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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.
Cheesy Hash Brown Casserole (like Cracker Barrel’s!)
Ingredients
- 6 tablespoons butter (+ extra for greasing the pan)
- ⅓ cup onion (diced)
- 1 clove garlic (minced)
- 4 tablespoons whole-wheat flour
- 1 ½ cups milk
- ½ teaspoon salt
- pepper (to taste)
- 2 cups cheddar cheese (mild, freshly grated)
- 1 pound frozen hash browns (be sure to buy a brand with only 1 ingredient - potatoes, no need to defrost)
Instructions
- 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.
- 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.
- 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.
- Whisk in the milk, salt, and pepper until it slightly thickens, about 1 minute.
- 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.
- Transfer to the baking dish being careful to push the thick mixture down on top into one even layer.
- 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.
Erin says
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!!
Ann says
Could you substitute dairy free cheese?
Amy Taylor (comment moderator) says
Hi. That is not something we've tried.
Jamie says
I have and it works great!
Amf says
Could you prepare night before & then bake in the morning?
Amy Taylor (comment moderator) says
Hello. I think it would work fine the next day.
Carrie says
I prep the night before and bake it Christmas morning. Comes out great!
Susie says
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!
M shortt says
The original cracker barrel recipe does not have sour cream
Tammy Feathers says
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!
Mary says
Cracker Barrels recipe does not have sour cream in it.
Sonya says
I made this dish & although it was tasty, it was incredibly greasy. Anyone else have this problem?
Kim Wickline says
Thank you for the information! I really appreciate it.
Kim Wickline says
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!
Obbie says
Cascadia farms has a one ingredient frozen hash brown..
Patricia says
Can you make this with grated potatoes? It looks delish, but I don't have frozen hash browns.
Amy Taylor (comment moderator) says
Lisa had better success with the frozen potatoes..
Melissa says
Can you make this ahead, like the night before and heat and serve in the morning?
Amy Taylor (comment moderator) says
Sure!
Anna says
Can this be made ahead of time and frozen?
Amy Taylor (comment moderator) says
Hello. Yes, other readers have frozen it prior to baking.
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Rebecca H says
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!
Stacy says
My family loves this recipe. I used half the butter and added frozen tricolored peppers. Best thing ever!
Jennifer says
Would this work with fresh grated potatoes instead of frozen?
Amy Taylor (comment moderator) says
Hi there. Lisa has not had good luck with fresh potatoes.
Leila says
I used cooked fresh potatoes that I then grated and frozen and it worked well.
Reinele says
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 says
I've not done it with this recipe, but with similar hashbrown casseroles I freeze before baking. Thaw, then bake.
Erica Hemphill says
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) says
Hi Erica. Look for Cascadian farms. :)
CJ says
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.
Beth says
Made this recipe for the first time this weekend and it was YUMMY! :) Really does remind you of the Cracker Barrel version.
Carey Sanderson says
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) says
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.
Jules says
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.
Stephanie says
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.
Heather says
Made this tonight! Easy & delicious! My family doesn't like onion so I left them out and it still turned out great.
Alicia says
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.
Sarah says
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.
Dawn Miller says
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.
Amy Taylor (comment moderator) says
Hi Dawn. We've not tried but let us know if you do. :)
Dawn Miller says
Amy, rice flour worked out just fine. It was great!
Linda says
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)
Sarah says
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.
Dawn Miller says
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.
Amy Taylor (comment moderator) says
Hi Mandy. Lisa used Cascadian Farms. :)
Mandy says
What brand hash browns only have one ingredient?
Louise says
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.
Theresa says
Oh and a little flavor tip....add about a teaspoon of Dijon mustard to the melted cheese mixture before adding the potatoes.
Theresa says
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.
Heather says
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!
Beverly says
Thank you! I'm going to give this a try. I have a bunch of potatoes to use up anyway.