Cracker Barrel Hash Brown Casserole is a perfect copycat breakfast classic with shredded hash browns, cheese, sour cream and condensed soup.
Potatoes are the perfect base for a starchy side dish and if you love this recipe you should try Ultimate Loaded Mashed Potatoes or Creamy Garlic Mashed Potatoes. They’re both the perfect starchy comfort food your whole family will love. Plus the bacon in the loaded mashed potatoes is just heavenly!
CRACKER BARREL HASH BROWN CASSEROLE
If you’re craving a new main dish for dinner or looking for something fun to serve up for brunch, this yummy copycat recipe from Cracker Barrel is the perfect comfort food recipe to try. It’s got a fairly short cook time and the prep is incredibly easy. You’ll love serving it alongside Perfect Simple Roast Chicken or Classic Beef Meatloaf.
If you are looking for a dish that is the perfect blend of breakfast and dinner, you should try making hash brown casserole from this recipe we found at Cracker Barrel, which is perfect for breakfast or a late night hang out restaurant.
It’s rich and savory and it doesn’t take the whole day to prep and bake. In fact you can probably prep the entire recipe in less than five minutes and just put the pan in the oven before it even finishes preheating! This dish couldn’t be any easier!
This cheesy hash brown casserole is hearty enough to serve up in a breakfast for dinner scenario, or you can serve it in smaller portions for breakfast or brunch. You can also save it for later if you’re looking for a breakfast that’s filling and that you don’t have to make from scratch every morning. Kids will love having it with chicken tenders!
HWHAT TO SERVE WITH HASH BROWN CASSEROLE
- Super Crispy Chicken Tenders – This is the ultimate chicken tender recipe!
- Oven Fried Chicken (Super Crispy!) – Forget deep frying, you will never want chicken another way after this recipe!
- Chili’s Chicken Crispers (Copycat) – the perfect breading copycat to Chili’s famous Crispers!
HOW TO MAKE CRACKER BARREL HASH BROWN CASSEROLE
- Preheat oven to 350 degrees. Spray 11 x 14 inch casserole or baking dish with cooking spray.
- In large bowl, combine all ingredients and stir together.
- Spread evenly in prepared pan.
- Bake for 45 minutes until the top is golden brown.
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VARIATIONS ON CRACKER BARREL HASH BROWN CASSEROLE
- Cheese: If you’re looking for some new taste variations, switching up the cheese you use is a good way to alter the taste without having to change the recipe too much. Try using parmesan, pecorino or colby cheese.
- Spices: Dust a bit of black pepper, red pepper flakes, oregano, paprika or an Italian spice blend over the top of your casserole. You can add any mixture that you want depending on the flavor palette you prefer.
- Toppings: As unusual as it sounds, you can add crushed cornflakes to the top of the casserole to give it a delicious crunch without having to do extra work, and cornflakes don’t interfere with the overall flavor of the dish.
- Vegetarian: If you want to make this dish vegetarian-friendly, all you have to do is switch out the cream of chicken soup for cream of mushroom soup. The rest of the recipe is already meat-free and cream of mushroom soup cooks similarly to the chicken variety.
- Onions: You can use a large yellow onion, but if you are craving a different or stronger onion taste, you can try using a scallion or chopped green onions. Even though scallions are a small onion, don’t be fooled: they pack quite a punch.
WHO CAN WE THANK FOR HASH BROWNS?
There are a lot of similar dishes around the world, but the first time the term “hashed browns” showed up was in New York City around 1888. They showed up in a cookbook written by Maria Parloa, the founder of multiple cooking schools and a respected food writer.
The name was originally “hashed browns,” but it was shortened over time to “hash browns.” The word “hashed” comes from “hacher,” which means “chopped” in French. “Hash browns” was first coined by H.L. Mencken, an American satirist and journalist, in 1945.
HOW TO STORE CRACKER BARREL HASH BROWN CASSEROLE
- Serve: You should not leave the casserole out for longer than about 2 hours at room temperature.
- Store: You can keep your leftovers in the fridge for about 4 days as long as you keep them covered in the fridge.
- Freeze: If you want to keep your casserole around for longer, it will stay good for about 3 months in the freezer. The hash browns won’t reheat well beyond that point, so you’re better off making a new batch.
- 32 ounces shredded hash browns , thawed
- 1/2 cup unsalted butter , melted
- 10.75 ounces cream of chicken soup
- 2 cups sour cream
- 1/2 yellow onion , chopped
- 2 cups cheddar cheese , shredded
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
- Preheat oven to 350 degrees.
- Mix hash browns, melted butter, cream of chicken soup, sour cream, onions, cheddar cheese, salt and pepper in a large bowl until well combined.
- Spread evenly in a 11x14 baking dish.
- Cook for 45 minutes until top is melted and browned.
Photos used in a previous version of this post.