Name: Better Than Cracker Barrel Hashbrown Casserole – The Ultimate Cheesy Comfort Dish!
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 pounds (approx. 1 bag) Frozen Hashbrowns (shredded style), slightly thawed; ½ cup Yellow Onion, diced; ½ cup (1 stick) Unsalted Butter, melted; 1 can (10.5 oz) Cream of Chicken Soup; 1 cup Sour Cream; 2 cups Sharp Cheddar Cheese, shredded and divided; 1 teaspoon Salt; ½ teaspoon Black Pepper; 1 cup Crushed Cornflakes (Optional, for topping)

Jump to Recipe

We’ve all had those moments where a specific restaurant craving hits, and nothing else will do. For many, that craving is for the warm, cheesy, comforting embrace of Cracker Barrel’s legendary Hashbrown Casserole. It’s a side dish that often steals the show from the main course. But what if I told you that you could make a version at home that’s not just as good, but better?

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Preheat the Oven
Step 2: Combine the Ingredients
Step 3: Transfer to the Baking Dish
Step 4: Add the Crunchy Topping (Optional)
Step 5: Bake Until Golden
Step 6: Add the Final Cheese Layer
Step 7: Cool and Serve

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1: Can I use fresh potatoes instead of frozen?
Q2: Can I make this ahead of time?
Q3: What can I use instead of cream of chicken soup?
Q4: Can I use cubed hashbrowns instead of shredded?

Better Than Cracker Barrel Hashbrown Casserole – The Ultimate Cheesy Comfort Dish!

Description
Ingredients
Instructions
Notes
Nutrition
Did you make this recipe?

This recipe for Better Than Cracker Barrel Hashbrown Casserole takes everything you love about the original—the tender shredded potatoes, the rich creamy sauce, and the generous amount of cheese—and elevates it to new heights. It’s the ultimate comfort food, perfect for Sunday brunch, holiday dinners, or anytime you need a cheesy, satisfying side dish that feeds a crowd. Get ready to become the star of the potluck!

Ingredients

This recipe relies on simple, hearty ingredients to create a rich and flavorful casserole. Using frozen hashbrowns makes prep a breeze!

Ingredient	Amount/Quantity	Notes
Frozen Hashbrowns	2 pounds (approx. 1 bag)	Shredded style works best; thaw slightly
Yellow Onion, diced	½ cup	Adds savory depth
Unsalted Butter, melted	½ cup (1 stick)	Adds richness
Cream of Chicken Soup	1 can (10.5 oz)	The base for the creamy sauce
Sour Cream	1 cup	Adds tang and creaminess
Sharp Cheddar Cheese, shredded	2 cups (divided)	Use sharp for the best flavor
Salt	1 teaspoon
Black Pepper	½ teaspoon
Crushed Cornflakes (Optional)	1 cup	For that signature crunchy topping

Timing

This casserole requires minimal hands-on time, letting the oven do the work to meld all those delicious flavors together.

Preparation Time: 10 minutes
Cooking Time: 55-60 minutes
Cooling Time: 10 minutes
Total Time: Approximately 1 hour 20 minutes

Step-by-Step Instructions

Follow these simple steps to create a cheesy, bubbly, golden-brown masterpiece.

Step 1: Preheat the Oven

First, preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray to prevent sticking and make serving easier.

Step 2: Combine the Ingredients

In a very large mixing bowl, combine the frozen hashbrowns (it helps if they are slightly thawed so they break apart easily), diced onion, melted butter, cream of chicken soup, sour cream, salt, and pepper. Add 1 cup of the shredded cheddar cheese to the mixture. Stir everything together thoroughly until the potatoes are evenly coated in the creamy sauce.

Actionable Tip: Use a sturdy spoon or spatula for mixing. Ensure the onions and cheese are well-distributed so every bite is flavorful.

Step 3: Transfer to the Baking Dish

Pour the creamy potato mixture into your prepared 9×13 baking dish. Use a spatula to spread it out into an even, flat layer, ensuring it reaches all the corners.

Step 4: Add the Crunchy Topping (Optional)

If you love a textural contrast, now is the time to add the topping! Sprinkle the 1 cup of crushed cornflakes evenly over the top of the casserole.

Actionable Tip: For extra decadence, toss the crushed cornflakes with 2 tablespoons of melted butter before sprinkling them on top. This makes them extra golden and crisp! (Note: You can skip this step if you prefer a purely cheesy top).

Step 5: Bake Until Golden

Place the casserole in the preheated oven and bake for 45–50 minutes. You’re looking for the edges to be bubbly and the top to be starting to turn a beautiful golden brown.

Step 6: Add the Final Cheese Layer

Carefully remove the casserole from the oven. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top. Return the dish to the oven for another 5–10 minutes, or until the cheese is fully melted, gooey, and bubbling.

Step 7: Cool and Serve

Remove the Hashbrown Casserole from the oven. Let it rest on a wire rack or heat-proof surface for about 10 minutes before serving. This allows the sauce to set slightly, making it easier to cut neat squares. Serve warm and enjoy!

Nutritional Information

Nutritional information is an estimate per serving (assuming 12 servings) and can vary based on specific brands used.

Calories: Approx. 300-350 kcal
Protein: 8-10 g
Carbohydrates: 25-30 g
Fat: 20-25 g
Saturated Fat: 10-12 g
Sodium: 600-800 mg

Healthier Alternatives

While this is a comfort food dish, you can make a few swaps for a lighter version:

Lighter Soup: Use “Healthy Request” or low-sodium/low-fat cream of chicken soup.
Greek Yogurt: Substitute the sour cream with plain Greek yogurt for a protein boost and less fat. The tanginess works perfectly here.
Reduced-Fat Cheese: Use a sharp reduced-fat cheddar cheese. It still melts well and provides plenty of flavor.
Vegetarian: Swap the cream of chicken soup for cream of mushroom or cream of celery soup to make this dish vegetarian-friendly.

Serving Suggestions

This versatile casserole pairs beautifully with almost any main dish!

Breakfast or Brunch: Serve alongside scrambled eggs, bacon, and sausage for a hearty start to the day.
Dinner Side: It’s the perfect companion to roast chicken, meatloaf, grilled steak, or holiday ham.
Holiday Spread: This is a must-have for Easter, Thanksgiving, or Christmas dinner. It feeds a crowd and reheats well.

Common Mistakes to Avoid

For the best possible casserole, avoid these common pitfalls:

Using hashbrowns that are too frozen: If the potatoes are a solid block of ice, they won’t mix well. Solution: Let the bag sit on the counter for 20-30 minutes to thaw slightly before mixing.
Overbaking: This can dry out the creamy sauce. Solution: Keep an eye on it after 45 minutes. You want it bubbly, not dry and crisp all the way through.
Soggy Topping: Adding the cornflakes too early or covering the dish can make them soggy. Solution: Bake uncovered and add the cornflakes as directed. If you are making this ahead, wait to add the cornflakes until right before baking.

Storing Tips

Leftovers are delicious and reheat wonderfully!

Refrigerate: Let the casserole cool completely, then cover tightly with foil or transfer to an airtight container. Store in the refrigerator for up to 3-4 days.
Freeze: You can freeze the unbaked or baked casserole. Wrap tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
Reheat: Reheat individual portions in the microwave, or cover the whole dish with foil and warm in a 350°F oven for 20-30 minutes until heated through.

Conclusion

This Better Than Cracker Barrel Hashbrown Casserole is the definition of comfort food done right. It’s creamy, cheesy, savory, and satisfying in a way that only potatoes and cheese can be. Whether you’re looking for a crowd-pleasing side dish for a holiday feast or just a cozy addition to your weekend brunch, this recipe is a guaranteed winner. It’s incredibly easy to assemble and delivers big, bold flavors that will have everyone asking for seconds.

Ready to make the ultimate cheesy potato bake? Give this recipe a try and let us know what you think in the comments below! Did you add the crunchy topping? We love hearing your feedback. Don’t forget to rate the recipe and subscribe for more copycat favorites and easy dinner ideas!

FAQs

Q1: Can I use fresh potatoes instead of frozen?

Yes, but it adds significant prep time. You would need to peel, grate, and par-cook (blanch) about 2 pounds of russet potatoes before using them in the recipe. Frozen hashbrowns are recommended for their convenience and consistent texture.

Q2: Can I make this ahead of time?

Absolutely! You can assemble the casserole (steps 1-3) up to 24 hours in advance. Cover it tightly and store it in the refrigerator. When you’re ready to eat, add the topping (if using) and bake as directed. You may need to add 5-10 minutes to the baking time since it’s starting cold.

Q3: What can I use instead of cream of chicken soup?

Cream of mushroom, cream of celery, or cream of onion soup all work well as substitutes. You can also make a homemade white sauce (roux with milk and chicken broth) if you prefer to avoid canned soups.

Q4: Can I use cubed hashbrowns instead of shredded?

Yes, you can use the “Southern style” cubed hashbrowns. The texture will be slightly different—more chunky than creamy—but the flavors will still be delicious. The cooking time remains the same.