Cracker Barrel Hashbrown Classic (Print Version)

Creamy, cheesy hashbrowns baked to golden perfection, ideal for brunch or a tasty side.

# What You’ll Need:

→ Main

01 - 30 oz frozen hash browns, thawed
02 - 8 tablespoons unsalted butter, melted
03 - 10.75 oz condensed cream of chicken soup
04 - 1 small onion, finely chopped
05 - 2 cups shredded cheddar cheese, divided
06 - 1 cup sour cream
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper

# How to Make It:

01 - Preheat oven to 350°F
02 - In a large mixing bowl, combine chopped onion, 1 cup cheddar cheese, salt, and black pepper
03 - Add sour cream and condensed cream of chicken soup to the bowl and mix until smooth
04 - Fold thawed hash browns and melted butter into the mixture until evenly coated
05 - Lightly grease a 9x11 inch baking dish with non-stick cooking spray
06 - Spread hash brown mixture evenly into the prepared baking dish
07 - Sprinkle remaining 1 cup cheddar cheese over the top
08 - Bake uncovered for 45 to 60 minutes, or until golden brown and bubbly
09 - Let cool for 5 minutes before serving

# Additional Tips::

01 -
  • It comes together in just 10 minutes of prep time
  • The creamy, cheesy texture is irresistibly delicious
  • It's perfect for feeding a crowd at brunches or holiday gatherings
  • You can easily make it vegetarian with a simple soup substitution
  • It tastes remarkably similar to the beloved Cracker Barrel original
02 -
  • Allow frozen hash browns to thaw completely in the refrigerator overnight for best texture
  • Use freshly grated cheese rather than pre-shredded for smoother melting
  • For make-ahead convenience, prepare the casserole up to a day in advance, refrigerate, and add an extra 10-15 minutes to the baking time
  • If the top is browning too quickly, cover loosely with foil during the last portion of baking
  • For extra crunch, broil the casserole for the final 2 minutes of cooking time
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