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

24 Reviews / 4.8 Average
Welcome to the world of Cheesy Hash Brown Casserole goodness! If you love the one Cracker Barrel offers, you'll love this copycat recipe. It's a much healthier version that doesn't use canned soup. Enjoy it as a side for breakfast for brunch.
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Cheesy Hash Brown Casserole  on a plate with scrambled eggs, bacon, and a side of fresh fruit.

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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 copycat 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! You will love this Classic Hash Brown Casserole too!

If you have leftover potatoes, try these Air Fryer Hash Browns.

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178 thoughts on “Cheesy Hash Brown Casserole (like Cracker Barrel’s!)”

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Recipe Rating




  1. 5 stars
    This was even better than I expected! I had frozen hashbrowns and wasn’t sure what to do with them and then I came across this recipe. Even my husband, who normally doesn’t like hashbrowns said these were some of the best potatoes he’s ever had. So easy to put together and I was very happy to NOT see sour cream in the ingredients (I didn’t miss it at all) – I will definitely be making this again!!

  2. I wouldn’t say it’s “just like Cracker Barrel’s”. It’s more like Mac and Cheese made with frozen hash browns instead of macaroni. Tasty, but not as close as other copycat recipes of Cracker Barrel Hash Brown Casserole. Definitely needs the sour cream that’s missing from the above recipe!

      1. Tammy Feathers

        The original may not but many do have sour cream that claim to copycat cracker barrel. I’ve seen the creamed soup also listed on many. I figure the sour cream would make it creamer like the soup. Either way just suit to your taste. The sour cream sounds like a great addition!

  3. Where have you found 1 ingredient hash brown potatoes? I’ve not been able to find them at either Earth Fare and Whole Foods in Southpark. Help!

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  6. 5 stars
    Love this recipe! I wanted to make it more of a meal, so I start off by cooking a pound of ground beef or sausage and then add everything else using 4 TBSP of butter instead of 6. My family loves it and it has become a weekly staple! Thank you!

  7. 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.

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

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

    1. 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.

  9. 5 stars
    Made this recipe for the first time this weekend and it was YUMMY! :) Really does remind you of the Cracker Barrel version.

  10. 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!

    1. 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.

  11. 5 stars
    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.

  12. 5 stars
    I made this twice this year, once for Thanksgiving and once for Christmas. I love it, my husband loved it too!! I used all-purpose flour, and Follow your heart Vegan Cheddar cheese,and I added about a 1/4 cup of my homemade cream of mushroom soup. Thank you so much for the recipe, so happy to be able to eat comfort food right along with everyone else. I’m nursing my son who can’t have dairy, and my other son is dairy intolerant as well, so this is a real treat for us.

  13. I use a potato ricer to squeeze out the excess moisture from grated potatoes. It gets them super dry. Without the excess moisture fresh potatoes should work well.

    1. Or I’ve used a clean kitchen towel or paper towels to do the same thing, squeeze out the extra moisture. makes a huge difference if making fresh hash browns or latkes too.

  14. I’m wondering if I could make this gluten free by subbing the whole wheat flour with almond, rice, spelt, or coconut flour. May have to give it a pre-Christmas morning try.

    1. Dawn, I have had great luck using rice flour in recipes that use a white sauce prep. I use the same amount.(friend is gluten free)

    2. Dawn, I would NOT go with almond or coconut flour, they do not have a high starch content. It’s the starch that makes the sauce thicken and almonds and coconut are high in protein, not starch. So if going wheat free use rice, sorghum, or spelt flour in place of regular wheat flour, cereal grains. FYI spelt is not gluten free. I would recommend rice flour though, it’s the most neutral flavored.

      1. Thanks Sarah! I actually used rice flour and it was great! I hadn’t used spelt flour in anything yet, just heard about it being an ancient grain and possibly ok. After reading more about it and being a true celiac, I think I’ll stay away from it.

  15. I noticed that someone wanted to find a dairy free sub for butter. I’ve had great success making ghee or clarified butter. That process removes the milk solids and it’s still all natural.

  16. 5 stars
    Oh and a little flavor tip….add about a teaspoon of Dijon mustard to the melted cheese mixture before adding the potatoes.

  17. If you live in the Upper Midwest, another organic, one ingredient frozen hash brown brand you can look for is SnoPac. Their plant and headquarters are in SE Minnesota, about 20 minutes from where I grew up.

  18. FYI: I noticed in the comments that a lot of people mentioned they wanted to use fresh potatoes. I found a way to make it perfectly. Bake your whole potatoes straight on the oven rack at 375 for 45 minutes. Let them cool completely. Then grate them with a grater (peel and all). The peel will sort of fall away and you can discard it or eat it or whatever. Then lay them in a single layer on a baking sheet and freeze them. When they are frozen just stick them in a bag in the freezer. Then you have frozen hash browns for whenever you need them. I bought a 5 pound bag and cooked the whole thing this way and have been using them all month. It works great!