Cracker Barrel Cheesy Hash Brown Casserole Recipes

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COPY CAT CRACKER BARREL HASHBROWN CASSEROLE RECIPE



Copy Cat Cracker Barrel Hashbrown Casserole Recipe image

This is my favorite casserole ever! Cracker Barrel Hashbrown Casserole needs just 5 minutes of prep and is absolutely cheesy, delicious and completely irresistible! The perfect breakfast casserole!

Provided by Holly Nilsson

Categories     Casserole

Time 50m

Number Of Ingredients 7

32 ounces frozen shredded hash browns (defrosted)
½ cup melted butter
1 10 ¼ ounce can of cream of chicken soup (or cream of cheddar)
1 pint sour cream
½ cup onion (finely chopped)
2 cups colby cheese (grated)
¼ teaspoon pepper

Steps:

  • Preheat oven to 350°F.
  • Combine all ingredients in a large bowl reserving ½ cup of cheese for topping.
  • Place in a greased 9×13 casserole dish and top with reserved cheese.
  • Bake for 45-55 minutes or until hot and bubbly.

Nutrition Facts : Calories 355 kcal, Carbohydrate 23 g, Protein 10 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 68 mg, Sodium 503 mg, Fiber 1 g, ServingSize 1 serving

CRACKER BARREL'S HASHBROWNS CASSEROLE - COPYCAT



Cracker Barrel's Hashbrowns Casserole - Copycat image

I don't know if this is Cracker Barrel's actual hash browns casserole recipe, but it is close. This recipe can feed a large crowd and is good for a brunch.

Provided by Rhonda

Categories     Breakfast

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 8

2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter, melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
  • Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

CRACKER BARREL POTATO CASSEROLE/HASH BROWNS CASSEROLE - COPYCAT



Cracker Barrel Potato Casserole/Hash Browns Casserole - Copycat image

I love Cracker Barrels hash brown potatoes/potato casserole so I thought I would share this recipe I found on copykat.com.

Provided by Heather N.

Categories     One Dish Meal

Time 55m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 6

1 (2 lb) bag frozen southern style hash brown potatoes
1/2 cup onion, chopped fine
Aunt Jane's Krazy Mixed Up Salt, to taste (avail. at JanesKrazy.com) or mccormick's Season-All salt
1/2 cup melted butter (or margarine)
1 1/2-2 cups colby cheese (I love cheese-but in this case, more is not necessarily better) or 1 1/2-2 cups cheddar cheese, shredded (I love cheese-but in this case, more is not necessarily better)
1 (10 1/2 ounce) can cream of chicken soup (sometimes I substitute cream of mushroom or cream of celery soups)

Steps:

  • Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.
  • In a bowl, combine soup, cheese, butter, onion, salt, and pepper. (or one of mixed season salts from above).
  • Gently fold the potatoes into the mixture and pour into prepared pan.
  • Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.
  • Note: If you're looking for a one-dish meal you can add ham to this recipe.

INSTANT POT CHEESY HASH BROWN CASSEROLE



Instant Pot Cheesy Hash Brown Casserole image

Instant Pot Cracker Barrel cheesy hash brown casserole recipe is perfect to make in the pressure cooker as a side or main dish, for breakfast or dinner.

Provided by Renae

Categories     Main Course     Side Dish     Entree

Time 50m

Number Of Ingredients 8

1 (20 ounce) package fresh shredded hash brown potatoes ((can substitute 16 ounces of frozen hash browns, if thawed))
1 (10 ounce) can cream of chicken soup ((see notes below for canned soup substitution))
1 cup sour cream
1/2 onion, finely chopped
2 cups sharp cheddar cheese, grated, divided
1 tsp garlic powder
1 cup water
16 ounces diced ham

Steps:

  • Lightly grease 7" - 7.5" cake pan or springform pan with non-stick cooking spray.
  • In a medium bowl, stir together hash browns, soup, sour cream, onion, 1 cup of cheese, garlic powder, and ham (if using). Add to prepared pan. Cover with remaining grated cheese.
  • Tear off a long piece of aluminum foil, about 18" long. Spray the underside of the foil with cooking spray to prevent sticking. Wrap the hash brown casserole pan in foil across the top and under the bottom of the pan. This is to keep the water from getting into the pan during the pressure cooking cycle.
  • Add trivet to Instant Pot pan and pour 1 cup of water into the bottom. Place foil-wrapped pan with cheesy potatoes into a silicon sling or foil sling (see notes below for making a foil sling). Lower the sling with the pan of hash browns into the Instant Pot on the trivet. Secure lid and twist the pressure valve to seal (if needed). Select high pressure for 35 minutes.
  • When pressure cycle is over, allow a 5 minute natural release. Then perform a quick release to release the remaining pressure. Using pot holders, lift sling from the Instant Pot and carefully remove the foil from the springform pan.
  • If serving without browning (see below), let cheesy hash brown casserole cool for at least 10 minutes if using springform pan to ensure that the casserole stays together and doesn't spread out.
  • Using pot holders, carefully drain water from Instant Pot liner. Place the casserole back on the sling. Lower the sling back into the Instant Pot or place in your air fryer.
  • Set air fryer to 350º for 5-10 minutes, until golden and bubbly on top. If you don't have an air fryer or air fryer lid, you can broil the hash browns casserole in your oven.
  • If using a springform pan, let cheesy hash brown casserole cool for at least 10 minutes to ensure that the casserole stays together and doesn't spread out.

Nutrition Facts : ServingSize 1 serving, Calories 231 kcal, Carbohydrate 3 g, Protein 10 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 59 mg, Sodium 268 mg, Fiber 1 g, Sugar 2 g

CRACKER BARREL CHEESY HASHBROWN CASSEROLE



Cracker Barrel Cheesy Hashbrown Casserole image

This is the closest to the real deal as it gets, folks! After many years of research, methods, and taste-testing, I've finally cracked the code! Now, you can make this delicious, yummy casserole at home! Made it for my monthly Breakfast-For-Dinner night, and my boyfriend FLIPPED! We don't really have a Cracker Barrel anywhere...

Provided by Kristin D

Categories     Casseroles

Time 1h

Number Of Ingredients 7

2 lb frozen shredded hashbrown potatoes, thawed
1 regular size can campbell's cream of chicken soup
1/2 medium yellow onion, finely diced
1/4 c margarine, melted
2 c (8 oz.) colby cheese, shredded or diced in a food processor
1/2 tsp salt
1/2 tsp ground black pepper

Steps:

  • 1. Preheat oven to 350 F.
  • 2. Combine everything except the hashbrowns in a big bowl until well combined.
  • 3. Add hashbrowns to other ingredients mix well.
  • 4. Scoop into a 9x13 baking dish and bake for 45-50 minutes or until golden brown and bubbly. Allow to sit for 10-15 minutes after it comes out of the oven.

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