Copycat Cracker Barrel Hash Brown Casserole (with Bacon!)

I wanted a side dish to complement the ham, Polish sausage, and sauerkraut I made for Easter. I dug through old recipe notes and found this hash brown casserole I had made years ago after a recommendation from my friend Candi, who runs a food blog called The Devilish Dish. It’s simple, comforting, and—because I found a jar of real bacon pieces in my pantry that morning—bacon made it even better.

I’ve never been to Cracker Barrel to compare, but this copycat version is rich, cheesy, and reliably crowd-pleasing. If you like creamy potato bakes and a crisp top, this casserole is easy to throw together and bakes up golden in under an hour.

Ingredients

2 pounds frozen shredded hash browns
1 stick (8 tablespoons) butter, melted
1 (10.25 ounce) can cream of chicken soup
3 cups sour cream
2 tablespoons dried chopped onion (or 1/2 cup fresh onion, finely chopped)
2 cups shredded sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (3 ounce) jar real bacon pieces, drained

Instructions

Preheat the oven to 350°F (175°C). Prepare a deep 9×13-inch baking dish by spraying it with non-stick cooking spray or by greasing it lightly with butter.
In a large mixing bowl, combine the frozen shredded hash browns, melted butter, cream of chicken soup, sour cream, chopped onion, shredded cheddar cheese, salt, pepper, and the jarred bacon pieces. Mix until everything is evenly incorporated. The mixture will be thick and creamy.
Pour the mixture into the prepared baking dish and spread it evenly.
Bake in the preheated oven for 45–50 minutes, until the top is set and slightly golden brown. The center should be hot and bubbling.
Remove from the oven and let the casserole rest for 5–10 minutes before serving. This helps it set and makes it easier to portion.

Notes and Tips

– Salt: The canned soup and bacon already contribute sodium, so taste before adding extra salt if you prefer a lower-sodium dish. Adjust to your preference.

– Cheese: Sharp cheddar gives this casserole its characteristic tang. For variation, try a mix of cheddar and Monterey Jack or add a small amount of Parmesan on top for extra flavor.

– Onions: If using fresh onion, sauté it briefly in butter until softened for a milder, sweeter flavor. Dried onion keeps the recipe fast and convenient.

– Bacon: Using real bacon pieces adds texture and smoky flavor. You can substitute cooked crumbled bacon if you prefer to cook your own.

– Make-ahead: Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if starting cold from the refrigerator.

– Leftovers: Warm individual portions in the oven or microwave. The casserole reheats well and remains creamy.

Serving Suggestions

This hash brown casserole pairs beautifully with baked ham, roasted or smoked sausages, and simple green vegetables like steamed green beans or roasted Brussels sprouts. It’s hearty enough to be a main for a casual brunch or a comforting side for holiday dinners.

Recipe Details

Servings: About 9 (in a 9×13 dish)

Cook time: Approximately 45–50 minutes

Author: Michaela Kenkel (adapted from a classic recipe)

Rating: 4.56 from 9 votes

Enjoy! This rich, cheesy hash brown casserole with bacon is easy to prepare and always a crowd-pleaser. It’s a great make-ahead option when you’re planning a holiday meal or feeding a hungry group.