Copycat Cracker Barrel Hash Brown Casserole

  • PrepTime: 10 Mins
  • CookTime: 30 Mins
  • TotalTime: 40 Mins


  1. 2 pounds frozen hash browns
  2. 1/2 stick salted butter (melted)
  3. 1 (10.25 ounce) can of condensed cheddar cheese soup
  4. 1 pint of plain whole milk yogurt
  5. 1 medium onion
  6. 1 cup cheddar cheese (shredded)
  7. 1 cup Monterey jack cheese (shredded)
  8. 1 tablespoon chicken bouillon base
  9. 1 teaspoon seasoned salt
  10. 1/2 teaspoon black pepper
  11. garnish: chopped parsley


  1. Gather your ingredients. Preheat the oven to 350F.  Leah Maroney
  2. Finely dice the onion, then melt the butter in the microwave. Allow the butter to cool slightly.  Leah Maroney
  3. Whisk together the onion, cheddar cheese soup, cheddar cheese, yogurt, chicken bouillon, and melted butter in a large bowl. Mix until completely combined and all the ingredients have been evenly distributed.  Leah Maroney
  4. Carefully fold in the shredded potatoes, and mix until the potatoes are completely coated in the cheesy mixture.  Leah Maroney
  5. Grease a 9 x 13 inch casserole dish with cooking spray or butter, then pour the potato mixture into the prepared baking dish. Bake in the oven, uncovered for 45 minutes, until the casserole is bubbly and the top is golden brown.  Leah Maroney
  6. Cut and serve immediately, garnished with a little fresh chopped parsley. You can also serve it at room temperature. It's a great recipe for potlucks!


  1. Bacon: Add cooked bacon bits to the casserole and top it with more when it comes out of the oven.
  2. Spicy Jalapeno: Add a tablespoon of hot sauce to the mixture as well as a chopped jalapeno. Garnish with a little more diced jalapeno when it comes out of the oven.
  3. Smoky Sausage: Add 1 tablespoon of smoked paprika and 1 pound of cooked, chopped kielbasa sausage.
  4. Cheesy Broccoli: Add 2 cups of cooked, chopped broccoli to pump up the nutrition.