Cracker Barrel Hashbrown Casserole Copycat Recipe

Crouton Crackerjacks on YouTube share how to make hash brown casserole just like Cracker Barrel’s. From all the copycat recipes out there, this is the only recipe that uses the same ingredients in the exact way it was made. The first hack is that Cracker Barrel uses Colby cheese, not cheddar. Second, they do not use sour cream. Compared to others, this recipe is the closest to the real deal. They taste exactly like what you get served at the restaurant, especially when you let them rest for a bit longer like the restaurant does.

Ingredients:

• 2 lbs. frozen hash brown potatoes, thawed
• 1 can Campbell’s condensed cream of chicken soup
• 1/2 medium yellow onion, diced or chopped fine
• 1/4 cup margarine, melted
• 2 cups Colby cheese, shredded or diced fine in a foo
• processor
• 1/2 tsp salt
• 1/2 tsp black pepper

Directions:

Prepare all the ingredients as stated above.

Preheat the oven to 350F.

In a 9-inch x 13-inch pan, add in 1 can of condensed cream of chicken soup, ¼ cup melted margarine, and 2 cups of the shredded Colby cheese. Fold the ingredients with a spatula.

Next, add the diced or chopped fine ½ medium-sized yellow onion, ½ tsp salt, and ½ tsp black pepper. Mix all the ingredients until well combined. Once well mixed, add in the 2 lbs. of thawed frozen hash brown potatoes.

With clean hands, mix all the ingredients until all the hash browns are covered with the sauce. Gently pat out the mixture into an even layer. Make sure to keep the mixture loose. Place the pan in the oven to bake for 45–50 minutes at 350°F or until it starts bubbling and forms a nice crust.

Once baked, take it out of the oven and let it rest for about 10 minutes, or up to half an hour.

Serve and enjoy! 

Cracker Barrel Hashbrown Casserole Copycat Recipe