Cracker Barrel has Southern food down to an art, particularly their side dishes. The chain offers everything from fried okra to dumplings. One of their most popular menu items is their Loaded Hashbrown Casserole. This dish leaves a lasting impression, containing some of the best ingredients, like cheese, sour cream, and bacon. Now, you can enjoy this casserole anytime you want with our Copycat Cracker Barrel Hashbrown Casserole.
We dove deep into our research and even replicated Cracker Barrel’s proprietary Hashbrown Casserole Seasoning blend. The result? Heaven on a plate! A casserole with just the right ratio of tender hashbrowns to creamy sauce. Seriously, we dare you to have a friend try our version. They won’t be able to tell the difference!
This recipe is a must-have for any holiday gathering or family dinner, but some people even enjoy it for breakfast. It’s just that versatile! With tender hashbrowns, gooey cheese, crisp bacon, and a creamy sauce that’s to die for, this dish will be enjoyed by everyone. Let’s dive into the nitty-gritty and get cookin’!
A History of Hashbrowns
You might say hashbrowns were born out of necessity…and boredom. Potatoes are a common ingredient in America and Europe, and during times of economic crisis, they were the main attraction. Frying potatoes was a welcome alternative to baking them, giving the root veggies a different texture.
Hashbrowns originated in the United States, which won’t surprise any red-blooded American who loves fried food. Hashbrowns were invented before French fries or tater tots. The word “hashbrowns” stems from “hash,” which means “to chop” in French. What a fitting description!
In the 19th century, home chefs fried leftover potato scraps into a “hash” often served alongside eggs. In the 20th century, hashbrowns became extravagant, including various seasoning blends and even bell peppers and onions.
Today, you’ll find many forms of hashbrowns, including a hashbrown patty that McDonald’s serves during breakfast hours and hashbrown rounds made famous by Hardees and Taco John’s. Hashbrowns can also be made from scratch or purchased from the grocery store in traditional shreds or heartier bite-sized chunks. Cheers to this chameleon ingredient!
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Cost to Make the Cracker Barrel Hashbrown Casserole Recipe
Cracker Barrel’s Loaded Hashbrown Casserole costs $3.49 per serving, while our Homemade Version costs just $9.62. With our recipe, you’ll have a 9×13-inch pan, or enough to serve 10-12 people!
These numbers may vary based on your locale and ingredient availability, but here’s how that breaks down.
- Onion: $0.50
- Frozen hashbrowns: $2.50
- Cream of chicken soup: $1.00
- Sour cream: $1.50
- Bacon bits: $1.50
- Colby Jack cheese: $2.50
- Salt: $0.02
- Pepper: $0.05
- Garlic powder: $0.05
Grand Total: $9.62
Wow! That price difference makes our homemade version the obvious option, especially if you’re feeding a crowd. You can also freeze any leftovers, giving you many easy meals. If you’re into meal prep, you know how priceless this recipe is.
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How to Make Copycat Cracker Barrel Hashbrown Casserole
Here’s how to make an enticing pan of Copycat Cracker Barrel Hashbrown Casserole.
Step One: Saute the Onion
Preheat the oven to 375℉ and lightly spray a 9×13-inch pan with cooking spray. Place 1 tablespoon of butter in a saucepan set over medium-low heat and saute the onion until translucent. Remove from the pan and let cool.
Step Two: Mix the Casserole Ingredients
Combine the onion, thawed hashbrowns, melted butter, cream of chicken soup, sour cream, 2 cups of shredded cheese, salt, pepper, and garlic powder in a large bowl.
Step Three: Bake the Casserole
Transfer to the greased dish and top with the remaining shredded cheese. Bake for 40 minutes or until the casserole is golden and bubbly. If you’re worried about the casserole browning too quickly, you can check it at the halfway mark and cover it with aluminum foil.
Remove the casserole from the oven and top with bacon bits. Let it cool before enjoying it because it comes out of the oven piping hot!
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What to Serve With Homemade Cracker Barrel Hashbrown Casserole
Many consider Homemade Cracker Barrel Hashbrown Casserole to be a side dish. You’ll often see it featured alongside a turkey or ham at holiday dinners. You can also enjoy it on its own as a main dish or an out-of-the-box breakfast.
Storing Leftover Copycat Cracker Barrel Hashbrown Casserole
You can store Leftover Copycat Cracker Barrel Hashbrown Casserole in the fridge, covered, for up to a week. You can also freeze the casserole for up to 4 months, but as it contains dairy, it may have a different texture when reheated.
Jazz up leftover casserole by adding some chopped chicken or ham. You can also use it to fill an omelet or breakfast burrito.
Classic Cracker Barrel Hashbrown Casserole Recipe
Are you craving a true down-home Southern casserole? If so, you’ll go crazy for our Copycat Cracker Barrel Hashbrown Casserole. This dish includes tender hashbrowns, gooey cheese, succulent bacon, and a silky smooth sauce. The casserole comes together quickly, making it the ideal breakfast, dinner, or holiday side dish.
- 9×13 Deep Casserole Dish
- Saucepan
- 1 tablespoon butter (unsalted)
- 1 count onion (diced)
- 26 ounces frozen hashbrowns (thawed)
- ½ cup butter (melted (1 stick))
- 1 can Cream of Chicken Soup (10.5 ounce can)
- 16 ounces sour cream
- 3 cups Colby Jack cheese (shredded)
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 count bacon bits (add for garnish)
Preheat the oven to 375℉ and lightly spray a 9×13-inch pan with cooking spray. Place 1 tablespoon of butter in a saucepan set over medium-low heat and saute the onion until translucent. Remove from the pan and let cool.
Combine the onion, thawed hashbrowns, cream of chicken soup, sour cream, 2 cups of shredded cheese, salt, pepper, and garlic powder in a large bowl.
Transfer to the greased dish and top with the remaining shredded cheese. Bake for 40 minutes, or until the casserole is golden and bubbly. If you’re worried about the casserole browning too quickly, you can check it at the halfway mark and cover it with aluminum foil.
Remove the casserole from the oven and top with bacon bits. Let it cool before enjoying it, because it comes out of the oven hot!