Cracker Barrel Old Country Store Hash Brown Casserole
You can make the Cracker Barrel Hashbrown Casserole recipe anytime of the day. You can serve it for more than just breakfast. This was the original recipe that we presented as our recipe. It uses a sour cream base for the binding agent.
1 2 lb. pkg. frozen Hash Browns
8 oz. Sour cream
1 can cream of chicken soup
1 stick butter
1/2 C. Chopped onion
2 C. grated Cheddar Cheese **personal note, I like sharp the best
Place potatoes in a greased 9×13 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl add minced onions, sour cream, and cream of chicken soup, and melted butter. Mix these items together. Pour soup mixture over potatoes; sprinkle with Cheddar Cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.
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(59 votes, average: 3.53 out of 5)
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
This recipe is great if you replace the potatoes with macaroni and cubed ham, too!
I have found that mixing half the shredded cheese into the mix works better for me and topping with the other half. Also pouring the mix onto the hashbrowns was a little bit of a chore, so I mix everything together and then it goes into baking dish. Family Fav!
I agree with "Jenny", on Dec. 18th……it definitely is easier to mix it all up together in a bowl (potatoes included), then trying to pour the mixture over the potatoes.
I also agree with the idea of only using part of the cheese, added into the mixture, and saving some to put on top of the casserole, after it has baked for most of the time called for. It’s a yummy dish though !
I don’t know what Cracker Barrel you went to but that tasted like garbage! Not even close!
I also agree with Jenny & Gina. It’s better to mix everything together, including the cheese. As far as the cheese goes… a waitress at the local Cracker Barrel told me that she watched the kitchen crew mix up a batch and they mixed everything together, and used 1/2 cheddar cheese and 1/2 "Velvetta"! We love it…
Especially with the Grilled Chicken Tenderloins.
Oh, I forgot to mention before…..that I substituted Colby-Jack cheese mixture, instead of the Cheddar, and it tastes just as good too !!!
I still put the 2 cups of cheese called for in the recipe, into the mixture, and then sprinkle some on top of the casserole, (about 20-30 mins. into baking) so that it will have a nice melted cheese topping on it !!
I used 98 percent fat free Cream of Chicken soup, half a stick of butter & 1 c of sharp cheddar (it’s sharp so you still get lots of flavor) to lighten it up a bit. I love this casserole but it makes so much! I cut the amount of hash browns almost in half but used the same amount of the mixture on top. Delicious!
Another way to make this dish is to add crushed cornflake crumbs on top. Pour melted butter over that. About 10 minutes before removing from oven, sprinkle cheese on top! Now you have a cheesy, crunchy, top! This was the way I was raised making this dish, long before I ever ate at a cracker barrel or even heard of one, believe it or not. My family has been making this dish for years.
We made a low-fat version of this hashbrown casserole. We used non-fat plain yogurt in place of the sour cream, low-fat shredded cheese and the 98% fat-free cream of chicken soup. We did the rest as the recipe called for but agree that it would be better if we mixed everything first then added some of the cheese on top. The guys were skeptical of the taste of the yogurt but when we all tried it they were amazed that it tasted just like sour cream! There were two families eating and all agreed that this would become a staple in their healthy meal plans.