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Cracker Barrel Hashbrown Casserole

Copycat Cracker Barrel Hashbrown Casserole

Prep Time 10 mins
Cook Time 30 mins
Course Side Dish
Servings 12 servings
Calories 77 kcal


  • 2 pounds frozen hashbrowns
  • 3 tbsp olive oil
  • 1/2 cup chopped onion
  • 1/2 cup butter, melted
  • 10 1/2 oz cream of chicken soup
  • 16 oz sour cream
  • 1 small onion,¬†finely diced
  • 2 cups cheddar cheese,¬†grated
  • salt and pepper to taste


  • Preheat oven to 350 degrees.
  • Pour the olive oil into a skillet and bring it to medium-high heat. Cook the hash browns, onions, and salt to taste until the hash browns are tender and brown. Drain the hashbrowns on a plate covered with paper towels. Set aside.
  • Next, in a separate bowl, mix together 1 1/2 cups of the cheese and the cream of chicken soup. Add the hash browns to the mixture.
  • Transfer the mixture into a buttered 2 qt. casserole dish, and sprinkle the rest of the cheese over the top. Cook at 350 degrees for 30 minutes or until golden brown. The cheese should be nice and crispy.


  • Be sure that your hash browns have thawed before you cook them. Otherwise, they take a very long time to bake. You can defrost them in the microwave to speed up this process, and pat them dry to remove excess water. Or take them out of the freezer and let them thaw in the refrigerator overnight.