cracker barrel restaurant recipe for hash brown casserole
- The Best cracker barrel restaurant recipe for hash brown casserole
- Cracker Barrel Hash Brown Casserole
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Cracker Barrel Hash Brown Casserole Works
- ❓ Frequently Asked Questions About Cracker Barrel Hash Brown Casserole
The Best cracker barrel restaurant recipe for hash brown casserole
I love this recipe because it’s versatile. You can make it for a family dinner on a busy weeknight, or you can serve it at a holiday gathering where everyone’s gathered around the table. My husband and I have even turned it into a meal prep favorite—saving slices in the fridge for quick lunches or even a late-night snack when the kids are still up. And the best part? It’s got some real health perks too. The potatoes are a great source of fiber and vitamin C, and the cheese adds a boost of calcium. We’ve even cut back on the cheese a little over the years, but the kids still go wild for it. It’s that kind of dish that feels like a treat but is actually pretty balanced. Plus, it’s always a hit with picky eaters because it’s familiar and comforting, which makes it easier to get everyone to try their share. No one leaves the table hungry—or without a little extra love in their stomach.
Cracker Barrel Hash Brown Casserole
A comforting, creamy hash brown casserole featuring crispy potatoes layered with cheesy, savory goodness. Perfect for a cozy family meal!
🥘Ingredients
- 12 oz (340g) frozen hash browns (thawed)
- 1 cup (240ml) shredded sharp cheddar cheese
- 1 cup (240ml) shredded Monterey Jack cheese
- ½ cup (120ml) sour cream
- ½ cup (120ml) mayonnaise
- 1 large egg
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup (240ml) milk
- ½ cup (120ml) heavy cream
- ½ cup (120ml) sour cream
- ½ cup (120ml) mayonnaise
- 1 cup (240ml) shredded cheddar cheese
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp Worcestershire sauce
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. -
2
In a large bowl, combine thawed hash browns, cheddar, Monterey Jack, sour cream, mayo, egg, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well until evenly coated. -
3
Press the potato mixture firmly into the prepared baking dish, forming an even layer. -
4
In a separate bowl, whisk together milk, heavy cream, sour cream, mayo, remaining cheddar, garlic powder, onion powder, salt, black pepper, and Worcestershire sauce. -
5
Pour the sauce evenly over the potato layer in the baking dish. -
6
Bake uncovered for 30 minutes, then reduce heat to 350°F (175°C) and bake for another 15-20 minutes, or until the top is golden brown and bubbly.
🔧Equipment
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra crispiness, broil for 2-3 minutes at the end if the top starts to brown too quickly.
- Substitute half the heavy cream with Greek yogurt for a lighter option.
- Add cooked bacon or diced ham for extra flavor and protein.
Variations
- Add a sprinkle of hot sauce or a dash of cayenne pepper for a spicy kick.
- Include diced bell peppers or mushrooms for added veggies.
Watch Video Of How Cracker Barrel Hash Brown Casserole Works
❓ Frequently Asked Questions About Cracker Barrel Hash Brown Casserole
What is the secret ingredient in Cracker Barrel’s signature hash brown casserole recipe?
The secret lies in their blend of crispy hash browns, a rich gravy made with a mix of beef broth, cream of mushroom soup, and a touch of Worcestershire sauce, along with a perfect balance of cheddar cheese and a golden, fluffy biscuit topping. The key is their signature “hash brown” mix—thick-cut, salted, and fried until extra crispy.
How do I make the gravy for Cracker Barrel’s hash brown casserole at home?
For an authentic taste, mix 1 cup beef broth, ½ cup heavy cream, ½ cup cream of mushroom soup, 1 tbsp Worcestershire sauce, 1 tbsp butter, and ½ tsp garlic powder. Stir well, simmer for 5 minutes, then pour over the hash brown mix before baking. Adjust seasoning to taste—some like it extra cheesy!
Why does my homemade hash brown casserole turn out soggy instead of crispy?
Soggy casseroles usually happen from overmixing the hash browns or not draining them properly before mixing. Use thick-cut hash browns, pat them completely dry with paper towels, and avoid overworking them. Additionally, bake at 375°F (190°C) for 35–40 minutes until bubbly and golden on top—don’t peek too early!
Can I substitute ingredients in Cracker Barrel’s recipe, like using a different cheese?
Yes! While sharp cheddar is the classic choice, you can try mozzarella (melted into the gravy) or a blend of American cheese for extra gooeyness. For a lighter option, swap the cream for half-and-half or add a splash of sour cream to the gravy. Just ensure the cheese melts smoothly without overpowering the flavors.
How long should I bake the casserole, and how do I know it’s done?
Bake at 375°F (190°C) for 35–45 minutes, depending on your pan size. It’s done when the top is golden-brown, bubbly, and slightly crispy (like a biscuit topping). Press lightly with a fork—if it springs back, it’s ready! If needed, broil for 1–2 minutes at the end for extra crispiness.
