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Cracker Barrel Hash Brown Casserole Copycat

Cracker Barrel hash brown casserole copycat combines thawed shredded potatoes, cheddar, sour cream, and cream of chicken soup in a creamy baked casserole. It bakes until bubbling around the edges and golden on top, just like a hearty restaurant-style side dish.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (30 oz) frozen shredded hash browns thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 2 cups sour cream
  • 0.5 cup unsalted butter 1 stick, melted
  • 0.5 cup yellow onion finely diced
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cups sharp cheddar cheese shredded

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. In a large bowl, stir together the cream of chicken soup, sour cream, melted butter, onion, salt, and pepper until combined.
  4. Stir in the cheddar cheese.
  5. Fold in the thawed hash browns until evenly coated.
  6. Spread the mixture in the prepared baking dish.
  7. Bake for 45 to 55 minutes, until hot and bubbling around the edges and golden on top.
  8. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, thaw the hash browns thoroughly before mixing. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months. Plain Greek yogurt can replace the sour cream.