way melted shredded sharp cheddar cheese strings pull apart, and the tang from condensed cream of chicken soup makes every forkful feel naughty.

It’s loud, salty, buttery, and the kind of Cheesy Hashbrown Casserole you fight over at family dinners. And yes, it’s not elegant.

It’s sloppy and unapologetic. But mostly it’s about the texture: crunchy bits, soft potato guts, gooey cheese.

I will eat a whole pan by myself.

Ingredients

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Thawed shredded hashbrowns: the starchy, potato base that soaks up all the creamy goodness.
Shredded sharp cheddar: melty tang and color, plus that craveable cheesy pull you want.
Condensed cream of chicken soup: basically the savory glue that keeps everything creamy and comfy.
Sour cream: adds tang and silkiness, makes it taste richer without being cloying.
Milk: loosens the mix so it’s not dry, keeps the texture smooth.
Finely chopped yellow onion: little bites of sweet sharpness, gives a mild crunch.
Garlic powder: background savory note that makes it feel more homemade.
Kosher salt: brings out the flavors, don’t skip it if you want taste.
Black pepper: tiny heat and bite, keeps it from tasting flat.
Melted unsalted butter: adds richness and helps the casserole brown nicely.
Crushed buttery crackers: that crunchy, salty topping — pure comfort and texture contrast.
Melted butter with crackers: basically makes the crumbs golden and extra crisp on top.

Ingredient Quantities

30 oz frozen shredded hashbrowns, thawed

2 cups shredded sharp cheddar cheese

1 (10.5 oz) can condensed cream of chicken soup

1 cup sour cream

1/2 cup milk

1/4 cup finely chopped yellow onion (or a small onion, chopped)

1/2 tsp garlic powder

1 tsp kosher salt

1/4 tsp black pepper

1/2 cup (1 stick) unsalted butter, melted

1 1/2 cups crushed buttery crackers (Ritz works great) for topping

2 tbsp melted butter, for mixing with the cracker topping

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 baking dish with a little butter or nonstick spray.

2. Thaw the 30 oz frozen shredded hashbrowns in the fridge or microwave until flexible, then squeeze out any excess water with paper towels or a clean dish towel.

3. In a large bowl combine 1 (
10.5 oz) can condensed cream of chicken soup, 1 cup sour cream, 1/2 cup milk, 1/4 cup finely chopped yellow onion, 1/2 tsp garlic powder, 1 tsp kosher salt, 1/4 tsp black pepper and 1/2 cup (1 stick) melted unsalted butter. Stir until smooth.

4. Add the drained hashbrowns and 1 1/2 cups shredded sharp cheddar cheese to the bowl and fold everything together until evenly coated. It will be thick and a bit sloppy, thats ok.

5. Pour the mixture into the prepared 9×13 dish and spread it out evenly with a spatula.

6. In a small bowl crush 1 1/2 cups buttery crackers (Ritz) until fine crumbs form. Stir in 2 tbsp melted butter until the crumbs are moistened and clump together.

7. Sprinkle the cracker topping evenly over the casserole, then sprinkle the remaining 1/2 cup shredded sharp cheddar cheese on top if you like extra cheesiness.

8. Bake uncovered for 40 to 50 minutes, or until the center is hot and bubbly and the topping is golden brown. If the top browns too fast, tent loosely with foil.

9. Let the casserole rest 10 minutes before serving so it sets up. Serve warm, enjoy and don’t forget to scrape every cheesy bit from the bottom.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Large mixing bowl (for the potato mixture)
3. Small bowl (for cracker crumbs)
4. Rubber or silicone spatula (for spreading)
5. Measuring cups and spoons
6. Can opener and cheese grater (if your cheese isn’t pre-shredded)
7. Paper towels or clean dish towel (to squeeze out hashbrowns)
8. Oven mitts and a sheet pan to catch any drips

FAQ

Q: Can I use fresh potatoes instead of frozen hashbrowns? A: Yes, you can, but you gotta shred and squeeze out as much moisture as possible. Parboil or microwave the shredded potatoes a few minutes first so they soften, then press them in a towel to remove water. If they stay too wet the casserole will be soggy.

Q: Can I make this ahead of time? A: Totally. Assemble the casserole, cover it tightly with foil and refrigerate up to 24 hours. Add 10 to 15 extra minutes to the bake time if baking from cold. If you want to freeze it, wrap well and freeze up to 2 months, thaw overnight in the fridge before baking.

Q: My topping went soggy, how do I keep it crunchy? A: Mix the crushed crackers with the melted butter right before sprinkling, then bake uncovered for the last 15 to 20 minutes so the topping browns. If you cover the dish during most of the bake, remove the cover for the final stage to crisp the top.

Q: Can I make this vegetarian or lower sodium? A: Yes. Use a can of condensed cream of mushroom or a low sodium cream of chicken, or make a simple white sauce with milk and flour. Use reduced sodium cheese and salt to taste. For vegetarian, pick mushroom soup or a homemade veggie cream sauce.

Q: How do I reheat leftovers without drying them out? A: Reheat in a 350 F oven, covered with foil for about 15 to 20 minutes, then uncover for 5 minutes to refresh the topping. You can also microwave single portions, cover with a damp paper towel to keep moisture in, but the topping won’t be as crisp.

Q: Any tips to make it extra cheesy or creamier? A: Use a mix of sharp cheddar and a little Monterey Jack or Colby for meltiness, or stir in 1/2 cup more sour cream or 1/2 cup cream cheese. Just be careful not to add too much liquid or the casserole will be loose and won’t set properly.

COPYCAT CRACKER BARREL HASHBROWN CASSEROLE Recipe Substitutions and Variations

Frozen shredded hashbrowns: swap for 2 lb fresh russet potatoes, peeled and shredded (squeeze out excess moisture) or use 30 oz frozen diced hashbrowns if thats what you have.
10.5 oz condensed cream of chicken soup: use 1 can cream of mushroom or make a quick stovetop binder by whisking 1 cup milk with 2 tbsp flour and 1/2 cup chicken broth until thickened, season to taste.
Sour cream: plain Greek yogurt works 1:1 for tang and creaminess, or use full fat crème fraîche if you want a richer, less tangy result.
Crushed buttery crackers topping: sub equal amount panko mixed with 3 tbsp melted butter for extra crunch, or crushed cornflakes for a sweeter, crispier top (reduce added salt slightly).

Pro Tips

1. Dry the hashbrowns like your dinner depends on it. Squeeze them in a clean towel until they stop dripping or the casserole will be watery and soggy in the middle. Dont skip this step even if youre rushed.

2. Get the sour cream, milk and butter close to room temp and whisk the wet mix smooth before adding the potatoes. Cold dairy makes the butter seize and gives you lumps, so warming it up a bit helps everything bind and cook more evenly.

3. Halfway through baking, rotate the pan and if the topping is browning too fast, loosely tent with foil. Also if you want extra-crispy topping, toast the cracker crumbs 5 minutes in a skillet with the butter before you sprinkle them on.

4. Make-ahead and leftovers hack: assemble the casserole, cover and refrigerate up to 24 hours before baking (add 5-10 extra minutes to the bake time). For freezing, fully bake first, cool, then wrap and freeze; reheat covered at 325 F until warmed through so it doesnt dry out.

COPYCAT CRACKER BARREL HASHBROWN CASSEROLE Recipe

Recipe by Sarah level

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I bet my Cheesy Hashbrown Casserole will have everyone begging for seconds before you can say what’s in it.

Servings

servings

Calories

571

kcal

Equipment: 1. 9×13 inch baking dish, greased
2. Large mixing bowl (for the potato mixture)
3. Small bowl (for cracker crumbs)
4. Rubber or silicone spatula (for spreading)
5. Measuring cups and spoons
6. Can opener and cheese grater (if your cheese isn’t pre-shredded)
7. Paper towels or clean dish towel (to squeeze out hashbrowns)
8. Oven mitts and a sheet pan to catch any drips

Ingredients

30 oz frozen shredded hashbrowns, thawed
2 cups shredded sharp cheddar cheese
1 (10.5 oz) can condensed cream of chicken soup
1 cup sour cream
1/2 cup milk
1/4 cup finely chopped yellow onion (or a small onion, chopped)
1/2 tsp garlic powder
1 tsp kosher salt
1/4 tsp black pepper
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups crushed buttery crackers (Ritz works great) for topping
2 tbsp melted butter, for mixing with the cracker topping

Directions

Preheat oven to 350 F and grease a 9×13 baking dish with a little butter or nonstick spray.
Thaw the 30 oz frozen shredded hashbrowns in the fridge or microwave until flexible, then squeeze out any excess water with paper towels or a clean dish towel.
In a large bowl combine 1 (
5 oz) can condensed cream of chicken soup, 1 cup sour cream, 1/2 cup milk, 1/4 cup finely chopped yellow onion, 1/2 tsp garlic powder, 1 tsp kosher salt, 1/4 tsp black pepper and 1/2 cup (1 stick) melted unsalted butter. Stir until smooth.
Add the drained hashbrowns and 1 1/2 cups shredded sharp cheddar cheese to the bowl and fold everything together until evenly coated. It will be thick and a bit sloppy, thats ok.
Pour the mixture into the prepared 9×13 dish and spread it out evenly with a spatula.
In a small bowl crush 1 1/2 cups buttery crackers (Ritz) until fine crumbs form. Stir in 2 tbsp melted butter until the crumbs are moistened and clump together.
Sprinkle the cracker topping evenly over the casserole, then sprinkle the remaining 1/2 cup shredded sharp cheddar cheese on top if you like extra cheesiness.
Bake uncovered for 40 to 50 minutes, or until the center is hot and bubbly and the topping is golden brown. If the top browns too fast, tent loosely with foil.
Let the casserole rest 10 minutes before serving so it sets up. Serve warm, enjoy and don’t forget to scrape every cheesy bit from the bottom.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.