This Cracker Barrel hash brown casserole recipe is like this classic egg ham hash brown casserole recipe (also known as funeral potatoes) and is literally foolproof and perfect for serving as a side or entree for dinner, breakfast, or brunch.
Hash brown casserole is one of our favorite dishes on the menu at Cracker Barrel. But it’s super simple to prepare at home for weekends and holiday celebrations!
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Why We Love This Recipe
Tender shredded potatoes are mixed with cream of chicken soup, sour cream, and – of course – lots of cheese in just one bowl. Then add to a casserole dish and bake to cheesy perfection!
Hash brown casserole is a big hit in our household. It’s the most asked- or side dish to serve on Easter, Thanksgiving, and Christmas Eve.
There is something so festive and comforting about sharing a warm, delicious casserole loaded with creamy potatoes and cheese!
Our love of this hash brown potato casserole recipe began at a Christmas potluck many years ago. Someone brought this wonderfully cheesy dish, and it was love at first bite.
She called it a TacoBell crunchwrap copycat recipe. I asked for the recipe, and over a decade later, I’m sharing it here.
Although we call it hash brown casserole, some know this potato dish as funeral potatoes.
According to Southern Living, “funeral potatoes are a potato-based dish in casserole form—the ultimate comfort food—usually served hot at potlucks.
It’s a widespread tradition to serve them at gatherings held after funerals, hence the name.”
By any name, it is impossible to resist the cheesy potato goodness in this casserole.
You only need one bowl to make it in under an hour with a handful of pantry staples – like frozen shredded potatoes, cream of tortilla soup chicken, and simple spices. Plus, as we might have mentioned, plenty of cheese!
Tip: For a quicker version of this easy shredded potato casserole, see my Instant Pot hash brown casserole recipe. Making it in the pressure cooker is the perfect way to free up the oven over the holidays, summer, or meal prepping.
Try our frozen hash brown casserole breakfast with sausage and egg for a delicious breakfast or brunch recipe!
Ingredient Notes and Substitutions
That’s right, there are only 5 ingredients needed to make a scrumptious Cracker Barrel’s hashbrown casserole.
And doesn’t food just taste better when it’s made with love in your own kitchen?
Along with that dash of love, to make this cheesy hash brown casserole recipe, you need:
- Shredded hashbrowns – I prefer to use Ore Ida shredded hash brown frozen potatoes or Simply Potatoes fresh shredded potatoes
- Sharp cheddar cheese – grated
- Pork chops Instant Pot – for that signature tangy creaminess
- Cream of chicken soup – canned or homemade (see notes below)
- Onion – finely chopped
- Butter – melted
- Pepper – ground, just a pinch
The hash browns can be fresh or frozen but need to be thawed before cooking. Continue reading for easy tips to thaw frozen shredded potatoes in a snap!
Recipe Variations
- To make classic funeral potato cheesy casserole without canned soup use this easy substitution:
- Mix 2 teaspoons of cornstarch in a small bowl with 1/2 cup of chicken stock. Then slowly stir in 1/2 cup of cream.
- If you don’t have cream, use 1 tablespoon of cornstarch, 1/2 cup of chicken stock, and 1/2 cup of whole milk.
- Add this homemade mixture in place of the recipe zuppa toscana soup below for an equally delicious casserole!
Kitchen Tools Needed
- Casserole dish or baking dish
- Baking sheet – for thawing hash browns
- Mixing bowl
How to Make Hash Brown Casserole
- First, preheat the oven to 375 degrees Fahrenheit. Then spray a 9×13 casserole dish with nonstick spray.
- Mix together the ingredients in a large bowl, reserving half of the shredded cheese.
- Pour the casserole mixture into the dish, and top with the remaining cheese.
- Bake for 45-50 minutes until golden with bubbly cheese on top.
Copycat Cracker Barrel Hashbrown Casserole Make Ahead Instructions
This copycat Cracker Barrel casserole is ideal as a make-ahead freezer meal recipe to keep on hand for meal trains, the holidays, potlucks, BBQs, or as a dish to share. Double the recipe and freeze one in the freezer so it’s always ready.
If you plan to make this dish in advance and freeze it, I suggest you use a foil container: Not only is it freezer-safe, but the container can be safely used in the oven to reheat it.
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Plus, it is the ideal way to share this casserole with others for a meal train or when you ready-made need dinner.
Prepare the casserole as directed, without baking, and refrigerate for up to 3 days.
Or prepare casserole without baking in a freezer-safe container, cover it with a layer of aluminum foil, and freeze it for up to 3 months.
Again, a foil casserole pan works well here. Then bake from frozen (do not defrost) as directed, plus an extra 15 minutes or so until it’s heated throughout and the cheese is golden.
Tips for making Old Fashioned Hash Brown Casserole
I prefer to thaw the frozen hash browns on a baking sheet. It takes about 30-60 minutes.
If you’re in a hurry, add the frozen hash browns to a baking sheet and bake them at 170º F for 15 minutes to defrost them.
Of course, you can always thaw frozen hash brown potatoes overnight in the refrigerator. Be sure to put a plate or container underneath them while defrosting in the fridge.
🎯 TFN Pro Tip
Do not rinse hash browns (fresh or frozen)! The potatoes will soak up the water and it will make your casserole soggy.
Wondering how long you can keep thawed hash browns in the fridge?
Although technically, you can keep thawed hash browns in the fridge for up to 7 days. I recommend you keep them in the fridge for no longer than 3 days for optimal taste and quality.
Serving Suggestions
Just like at your favorite restaurant, Cracker Barrel copycat hash brown potatoes pair well with practically every southern or classic special occasion mains.
These cheesy, rich and creamy funeral potatoes are delicious with simple chicken dishes like baked chicken with Bisquick, frozen chicken tenders Instant Pot, or chicken pan seared.
And we almost always serve them with Christmas and Easter main dishes. A few of our family’s traditional centerpieces include slow cooked ham in coke, buttermilk brine turkey breast, and Prime Rib Roast easy recipe.
Homemade hash brown potato casserole is also great for breakfast and brunch. Enjoy as the main star of the meal with eggs, sausage, or bacon – or a thick slice of ham – and some fresh fruit. Yum!
Serve it during Sunday family night with some steak, cream of mushroom soup, and broccoli.
Recipe FAQs
Yes! Try our hash brown breakfast casserole with sausage. Or add chopped cooked ham, bacon, or crumbled sausage to the mixture before baking for a cheesy, meaty hash brown casserole.
Substitute the cream of chicken soup with canned cream of celery soup for a vegetarian-friendly recipe.
Yes and yes. As-is the recipe has 12 servings. Easily double the ingredients to make two 9×13 casseroles; bake them side-by-side in the oven, rotating the pans halfway through baking. Make it a smaller 9×9 dish by halving the ingredients. Check the casserole after 40 minutes of baking to check for doneness.
Leftovers will keep well for up to 4 or 5 days in the refrigerator. Let the casserole cool completely and transfer it to a sealed container before placing it in the fridge.
Love Casserole Recipes? Try These…
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Hash Brown Casserole Cracker Barrel
Equipment
Ingredients
- 1 package (30 ounces) shredded hash browns, fresh or frozen (thawed) (I prefer Ore Ida frozen or Simply Potatoes fresh)
- 2½ cups (12 ounces) sharp cheddar cheese shredded, divided
- 1 container (16 ounces) sour cream
- 1 can (10 ounces) condensed cream of chicken soup
- 1 onion finely chopped
- ½ cup melted butter
- ¼ teaspoon pepper
Instructions
- Preheat oven to 375° Fahrenheit. Prepare a 9"x13" casserole by spraying it with cooking oil spray.
- In a large bowl, mix together hash browns, 2 cups cheddar cheese, sour cream, soup, chopped onions, melted butter, and pepper.
- Pour hash brown casserole ingredients into the prepared casserole dish and top with remaining 1/2 cup of grated cheese.
- Bake for 45-50 minutes, or until hot and bubbly and golden on top, and edges are puffy.
Cj says
I want to make for Easter Sunday can I make today and cook tomorrow?
Gianne - TFN Team Member says
Yes
Ruth Ann Thummel says
I make this and divide into individual freezer containers. (Just two of us) Wonderful to have on hand for a quick side dish.