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freshly baked cheesy potato casserole in a brown dish with napkins and forks on the side

Vegetarian Hashbrown Casserole (Cracker Barrel Copycat)

  • Author: Christina
  • Total Time: 1 hour
  • Yield: 8-10 1x



32 ounces frozen shredded hash browns, thawed

1 1/2 cups Colby cheese, shredded

8 tablespoons butter, melted and divided

1 large onion, diced fine or shredded, about 3/4 cup

1 can cream of cheddar soup (10 1/4 ounce can of condensed soup)

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper


Preheat oven to 375 ℉. Grease a 9x13 casserole dish with one tablespoon of butter and set aside.

Combine completely thawed hash browns, melted butter, diced or shredded onion, condensed soup, salt, black pepper and 1 1/4 cup of shredded Colby cheese in a large mixing bowl, reserving 1/4 cup of shredded Colby cheese. Mix well to combine the ingredients. Transfer the potato mixture to the greased casserole dish and scatter the remaining 1/4 cup of shredded cheese over the top of the casserole.

Bake hash brown casserole for 45-50 minutes, until bubbly and golden brown around the edges. Broil for the final 2-3 minutes for a deeper brown and crispy topping.

  • Prep Time: 10
  • Cook Time: 50
  • Category: Easy Recipes
  • Method: Bake
  • Cuisine: American

Keywords: Hash Brown Recipe, Casserole Recipe, Vegetarian Hash Brown Casserole, Cracker Barrel Hashbrown Casserole

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