Cracker Barrel’s Hash Browns Casserole – Copycat Recipe

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I used frozen hash browns but if you wanted to do the work I’m sure 2 pounds of diced potatoes would work just as well. This Cracker Barrel’s Hash Brown Casserole is very simple to make and is delicious. We had leftovers so I froze some of it to take to work with me; it freezes just great. I love cheese, we don’t have a Cracker Barrel Restaurant here in the area so we don’t get to one very often. When I saw this recipe I had to give it a try. I served this with the Southern Fried Chicken recipe just previous to this post. It was a delicious combination.

3.5 from 2 reviews
Cracker Barrel's Hash Browns Casserole – Copycat Recipe
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4-6
  • 2 lbs frozen hash browns
  • ½ cup margarine or ½ cup butter, melted
  • 1 (10¼ ounce) can cream of chicken soup
  • 1 pint sour cream
  • ½ cup onion, peeled and chopped
  • 2 cups cheddar cheese, grated
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  1. Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
  2. Mix the above ingredients together, separate the cheese so you have enough left to garnish the top. Place in prepared pan and bake for 45 minutes; remove from the oven and garnish the top with the remaining cheese. Then place back in the oven and bake until brown on top.
  3. 's Hash Browns Casserole – Copycat Recipe picture 21 's Hash Browns Casserole – Copycat Recipe picture 22
  4. 's Hash Browns Casserole – Copycat Recipe picture 23
  5. Enjoy!



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  1. Shirley Lupton says:

    I can’t wait to try this. I always order these when I go to Cracker Barrel. Thanks for the recipe.

  2. Have tried this recipe from another site. It is good and the guys love it. I use the shredded frozen hash browns,

  3. Can this be divided in two (or made for two) successfully?
    It’s just the two of us, but it looks Yummy!

  4. I don’t see why not.

  5. The recipe that I have for this is without the sour cream and it’s very good. Can’t wait to try it with the sour cream. Sounds delish!!

  6. I got this recipe from my husbands’s aunt over thirty years ago. It is handy for so many things. I like to take it in a throw away aluminum pan to friends’ homes when I have to take a dish. It is always finished off. This can also be made ahead to go in the oven for breakfast, like at Christmas. We open gifts and then the food is ready.

  7. this is one of the best hash brown casserole that i ever ate i love it thanks for the recipe from cracker barrel i eat this ever morning when i order my food from y’all the food is very good thanks from.DIANNA IN LAFAYETTE LA 02/19/2013

  8. I have had this recipe for over 40 years. The only difference is to use cream of potato soup 🙂

  9. My grandma has made it for years, and its a must-have at family gatherings. She also includes crumbled, cooked bacon in the casserole, and a crunchy cornflake topping (finely crushed cornflakes mixed with melted butter and added to the top for the last 15 minutes of baking time). Any way you make it, this casserole is a winner!

  10. Had these at a family reunion, with a twist, two cousins made these unknowing they were doing same basic recipe. One used a pound of diced bacon, green onions, asparagus and red pepper flakes! OMG DELICIOUS! The other used diced ham and spicy Itallian Sausage green onions and rutabagas! Again OMG DELICIOUS! So it seems that any twists work well! We are making for a get together on Memorial Weekend, adding broccoli, cauliflower, green onions and diced beef steak.

  11. doreen alexander says:

    oh this looks so good , can hardley waite to make it and with all the other varitions.doreen

  12. I love this recipe! It is so simple to throw together and have on the table in no time. I have used grated Velveeta cheese in place of the grated really makes the dish creamier and cheesier! Just use the smaller block of the Velveeta!

  13. Kia ora, (Hello)

    In new zealand when we talk about a hashbrown, it is a grated potato
    formed into a thin patty and then deep or pan fried.
    Can you please explain what do you mean, when you talk about a
    From the photograph it looks like cubed may be boiled potatoe.
    I would love to cook this recipe.
    Thank you.

  14. Yes there does seem to be a number of varieties of hash browns in this country. You can get the shredded hash browns, or shredded made into patties, and also cubed or diced like what is used in potatoes O’brien.

  15. Mary from Minocqua says:

    Any idea how many servings you get from a pan like this? Want to use as a side for beef sandwiches at a party. Thanks

  16. If you are serving this as a side I would guess 6-8. Depending on how big of eaters you are serving.

  17. Vicki from Forsyth says:

    Do you thaw out your hash browns before doing the recipe?
    I used them frozen.

  18. Curious? What is the RED topping? Looks too light to be ketchup.

  19. Cheese melted on the top

  20. I make the recipe and use cream of mushroom soup. Absolutely delicious!

  21. Do you defrost the hasbrowns first or just keep them frozen?

  22. From frozen

  23. What kind of chedder

  24. I leave the potatoes frozen. I doubt the red stuff is catsup, probably paprika. We’ve had this dish at family reunions for year. Sometimes we use the O’brian hashbrowns, sometimes the plains, but usually they are the little cubes.

  25. I use mild cheddar-but you can use what you want either will work fine depending on yout taste.

  26. Spice it up by using 2 cups pepper jack cheese and 1/4 cup or so jalapeños (chopped). I prefer to let it sit over nite and cut it into squares, or put it into food saver bags, then freeze it. To re-heat microwave for 1.5 minutes. Also add mushrooms (diced) or diced ham.

  27. If you use sausage in this recipe as one poster. Said do you cook it first?

  28. Also have had this receipe for years-often referred to as “funeral potatoes” as they serve LOTS of people! Serve this at family gatherings, too-guys, especially, like it!

  29. I had no hash browns, but I did have a bag of frozen tater tots, so I defrosted them just enough to mash up, and I think they worked better because they are smaller potatoe pieces. Husband couldn’t believe how good it was; I had to hide the rest in the freezer so ill have it when the kids come home from college! Lol…

  30. Can you put together and freeze to cook later or do you need to cook and freeze? Directions for cooking from frozen?

  31. I never tried it – but i think freezing would work out before cooking. Either before or after would work but I think before would hold the flavor better.
    Hope this helps,

  32. I made this recipe this morning. I used what I had and it turned out xtra good.

    I used a carton of the dried hashbrowns from Costco. Reconstituted them for the 10 minutes and it is about the same as a pound of frozen. I used cream of mushroom soup and forgot the butter. I only cooked it about 20 minutes. The onion was still a little crunchy. I followed the rest of the recipe. My husband wants me to make a bunch so we can have it more often. I told him it was so easy I can make it everyday. There was enough for 6 good size helpings.

  33. Sal Houck says:

    I make a double batch & put them in aluminum servers & freeze.

  34. Valerie Billington says:

    These are oh-so good , especially a ham dinner . I am making these for Easter . These are good with meatloaf , beef sausage .
    Believe me , once you eat these once , you’ll find they go good with everything .
    ENJOY !!!!

  35. Steve N says:

    Actually, Cracker Barrel uses Colby Jack, no cheddar.
    It is excellent with bacon (real) crumbles, or green onion for color added to it!!
    It’s even better to sautée the hash browns first till they have a slight brown, crisp to them. That way not only the top gets crunchy.

  36. Phyllis H. says:

    Sal, did you freeze the casseroles before cooking or afterwards.

  37. After

  38. Delicious. I used cream of mushroom and bacon. Also, used cheddar cheese and Velveeta cheese in it.

  39. Cracker Barrel doesn’t use sour cream.

  40. Very similar to the recipe I have. I used to know a lady who was a cook at cracker barrel and her issued cook book called for colby cheese and NO sour cream. But every thing else looks pretty much the same. She used shredded frozen hashbrowns. I’ve made it so many times I could never count the times. And every time I always double the recipe and I think I could eat the whole thing myself. Of course, I can’t, but it’s so good!! 🙂

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