There’s nothing quite like the comforting warmth of a home-cooked meal, especially one that harkens back to the cozy dinners we used to have on the farm. This Cracker Barrel copycat hashbrown casserole with turkey is a dish that brings together the creamy, cheesy goodness of classic hashbrown casserole and the tender juiciness of turkey. It's a wonderful way to use up leftover turkey from a family gathering, especially during the holiday season. This dish feels like a big, warm hug on a plate, perfect for sharing with loved ones.
This hearty casserole pairs beautifully with a fresh green salad dressed in a zesty vinaigrette to balance out the richness. You might also like to serve it alongside some warm, buttered rolls or a simple vegetable medley of steamed carrots, peas, and corn. For a touch of Midwestern charm, consider adding a side of cranberry sauce, which offers a sweet and tangy contrast to the savory flavors.
Advertisement
Cracker Barrel Copycat Hashbrown Casserole with Turkey
Servings: 6
Ingredients
2 cups cooked turkey, shredded
1 (32-ounce) package frozen hashbrowns, thawed
1 (10.5-ounce) can cream of chicken soup
2 cups shredded cheddar cheese
1 cup sour cream
1 small onion, finely chopped
1/2 cup melted butter
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 (32-ounce) package frozen hashbrowns, thawed
1 (10.5-ounce) can cream of chicken soup
2 cups shredded cheddar cheese
1 cup sour cream
1 small onion, finely chopped
1/2 cup melted butter
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
Directions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a large mixing bowl, combine the thawed hashbrowns, shredded turkey, cream of chicken soup, shredded cheddar cheese, sour cream, and chopped onion.
Pour in the melted butter and sprinkle with black pepper, salt, and garlic powder. Mix well until all ingredients are evenly combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the casserole is bubbling.
Advertisement
Allow the casserole to cool for about 5 minutes before serving.
Variations & Tips
For a bit of a twist, you could substitute the cream of chicken soup with cream of mushroom or cream of celery soup for a different flavor profile. If you prefer a bit more crunch, sprinkle some crushed cornflakes or buttered breadcrumbs over the top before baking. For a little kick, add a diced jalapeño or a sprinkle of red pepper flakes to the mix.