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 (like Cracker Barrel’s!)
Ingredients
- 6 tablespoons butter, + extra for greasing the pan
- 1/3 cup onion, diced
- 1 clove garlic, minced
- 4 tablespoons whole-wheat flour
- 1 1/2 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.
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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.
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Whisk in the milk, salt, and pepper until it slightly thickens, about 1 minute.
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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.
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Transfer to the baking dish being careful to push the thick mixture down on top into one even layer.
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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.
Recipe Notes
We recommend organic ingredients when feasible.
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Stacy
June 11, 2015 at 3:27 pmMy family loves this recipe. I used half the butter and added frozen tricolored peppers. Best thing ever!
Rebecca H
October 1, 2015 at 6:35 pmLove 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!
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Anna
May 17, 2016 at 2:32 pmCan this be made ahead of time and frozen?
Amy Taylor (comment moderator)
May 19, 2016 at 8:47 amHello. Yes, other readers have frozen it prior to baking.
Melissa
June 1, 2016 at 1:19 pmCan you make this ahead, like the night before and heat and serve in the morning?
Amy Taylor (comment moderator)
June 20, 2016 at 11:07 amSure!
Patricia
July 21, 2016 at 12:28 pmCan you make this with grated potatoes? It looks delish, but I don’t have frozen hash browns.
Amy Taylor (comment moderator)
July 26, 2016 at 6:23 amLisa had better success with the frozen potatoes..
Kim Wickline
November 9, 2016 at 11:46 amWhere 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
November 17, 2016 at 8:56 pmCascadia farms has a one ingredient frozen hash brown..
Kim Wickline
November 18, 2016 at 7:57 amThank you for the information! I really appreciate it.
Sonya
November 24, 2016 at 10:09 amI made this dish & although it was tasty, it was incredibly greasy. Anyone else have this problem?
Susie
December 4, 2016 at 3:43 pmI 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
May 21, 2017 at 11:41 amThe original cracker barrel recipe does not have sour cream
Tammy Feathers
May 29, 2017 at 2:57 pmThe 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
September 14, 2017 at 5:42 pmCracker Barrels recipe does not have sour cream in it.
Amf
December 22, 2016 at 9:57 amCould you prepare night before & then bake in the morning?
Amy Taylor (comment moderator)
December 27, 2016 at 10:53 amHello. I think it would work fine the next day.
Carrie
December 24, 2018 at 7:49 pmI prep the night before and bake it Christmas morning. Comes out great!
Ann
April 10, 2017 at 7:54 pmCould you substitute dairy free cheese?
Amy Taylor (comment moderator)
April 17, 2017 at 3:40 pmHi. That is not something we’ve tried.
Jamie
November 11, 2017 at 5:44 pmI have and it works great!
Erin
January 4, 2019 at 7:44 pmThis 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!!