269 Reviews of Cracker Barrel's Hash Browns Casserole - Copycat

From: Terri F.

On Jan 29, 2002

I used the cream of mushroom soup also, and made two batches, one with and one without butter. The one without actually tasted better... creamier and didn''t have the fat on top after baking. Great recipe, but I would eliminate the butter.

From: LAURIE

On Jan 31, 2002

This is as close as it gets and I've been trying to duplicate for a long time. Thaw the shredded hash browns first otherwise casserole is really watery. A little more cheese and stirring about half way through really helped to crisp up the casserole. This one is a keeper. Thanks!!!

From: Steve_G

On Jan 8, 2002

This does taste very similar to the original, impressive. I shreaded fresh potato in lieu of the frozen. Outstanding.

From: Mary Ellen Watson

On Jan 21, 2002

Made it this morning for breakfast and my husband just loved it! Added a pound of browned bulk sausage and used Fat-free Sour Cream. Only problem was there was no setting for the oven temeperature listed but, I baked it at 375 and it turned out great.

From: Sue L

On Oct 14, 2002

This is a really great tasting casserole! It may not have tasted exactly like Cracker Barrel's on the nose, it may have been BETTER! I tried a number of tricks from various suggestions with a few tweaks of my own and this was my plan: thaw the shredded-type hash browns, use only 1/4 cup margarine, use cheddar cheese soup, use only half of the sour cream (and I used fat-free), brown the onions first, and use fat-free cheddar cheese. I baked this about 15 minutes longer than called for. This was the most enthusiastic my saughter has ever been for a Zaar recipe! She came back for THIRDS! She loves this, and so does everyone else. Who needs Cracker Barrel? Thanks, Rhonda!

From: Lilladyc

On Jan 24, 2002

Excellent!! Delicious!! I substituted Cheddar Cheese soup in lieu of Cream Of Chicken. I also sprinkled a little extra cheddar cheese on top about ten minutes before it was done. My family loved them! Will use this recipe for upcoming barbecues this summer!

From: Bshumans

On Mar 22, 2002

Have made it 4 times so far. I don't use the butter. I have used Cream of Mushroom as well as the original soup. Both are good! I thaw the hash browns first. Have even added diced ham. MMMMMMM! The last batch I used my wifes Pampered Chef stoneware 10x15" bar pan. It was the best ever. Nice and crisp. The oil from the cheese keeps it from sticking.

From: Recipewrestler

On Jan 21, 2002

Great recipe! I cooked the onions a little before adding them to the recipe. The only problem I had with the whole thing was that there isn't an oven temperature listed in the directions. I baked this at 375 degrees F and it worked out fine. Pair this with Steve's World Famous Sour Cream Chicken.

From: KellyD

On Mar 16, 2002

Although this was creamy - the sour cream taste was a bit too strong - it's all we could really taste. New time I would cut the sour cream in half - perhaps that would reduce the strong taste. I might also add a bit more soup.

From: Graybert

On Jan 18, 2002

This is really good! I often substitue cream of mushroom soup for the chicken soup. I also top it off with French Fried Onions - OHHHH is it awesome!!