Cracker Barrel Hashbrown Casserole
This is the side that people order at Cracker Barrel even when the plate already has potatoes on it. Shredded hash browns are baked with onion, a lot of Colby cheese and a creamy binder until the top turns golden and the edges get crusty. It goes with breakfast, with a holiday ham, with fried chicken, with just about anything.
The restaurant version is simple, and so is this one: six ingredients, one bowl and a 9×13 pan.
Frozen hash browns, thawed
Buy the plain shredded kind, not the seasoned or the cubed “Southern style” potatoes. Thaw them in the fridge overnight or spread them on a sheet pan for an hour at room temperature, then press them between towels. Wet potatoes make a soupy casserole, and this step is the difference between creamy and watery.
Which cheese
Cracker Barrel uses Colby, a mild, very soft melting cheese. Mild cheddar is the easiest substitute, and a Colby Jack blend works well too. Shred it yourself if you can; bagged shredded cheese is coated with starch and melts a little grainier. Save a handful for the top.
About the canned soup
Condensed cream of chicken soup is what gives this casserole its familiar flavor, and it is the honest choice if you want the same taste. If you would rather skip it, melt 3 tablespoons of butter, stir in 3 tablespoons of flour, whisk in 1 cup of chicken broth and 1/4 cup of milk and cook until thick. It replaces one can.
| Make it… | Change |
|---|---|
| Richer | Add 1 cup sour cream and reduce the milk to 2 tablespoons. |
| Crunchy on top | Toss 1 1/2 cups crushed cornflakes with 2 tablespoons melted butter and scatter over before baking. |
| A main dish | Stir in 2 cups diced ham or cooked crumbled sausage. |
| Smaller | Halve everything and bake in an 8-inch square pan for about 40 minutes. |
Prep it the night before
Mix everything, spread it in the dish, cover and refrigerate up to 24 hours. Add 10 to 15 minutes to the baking time since it goes in cold. Leftovers reheat well in the microwave or in a skillet, where they crisp up like a hash brown patty.
For a full country-style breakfast, more ideas are in our breakfast and brunch recipes, and for dinner this pairs naturally with slow cooker meatloaf.
More restaurant sides and favorites you can make at home are gathered in our restaurant favorites collection.
See all Restaurant Recipes →
Cracker Barrel Hashbrown Casserole
Ingredients
- 30 oz (850 g) frozen shredded hash browns thawed and patted dry
- 1 small yellow onion finely chopped (about 3/4 cup)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup (120 ml) whole milk
- 1/4 cup (57 g) butter melted
- 2 1/2 cups (about 10 oz) Colby or mild cheddar cheese shredded, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, whisk together the soup, milk, melted butter, salt and pepper.
- Add the hash browns, onion and 2 cups of the cheese and fold until every shred is coated.
- Spread evenly in the dish and scatter the remaining cheese on top.
- Bake uncovered for 45 to 50 minutes, until bubbling and golden at the edges.
- Let stand 5 minutes before serving.
Notes
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