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    You are in: Home / Recipes / Cracker Barrel's Hash Browns Casserole - Copycat Recipe
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    Cracker Barrel's Hash Browns Casserole - Copycat

    Cracker Barrel's Hash Browns Casserole - Copycat. Photo by NELady

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    kleigh83's Note:

    My parents worked on a Cracker Barrel training video (which they use to train the chefs) and got this recipe a few years ago. Cracker Barrel's recipe seems to have changed a bit over these few years but not for the best. This is their recipe though and has become a family favorite. We usually have it now for Easter and Thanksgiving and its also great for a brunch. Happy Cooking!

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    Units: US | Metric

    • 1 (32 ounce) bag oreida potato shreds hash browns (they only make one size)
    • 1 onion, chopped or diced
    • 1 (10 1/2 ounce) can cream of mushroom soup
    • 1 (10 1/2 ounce) can cream of celery soup
    • 3 tablespoons margarine
    • 1/2 lb colby cheese, grated


    1. 1
      Preheat oven to 350*F.
    2. 2
      Mix potatoes, onion, celery and mushroom soups, and 1/2 of the cheese.
    3. 3
      Coat a 9" x 13" baking dish with spray oil.
    4. 4
      Spread mixture into dish.
    5. 5
      Sprinkle other 1/2 of cheese evenly over top.
    6. 6
      Dot margarine evenly over the cheese.
    7. 7
      Bake at 350*F for 45 minutes to 1 hour or until cheese starts to brown at peaks.

    Ratings & Reviews:

    • on October 24, 2011


      I made this casserole tonight and it was fantastic! My family and I love it. Per some reviewer suggestions, I lightly sauteed the onions along with 2 tsp fresh minced garlic before combining it in the unbaked hashbrown mixture. I found a 30oz bag of O'Reida hashbrowns(I guess the present economy motivated O'Reida to downsize a couple of ounces)at my local Walmart. I used the colby cheese as the recipe calls for and I highly recommend others do so instead of subbing cheddar cheese as some of the reviewers on here had done. I folded all the cheese in instead of reserving a portion for the top--just my preference. I also added a 1/2 tsp salt and 1/4 tsp pepper which wasn't too salty for me but I am known for liking the salt! I baked at 350 and when it was done I put it under the broiler for 5 minutes to give it crispy exterior. Oh, and my casserole didn't turn out soupy--it really helps to let it sit about 5 minutes before dishing it out. Also, some reviewers didn't follow the instructions and used 1 small bag of hashbrowns which of course made their casserole a soggy mess. Why they even reviewed it is beyond me.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2011


      Warning Warning Warning Warning !
      Double the recipe!!!

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    • on January 13, 2009

      I haven't tried this particular recipe, however, I used to know a lady who worked at Cracker Barrel years ago, and she gave me the recipe for Hashbrown Casserole - shredded colby cheese is the secret ingredient! Most people think that cheddar cheese is what is used, but it's not. Also, the recipe that I have does not have mushroom or celery soup, but it does call for a can of cream of chicken soup and butter along with onions. All of this gets mixed up while the potatoes are frozen and takes about 1 1/2 hours to bake. Remember, COLBY is the key.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (76)


    Nutritional Facts for Cracker Barrel's Hash Browns Casserole - Copycat

    Serving Size: 1 (157 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 413.2
    Calories from Fat 227
    Total Fat 25.2 g
    Saturated Fat 7.7 g
    Cholesterol 24.8 mg
    Sodium 852.7 mg
    Total Carbohydrate 37.8 g
    Dietary Fiber 3.2 g
    Sugars 2.7 g
    Protein 9.1 g

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