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Cracker Barrel Hashbrown Casserole

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This classic hashbrown casserole is creamy, cheesy, and irresistibly comforting. Made with tender shredded potatoes, rich sour cream, melted butter, and plenty of cheddar, it bakes up golden and bubbly—just like the famous restaurant favorite. Perfect for breakfast, brunch, or as a hearty side dish.
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Prep Time 15 minutes
Cook Time 1 hour
Rest Time 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Brunch, casserole, Comfort Food, Side Dish
Cuisine American
Servings 8 servings
Calories 385 kcal

Ingredients
  

  • 30 oz frozen shredded hashbrowns thawed
  • 8 tbsp butter melted
  • 1 can cream of chicken soup 10¾ oz
  • 1 onion small, chopped
  • 2 cups cheddar cheese shredded, divided
  • 1 cup sour cream full fat
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Preheat oven to 350°F.
  • In a large bowl, combine onion, 1 cup cheese, salt, and pepper.
  • Add sour cream and cream of chicken soup. Mix until smooth.
  • Add hashbrowns and melted butter, mixing until evenly coated.
  • Transfer to a greased 9x13 baking dish and spread evenly.
  • Top with remaining cheese.
  • Bake for 45–60 minutes until golden, bubbly and hot in the center (165°F).
  • Let rest for 10 minutes before serving.

Notes

Thawing the hashbrowns fully helps ensure even cooking. Bake closer to 60 minutes if the center looks soft or underdone. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.

Nutrition

Serving: 1servingsCalories: 385kcalCarbohydrates: 20.5gProtein: 10.5gFat: 31.8gSaturated Fat: 16.8gTrans Fat: 0.4gCholesterol: 75mgSodium: 966mgFiber: 2.3gSugar: 1.5g

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Keyword cheesy potatoes, comfort food, Cracker Barrel Copycat, easy casserole, hashbrown casserole