Cracker Barrel Copycat Hashbrown Casserole with Sausage

Why You’ll Love This Recipe

I love this casserole because it’s the kind of dish that makes everyone at the table happy. The combination of cheesy potatoes and flavorful sausage is irresistible, and it’s easy to prepare ahead for busy mornings. It’s also versatile—I can serve it on its own, pair it with eggs, or bring it to potlucks and family gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound breakfast sausage

• 1 (30-ounce) bag frozen shredded hashbrowns, thawed

• 1 medium onion, finely chopped

• 2 cups shredded cheddar cheese

• 1 (10.5-ounce) can cream of chicken soup

• 1 cup sour cream

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon black pepper

• 2 tablespoons butter, melted

directions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it apart as it cooks. Drain excess grease.

3. In a large mixing bowl, combine the thawed hashbrowns, cooked sausage, onion, cheddar cheese, cream of chicken soup, sour cream, garlic powder, onion powder, pepper, and melted butter. Stir until well mixed.

4. Transfer the mixture to the prepared baking dish, spreading it evenly.

5. Bake for 45–50 minutes, or until the casserole is hot and bubbly with a golden top.

6. Let it rest for 5 minutes before serving.

Servings and timing

This recipe makes about 8 servings and takes roughly 1 hour from start to finish, including baking time.

Variations

• I sometimes add diced bell peppers for extra color and flavor.

• I swap cheddar for a cheddar-jack blend for a slightly creamier melt.

• For a spicier kick, I use hot breakfast sausage or add diced jalapeños.

• I make it vegetarian by omitting the sausage and adding sautéed mushrooms.

• I top it with crushed buttery crackers before baking for extra crunch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake it at 350°F until warmed through, or heat individual portions in the microwave. This casserole also freezes well—I wrap it tightly before freezing and reheat in the oven straight from frozen, adding extra baking time.

FAQs

Can I make this casserole ahead of time?

Yes, I assemble it the night before, cover, and refrigerate. I bake it the next morning, adding about 10 extra minutes to the baking time.

Can I freeze it before baking?

Yes, I prepare it fully, wrap it tightly, and freeze it. When ready to bake, I thaw it in the fridge overnight and bake as directed.

What type of sausage works best?

I prefer breakfast sausage for its seasoning, but Italian sausage works for a different flavor.

Can I use fresh potatoes instead of frozen hashbrowns?

Yes, I shred fresh potatoes and squeeze out excess moisture before using them.

How do I make it gluten-free?

I use a gluten-free cream of chicken soup and confirm all other ingredients are gluten-free.

Conclusion

This Cracker Barrel copycat hashbrown casserole with sausage is pure comfort food—creamy, cheesy, savory, and filling. I love making it for special breakfasts or when I need a crowd-pleasing dish that’s easy to prepare. It’s a recipe I come back to again and again because it’s just that good.