Copycat Cracker Barrel Hashbrown Casserole
Bring the flavor of Cracker Barrel’s famous hashbrown casserole to your own kitchen with this creamy, cheesy, and easy copycat recipe — complete with a buttery cracker topping and a hint of smoked paprika
Ingredients
- 1 32 oz bag frozen shredded hash browns, thawed
- 1 small onion finely diced
- 1 can 10.5 oz cream of chicken soup
- 1 cup sour cream adds a creamy twist!
- 2 cups shredded sharp cheddar cheese divided
- 1/4 cup unsalted butter melted
- 1/2 teaspoon smoked paprika or regular paprika for a milder version
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt adjust to taste
For the topping (optional but delicious):
- 1 sleeve Ritz crackers or buttery crackers, crushed
- 2 tablespoons melted butter
Instructions
- Preheat oven: Set to 350°F and lightly grease a 9x13-inch baking dish or casserole dish.
- Mix the base: In a large bowl, combine the thawed hash browns, diced onion, cream of chicken soup, sour cream, 1 ½ cups cheddar cheese, melted butter, smoked paprika, garlic powder, salt, and black pepper. Stir until everything is evenly coated and creamy.
- Assemble the casserole: Spread the mixture evenly into your prepared dish. Sprinkle the remaining ½ cup cheddar cheese on top.
- Make the topping: In a small bowl, mix the crushed buttery crackers with melted butter. Sprinkle evenly over the casserole for that golden crunch.
- Bake: Place in the oven and bake uncovered for 45–50 minutes, or until hot, bubbly, and golden brown on top.
- Serve: Let it rest for 5 minutes before scooping. It’s a great side dish for breakfast sausage, fried chicken, or baked ham, and it also stands on its own as a cheesy casserole that everyone will love.
Notes
- For a heartier twist, add cooked bacon, ham, or diced bell peppers.
- Make it vegetarian by substituting cream of mushroom soup instead of chicken.
- To make ahead: assemble the casserole (without baking), cover tightly with plastic wrap and refrigerate overnight. Bake as directed the next day.
- Store any leftover casserole in an airtight container for up to 3 days. Reheat covered in the oven or in individual microwave portions.