Cracker Barrel Potato Casserole

For me, it wouldn’t be Easter without ham paired with potato casserole. It’s such a classic combination.

I have made many a potato casserole over the years and have several version posted on my site. Well, today I have another one to add to the collection. This version is a copycat version of the one from the Cracker Barrel restaurant.

Now to get the right look of the casserole, you really need to use a can of cheese soup but cream of chicken also works well and that is what I used when I made it for the photo. Another key component is colby jack cheese. It adds the that rich color and adds great flavor.

Cracker Barrel Potato Casserole |

5.0 from 1 reviews
Cracker Barrel Potato Casserole
  • 1 (32 oz) bag frozen shredded hashbrowns, thawed
  • ½ cup melted butter
  • 1 (10¾ oz) can cheddar cheese soup or cream of chicken soup
  • 2 cups light sour cream
  • ⅓ cup finely chopped onion
  • 2 cups grated colby jack cheese, divided
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the hashbrowns, butter, soup, sour cream, onion, and 1½ cups of the cheese.
  3. Spray a 9 x 13 inch baking pan with non-stick spray. Pour the potato mixture into the pan and spread out evenly. Top with the remaining ½ cup of cheese.
  4. Bake at 350 degrees for 45-55 minutes until hot and bubbly. Serves 8-12.

Recipe adapted from Spend with Pennies.

One comment on “Cracker Barrel Potato Casserole

  • And I thought we were the only ones! We do ham and scallop potatoes every year for Easter. This year we subbed in your casserole and it was absolutely delicious. Many thanks Laura!

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