Cracker Barrel Potato Casserole Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Let cool at Room Temperature
10 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
614 kcal
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Course
Main Course
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Cuisine
American
Cracker Barrel Potato Casserole Recipe
Description
This potato casserole uses shredded hash browns as the base, mixed with melted butter, cream of chicken soup, sour cream, diced onion, shredded cheddar, salt, and black pepper. The ingredients are combined and baked in a 9x13 pan first to cook through and brown the top, then finished with additional cheddar melted on top. The resulting dish has a creamy interior with tender potatoes softened by the dairy and soup mixture, contrasted by a bubbly, lightly browned cheese topping.
The casserole's creamy texture and savory flavor profile come from sour cream and soup combined with sharp cheddar cheese and butter. The inclusion of onion adds a mild aromatic note. This dish pairs well with many mains as a rich and comforting side.
For preparation, thawing the hash browns is crucial to avoid excess moisture. The casserole can be prepared ahead and refrigerated before baking and also stores well in an airtight container for up to five days. Letting it cool before serving helps the dish set for easier portioning.
Ingredients
- 32 oz hash browns thawed, shredded
- 1/2 cup butter melted
- 1 can cream of chicken soup 10.5 oz can
- 16 oz sour cream
- 1/2 white onion finely chopped
- 2 cups cheddar cheese shredded
- 1 tsp salt
- 1/2 tsp black pepper
- parsley chopped, fresh
Instructions
- Preheat the oven to 350 degrees F and spray a 9X13 baking pan or casserole dish with a non stick cooking spray.
- In a large bowl combine all the ingredients except 1/2 cup of the cheese in a large bowl. Place this mixture in the baking dish.
- Bake for 40-45 minutes until the top is browned slightly. Then top the casserole with the remaining shredded cheese. Bake for 3-5 more minutes until the cheese is melted.
- Allow the casserole to cool at room temperature for 10-15 minutes. Then top with fresh parsley and enjoy!
Notes
- Always thaw hash browns fully before mixing to prevent watery casserole.
- Leftovers store well refrigerated up to 5 days in airtight containers.
- The casserole can be prepped the night before; bring to room temperature before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Calories | 614kcal | 31% |
| Carbohydrates | 36g | 12% |
| Protein | 15g | 30% |
| Fat | 47g | 72% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 1178mg | 49% |
| Potassium | 600mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1417IU | 28% |
| Vitamin C | 14mg | 16% |
| Calcium | 373mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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