Best Ever Cracker Barrel Hash Browns Casserole - Copycat

“This is the way my MIL makes her hash brown casserole. It is certainly similar to most but I have found that it is hands down the absolute best. She always warned me not to stray from the specified ingredients and I must confess that I did and I hate to admit, she was right. This recipe is a favorite of both mine and dh's family gatherings.”

Ingredients Nutrition

  • 2 (27 ounce) boxesfrozen hash brown patties (bagged or different brand doesn't taste the same trust me)
  • 2 (10 3/4 ounce) cans cream of potato soup (cream of mushroom or chicken doesn't work as well in this recipe)
  • 1 (16 ounce) container sour cream
  • 2 cups shredded sharp cheddar cheese
  • 1 cup crushed Ritz cracker
  • 2 tablespoons melted butter
  • salt, to taste
  • pepper, to taste


  1. Remove 2 patties from each box (4 total) and discard or save for another use.
  2. Completely thaw hash browns.
  3. Preheat oven to 375°F.
  4. Crumble patties and set aside.
  5. In a medium bowl combine soup, sour cream and cheese.
  6. Add crumbled hash browns to mixture.
  7. Pour mixture into a deep casserole dish.
  8. Add melted butter to crushed crackers tossing to coat making sure they are only slightly coated, not soggy.
  9. Sprinkle crushed crackers over casserole.
  10. Cover and bake 45-55 minutes until bubbly and top is starting to brown.

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