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Copycat Cracker Barrel Hash Brown Casserole: The Ultimate Cheesy & Creamy Version

A close-up of a square serving of creamy hashbrown casserole topped with melted cheese and crispy corn flakes.
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Make the famous Cracker Barrel Hash Brown Casserole at home. This easy, cheesy recipe delivers creamy, comforting flavor perfect for holidays, potlucks, or family dinners.

Ingredients

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  • 30 oz frozen shredded hash browns, thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup melted butter
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup crushed cornflakes (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, 3/4 cup of the shredded cheddar cheese, melted butter, milk, salt, and pepper. Mix until everything is just combined. Do not overmix.
  3. Spread the mixture evenly into the prepared baking dish.
  4. Sprinkle the remaining 1/4 cup of cheddar cheese over the top of the casserole.
  5. In a small bowl, mix the crushed cornflakes with 1 tablespoon of melted butter. Sprinkle this mixture over the cheese layer.
  6. Bake for 45 to 55 minutes, or until the casserole is hot throughout and the topping is golden brown and crispy.
  7. Let the casserole rest for 5 to 10 minutes before serving.

Notes

  • You can substitute cream of mushroom soup for cream of chicken soup if you prefer.
  • For a make-ahead option, assemble the casserole completely, cover it, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking straight from the refrigerator.
  • This recipe works well as a side dish or as a base for a breakfast casserole by adding cooked sausage or bacon.

Nutrition

Find it online: https://cookingbycarla.com/hashbrown-casserole-cracker-barrel-copycat-recipe/