Name: Better Than Cracker Barrel Hashbrown Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 (20 oz) bag frozen shredded hashbrowns, thawed; 1/2 cup melted butter; 1 (10.5 oz) can condensed cream of mushroom soup (or cream of chicken); 1 cup sour cream; 1/2 cup finely chopped onion; 2 cups shredded cheddar cheese; 1/2 teaspoon garlic powder; Salt and pepper to taste; Optional topping: 1 cup crushed cornflakes mixed with 2 tablespoons melted butter

Jump to Recipe·Print Recipe

Better Than Cracker Barrel Hashbrown Casserole a creamy, cheesy, and utterly comforting hashbrown casserole that truly lives up to its name. I love making this for family brunches, holiday gatherings, or just when I need something warm and satisfying for dinner. It has all the richness of the classic restaurant version—only better.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 (20 oz) bag frozen shredded hashbrowns, thawed

½ cup melted butter

1 (10.5 oz) can condensed cream of mushroom soup (or cream of chicken)

1 cup sour cream

½ cup finely chopped onion

2 cups shredded cheddar cheese

½ teaspoon garlic powder

Salt and pepper to taste

Optional topping: 1 cup crushed cornflakes mixed with 2 tablespoons melted butter

Directions

I preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large bowl, I mix together the thawed hashbrowns, melted butter, condensed soup, sour cream, chopped onion, shredded cheddar, garlic powder, salt, and pepper until fully combined.

I spread the mixture evenly into the prepared baking dish.

For a crispy topping, I mix crushed cornflakes with melted butter and sprinkle it over the casserole.

I bake the dish uncovered for 45 to 50 minutes, until the edges are bubbly and the top is golden brown.

Once it’s out of the oven, I let it rest for 5 minutes before serving.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 50 minutes

Total Time: 1 hour

Servings: 8 servings

Calories: 310 kcal per serving

Variations

I like switching things up depending on what I have on hand. Sometimes I use cream of chicken soup instead of mushroom for a richer flavor. If I want to add protein, I mix in some cooked, crumbled bacon or diced ham. For extra spice, I stir in diced green chilies or a dash of cayenne. I’ve even tried swapping out cheddar for Monterey Jack or pepper jack for a little kick.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 4 days. To reheat, I either pop individual portions in the microwave or warm the entire casserole in the oven at 350°F until heated through. It also freezes well—I just make sure to wrap it tightly, and it keeps for up to 2 months. I thaw it overnight in the fridge before reheating.

FAQs

What can I use instead of cream of mushroom soup?

I often use cream of chicken or even a homemade white sauce if I want to keep it fresh and simple.

Can I make this casserole ahead of time?

Yes, I usually prepare it the night before, cover it tightly, and refrigerate it. When I’m ready to bake, I just add the topping and pop it in the oven.

Is this recipe vegetarian?

If I stick with cream of mushroom soup and skip any meat additions, it’s completely vegetarian.

Can I use fresh potatoes instead of frozen hashbrowns?

I can, but I make sure to shred and drain them well to remove excess moisture. It’s a bit more work, but worth it if I want everything from scratch.

What can I serve with this hashbrown casserole?

I love serving it with eggs and bacon for breakfast, or alongside a simple green salad or roast chicken for dinner.

Conclusion

This better-than-Cracker Barrel hashbrown casserole has become a go-to comfort food in my kitchen. It’s easy to make, endlessly adaptable, and always a hit—whether I’m feeding my family or bringing a dish to a potluck. Once I make it, it’s hard not to come back to it again and again.

Recipe:

Better Than Cracker Barrel Hashbrown Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour
Yield: 8 servings
Diet: Vegetarian

Print Recipe

Description

A creamy, cheesy, and comforting hashbrown casserole that's better than the restaurant version. Perfect for brunches, holidays, or cozy dinners.

Instructions

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large bowl, mix together the thawed hashbrowns, melted butter, condensed soup, sour cream, chopped onion, shredded cheddar cheese, garlic powder, salt, and pepper until fully combined.
Spread the mixture evenly into the prepared baking dish.
If using the topping, mix the crushed cornflakes with 2 tablespoons melted butter and sprinkle over the casserole.
Bake uncovered for 45 to 50 minutes, until the edges are bubbly and the top is golden brown.
Remove from oven and let rest for 5 minutes before serving.