I Made Cracker Barrel’s Hashbrown Potato Casserole—and it’s Even Better At Home

Published on November 10, 2025

This Copycat Cracker Barrel Hash Brown Casserole has fans for a reason—just ask the thousands of readers who’ve saved it and left glowing 5-star reviews. You only need five ingredients (plus salt and pepper) to recreate the restaurant favorite at home, and the result is a rich, creamy, indulgent dish that’s every bit as comforting as the original, for a fraction of the cost.

Why We Love Copycat Cracker Barrel Potatoes

Everyone loves a cheesy potato. Us included (see French Onion Potatoes, Party Potatoes, and Million Dollar Mashed Potatoes). This Cracker Barrel dupe takes a handful of inexpensive ingredients like frozen hash browns and a can of cream of chicken soup and transforms them into a golden, cheesy, bubbling dish that’s just as beloved on a holiday spread as it is on a cozy Tuesday night. You can even make it ahead, so there’s more time at the table—and less in the kitchen.

Tips for Making Copycat Cracker Barrel Potatoes

Nailing that Cracker Barrel-level comfort takes just a few smart moves. Here’s how to make sure your casserole comes out melty, golden, and totally irresistible.

• Thaw and dry well: Thaw frozen hash browns completely, break up any clumps, and blot them dry with a paper towel or give them a quick spin in the salad spinner. The drier the potatoes, the crispier your casserole.
• Skip pre-shredded: Pre-shredded cheese might save a minute, but it won’t give you the smooth, melty, gooey magic you’re after. Those anti-caking agents in bagged cheese keep it from melting quite as well.
• Reach for full-fat: Save the light sour cream for another day—full-fat brings the richest texture and flavor.
• Opt for salted butter: Salted butter gives this casserole just the right balance. If you’ve only got unsalted on hand, add another ¼ tsp. Salt.
• Bake until bubbly: When it’s golden, bubbly, and tender, that’s your cue. Give it a poke with a paring knife if you want to be sure the filling is perfectly cooked.
• Be patient: Let the casserole sit for a few minutes so it slices neatly and keeps that golden, cheesy top intact.
• Make it ahead: You can prepare the casserole and chill or freeze until ready. Bring to room temperature before baking, then bake as usual. Add extra time or tent with foil if it starts to brown too quickly.

What Our Readers Say

Judging by all the rave reviews, this cheesy potato casserole has become a favorite in a lot of home kitchens. Here’s what readers love most about it.

• "This was a big win with my family! Even my son who doesn't normally like new foods loved this and asked for seconds. It was super easy to throw together, too. I did have to cook it longer than the recommended 45 minutes—I cooked it for about an hour. But taste-wise, this is a keeper!"
• "This was good—exactly what I wanted on a cold night. I added a bit of garlic to the mix. I used unsalted butter because that's what I had on hand. I found it was the perfect salt level."
• "This is my go-to for cheesy potatoes, I've used it for years. We don't have it often because it's not the healthiest thing, but an occasional eating splurge is OK. It also works with other soups such as cream of mushroom or cream of celery, whatever is on hand."
• "Such a yummy recipe—reminds me of a casserole my mother used to make. I like to use a mixture of Monterey Jack and cheddar cheese."
• "My family adores cheesy hash brown casserole—to add a bit of extra flavor and crunch, sometimes I top with some French fried onions during the last few minutes of baking."