Cracker Barrel’s Hashbrowns Casserole


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.

I worked at Cracker Barrel all the way through college, and during my time there made massive amounts of hashbrown casserole. I will only say that this recipe is VERY close to the recipe we used at work. Some tips I learned from making it every day for six years: — Mix all the ingredients (with the potatoes straight from the freezer) the day before, cover and refrigerate. Then bake it in a well greased pan right before serving. Makes dinner prep a whole lot easier, and the mixture will be more likely to stick together than to the pan. — Don’t “smush” it into the pan — it’ll turn out greasier and also stick to the pan. Instead, use a big spoon or spatula to fling dollops of the mixture into the pan. — Colby cheese gives an extra Something over cheddar cheese. Highly recommend subbing.

“This is a great way to dress up hashbrowns! Substitute Colby cheese for a change from the usual Cheddar.”
I love this recipe. I do add about a cup and a half of sour cream seems to make it a bit creamier and rich to me.

This is my favorite casserole ever! Copy Cat Cracker Barrel Hashbrown casserole needs just 5 minutes of prep and is absolutely cheesy, delicious and completely irresistible! The perfect breakfast casserole!

I love Cracker Barrel but the truth is… I only show up for the hashbrowns. That’s it. Just the hashbrowns people.

My friend shared her version of that yummy, oh so creamy and cheesy easy Hashbrown Casserole with me and WOW! Tender shredded hash browns in a rich and creamy cheese sauce, topped with more cheese and baked until hot and bubbly!



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