Cracker Barrel's Hash Browns Casserole - Copycat

"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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photo by esteban photo by esteban
photo by esteban
photo by esteban photo by esteban
photo by esteban photo by esteban
photo by hannahamil photo by hannahamil
photo by hannahamil photo by hannahamil
Ready In:
1hr 10mins
Ingredients:
6
Serves:
10-12
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ingredients

  • 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
  • 12 lb colby cheese, grated
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directions

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

Questions & Replies

default avatar
  1. cazksmail
    How long Do I cook this in a crackpot
     
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Reviews

  1. shortcakes
    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.
     
  2. PACE6634
    Warning Warning Warning Warning !<br/>Double the recipe!!!
     
  3. rbren710_
    As a former Cracker Barrel manager ( Lake City,Fl) the recipe is quite close with the exception of the soups. Cracker Barrel only uses Campbells Cream Of Chicken soup. I am sure this recipe would be quite goood !!!!!!
     
  4. tanyatg
    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.
     
  5. Minnepauliton_girl
    Loved and we couldn't stop eating. We are only a family of 3 and finished the 9x13 pan in two days. YUM. I loved it with ketchup - but that's just me. Will make again for my parents who will die for this.
     
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Tweaks

  1. tim s.
    I add a little extra zing to it by substituting cream of mushroom with garlic. Then I chop up any veggies that may be getting a little old and add them to the onions to saute together.
     
  2. lauralie41
    We always ordered the hash brown casserole when we went to Cracker Barrel and this recipe was very good too. I did use butter instead of margarine, all I had on hand, and shredded colby and monterey jack cheese. A very easy side dish that will work well with burgers or steak. Thank you kleigh83 for sharing this recipe. Made and reviewed for the Secret Ingredient tag game in the game forum.
     
  3. SweetsLady
    WOWSA, is all I can say! Thank you so much! I used recipe #170876 for the hashbrowns and used cream of chicken as dh prefers it. I also used sharp cheddar instead of colby. Thank you so much! This recipe made it into our book#179809!
     
  4. StacyMD187373
    Pretty good recipe made the other night with meatloaf. Makes A LOT, but reheats well. Can't stand cream of celery (bleck), and needed to use up some cream of potato, so used that instead. Easy to make side dish! Thanks for sharing!
     

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