Recipe: Cheesy Hash Brown Casserole (like Cracker Barrel’s!)

Welcome to the world of Cheesy Hash Brown Casserole goodness! I used to LOVE the Hash Brown Casserole at Cracker Barrel. That’s before I started asking questions about how they make their food (did you know almost all of their vegetable side dishes are made with sugar?). Then if you look at the copy cat recipes online, most of them call for a can of condensed soup – no thank you MSG and other unwanted additives! There has to be a better way, and thankfully there is, which I’ve detailed for you below. It’s hard to go wrong when it comes to potatoes and cheese and other wholesome ingredients. This is a tasty dish that you can enjoy with breakfast, lunch or dinner!

Cheesy Hash Brown Casserole from 100 Days of #RealFood

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Cook’n is the #1 best-selling recipe software app, and Unconventional Kitchen is sharing this ebook as a way for you to check out how you can use the software to create meal plans, generate shopping lists, sync recipes with all your devices, make cookbooks of your own, and much more. To get this free ebook just go to their website, enter your email address and name, and then you will be given instructions on how to download Cook’n to one of your devices so you can view the 14 recipes in the ebook.


4.7 from 19 reviews
Cheesy Hash Brown Casserole (like Cracker Barrel’s!)
Serves: 5 - 6
  • 6 tablespoons butter + extra for greasing the pan
  • ⅓ cup diced onion
  • 1 clove garlic, minced
  • 4 tablespoons whole wheat flour
  • 1½ cups milk
  • ½ teaspoon salt
  • Pepper, to taste
  • 2 cups freshly grated mild cheddar cheese
  • 1 pound frozen hash browns (no need to defrost), be sure to buy a brand with only 1 ingredient - potatoes
  1. Preheat the oven to 350 degrees F. Grease a square baking dish with butter (8 x 8 or 9 x 9 inch) and set aside.
  2. In a large sauté pan over medium heat melt the butter. Cook the diced onion until it softens but does not brown, about 2 to 3 minutes. Throw in the minced garlic and cook while stirring for 1 more minute.
  3. Turn the heat down to medium low and whisk in the flour. Continuously stir until the flour darkens but is not burnt, about 1 to 2 minutes.
  4. Whisk in the milk, salt, and pepper until it slightly thickens, about 1 minute.
  5. Turn the heat off and, using a spatula or wooden spoon, stir in the grated cheese until it melts. Fold in the hash browns until evenly coated.
  6. Transfer to the baking dish being careful to push the thick mixture down on top into one even layer.
  7. Bake for 30 to 35 minutes uncovered, and then turn the heat up to broil for 3 to 4 minutes or until the top turns golden brown. Keep a close eye under the broiler so it doesn't burn! Serve warm and enjoy.
We recommend organic ingredients when feasible.


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  • Comments

    1. Jules |

      My daughter in law Kerry, made this for Christmas morning breakfast and it was delicious. So nice in fact, I am making it as a side to go with our evening dinner tonight.

    2. Carey Sanderson |

      I made this the other night and although the flavor was great, it didn’t get done in the middle. The top browned nicely but underneath seemed undercooked. I baked it for 35 minutes then under the broiler for 4. What did I do wrong? Thanks!

      • Amy Taylor (comment moderator) |

        Hi Carey. Not sure but every oven is different. Next time, try covering with foil for the first 25 minutes and then remove the foil to finish.

    3. Beth |

      Made this recipe for the first time this weekend and it was YUMMY! :) Really does remind you of the Cracker Barrel version.

    4. Erica Hemphill |

      Could you tell me a brand that is just potato’s? Even the one at whole foods in the frozen section has preservatives.

      • Amy Taylor (comment moderator) |

        Hi Erica. Look for Cascadian farms. :)

      • CJ |

        Mr. Dell’s offers an All Natural shredded hash brown. Potatoes only. :) I’ve found them at Walmart, Target and the local grocery store here in MN.

    5. Reinele |

      If I was going to make this and freeze it, do I cook it all the way first and then freeze, or can I just put in the freezer after mixing together? I’m new to “freezer cooking” and thought that this might be a good recipe to try freezing.

      • Kelly |

        I’ve not done it with this recipe, but with similar hashbrown casseroles I freeze before baking. Thaw, then bake.

    6. Jennifer |

      Would this work with fresh grated potatoes instead of frozen?

      • Amy Taylor (comment moderator) |

        Hi there. Lisa has not had good luck with fresh potatoes.

    7. Stacy |

      My family loves this recipe. I used half the butter and added frozen tricolored peppers. Best thing ever!

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