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Cracker Barrel’s Hashbrowns Casserole – Copycat


  • 2lbs frozen hash browns
  • 1⁄2cup margarine or 1⁄2 cup butter, melted
  • 1(10 1/4 ounce) can cream of chicken soup
  • 1pint sour cream
  • 1⁄2cup onion, peeled and chopped
  • 2cups cheddar cheese, grated
  • 1teaspoon salt
  • 1⁄4teaspoon pepper


  • Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
  • Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.


  • Mary Ellen Watson

    Made it this morning for breakfast and my husband just loved it! Added a pound of browned bulk sausage and used Fat-free Sour Cream. Only problem was there was no setting for the oven temeperature listed but, I baked it at 375 and it turned out great.

  • Recipewrestler

    Great recipe! I cooked the onions a little before adding them to the recipe. The only problem I had with the whole thing was that there isn’t an oven temperature listed in the directions. I baked this at 375 degrees F and it worked out fine. Pair this with Steve’s World Famous Sour Cream Chicken.

  • Lilladyc

    Excellent!! Delicious!! I substituted Cheddar Cheese soup in lieu of Cream Of Chicken. I also sprinkled a little extra cheddar cheese on top about ten minutes before it was done. My family loved them! Will use this recipe for upcoming barbecues this summer!

  • Bshumans

    Have made it 4 times so far. I don’t use the butter. I have used Cream of Mushroom as well as the original soup. Both are good! I thaw the hash browns first. Have even added diced ham. MMMMMMM! The last batch I used my wifes Pampered Chef stoneware 10×15″ bar pan. It was the best ever. Nice and crisp. The oil from the cheese keeps it from sticking.


    This is as close as it gets and I’ve been trying to duplicate for a long time. Thaw the shredded hash browns first otherwise casserole is really watery. A little more cheese and stirring about half way through really helped to crisp up the casserole. This one is a keeper. Thanks!!!

  • Steve_G

    This does taste very similar to the original, impressive. I shreaded fresh potato in lieu of the frozen. Outstanding.

  • J e l i s a

    I would highly recommend cutting out the butter, as the cheddar adds enough oil to the dish. I used half the sour cream as suggesed by others and also cooked the onions prior to adding to the mixture, and stirred halfway through cooking. I may use reduced fat cheddar next time to see if that makes it less greasy. Also shredded some Russet potatoes that I had to use up instead of the frozen hash browns. My picky BF LOVED it, actually went for seconds (not for ribs or anything else!) oh and the smell was unbelievable!

  • Benjicat

    Yumm!! I substituted cream of mushroom soup for the cream of chicken and I think next time I can do with less margarine. VERY easy to make!

  • Graybert

    This is really good! I often substitue cream of mushroom soup for the chicken soup. I also top it off with French Fried Onions – OHHHH is it awesome!!

  • Terri F.

    I used the cream of mushroom soup also, and made two batches, one with and one without butter. The one without actually tasted better… creamier and didn”t have the fat on top after baking. Great recipe, but I would eliminate the butter.