Copycat Cracker Barrel Hashbrown Casserole Recipe

I finally found the trick to recreating Cracker Barrel’s famous Hashbrown Casserole at home. Many of the copycat recipes I found online are heavy on ingredients like eggs, sour cream, and cream of chicken soup. With some trial and error, this is the recipe I’ll be using going forward when the craving strikes.

Buttery, cheesy, crispy on top, tender inside, and with lots of flavor, just like the original version, this isn’t a wet and mushy casserole. The potatoes are firm—basically, strings of potatoes suspended in a casserole form, and they’re delicious.

The Trick To Making This Copycat Cracker Barrel Hashbrown Casserole

I found that using frozen hashbrown potatoes, even after thawing, are easy to overcook and become soggy when baked as a casserole. Using refrigerated hashbrowns fixes that problem.

Refrigerated hashbrowns hold their shape and have a better texture—less powdery and wet, and won’t break apart when mixed. My grocery store carries them next to the refrigerated breakfast sausage. Two brands I recommend: Resers and Simply Potatoes.

Then, instead of pouring, spoon the hashbrown mixture into the baking dish to avoid weighing the potatoes down.