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Cracker Barrel Hash Brown Casserole Copycat

Cracker Barrel hash brown casserole copycat combines shredded potatoes, sour cream, cheddar, and creamy soup in an easy oven-baked side. It bakes until bubbling at the edges with a golden top, then rests before serving.
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Prep Time 15 minutes
Cook Time 50 minutes
resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray as needed for coating
  • 2 lb hash brown potatoes frozen shredded, thawed and excess moisture squeezed out
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 2 cups sour cream
  • 0.5 cup yellow onion finely chopped
  • 0.5 cup unsalted butter 1 stick, melted
  • 2 cups cheddar cheese shredded sharp
  • 1 tsp kosher salt
  • 0.5 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 cooking spray.
  3. In a large bowl, stir together the hash browns, condensed soup, sour cream, onion, melted butter, cheddar, salt, and pepper until evenly combined.
  4. Spread the mixture in the prepared baking dish.
  5. Bake for 45 to 55 minutes, until bubbling around the edges and golden on top.
  6. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, squeeze excess moisture from the thawed hash browns before mixing. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the sour cream can affect the texture. For a vegetarian option, use condensed cream of mushroom soup.