Copycat Cracker Barrel Hash Brown Casserole

Total Time Prep: 15 min. Bake: 50 min.
Yield 8 servings
Test Kitchen Approved
Learn how to replicate the best-ever copycat Cracker Barrel hash brown casserole. This recipe is as good as the real deal!

Ingredients

  • 2 tablespoons unsalted butter
  • 1 large white onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
  • 1 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 2 cups shredded sharp cheddar cheese, divided
  • Snipped fresh chives, optional

Directions

  1. Preheat oven to 350°. In a small skillet, heat butter over medium heat. Add onion; cook and stir until softened, 4-6 minutes. Add garlic; cook and stir 1 minute longer. Transfer onion and garlic to a large bowl.
  2. Stir in soup, sour cream, Parmesan cheese, salt and pepper until blended. Add hash browns and 1 cup cheddar; stir to combine. Spoon into a greased 13x9-in. baking dish. Sprinkle with remaining 1 cup cheddar. Bake, uncovered, until bubbly, 50-60 minutes. If desired, sprinkle with chives.

Nutrition Facts

3/4 cup: 342 calories, 21g fat (12g saturated fat), 62mg cholesterol, 830mg sodium, 27g carbohydrate (3g sugars, 3g fiber), 12g protein.

Bring the taste of Cracker Barrel right to your kitchen. This cheesy breakfast casserole is made easy with frozen hash browns. I can feed a crowd with this simple overnight dish. —Lauren Habermehl, Pewaukee, Wisconsin
Recipe Creator

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