Copycat Cracker Barrel Hash Brown Casserole

There’s something about a big, bubbly dish of hash brown casserole that feels like a warm blanket for the table. I make this Copycat Cracker Barrel Hash Brown Casserole when I want something reliably cozy — the kind of food that smells like comfort as soon as it hits the oven and gathers people around the kitchen without much coaxing. It’s creamy, golden on top, softly textured inside, and somehow both humble and indulgent. Honestly, it’s the kind of thing you’ll want to make when the weather leans toward cool evenings or when you need an easy, pleasing centerpiece for a lazy weekend breakfast-for-dinner kind of night.

I’ll tell you a little about how it lives in my home. On a slow Sunday, my husband shuffles in with his thermos of coffee — he’s the kind who drinks half and forgets the rest — and our youngest bursts through the kitchen with sticky fingers and a song, announcing that the dog is “starving.” The dog, of course, station-positions himself by the oven as if he’s been appointed guard. There’s a small mishap each time: a glove that goes missing, a timer that gets turned off and on, the top edge that crisps a touch too dark because I got distracted by a laugh at the table. But when we scoop into that warm, tender inside and the outside gives a quiet, buttery crunch, the little mistakes don’t matter. We pass plates across the table, scrape the dish clean with quiet satisfaction, and someone always says, “We should have saved more for tomorrow,” which is both a critique and a promise.

Slow Moments

Slow mornings are my favorite time to start this casserole. I’ll put on a little playlist — nothing too loud, just something soft — and pull out the baking dish. There’s a small ritual in the way I stir and listen for the soft whisper of ladles against metal, tasting a spoonful with my finger and immediately rinsing it because the baby monitor is likely to chirp at any moment. I love that quiet minute where everything smells like melted butter and warm potatoes; it’s the brief pause before the house fills with voices.

I often let the dish sit for a few minutes after it comes out of the oven. You know those days when everyone wants to take just one more breath before eating? That’s when the casserole sets up into a cozy, sliceable comfort. We’ll sip coffee — my husband always with too much cream, I’ll admit — and nibble on toast as the casserole cools a little, stealing warm edges while the dog gives us the look that has ended many a meal. These are gentle moments: small talk about plans, a shared look across the table, a slow, contented exhale.

Time-Saving Hacks

– Use frozen shredded potatoes on busy mornings; they do the job without extra fuss. Thaw them just enough to break up clumps.
– Pre-grated cheese saves time and keeps things tidy. I’ll grate a small block if I’m feeling domestic, but pre-shredded is a perfectly good friend on hectic days.
– Mix the casserole the night before and take it out of the fridge while the oven warms. It’s a tiny bit of planning that goes a long way.
– Use a timer and set it where you can hear it from the living room. I learned that the hard way one Thanksgiving when conversation distracted me and the top browned faster than it should have.
– Remember: slowing down sometimes helps. Letting the flavors meld a bit before baking yields a more cohesive, comforting bite.

Serving Ideas

– For a weeknight supper, pair the casserole with a simple green salad dressed in bright vinaigrette and a pan-roasted chicken breast. The acid in the salad cuts through the richness in a lovely way.
– On a slower weekend, serve it with scrambled eggs, crisp bacon, and a small bowl of fruit. Add a pot of coffee and the table feels complete.
– For a brunch spread, offer it alongside honey-butter biscuits and a tray of roasted tomatoes. Sparkling orange juice or a light mimosa is a nice, celebratory touch.
– Sprinkle chopped chives, a handful of crumbled bacon, or a scattering of paprika over the top right before serving for color and tiny bursts of texture.
– If you’re bringing it to a potluck, tuck it into an insulated carrier. It travels well and always arrives hugged by hungry friends.

✔Tips & Mistakes

I’ll confess — my first time making a version of this, I overdid the liquid and ended up with something that leaned toward gluey rather than tender. Lesson learned: trust that the casserole should be creamy, not soupy. Don’t overmix once you combine everything; a gentle fold keeps the potatoes light. Keep an eye on the oven toward the end of the bake time; that golden top turns from perfect to too-dark in a few minutes. If the edges brown too quickly, a tent of foil for the last stretch will calm the heat and let the middle finish without drama.

✔Storage Tips

Leftovers are one of my favorite small pleasures. Cool the dish slightly, cover tightly, and refrigerate for up to three days. Reheating in a low oven (around 325°F) brings back some of that crisp edge and keeps the interior tender — I pop it in for 10–15 minutes while making a fresh cup of coffee. The microwave is fine for a quick plate; it’s softer but still comforting. I’ve frozen portions successfully by wrapping them well; thaw overnight in the fridge before reheating for the best texture. I love a cold forkful the next morning with coffee — weird, yes, but delightful on a sleepy weekday.

✔Variations and Substitutions

I’ve played with a few swaps over the years. A mix of sharp cheddar and a milder cheese gives nice depth; Gruyère makes it a touch fancier for company. For dairy-free needs, a creamy plant-based milk and a vegan butter substitute work in a pinch, though the top won’t brown the same way. Add-ins I enjoy: a handful of caramelized onions for sweetness, a spoonful of Dijon for a mild lift, or chopped roasted red peppers for color. For lower-carb days, I’ve tried mixing in cauliflower rice — it’s lighter but less indulgent; I keep it for Mondays when the craving is for comfort with a side of restraint. Seasonal herbs like thyme or chives add a fresh note when the garden yields enough to clip.

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Copycat Cracker Barrel Hash Brown Casserole

A deliciously creamy and cheesy hash brown casserole inspired by Cracker Barrel.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb hash browns, frozen
• ▢ 1 cup cheddar cheese, shredded
• ▢ 0.5 cup onion, chopped
• ▢ 1 can cream of chicken soup
• ▢ 0.5 cup sour cream
• ▢ 0.5 cup butter, melted

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C).
• In a large bowl, mix together the frozen hash browns, melted butter, onion, cream of chicken soup, sour cream, and 1 cup of cheddar cheese.
• Spread the mixture evenly into a greased 9x13 inch baking dish.
• Sprinkle the remaining cheddar cheese on top.
• Bake for 45 minutes until bubbly and golden brown.

Notes

For a crunchier topping, broil the casserole for an additional 2-3 minutes. You can add diced ham or cooked bacon for extra flavor!