Updated September 2026, rewritten around years of reader comments.
Sometimes ya just need something easy, dontchya? Easy comfort food.
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“Whenever I make something in the 9X13 dish, there are always leftovers. When I make this…….wiped out clean! Thanks for this recipe and all the other great dishes you’ve help me prepare for this group of knuckleheads….”
mike jankowich, November 2018
Did you noticed that there are certain things that you order at your favorite restaurants, each and every time you visit without fail.
Cracker Barrel is one of my favorite restaurants to stop at when i have to go for dinner or lunch or breakfast… 🙂 There’s something so comforting about their Southern style food, and one of these “things” for me is Cracker Barrel’s Hashbrown Casserole, creamy, rich, easy and cheesy.
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Now, I’ve tried many many many versions of Cracker Barrel’s hashbrown casserole BUT none of them ever quite made the cut. There was always something different….too much sour cream, not enough cheese, low flavor, soggy potatoes, etc. And I must say that this recipe is probably as close as I’ll ever come to the original Cracker Barrel hashbrown casserole recipe.
Leftovers ?
In fact, I’ve consistently started doubling this recipe for my family hoping for leftovers, but, the more I make, the more is eaten. If I want any the next day (because they are just as good heated up), I have to hide them. Of course, a few minutes later, mine story ends as the casserole dish was empty. Hopefully, I managed to take a couple of shots to show you.
★★★★★ 5 STAR REVIEW
“This is the best potato recipe I have ever made. My family even stopped eating to say how delicious the casserole is. A 9×13 dish goes along way and it is so easy to make. Thank you for sharing.”
Nancy Johnson
What Makes This Taste Like Cracker Barrel’s
Cracker Barrel’s hashbrown casserole comes down to four things in the right proportion: a full 16-ounce container of sour cream, two full cups of sharp cheddar, one can of condensed cream of chicken soup, and two pounds of hash browns that go in completely thawed. Skimp on any one of those and the dish drifts, too little cheese and the soup has nothing to lean on, too much sour cream and it turns tangy and loose instead of rich. The intro above says it plainly: the early versions of this recipe had too much sour cream, not enough cheese, and soggy potatoes. Getting the ratio right, and getting the potatoes dry, is what actually closes the gap between a home casserole and the restaurant version.
Covered or Uncovered?
This casserole bakes uncovered. Nothing in the ingredient list calls for foil, and the instructions ask for the top to brown, and that only happens with direct heat the whole time. Cover it and you’ll get a creamier, paler top that never quite sets the way a hashbrown casserole should. If your oven runs hot and the top is coloring before the middle is bubbling, tent it loosely with foil for the last 10 minutes only, not the whole bake. And if 45 minutes at 350°F isn’t giving you any color at all, your oven is likely running a little cool for this dish; a few extra minutes, or a bump to 375°F, gets you there without drying anything out.
Why Hashbrown Casserole Turns Watery, and the One Fix That Matters
A watery, loose casserole almost always comes down to one thing: hash browns that were thawed but never dried. Frozen shredded potatoes hold a surprising amount of water, and if that water goes into the bowl along with everything else, it has nowhere to go but into the casserole as it bakes, so the dish separates instead of setting, and no amount of extra baking time fixes it. The fix is mechanical, not a different ratio: thaw the hash browns completely, then press them between paper towels or a clean kitchen towel until they stop releasing water, before you mix them with anything else. It takes about two minutes and it is the single biggest difference between a casserole that slices cleanly and one that pools liquid on the plate.
Substitutions Readers Have Made
The base recipe is the one to start with, but readers have been adapting it for years. Here’s what actually works.
A Different Soup
Cream of onion or cream of celery soup both work in place of cream of chicken, with a real difference in flavor. Onion soup pushes the dish savorier, you can taste the onion but not any chicken flavor. Celery makes it lighter and lets the potato come through more. Swap it 1:1, no other changes needed.
READER TIP
“Instead of cream of chicken soup, try it with cream of onion (or cream of celery) soup for an extra punch of onion flavor. You can’t really taste the chicken, but you can taste the onion. So good.” Woody
Make It Vegetarian
Cream of potato soup replaces cream of chicken with no other changes, and it’s the version to use for a vegetarian table. One reader mashes the potatoes slightly first for a smoother texture, it isn’t necessary, but it’s an easy way to make the swap feel intentional.
READER TIP
“I have a daughter who is a vegetarian, so I used cream of potato soup instead of cream of chicken and before adding it to the recipe I mashed the potatoes first. It was just as good.” Debbie
Add Ham
Diced ham stirred into the mix turns this into a full meal instead of a side dish, and it’s the single most common addition readers report. A cup to a cup and a half is enough to add protein without throwing off the sour cream and cheese ratio that makes the dish work.
READER TIP
“I have made this dish for years… I have added diced ham to this dish and shared at many family reunions and get togethers.” Margaret Crist
Buttered Cornflake Topping
A crushed cornflake topping, sautéed in butter and scattered over the top before baking, adds the crunch this casserole doesn’t otherwise have. It’s a classic Southern casserole finish, and it goes on before baking, not after.
READER TIP
“Same recipe I use but saute 2 cups of cornflakes (crushed) in butter and add to top.” Erma
The other side dish on this site built the same way, assembled early and baked at the last minute, is our Roasted Mushrooms with Garlic and Thyme. Fifteen minutes in the oven, and they are just as good at room temperature as they are hot.
Make It Ahead, Freeze It, Reheat It
This casserole can be assembled up to two days ahead of baking. Mix everything, spread it in the pan, cover, and refrigerate; let it sit at room temperature for 20 to 30 minutes before it goes in the oven, or add about 10 minutes to the bake time if it goes in cold. To freeze it unbaked, assemble it in a freezer-safe dish, wrap tightly, and freeze, then thaw overnight in the refrigerator before baking as directed, since baking straight from frozen gives you a hot edge and a cold center. Already-baked leftovers freeze well too, portioned and wrapped, for up to three months. Reheat covered at 325°F until hot through; a splash of milk stirred in beforehand helps bring back the creaminess the fridge takes out of it.
Frequently Asked Questions
Do you bake this covered or uncovered? Uncovered. The recipe never calls for foil, and browning only happens with direct heat. If the top is coloring too fast in a hot oven, tent it loosely for the last 10 minutes only.
Why did my hashbrown casserole turn out watery or greasy instead of set? Almost always hash browns that were thawed but not dried. Press them in a towel until they stop releasing water before mixing everything together, and that one step fixes most sogginess complaints.
Do the hash browns need to be fully thawed? Yes. Frozen hash browns won’t mix evenly into the sour cream and soup, and they add extra baking time. Thaw completely, then dry them, before you start.
Can I make this the night before? Yes. Assemble it, cover, and refrigerate up to two days ahead. Let it sit out 20 to 30 minutes before baking, or add about 10 minutes to the bake time straight from the fridge.
Can I freeze hashbrown casserole? Yes, either way. Assemble it unbaked and freeze, then thaw overnight in the refrigerator before baking; or freeze already-baked leftovers portioned for later.
What can I use instead of cream of chicken soup? Cream of onion or cream of celery for a different savory note, or cream of potato for a meat-free version. All three swap in 1:1.
Can I add ham or other mix-ins? Yes. Diced ham is the most common addition readers make, about a cup to a cup and a half stirred in turns this into a full meal.
A Note on This Recipe
I went back through ten years of comments on this recipe and rewrote it around what kept coming up. The most common question, bake this covered or uncovered, had been sitting here unanswered since 2018; it bakes uncovered, and that’s now spelled out in the recipe card. The most common complaint was a watery or greasy casserole, and the readers who described it all point to the same cause: hash browns that were thawed but never dried. That step is now in the ingredient list itself, not buried in a note. I also added the soup and ham variations several of you have been making for years, plus real make-ahead and freezer guidance.
The recipe itself hasn’t changed. If something behaves differently in your kitchen, tell me in the comments, that’s exactly how this update happened.
If you’ve made the Cracker Barrel version and tried this one side by side, I want to know how close it got, and whether you baked it covered or uncovered. Tell me in the comments.
Pin This for Later
Save this pin to your Thanksgiving side dish board so the casserole is ready when you plan the holiday menu.
Homemade Cracker Barrel Hashbrown Casserole
Rate this RecipeIngredients
- 1 container sour cream 16 ounces
- 1/2 cup onion peeled and chopped
- 2 cups cheddar cheese grated, plus more for sprinkling on the top
- 1 package 2 pounds frozen hash brown potatoes, thawed and patted dry
- 1/2 cup (1 stick) butter melted
- 1 10 1/4 ounce can cream of chicken soup
- 1 teaspoon salt
- 1/4 teaspoon pepper
- optional - green onions sliced (green parts only)
Instructions
- Preheat oven to 350°F
- Grease a 9 x 13 inch baking pan.
- In a large bowl, mix all ingredients together except the extra cheese for topping, and spread the mixture into the prepared pan.
- Bake uncovered for 45 minutes, or until the edges are bubbling and the top is golden brown.
- In the last few minutes of baking, sprinkle the top of the casserole with additional cheese and bake until melted. Serve.
- * optional - Sprinkle with sliced green onions
Hey, your pictures are great and make me want to cook again. Thanks for the ispiration.
This looks so yummy! Thanks for linking up with What’s Cookin’ Wednesday!
Same recipe I use but saute 2 cups of cornflakes (crushed) in butter and add to top.
Thanks for sharing this, Erma. The buttered cornflake topping now has its own section above, with your tip quoted directly. Great addition.
Looks Yummy—I’ve bookmarked this one to try very soon!!!
Instead of cream of chicken soup, try it with cream of onion (or cream of celery) soup for an extra punch of onion flavor. You can’t really taste the chicken, but you can taste the onion. So good.
Thanks, Woody, you were right about the onion flavor! I’ve added a full section above on swapping in cream of onion or cream of celery soup, and quoted your tip directly. Appreciate you sharing it.
I have a daughter who is a vegetarian , so i used cream of potato soup instead of cream of chicken and before adding it to the recipe i mashed the potatoes first. It was just as good
I made this for Easter this year and it was a huge hit! Great recipe and super easy. I added a smidge extra onion. Excellent recipe.
Sounds delcious. great recipe. Thanks for sharing.
Simon
I have made this like 3 or 4 times and im just so in love with it. I make homemade chicken with it and it goes so good together as a meal
Thanks for this recipe! Do you bake this covered or uncovered? Thank you!
Uncovered
I would say uncovered since it’s not mentioned and you want the top to brown. That willingly happen if baked uncovered.
Great question, and you weren’t the only one wondering! This bakes uncovered; I’ve now put that directly in the recipe and added a full section above on why. Thanks for asking, this is exactly the kind of question that makes the post better.
Whenever I make something in the 9X13 dish, there are always leftovers. When I make this…….wiped out clean! Thanks for this recipe and all the other great dishes you’ve help me prepare for this group of knuckleheads….
This is the best potato recipe I have ever made. My family even stopped eating to say how delicious the casserole is. A 9×13 dish goes along way and it is so easy to make. Thank you for sharing.
I have made this dish for years. Lost my recipe about 2 yrs ago. I have added diced ham to this dish and shared at many family reunions and get togethers. So blessed that I could find this again. Thank you for sharing w us.
That’s wonderful, and you’re not the only one who’s added ham. I’ve added a note about it above, so other readers doing the same family meal version know it works.
My family loves this recipe. It’s a keeper!