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Cracker Barrel Hash Brown Casserole

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Rating: 5/5 5 stars
29 reviews

ready in: 30-60 minutes
serves/makes:   8

recipe id: 33506

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2 pounds frozen hash brown potatoes, thaw
1/2 cup margarine, melted
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup onion, chopped fine
1 can cream of chicken soup
2 cups Colby cheese, grated


Preheat oven at 350 degrees F. Spray a 9x13 baking pan with non-stick cooking spray.

Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in the potatoes and pour into prepared pan or dish. Bake uncovered at 350 degrees F for 35 minutes.

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329 calories, 22 grams fat, 23 grams carbohydrates, 10 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at CDKitchen.com

Member since: January 29, 2008
REVIEW: recipe rating
This Cracker Barrel hash brown casserole is great to make for brunch or as a hearty side dish. Using frozen hash browns really cuts down on preparation time. You can assemble this a bit ahead of time and pop it in the oven when you're almost ready to eat.

Guest at CDKitchen.com
Feb 27, 2014

It sounds really good!

Registered Member at CDKitchen.com

Member since: May 8, 2010
REVIEW: recipe rating
I love this recipe! It's SO good!

Guest at CDKitchen.com

REVIEW: recipe rating
As suggested I cut the margarine down by half. Turned out quite like Cracker Barrel I thought.

Guest at CDKitchen.com
May 4, 2013

Guest Foodie
This is substantially the recipe for the famous Mormon Funeral Potatoes. Just add a topping of crumbled corn flakes or crumbled potato chips before baking, and you've got a historic Utah dish that everybody loves -- and you don't have to just serve it after a funeral. It goes very well at potlucks, holiday dinners, etc. etc. It's rich, caloric, and full of fat -- AND DELICIOUS.

Guest at CDKitchen.com

REVIEW: recipe rating
The previous comment as to the recipe being too greasy was right-on...would need to cut back on the margarine by about 1/2. It also took longer than 35 minutes....more like 50 minutes to cook in a 9x13 clear casserole dish on the top shelf of my oven (thermometer verified @ 350 degrees). However the frozen ORA-IDA 2 lb pkg of hashbrowns I found were diced. I wonder if they would have done better shredded as well. Taste was acceptable but soaked 3 paper towels with grease after 50 minutes of cooking. Perhaps dredging the diced potatos with flour could have helped.

Registered Member at CDKitchen.com

Member since: August 30, 2012
REVIEW: recipe rating
Just as good as going all the way to cracker Barrel and you can get a better portion then they give you. This is one i will make over and over again.

Guest at CDKitchen.com

REVIEW: recipe rating
Followed recipe as written. It was very greasy and too salty. Next time I will omit the salt completely and cut down the butter to a tablespoon perhaps.

Guest at CDKitchen.com
Oct 31, 2011

Can you make ahead, refrigerate, and bake later?

Guest at CDKitchen.com

REVIEW: recipe rating
This is EXCELLENT! I love Cracker Barrel's and this is even better! Try this!!!

Registered Member at CDKitchen.com

Member since: October 26, 2009
REVIEW: recipe rating
Always a hit at our house, it's a staple breafast dish when we have weekend guests

Guest at CDKitchen.com

REVIEW: recipe rating
Excellent recipe! I use vegetable broth and a whole onion and also use 1/2 sharp cheddar cheese and 1/2 colby. Also, fresh minced garlic can replace the garlic powder. I ate the whole pan by myself the first time I made this ( burp... )