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Cracker Barrel Hashbrown Casserole (Copycat Recipe)

Cracker Barrel Hashbrown Casserole
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This homemade version of the iconic Cracker Barrel casserole combines frozen hashbrowns, cream of chicken soup, sour cream, onions, and melted cheddar cheese. It’s creamy, cheesy, and perfectly baked, just like the original you’d find at the restaurant. The result is a comforting dish that’s perfect as a side or main course and pairs beautifully with eggs, ham, or roast meats.

Ingredients

Scale

  • 1 bag (30 oz) frozen shredded hashbrowns, thawed

  • 1 can (10 oz) cream of chicken soup

  • 1 cup sour cream

  • 2 cups shredded sharp cheddar cheese

  • ½ cup melted butter

  • ½ small onion, finely chopped

  • ½ tsp garlic powder

  • ½ tsp salt

  • ½ tsp black pepper

  • 1 cup crushed cornflakes or Ritz crackers (optional topping)

  • 2 tbsp melted butter (for topping)

Instructions

  • Preheat the oven – Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

  • Mix the base – In a large bowl, combine cream of chicken soup, sour cream, melted butter, salt, pepper, and garlic powder. Stir until smooth.

  • Add hashbrowns and cheese – Stir in the thawed hashbrowns, chopped onion, and 1 ½ cups of shredded cheddar cheese. Mix until all ingredients are well combined.

  • Assemble the casserole – Spread the mixture evenly into the prepared baking dish.

  • Add topping (optional) – Mix crushed cornflakes or crackers with melted butter and sprinkle evenly over the top for a crunchy finish.

  • Bake until bubbly – Bake uncovered for 40–45 minutes until hot, golden, and bubbly around the edges.

  • Cool and serve – Let the casserole rest for 5 minutes before serving to allow it to set slightly.

Find it online: https://gordonramsayeats.com/cracker-barrel-hashbrown-casserole/