There are certain things that you order at your favorite restaurants, each and every time you visit without fail. One of these for me is Cracker Barrel’s Hashbrown Casserole- creamy, rich, and cheesy its the perfect comfort food. It is perfect for breakfast, or for a dinner side. If you want to enjoy it at home, this recipe is as close to the authentic Cracker Barrel recipe as you will get! I do like to substitute cream of mushroom and vegetable broth in lieu of the chicken based products.
I think this has a pretty close flavor to theirs, give it a try and let me know if you agree. Make this for a potluck, brunch, shower, or as a side to a midweek meal. It would be nice for a special day like Thanksgiving, Christmas, and Easter mornings. Toss in sausage or ham for a complete meal. It is the ideal casserole to make the night before and pop in the oven in the morning, or make ahead and freeze in a disposable aluminum pan.
Here’s What You Will Need:
- 1-30 oz. bag shredded hashbrowns
- 1-16 oz. container of sour cream
- 1-10 ¼ oz. can cream of chicken soup
- ½ cup chicken broth
- 2 cups shredded cheddar cheese
- ½ cup melted butter or margarine
- ½ tsp. Garlic powder
- 1 tsp. Salt
- ½ tsp. Pepper
Remove package of hashbrowns from freezer and allow them to thaw enough so that you can break them apart- about 20 minutes.
Grease a 9″x13” casserole pan with butter.
In a large bowl combine all ingredients and mix well.
Pour into prepared pan and bake for 40-45 minutes or until cheese is bubbling and golden.
Remove from oven, allow to set up for 10 minutes, and serve.
- 1-30 oz. bag shredded hashbrowns
- 1-16 oz. container of sour cream
- 1-10 ¼ oz. can cream of chicken soup
- ½ cup chicken broth
- 2 cups shredded cheddar cheese
- ½ cup melted butter or margarine
- ½ tsp. Garlic powder
- 1 tsp. Salt
- ½ tsp. Pepper
- Preheat oven to 350°
- Remove package of hashbrowns from freezer and allow them to thaw enough so that you can break them apart- about 20 minutes.
- Grease a 9x13” casserole pan with butter.
- In a large bowl combine all ingredients and mix well.
- Pour into prepared pan and bake for 40-45 minutes or until cheese is bubbling and golden.
- Remove from oven, allow to set up for 10 minutes, and serve.
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Martin Scolden says
July 5, 2017 at 5:15 amWell carved and detailed recipe. As much as I would have loved this, I’d appreciate the enlightenment of the health benefits and nutritional value of the Cracker Barrel Hashbrown Casserole. Thanks for sharing.
tammy says
March 30, 2015 at 1:44 pmCan you bake the Cracker Barrel Hashbrown Casserole and then freeze it or do you have to freeze it before baking?
Briana Carter says
March 30, 2015 at 2:04 pmI freeze before baking. Then thaw in refrigerator before cooking in oven.
tammy says
March 30, 2015 at 3:29 pmI made some last night for dinner and wondered if it is possible to freeze the leftovers to preserve them to have next week, or can you not thaw and reheat this?
Briana Carter says
March 30, 2015 at 3:33 pmI haven’t tried it but I would think that you could…
Lyn says
March 23, 2014 at 6:33 pmI have made this for years. My recipe also has about 1/2 cup chopped onion, I sometimes use cream of celery soup instead of the cream of chicken, either one is very good. Mine does not have the chicken broth and sometimes I put a packet of dry ranch dressing mix. I have also used French onion dip instead of the sour cream. Then top with buttered corn flakes the last 10-15 minutes. Great to make ahead or even freeze before baking except for the corn flake topping. It is a family favorite around here!
renee ashley says
March 19, 2014 at 11:46 pmI take my Grandmother to Cracker Barrel every year for her birthday. This year she was unable to go.Guess what she always orders? Now I can make an entire casserole dish and take it to her!
TY,again, for your helpful website.
Renee’