The town I grew up in wasn’t very big. We had a population of around 100,000, but it definitely felt more like a small town.
It was a really big deal when Cheddar’s came to town. An even BIGGER deal when Chick-fil-a moved in.
For the longest time, my mom, grandma and I had to travel 45 minutes away to get our Cracker Barrel fix. We loved the restaurant so much, mainly for its breakfast, but also for its chicken and dumplings. My uncle was stationed at Ft. Sill in Lawton for a few years, so every time we went to visit him, we’d eat at Cracker Barrel.
My hometown finally has a Cracker Barrel now, but I still remember being excited to trek up to Lawton to get some cheesy hashbrown casserole.
I would order other several different things for breakfast, that I now don’t remember, but one thing that always stood out was that dang casserole.
It was just so, so good! If they could serve it as a main dish, I would order it every time.
I haven’t been to Cracker Barrel in a while, but I do know how to make my own version of their casserole. Is it as good as the restaurant’s? Probably not, but it’s a good way to make it for yourself at home.
The Cracker Barrel versions I’ve seen online call for shredded colby cheese, but I like the sharpness of cheddar cheese, so that’s what I use instead.
Other than that, this is a pretty spot-on copycat for Cracker Barrel’s Hashbrown Casserole.
Enjoy!
Copycat Cracker Barrel Hashbrown Casserole
A cheesy, hearty breakfast casserole that tastes like you ordered it from Cracker Barrel
Ingredients
Directions
- In a large bowl, combine sour cream, onion, salt, pepper, and soup. Stir in thawed hashbrowns, melted butter and one cup of shredded cheese.
- Pour hashbrown mixture into a greased 13×9″ baking dish. Top with remaining cup of cheese, covering the entire top in one even layer.
- Bake, uncovered, at 350 degrees for 50-55 minutes or until golden and bubbly.
