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Copycat Cracker Barrel Hashbrown Casserole

This Cracker Barrel copycat hashbrown casserole is cheesy, creamy, and loaded with flavor! With crispy edges, a buttery, savory center, and a secret ingredient for extra depth, it’s the ultimate comfort food for any meal.
Print Recipe
Copycat Cracker Barrel Hashbrown Casserole
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes

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 9x13-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!
Servings: 6