Go Back

Copycat Cracker Barrel Hashbrown Casserole

This copycat Cracker Barrel hashbrown casserole is cheesy, easy, and always the star of the breakfast, brunch, or dinner table. Comfort food at its finest!
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine central europe
Servings 10 people
Calories 5974.7 kcal

Equipment

  • 1 9x13 inch Casserole Dish For baking the casserole.
  • 1 Large Mixing Bowl For combining all ingredients.
  • 1 Rubber Spatula or Mixing Spoon For thorough mixing and transferring the mixture.
  • 1 Whisk For beating the egg and initial mixing.
  • 1 Measuring Set For accurate ingredient measurements.

Ingredients
  

Main

  • cooking spray
  • 1 30 ounce package frozen shredded hash browns, thawed
  • 2 ½ cups shredded Colby cheese divided
  • 1 10.5 ounce can cream of chicken soup
  • 8 ounces sour cream
  • ⅔ cup finely chopped onion
  • ¼ cup unsalted butter melted
  • 1 large egg beaten
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • chopped parsley for garnish Optional

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Drain defrosted hash browns well. Combine drained hash browns, 2 cups Colby cheese, soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
  • Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
  • Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
  • Garnish with chopped parsley and serve hot.

Notes

Ensure hash browns are thoroughly drained; excess moisture will result in a watery casserole. Press them dry with a clean kitchen towel or paper towels. For a more nuanced flavor, consider briefly sautéing the finely chopped onion before adding it to the mixture, which mellows its raw bite. To achieve a perfectly golden-brown and slightly crispy top, you can finish the casserole under the broiler for 1-2 minutes, watching it very closely to prevent burning. Don't be afraid to adjust seasoning; taste the mixture before baking, remembering the sodium from the soup and cheese. For an added layer of flavor, a touch of Dijon mustard or a pinch of smoked paprika in the mix can elevate the dish.