My Copycat Cracker Barrel Hashbrown Casserole Recipe

There are some foods that just feel like a warm hug, and for me, Cracker Barrel’s hashbrown casserole is right at the top of that list. I remember stopping there on family road trips, tired and hungry, and that cheesy, creamy potato dish was always the first thing I’d order. It was pure comfort. For years, I was content to just enjoy it on those special occasions, but one day, getting ready for a big family potluck, I decided I had to try making it myself. I wanted to bring that same feeling of comfort to our family table.

My first few attempts were good, but they were missing something. They tasted like the original, but they didn’t have that little extra sparkle I love to add to my recipes. I tried different cheeses and seasonings, but nothing quite hit the mark. Then, one afternoon while browsing the cheese counter, I spotted a beautiful wheel of smoked Gouda. A lightbulb went off. The smoky, nutty flavor could be the perfect secret weapon to elevate this classic.

That night, I swapped out some of the standard cheddar for freshly shredded smoked Gouda. The moment it came out of the oven, I knew I had a winner. The aroma was incredible, a rich, cheesy scent with a hint of smokiness that made my whole kitchen smell divine. That first bite was everything. This is my definitive Copycat Cracker Barrel hashbrown casserole, but with a sophisticated, smoky twist that makes it truly unforgettable. It’s the version that gets requested for every holiday, every brunch, and every time someone just needs a little extra comfort.

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Why This Copycat Cracker Barrel Hashbrown Casserole Recipe Works

The original Cracker Barrel hashbrown casserole is a Southern icon for a reason. It’s a simple, genius combination of shredded potatoes, creamy soup, sour cream, and cheese, all baked into a bubbly, golden-brown masterpiece. It’s the ultimate comfort food side dish, showing up at countless breakfast tables, holiday dinners, and church potlucks. Its popularity lies in its accessibility and its consistently delicious, crowd-pleasing flavor. It’s hard to find anyone who doesn’t love a good cheesy potato dish.

This recipe honors everything we love about the classic while giving it a significant flavor upgrade. The secret is the smoked Gouda cheese. While the original uses Colby or cheddar, which is perfectly fine, smoked Gouda introduces a whole new layer of complexity. It has a creamy, buttery texture that melts beautifully into the casserole, but it also brings a subtle, savory smokiness that permeates every single bite. It transforms the dish from a simple, comforting side into something a bit more special and memorable.

Beyond the Gouda, this recipe works because it focuses on the balance of textures. The inside is incredibly creamy and tender, thanks to the combination of cream of chicken soup and full-fat sour cream. Then, you get that irresistible topping. Instead of a simple cornflake or cracker crust, we use crispy fried onions tossed with melted butter. This creates a crunchy, savory, and slightly salty topping that perfectly contrasts the soft, cheesy potatoes beneath. It’s a thoughtful combination of ingredients and textures that makes this the best Copycat Cracker Barrel hashbrown casserole you’ll ever make.

Ingredients for Copycat Cracker Barrel Hashbrown Casserole

The magic of this casserole is how a few simple, well-chosen ingredients come together to create something truly special. The star of my version, of course, is the smoked Gouda, which adds that little something extra. Here’s what you’ll need.

• 32 ounces frozen shredded hash browns, thawed
• 1/2 cup salted butter, melted, divided
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1/2 cup diced yellow onion
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded smoked Gouda cheese
• 1 cup shredded sharp cheddar cheese
• 1 1/2 cups French’s crispy fried onions
• 1 tablespoon fresh parsley, chopped

A quick note on a few of these key players. For the cheese, I highly recommend buying blocks of smoked Gouda and sharp cheddar and shredding them yourself. Pre-shredded cheeses are often coated in anti-caking agents that can prevent them from melting as smoothly. The flavor and texture of freshly shredded cheese make a world of difference here.

When it comes to the sour cream, go for the full-fat version. It adds a richness and tangy flavor that light or fat-free sour cream just can’t replicate. It’s a key component for that ultra-creamy interior. For the hash browns, make sure they are fully thawed and patted dry. Excess moisture from the frozen potatoes can make your final casserole watery, so don’t skip this step! A little bit of prep work ensures your Copycat Cracker Barrel hashbrown casserole turns out perfectly creamy, not soupy.

Step-by-Step Instructions For Making Copycat Cracker Barrel Hashbrown Casserole

This casserole is wonderfully simple to assemble. We’re basically just mixing everything in one big bowl and baking it to perfection. Let’s walk through it together so you can get this delicious dish in the oven in no time.

1. Preheat Oven and Prepare Your Dish

First things first, get your oven preheating to 375°F (190°C). This ensures it’s at the perfect temperature to cook the casserole evenly. While it’s heating up, grab your 9×13-inch baking dish and give it a good greasing with butter or non-stick cooking spray. This small step is crucial for easy serving and cleanup later on. No one wants to leave a layer of cheesy potatoes stuck to the bottom of the pan!

2. Combine the Casserole Base

In your largest mixing bowl, combine the thawed hash browns, 1/4 cup of the melted butter, the can of cream of chicken soup, sour cream, diced yellow onion, garlic powder, and black pepper. Use a large spoon or spatula to mix it all together. Make sure your hash browns are well-thawed and patted dry to avoid a watery casserole. You want to mix until every shred of potato is coated in that creamy, flavorful mixture.

3. Add the Cheeses

Now for the best part. Add the shredded smoked Gouda and the sharp cheddar cheese to the bowl. Hold back about 1/2 cup of the sharp cheddar, as we’ll use that for the topping later. Gently stir the cheeses into the hash brown mixture until they are evenly distributed. You want cheesy goodness in every single bite.

4. Assemble and Bake (First Round)

Carefully spread the hash brown mixture into your prepared 9×13-inch baking dish. Use your spatula to smooth the top into an even layer. Pop the dish into the preheated oven and bake it uncovered for 40 minutes. This initial baking time is to cook the potatoes through and get everything hot and bubbly.

5. Prepare the Crispy Topping

While the casserole is having its first bake, you can prepare the delicious topping. In a small bowl, combine the crispy fried onions, the remaining 1/4 cup of melted butter, and the chopped fresh parsley. Give it a gentle toss to make sure all the onions are lightly coated in butter.

6. Add Topping and Finish Baking

After 40 minutes, carefully remove the casserole from the oven. It should be bubbling around the edges. Sprinkle the reserved 1/2 cup of cheddar cheese evenly over the top, then follow that with the crispy onion mixture. Return the casserole to the oven and bake for another 10 to 15 minutes. You’ll know it’s done when the top is a beautiful golden brown and the cheese is completely melted. Let it rest for about 10 minutes before serving. This helps it set up, making it easier to slice and serve.

How To Serve Copycat Cracker Barrel Hashbrown Casserole

One of the best things about this Copycat Cracker Barrel hashbrown casserole is its incredible versatility. It truly feels at home on almost any table, for any meal of the day. Of course, it’s a natural star at breakfast or brunch, but don’t limit this cheesy wonder to just the morning hours.

For a classic Southern-style meal, you can’t go wrong with these pairings:

• Holiday Dinners: Serve it alongside a holiday ham or roasted turkey. It’s the perfect, comforting potato side dish that complements the main course beautifully and frees up your stovetop.
• Brunch Spread: This casserole is a must-have for any brunch menu. Pair it with scrambled eggs, bacon or sausage, fresh fruit, and maybe some buttermilk biscuits for a feast that will have everyone coming back for seconds.
• Weeknight Dinner Side: It’s not just for special occasions! This is a fantastic side dish for weeknight dinners. It goes wonderfully with grilled chicken, pork chops, or even a hearty meatloaf.
• Potluck Hero: This dish travels well and is always one of the first things to disappear at a potluck or cookout. It’s a guaranteed crowd-pleaser.

If you want to turn this casserole from a side dish into the main event, that’s easy too! Simply mix in about two cups of cooked, diced ham, crumbled bacon, or shredded rotisserie chicken before baking. This makes it a complete, satisfying one-pan meal. Serve it with a simple green salad on the side for a perfectly balanced and incredibly easy dinner.

How To Store & Reuse Copycat Cracker Barrel Hashbrown Casserole Leftovers

If you’re lucky enough to have leftovers of this delicious casserole, you’re in for a treat. It reheats wonderfully, and some might even say the flavors meld together and get even better the next day. Storing it properly is key to enjoying it again.

Once the casserole has cooled completely to room temperature, you have a couple of easy storage options. You can either cover the baking dish tightly with plastic wrap or aluminum foil, or you can transfer individual portions into airtight containers. Proper storage keeps it fresh and prevents it from drying out in the refrigerator.

• Refrigerating: Leftover hashbrown casserole will keep well in the refrigerator for up to 4 days. This makes it perfect for meal prepping a delicious side dish for the week ahead.
• Freezing: You can also freeze this casserole! For best results, freeze it before adding the crispy onion topping. Assemble the casserole in a freezer-safe baking dish, cover it tightly with both plastic wrap and foil, and freeze for up to 3 months. When you’re ready to bake, let it thaw in the refrigerator overnight, then add the fresh topping and bake as directed, adding 10-15 minutes to the initial bake time if needed.

When it comes to reheating, the oven is your best friend for restoring that fresh-baked taste and texture. Simply place the desired portion in an oven-safe dish, cover it with foil to prevent the top from burning, and bake at 350°F for about 20-25 minutes, or until heated through. If you’re in a hurry, the microwave works too. Just heat individual portions in 60-second intervals until warm. The topping won’t be as crispy, but it will still be delicious.

Substitutions & Variations For Copycat Cracker Barrel Hashbrown Casserole

While my smoked Gouda version is my absolute favorite, this recipe is a fantastic base for all sorts of creative twists. It’s easy to adapt to your tastes or to what you happen to have in your pantry. Feel free to play around and make it your own!

Here are a few ideas to get you started on customizing your Copycat Cracker Barrel hashbrown casserole:

• Cheese Swaps: The cheese is the easiest place to experiment. If smoked Gouda isn’t your thing, try Gruyère for a nutty flavor, Monterey Jack for extra creaminess, or pepper jack for a spicy kick. You can really use any good melting cheese you like.
• Cream Soup Variations: While cream of chicken is classic, you can easily substitute it. Cream of mushroom would add a lovely earthy flavor, and cream of celery or cheddar cheese soup would also work beautifully.
• Add-Ins for a Heartier Dish: Make it a main course by adding some protein. Stir in a cup or two of cooked, crumbled bacon, breakfast sausage, diced ham, or shredded rotisserie chicken. For a veggie boost, you could add sautéed bell peppers, mushrooms, or even some steamed broccoli florets.
• Topping Twists: If you don’t have crispy fried onions, you have options! A classic cornflake topping (crushed and tossed with melted butter) is always a winner. You could also use crushed Ritz crackers, panko breadcrumbs, or even crushed potato chips for a super crunchy, salty finish.

Don’t be afraid to get creative with the seasonings either. A pinch of cayenne pepper or a dash of hot sauce can add a nice warmth, while some smoked paprika can enhance the smoky flavor even without the Gouda. This recipe is your canvas!

5 FAQs About Copycat Cracker Barrel Hashbrown Casserole

Here are some straightforward answers to the most common questions I receive about this Copycat Cracker Barrel hashbrown casserole recipe.

Why is my Copycat Cracker Barrel hashbrown casserole watery?

This is by far the most common issue people run into, but thankfully, it’s an easy one to prevent. The primary culprit for a watery or soupy casserole is excess moisture from the frozen hash browns. Frozen potatoes release a lot of water as they thaw and cook, and if that water isn’t dealt with beforehand, it will pool in the bottom of your baking dish.

The solution is simple: you must thaw your hash browns completely before you start. You can do this by leaving them in the refrigerator overnight or by placing the bag on the counter for a few hours. Once they are thawed, pour them out onto a clean kitchen towel or a thick layer of paper towels and pat them as dry as you possibly can. You might be surprised by how much water comes out. Squeezing them gently can help release even more moisture. Taking this extra five-minute step is the single most important thing you can do to guarantee a perfectly thick and creamy casserole every time.

Can I make this hashbrown casserole ahead of time?

Absolutely! This is one of the reasons this recipe is so perfect for holidays and entertaining. You can fully assemble the casserole a day or two in advance. Follow all the steps right up until the final bake, but do not add the crispy onion topping yet. The topping will get soggy if it sits in the fridge overnight. Cover the baking dish tightly with plastic wrap or foil and store it in the refrigerator for up to 48 hours.

When you’re ready to bake, remove the dish from the fridge about 30 minutes before it goes into the oven to let it come to room temperature. This helps it cook more evenly. Bake as directed in the recipe, but you may need to add about 10 to 15 minutes to the initial 40-minute baking time to ensure it’s heated all the way through. Then, add the cheese and crispy onion topping and bake for the final 10-15 minutes until it’s golden and bubbly. It’s a huge time-saver!

Can I use fresh potatoes instead of frozen hash browns?

You certainly can, but it requires a bit more prep work. If you want to use fresh potatoes, I recommend using a starchy variety like Russets. You will need about 2 pounds of potatoes. First, you’ll need to peel them and shred them using a box grater or the shredding attachment on a food processor. The most crucial step is to remove the excess starch and water. Place the shredded potatoes in a bowl of cold water and rinse them until the water runs clear. Then, drain them thoroughly and squeeze them out in a clean kitchen towel until they are as dry as humanly possible.

From there, you can proceed with the recipe as written. Using fresh potatoes can give the casserole a slightly different, more “potato-forward” flavor and texture, which many people love. It just takes a bit more effort than opening a bag of frozen hash browns.

Do I have to use cream of chicken soup in this recipe?

No, you have other options if you’re not a fan of cream of chicken soup or don’t have it on hand. Condensed cream of chicken soup is the traditional choice and provides a savory, rich background flavor. However, you can easily substitute it with another “cream of” soup to change the flavor profile. Cream of mushroom would add a wonderful earthy note that pairs beautifully with the smoked Gouda. Cream of celery offers a milder, fresher flavor.

If you prefer to avoid canned soups altogether, you can make a simple homemade cream sauce instead. Melt 3 tablespoons of butter in a saucepan, whisk in 3 tablespoons of flour, and cook for one minute. Slowly whisk in 1 cup of milk and 1/2 cup of chicken broth. Simmer, whisking constantly, until the sauce is thick and smooth. Season it with salt, pepper, and onion powder, and use this in place of the canned soup. It adds an extra step but gives you complete control over the ingredients.

Is it okay to use cubed hash browns instead of shredded?

Yes, you can substitute frozen cubed hash browns (often called “diced” or “Southern style”) for the shredded ones. The flavor of the casserole will remain largely the same, but the texture will be quite different. Instead of a uniform, creamy casserole, you’ll have a dish with distinct, tender chunks of potato held together by the cheesy sauce. It’s more akin to potatoes au gratin or a breakfast potato bake.

If you choose to use cubed potatoes, make sure they are also fully thawed and patted dry before you begin. The cooking time should be about the same. It really comes down to personal preference. The classic Cracker Barrel version uses shredded potatoes, so for a true copycat experience, shredded is the way to go. But if you prefer a heartier, chunkier texture, the cubed version is a delicious alternative.

Try These Recipes Next

If you loved this smoky and cheesy hashbrown casserole, here are a few other recipes from my kitchen that I know you’ll enjoy!

• Extra Cheesy Hashbrown Casserole with a Crunchy Cornflake Topping: A fun twist on the classic, featuring an extra cheesy base and that iconic, crispy cornflake crust.
• The Ultimate Cheesy Potato Casserole with Caramelized Onions: Sliced potatoes layered with a rich cheese sauce and sweet, deeply flavorful caramelized onions. A truly decadent side dish.
• Cracker Barrel French Toast Recipe with Cinnamon Roll Glaze: Bring another Cracker Barrel favorite home with this incredible sourdough French toast, topped with a sweet and gooey cinnamon roll glaze.

Happy cooking, y’all!