Copycat Cracker Barrel Hashbrown Casserole
Yes, I’m a copycat. Listen, I’m not saying I go to Cracker Barrel just for the hashbrown casserole… but I am saying that if I walk in and they’re out, I’m dramatically sighing like I’m in a movie scene and considering walking right back out. It’s crispy on top, creamy inside, cheesy, and just so good. So, naturally, I had to recreate it at home—because sometimes, you just want to eat in your pajamas without a 30-minute drive and an awkward gift shop detour.
What Makes This Hashbrown Casserole Elite?
If you’ve ever had a dry or bland hashbrown casserole (the horror), you know that not all versions are created equal. The key? The right amount of cheese, the perfect balance of creaminess, and making sure those hashbrowns stay soft inside but get crispy on top.
Is This Actually a Copycat?
Oh, 100%. This hits all the nostalgic Cracker Barrel vibes, but dare I say… better? It’s made with simple ingredients you probably already have, and you can even prep it ahead for those days when you just can’t be bothered to cook (relatable). Plus, it goes with literally everything—breakfast, brunch, dinner, straight out of the fridge at midnight like a little gremlin? No judgment.
What You Need to Make It Happen
- Frozen shredded hashbrowns (thawed, unless you want an icy disaster)
- Onion & garlic (sautéed in butter for next-level flavor)
- Cheddar cheese (the sharper, the better)
- Sour cream (for max creaminess)
- Butter (because obviously)
- A little seasoning magic (salt, pepper, and a secret ingredient… keep reading 👀)
The Secret Ingredient?
Cracker Barrel doesn’t tell you this, but a little chicken bouillon gives this casserole that savory, rich depth that makes you keep going back for another bite. Trust me.
How to Make It
- Sauté chopped onion and garlic in butter until soft and fragrant. This step is a must—no sad, raw onions here.
- Mix everything together in a bowl—easy.
- Spread it in a dish and top with more cheese.
- Bake until golden, bubbly, and slightly crispy on top.
- Try not to eat the whole thing in one sitting. (Or do. I won’t stop you.)
Final Thoughts
This hashbrown casserole is dangerously easy to make, wildly delicious, and basically guaranteed to steal the show at breakfast or brunch. So if you want to channel that Cracker Barrel energy without the road trip and the rocking chair section, you know what to do.
Now, tell me—are you team crispy edges or creamy center? Drop a 🍳 in the comments if you’re making this ASAP!
Copycat Cracker Barrel Hashbrown Casserole
Ingredients
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 tbsp avocado oil
- 32 oz. frozen hash browns thawed*
- 1 stick butter melted
- 10.5 oz. cream of chicken soup
- 16 oz. sour cream room temp
- 2.5 cups cheddar cheese shredded
- 1 teaspoon pepper
- 1 teaspoon kosher salt
- 1 teaspoon Chicken Bouillon
- 1/2 teaspoon dry mustard
Instructions
- Preheat your oven to 350°F.
- Heat olive oil in a small skillet over medium heat, add the onions, and sauté for about 5 minutes until softened. Add in garlic 1-2 minutes before your done sauteeing your onions. Set aside.
- Pat the thawed hashbrowns dry to remove excess moisture.
- Set aside 1 cup of cheddar cheese for the topping, then mix all topping ingredients in a large bowl. Add in the hashbrowns.
- Spread the mixture evenly into a greased 9×13-inch casserole dish and sprinkle the reserved cheese on top.
- Cover and bake for 45 minutes.
- Remove the cover, increase the oven temperature to 400°F, and bake for another 10-15 minutes until the top is golden and slightly crispy.
- Let it rest for 10 minutes before serving. Enjoy!
