Go Back

Cracker Barrel Hash Brown Casserole Copycat

This hash brown casserole copycat combines thawed shredded potatoes with sour cream, cream of chicken soup, butter, onion, and sharp cheddar. Baked until bubbling at the edges and golden brown on top, it has a creamy center and a crisp, cheesy finish.
Print Recipe Pin Recipe
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: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray
  • 2 lb hash browns frozen, shredded, thawed
  • 1 container (16 oz) sour cream
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 0.5 cup unsalted butter melted
  • 0.5 cup yellow onion finely chopped
  • 2 cup sharp cheddar cheese shredded
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 9x13-inch baking dish

Method
 

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

Notes

For the most even bake, thaw the hash browns completely and drain off any excess moisture. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a vegetarian version, use condensed cream of mushroom soup instead of cream of chicken soup.