Copycat Cracker Barrel Hash Brown Casserole

By | March 26, 2025

Yield:

1 (9×13-inch) casserole

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Ingredients

Original recipe (1X) yields 10 servings

  • cooking spray

  • 1 (30 ounce) package frozen shredded hash browns, thawed

  • 2 ½ cups shredded Colby cheese, divided

  • 1 (10.5 ounce) can cream of chicken soup

  • 8 ounces sour cream

  • cup finely chopped onion

  • ¼ cup unsalted butter, melted

  • 1 large egg, beaten

  • ½ teaspoon garlic powder

  • ½ teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • chopped parsley for garnish (Optional)

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch casserole dish with cooking spray.

  2. Drain defrosted hash browns well. Combine drained hash browns, 2 cups Colby cheese, soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.

  3. Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.

  4. Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.

  5. Garnish with chopped parsley and serve hot.

Cook’s Note

I use a salad spinner to drain water from thawed hash browns thoroughly; you want them as dry as possible to crisp up and avoid any sogginess.

You can substitute plain Greek yogurt for sour cream or use light sour cream.

Nutrition Facts (per serving)

329 Calories
23g Fat
21g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe
10
Calories
329
% Daily Value *
Total Fat
23g
29%
Saturated Fat
14g
72%
Cholesterol
76mg
25%
Sodium
593mg
26%
Total Carbohydrate
21g
7%
Dietary Fiber
1g
5%
Protein
12g
23%
Potassium
317mg
7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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