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Every time I visit Cracker Barrel, I always order a side of their hashbrown casserole because it is my favorite item on their menu. The only downside to that is being from a small town in Alabama, the closest Cracker Barrel is 45 minutes away. So, I have been working to recreate the recipe in my own kitchen and I think I finally have it down to a tee. To be honest, if you were served a sample of this casserole and a sample of the real deal, you would not be able to tell the difference. So, let me share how to make this Copy-Cat Cracker Barrel Hashbrown Casserole. 

Prep-Work

This recipe does call for some prep work, but it is super easy to make. So, you will need to start by preheating the oven to 350 degrees. Then shred an 8-ounce block of Colby cheese. I know using a bag of pre-shredded cheese would be quicker, but this step will make the casserole 10x better so make sure not to skip this part. Next,  you will need to finely dice ½ of a yellow onion and melt the butter.  

Constructing The Casserole

In a 7×11 casserole dish, add the melted butter, can of cream of chicken soup, diced onions, and cheese. Now stir everything together until it is well combined and then add the hashbrowns on top. Mix everything together and bake uncovered at 350 degrees until the top is slightly brown. Let the casserole rest for 15 minutes to cool and then dig-in to this delicious Copy-Cat Cracker Barrel Hashbrown Casserole! 

Copy-Cat Cracker Barrel Hashbrown Casserole

This Copy-Cat Cracker Barrel Hashbrown Casserole features fresh hashbrowns, freshly shredded Colby cheese, diced onions, melted butter and cream of chicken soup.

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Adjust ServingsServings: 6

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Ingredients

• 8 ounces Colby Cheese.
• ½ yellow onion finely diced
• 1 can cream of chicken soup
• ¼ cup butter melted
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 pound hashbrowns

Instructions

• Prep Work- Pre heat the oven to 350 degrees. Shred the block of Colby cheese, finely dice the onion and melt the butter.
• In a 7x11 casserole dish, add the melted butter, can of cream of chicken soup, diced onions and cheese. Stir until everything is well combined. Add the hashbrowns on top and stir to combine.
• Bake at 350 degrees for 45-50 minutes until the top is slightly golden brown. Let the casserole rest for 15 minutes and enjoy!

Notes

I recommend using the hashbrowns you find in the refrigerated section instead of frozen but if you use frozen then they must be fully thawed, and all the excess water must be drained before adding them to the casserole. Using frozen hashbrowns that have not been properly thawed and drained will cause the casserole to be soupy.

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