The key to the authentic flavor lies in its simple, specific ingredients.
1 (2 lb) bag frozen shredded hash browns, thawed (This is crucial!)
½ cup (1 stick) unsalted butter, melted
1 can (10.5 oz) Cream of Chicken soup (The flavor foundation!)
2 cups sour cream (full-fat for best results)
1 small yellow onion, finely minced (about ½ cup)
2 cups shredded Colby cheese (or a Colby-Jack blend)
1 teaspoon kosher salt
½ teaspoon black pepper
The Step-by-Step Method: Copycat Magic
Prep Time: 15 mins | Cook Time: 45-55 mins | Serves: 8-10
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Step 2: The Thaw is Law
This is the most important step. Ensure your hash browns are fully thawed. Spread them on a baking sheet for 30-60 minutes to speed up the process. If they’re frozen, they will not cook properly and will release too much water, creating a soggy casserole.
Step 3: The “One-Bowl” Mix
In an extra-large mixing bowl, combine the melted butter, cream of chicken soup, and sour cream. Whisk until smooth and well-combined.
Stir in the finely minced onion, shredded cheese, salt, and pepper.
Finally, gently fold in the thawed hash browns until they are evenly coated in the creamy mixture.
Step 4: Assemble and Bake
Pour the mixture into the prepared baking dish and spread it into an even layer.
Bake, uncovered, for 45-55 minutes, or until the casserole is hot and bubbly all the way through and the top is a light golden brown.
Step 5: The Patient Rest
Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This allows the sauce to set slightly, making it easier to slice and serve.
Chef’s Notes: Pro-Tips for a Perfect Copycat
The Cheese is Key: While you can use cheddar, Colby or Colby-Jack cheese is what gives it that authentic, mild, creamy cheese flavor that mimics Cracker Barrel’s version.
Mince the Onion Finely: You want the onion flavor to disperse evenly without large, crunchy chunks. A box grater can also work to create an onion “paste” that melts right in.
Don’t Overmix: Gently fold the hash browns in at the end to avoid breaking them down into a mushy mixture.
The Golden Top: For an extra-golden, crispy top, you can broil the casserole for the final 1-2 minutes. Watch it closely to prevent burning!
Frequently Asked Questions (FAQ)
Q: Can I make this casserole ahead of time?
A: Absolutely! This is the perfect make-ahead dish. Assemble it completely, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the baking time since it will be cold.
Q: How do I store and reheat leftovers?
A: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the entire casserole, covered with foil, in a 350°F oven for 20-25 minutes until warmed through.
Q: Can I freeze this hashbrown casserole?
A: Yes, it freezes very well. Assemble the casserole but do not bake it. Wrap it tightly in both plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
Q: Can I use fresh potatoes instead of frozen?
A: It’s not recommended. Frozen hash browns are par-cooked and dried, making them ideal for casseroles. Freshly shredded potatoes contain too much moisture and starch and will not yield the same texture.
