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This copycat Cracker Barrel hashbrown casserole is creamy, cheesy, and crowned with a buttery Ritz cracker crust. Ten minutes of hands-on work, restaurant flavor, one pan. Pair it with our air fryer home fries for the full breakfast spread.
If you’ve ever sat down at a Cracker Barrel and ordered the country breakfast platter, you already know that their hashbrown casserole is the undisputed star of the side dish lineup. This copycat recipe captures every bit of that comfort food magic and lets you make it at home any time you want. (Our cheesy tater tot casserole hits the same comfort-food nerve for a hearty dinner.)
The buttery Ritz topping shatters over creamy, cheesy potatoes, and one bite tastes exactly like the original. Make it the centerpiece of a Cracker Barrel night at home with our copycat grilled chicken tenders and chicken and dumplings.
Quick Look: Cracker Barrel Hashbrown Casserole
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 50 minutes
- ⏰ Total Time: 1 hour
- 🍽 Servings: 12 servings
- ⚡ Calories: 347kcal
- 🧀 Flavor Profile: Cheesy, creamy, savory comfort food with a buttery cracker crust.
- 👌 Difficulty: Easy. Perfect for beginner cooks and weeknight meals.
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Jump to:
- Quick Look: Cracker Barrel Hashbrown Casserole
- Why This Recipe Works
- Key Ingredients
- Variations & Substitutions
- How to Make Cracker Barrel Hashbrown Casserole
- Recipe Tips & Tricks
- Serving Ideas & Suggestions
- Cracker Barrel Hashbrown Casserole FAQs
- Other Recommended Copycat Recipes
- Copycat Cracker Barrel Hashbrown Casserole Recipe
Why This Recipe Works
- Tastes like Cracker Barrel, period. One bite and you’re back in the booth. Bring it to the table and watch your family ask if you swung by the restaurant.
- Ten minutes of hands-on work, then the oven takes over. Stir, top, bake. That’s it.
- Built for a crowd. Holiday brunches, potlucks, Sunday family meals, this casserole feeds a houseful and reheats beautifully alongside other crowd favorites like our cheeseburger tater tot casserole.
Key Ingredients
Most of these live in your pantry already. Here’s what each one does, and why a couple of small swaps can sink or save the casserole.
- Frozen hash browns: Use the shredded variety, not cubed. Thaw them in the fridge overnight or run the bag under cool water for about 10 minutes before using. Skip the thaw and you’ll add too much liquid, leaving you with a soupy casserole.
- Cream of chicken soup: This is the binder that pulls everything together and carries the savory backbone of the dish. Cream of mushroom works in a pinch, but cream of chicken is the Cracker Barrel original, so reach for it when you want the closest match.
- Sour cream: Full-fat, please. It adds the tang that cuts through the richness and keeps the texture creamy instead of pasty. Greek yogurt can sub in, but the flavor leans sharper.
- Sharp cheddar cheese: Sharp, not mild. Mild cheddar gets lost behind the cream of chicken; sharp brings the flavor punch the dish needs. Grate it from a block when you can, since pre-shredded is coated in starch and melts grainy. For another sharp cheddar comfort dish, our classic baked macaroni and cheese hits the same nostalgia notes.
- Ritz crackers: The signature topping. Ritz brings a buttery, slightly sweet crunch that off-brand crackers don’t replicate. Crush them just enough that you still get some texture, not into dust. (Love a Ritz cracker hero ingredient? Try our crispy Ritz cracker chicken next.)
See the recipe card below for exact quantities.
Variations & Substitutions
- Sour cream to Greek yogurt: Full-fat Greek yogurt is a 1-for-1 substitute. The tanginess is nearly identical and you get a protein boost. It’s the same swap we use in our KFC coleslaw copycat.
- Cheddar to Colby Jack: Milder and melts beautifully. A Colby Jack blend works great here. (For another ultimate cheesy side, see our classic baked macaroni and cheese.)
- Frozen hash browns to fresh potatoes: Use 2 lbs of russet potatoes, peeled and shredded. Squeeze out as much moisture as possible in a clean kitchen towel before mixing. (Got leftover mashed potatoes? Try our mashed potato cakes the next morning.)
- Butter to olive oil: Works, but you’ll lose some of the rich flavor. If going dairy-free, use a plant-based butter instead for best results.
- Cream of chicken soup alternative: Try our Panera Broccoli Cheddar Soup instead for a cheesier result, or cream of mushroom soup for a more earthy flavor.
How to Make Cracker Barrel Hashbrown Casserole
- Step 1: Preheat your oven to 350 degrees F and grease a 9×13-inch baking dish. A quick spray of cooking spray or wipe of butter works great.
- Step 2: Mix your base. In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, half the melted butter, chopped onion, garlic powder, onion powder, salt, and pepper. Stir until everything is well coated. Fold in 1-1/2 cups of the shredded cheddar.
- Step 3: Transfer to the baking dish. Spread the mixture evenly into your prepared 9×13 pan. Top with the remaining 1/2 cup of cheese.
- Step 4: Add the buttery topping. Drizzle the remaining melted butter over the top of the casserole. This is the secret to that golden crust. Don’t skip it.
- Step 5: Bake. Place in the preheated oven uncovered and bake for 45 to 55 minutes, until the top is golden brown and the casserole is bubbling at the edges. Let it rest for 5 minutes before serving so it sets up nicely.
- Serve hot and watch everyone go back for seconds.
Recipe Tips & Tricks
- Thaw the hash browns first. Frozen hash browns release water as they bake and turn the casserole watery. Thaw overnight in the fridge, or spread them on a paper-towel-lined sheet for 30 minutes before mixing.
- Mix in cooked bacon, diced cooked ham, or Outback-style chicken for a heartier version. Sausage crumbles work too for a brunch vibe. Add an easy sheet pan omelet to the table and you’ve got yourself a full spread.
- Add diced jalapenos or green chiles for a little kick.
- Top with crushed cornflakes instead of (or alongside) crackers for a different crunch. Or set out a bowl of our ultra creamy cheesy grits alongside for double Southern starch energy.
- Stir in chopped green onions or chives before baking to brighten the flavor. Pair with crispy air fryer breakfast sausage links for a complete breakfast plate.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating. Make both this and our classic overnight French toast casserole ahead for a stress-free holiday brunch.
- Reheat at 350 degrees F for 15 to 20 minutes for the best texture. Microwave works in a pinch (90 seconds), but you lose the crispy top.
Serving Ideas & Suggestions
This casserole pulls double duty as a Sunday breakfast anchor and a holiday brunch centerpiece, so the pairings shift depending on the morning. For a classic weekend spread, scoop it next to a stack of warm Southern buttermilk biscuits with butter and honey and a few links of homemade breakfast sausage seasoned with sage and brown sugar. The biscuits soak up the cheesy potatoes, the sausage cuts the richness, and you’ve got a plate that feels like the Cracker Barrel booth without the wait.
For a holiday brunch, this casserole earns its spot on a bigger table. Pair it with our overnight Christmas morning breakfast casserole so half your spread is ready before the coffee finishes brewing. Add a tray of sausage, egg, and cheese breakfast sliders on Hawaiian rolls for the kids, and if you’re going full Southern diner for a holiday dinner, plate it next to crispy chicken fried steak fingers with country gravy. That combination is meat-and-three magic, and your family will be asking when you’re making it again before the dishes are washed.
Cracker Barrel Hashbrown Casserole FAQs
Yes, and it actually turns out even better that way. Assemble the entire cracker barrel hashbrown casserole the night before, cover tightly with plastic wrap, and refrigerate overnight. Remove it from the fridge 30 minutes before baking to take the chill off, then bake as directed. This makes it a perfect make-ahead dish for Thanksgiving holiday side dishes and Christmas morning brunch.
Absolutely. This casserole is incredibly flexible. Stir in diced cooked ham, crumbled cooked bacon, or shredded cooked chicken before baking to make it a full one-dish meal. Crumbled cooked breakfast sausage also works great and gives the casserole a hearty, savory depth.
Not strictly. Cream of chicken soup adds savory body to the dish, but you can also use cream of mushroom soup for an earthier flavor, or try making a quick homemade substitute with butter, flour, chicken broth, and cream. Some readers love using a can of condensed cheddar cheese soup for an extra-cheesy result.
The casserole is done when the top is golden brown and bubbling at the edges, which typically takes 45 to 55 minutes at 350 degrees F. The center should be set and not jiggly when you gently shake the pan. Let it rest for 5 minutes before serving so it sets up and slices cleanly.
Yes. Let the cracker barrel hashbrown casserole cool completely after baking, then cut it into individual portions. Wrap each piece in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat covered in foil at 325 degrees F for 20 to 25 minutes.
Other Recommended Copycat Recipes
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Copycat Cracker Barrel Hashbrown Casserole Recipe
Ingredients
- 32 ounces shredded frozen hashbrowns thawed
- 3 cups shredded sharp cheddar cheese divided
- 2 cups sour cream
- 10.5 ounce can cream of chicken soup
- 1/2 cup salted butter melted
- 1/2 cup finely chopped onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 350°F. Spray a 9×13 baking dish with cooking spray.
- In a large bowl, combine hash browns, 2 cups cheddar cheese, sour cream, cream of chicken soup, half the melted butter, onion, garlic powder, onion powder, salt, and pepper. Stir until well coated.32 ounces shredded frozen hashbrowns, 3 cups shredded sharp cheddar cheese, 2 cups sour cream, 10.5 ounce can cream of chicken soup, 1/2 cup salted butter, 1/2 cup finely chopped onion, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper
- Transfer to the baking dish and spread evenly. Top with the remaining 1/2 cup cheese.
- Drizzle the remaining melted butter over the top.
- Bake uncovered for 45 to 55 minutes, until the top is golden brown and the casserole is bubbling at the edges. Let rest 5 minutes before serving.
Notes
- If the hashbrowns seem watery, just pat them dry with paper towels before mixing. I didn’t have any issue with this, but I did see some others mention it.
- For a fun twist, consider using a mix of cheeses for the perfect consistency in every bite. You could try pepper jack, Monterey jack or Colby!
- Don’t rush the cooking time – that golden brown top is key to the perfect taste!
- Want a crunchy topping? Add some crushed potato chips, cornflakes, or ritz crackers!
- Using fresh potatoes? Remember to grate them into a big bowl and squeeze out excess moisture.
- For a vegetarian version, consider adding more veggies and using cream of celery soup.
Nutrition
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