Jason took me to Cracker Barrel on our way back from a road trip one year.
I ate at a Cracker Barrel in my college town with my family for graduation years ago and I don’t really remember what I had but I wasn’t exactly thrilled with it so I never really wanted to go back to Cracker Barrel again (gasp!).
Jason was determined to change my mind about this and he raved about their cheesy hashbrowns.
Reluctantly, I agreed to go to Cracker Barrel for dinner because I was starving and there was nothing around for miles.
Ummm yeah…the cheesy hashbrowns are legit and I had to recreate it with this cheesy hashbrown casserole.
I mean, I’m sure it’s not the greatest for you but oh man, I wanted more after I ate my portion!
It’s a copycat from Cracker Barrel and it’s pretty darn close!
The perfect casserole to feed a large crowd
This cheesy hashbrown casserole recipe is one of the most popular recipes during the holiday season.
I can see why because it makes a lot and it feed a crowd.
It’s the perfect breakfast to feed a large crowd.
Absolutely delicious and the perfect side dish to any brunch!
Can you prepare this the night before?
Yes! This is a great recipe to prep ahead of time.
Keep it wrapped up in the fridge then bring it to room temperature the morning of before you pop it in the oven.
Can you use tater tots instead of hashbrowns?
I haven’t tried it that way but it would work similarly, honestly.
Just mix everything together!
Can you freeze this for later?
Can you add sausage to this?
Yes! I’d personally use fresh breakfast sausage and break it up into small pieces and mix in.
Can you use fresh shredded potatoes?
Yes! They’d work the same way as the frozen potatoes.
Do I have to use cream of mushroom?
You can use cream of anything, really. Cream of chicken, cream of celery, etc.
If you aren’t a fan of the canned stuff, you can make your own (google homemade cream of mushroom soup).
Why should I use kosher salt instead of table salt?
It will be entirely too salty if you use table salt.
Salt density is different in table salt and kosher salt.
Can you make this in the slow cooker?
I haven’t done it that way before so I can’t give specific instructions
- 6 tablespoons unsalted butter, melted
- 2 teaspoons kosher salt (some have noted it's a bit salty so I would start with 1 teaspoon..also keep in mind KOSHER SALT [which is coarser], not table salt!)
- 1 teaspoon ground black pepper
- 1 large onion, finely chopped (white or yellow onion works)
- 1: 10.5 ounce can of cream of chicken condensed soup
- 16 ounces freshly grated Colby Jack cheese
- 1 pound frozen shredded hash browns, thawed
- Preheat oven to 375 degrees Fahrenheit.
- Spray a 3 quart casserole dish with cooking spray.
- In a very large bowl, stir together butter, salt, pepper, onion, cream of chicken soup, and cheese. Gently toss the hashbrowns in the mixture until it's all coated with the mixture.
- Bake uncovered for 35-40 minutes or until mixture is bubbly and cooked through.
- To get a nice crust on top, place the casserole under a broiler for 5 minutes - watch it carefully!!
You can easily prep this the night before, cover, and keep in the refrigerator overnight for the next morning!
*Nutrition facts are an estimate and not guaranteed to be accurate.
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