Cracker Barrel’s Hash Browns Casserole is comfort food everyone loves. It is creamy cheesy and always vanishes first at a potluck or holiday breakfast. I keep this recipe on hand for Sunday brunches and potlucks because it makes a hearty side dish without fussing over fresh potatoes or a complicated sauce.
Why You’ll Love This Recipe
- Uses only six main ingredients found at nearly any grocery
- Hands off prep once mixed and in the oven
- Perfect for feeding a crowd or prepping ahead for busy mornings
- Keeps well when warmed up for leftovers
My family first tasted this at a road trip breakfast and now we make it for every special occasion. It is ridiculously simple and always receives requests for the recipe.
Ingredients
Ore Ida potato shreds hash browns: Frozen and shredded so you skip peeling and grating potatoes. Choose unopened bags with no freezer burn.
Onion: Chopped or diced for a little bite and flavor. Use yellow or sweet onion for best results.
Cream of mushroom soup: Gives the base a rich creamy flavor. Try to avoid the low-fat versions for maximum comfort.
Cream of celery soup: Lightens things up with a gentle herby note. Buy a can with a simple ingredient list and no off-flavors.
Margarine: For that classic old-school flavor and richness or swap with real butter for a richer taste.
Colby cheese: Grated, melts super smooth and gives the casserole its signature cheesy pull. Buy fresh from the deli section and shred it yourself for best melt.
Step-by-Step Instructions
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