Cracker Barrel Hashbrown Casserole Recipe
Frozen shredded hashbrowns go straight into the casserole without pre-cooking, so they soak up the cream of chicken soup and sour cream as they bake, turning tender and creamy instead of mushy, while a full layer of cheddar on top browns into a crisp, savory crust.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 10
Ingredients
- 32 oz frozen shredded hashbrowns, thawed
- 6 tbsp unsalted butter, melted
- 10 1/2 oz cream of chicken soup, condensed
- 2 cups sour cream
- 3 cups sharp cheddar cheese, shredded
- 1/2 cup yellow onion, finely diced
- 1 tsp salt
- 1/2 tsp black pepper
Nutrition per serving
- Calories
- 355
- Protein
- 8g
- Carbs
- 52g
- Fat
- 12g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- 2Make sure the hashbrowns are fully thawed and pat them dry with paper towels to remove excess moisture.
- 3In a large bowl, stir together the melted butter, cream of chicken soup, sour cream, diced onion, salt, and pepper until smooth.
- 4Add the thawed hashbrowns and 2 cups of the shredded cheddar to the bowl and fold until every strand of potato is coated.
- 5Spread the mixture evenly into the prepared baking dish and scatter the remaining 1 cup of cheddar over the top.
- 6Bake uncovered for 45-55 minutes, until the top is golden brown and the edges are bubbling.
- 7Let the casserole rest for 10 minutes before serving so it firms up enough to hold a scoop shape.
Tips & variations
- Swap the cream of chicken soup for cream of celery or cream of mushroom if you're avoiding poultry-based soups.
- A handful of crumbled cooked bacon or diced ham stirred in before baking turns this into a full breakfast casserole.
- For a crunchy topping instead of a purely cheesy one, sprinkle crushed corn flakes tossed with a tablespoon of melted butter over the cheese for the last 10 minutes of baking.
- Thawing hashbrowns overnight in the fridge is the most reliable method; a quick thaw in the microwave tends to leave them partly cooked and gummy in spots.
Storage & reheating
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm in a 350°F oven for about 20 minutes until heated through. This casserole doesn't freeze well since the sour cream base tends to separate and turn grainy after thawing.
Tips from the Tulo kitchen
- Shredding a block of cheddar yourself melts smoother than pre-shredded bags, which are coated in anti-caking starch that can leave the topping slightly grainy.
- If the top browns faster than the center sets, tent the dish loosely with foil for the last 15 minutes of baking.
FAQ
Do I need to cook the hashbrowns before baking?
No. Frozen shredded hashbrowns go into the casserole raw after thawing; they cook through in the oven as they absorb the sour cream and soup mixture.
Can I use fresh potatoes instead of frozen hashbrowns?
Yes. Shred peeled russet potatoes, rinse them under cold water to remove excess starch, and squeeze them very dry in a clean towel before using them in place of the frozen kind.
Why did my casserole turn out watery?
This usually means the hashbrowns weren't fully thawed and dried before mixing; leftover ice and water dilute the sauce as it bakes.
Can I assemble this casserole ahead of time?
Yes. Mix everything together, spread it in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Add about 5-10 extra minutes to the bake time since it will start out cold.