recipe for cracker barrels hashbrown casserole

The Best recipe for cracker barrels hashbrown casserole

Cracker Barrel Hashbrown Casserole

4.8 from 1165 votes

A comforting, creamy hashbrown casserole inspired by Cracker Barrel’s classic recipe, featuring crispy hash browns layered with a rich cheese sauce. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Hash Browns

• 12 oz frozen hash browns (thawed)
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• ½ cup milk
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper

For the Topping

• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tbsp butter
• 1 tbsp flour
• 1 cup whole milk
• ½ cup heavy cream
• 1 tsp mustard powder
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

👨‍🍳Directions

1. 1
   Preheat oven to 375°F (190°C). Thaw frozen hash browns if frozen.
2. 2
   In a large bowl, mix thawed hash browns, shredded cheddar cheese, sour cream, milk, garlic powder, onion powder, salt, and black pepper.
3. 3
   Transfer the mixture into a greased 9×13-inch baking dish. Press down gently to form an even layer.
4. 4
   In a separate bowl, whisk together butter, flour, milk, heavy cream, mustard powder, garlic powder, salt, and black pepper to make the cheese sauce.
5. 5
   Pour the cheese sauce evenly over the hash brown layer.
6. 6
   Top with shredded mozzarella and Parmesan cheese.
7. 7
   Bake for 25-30 minutes, or until the top is golden brown and the edges are bubbly.

🔧Equipment

• Mixing bowls
• Baking dish (9×13 inches)
• Whisk
• Knife and cutting board
• Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 12❤️Cholesterol: 60🧂Sodium: 850🌾Total Carbs: 35🥦Dietary Fiber: 3🍬Sugars: 4🥩Protein: 18

📝Notes

• For extra crispiness, press the hash browns firmly into the baking dish before adding the sauce.
• Substitute heavy cream with half-and-half for a lighter version.
• Add diced bell peppers or green onions for extra flavor.

❓ Frequently Asked Questions About Cracker Barrel Hashbrown Casserole

What is the main difference between cracker barrels hashbrown casserole and traditional hash brown casserole?

The main difference lies in the texture and topping. Traditional hash brown casseroles typically consist of crispy fried or baked hash browns topped with a creamy cheese sauce, often garnished with sour cream and green onions. In contrast, Cracker Barrel’s version uses crushed crackers (like Ritz or Wheat Thins) mixed into the hash brown mixture for added crunch and a unique, slightly savory flavor. The casserole also often includes a slightly richer, cheesier sauce, sometimes with a touch of bacon or herbs for extra depth.

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How long should I bake the casserole for to ensure it’s perfectly golden and crispy on top?

For a Cracker Barrel-style hash brown casserole, baking time usually ranges from 35 to 40 minutes at 375°F (190°C). To check doneness, the top should be golden brown and slightly puffed, with the edges crisping up. If the surface isn’t browning enough, cover the pan loosely with foil for the last 5–10 minutes to prevent burning while ensuring the casserole cooks through. Always use an oven thermometer for accuracy if your oven isn’t calibrated.

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Can I make this casserole ahead of time and reheat it later?

Yes, you can prepare the Cracker Barrel hash brown casserole a day in advance, but reheating requires careful handling to maintain texture. Assemble the casserole (without baking) and refrigerate for up to 24 hours. When reheating, cover it loosely with foil and bake at 350°F (180°C) for 20–25 minutes, stirring halfway, or until heated through and crispy. Alternatively, you can bake it directly from frozen at 375°F (190°C) for 40–45 minutes, adding a few extra minutes if needed. For extra crispiness, broil for 2–3 minutes at the end (watch closely to avoid burning).

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What cheeses work best in this recipe, and can I substitute any?

The classic Cracker Barrel version often uses a blend of sharp cheddar, American cheese, and a touch of Monterey Jack for a creamy yet slightly tangy flavor. For a richer taste, you can also add mozzarella or Gruyère. If you prefer a milder option, mild cheddar or colby jack work well. Substitutions are possible, but for authenticity, stick to sharp cheddar and American cheese as the base. If using a pre-made cheese sauce, ensure it’s cream-based (like Velveeta or a homemade blend) to maintain the casserole’s texture.

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How do I make sure the crackers don’t turn mushy when mixed into the hash browns?

To avoid mushy crackers, follow these key steps:
1. Use finely crushed crackers—coarsely grind or pulse them in a food processor until they resemble coarse breadcrumbs (not powdery). Avoid over-crushing, as this can make them soggy.
2. Mix them into the hot hash browns—add the crushed crackers to the warm (not boiling) hash brown mixture while stirring. Cold crackers can absorb too much moisture from the potatoes.
3. Keep the casserole moist but not wet—after assembling, lightly brush the top with a little milk, cream, or cheese sauce to help bind the crackers without making them soggy. Alternatively, sprinkle a thin layer of breadcrumbs or grated cheese on top before baking.
4. Bake at a moderate temperature—baking at 375°F (190°C) allows the crackers to crisp slightly without turning into a paste. If your oven is hotter, reduce the time slightly.
5. Bake uncovered—this promotes even browning and helps the crackers set properly. If humidity is high, cover with foil for the last 10 minutes to prevent drying out.