Hashbrown Casserole is easy, cheesy and totally delicious!  This simple casserole is made easy with frozen hashbrowns! 

Copy Cat Cracker Barrel Hashbrown casserole needs just 5 minutes of prep making it the a great side or potluck dish! The perfect breakfast casserole!

Serving spoon of Hashbrown Casserole in a casserole dish

The Hashbrowns, That’s Why

I love Cracker Barrel but the truth is… I only show up for the hashbrown casserole.  That’s it. Just the hashbrowns people.

My friend shared her version of that yummy, oh so creamy and cheesy easy Hashbrown Casserole with me and WOW!  Tender shredded hash browns in a rich and creamy cheese sauce, topped with more cheese and baked until hot and bubbly!

This is a perfect breakfast casserole for any holiday morning or just when you’re getting the family together for a delicious breakfast or brunch.  It also makes a perfect side dish for Crispy Oven Parmesan Chicken or even served alongside a Ranch 7 Layer Salad for lunch!

Close up of cheesy baked hashbrown casserole in a white casserole dish

Better Than the Original

There are lots of recipes out there for this cheesy casserole but this is the one I’ve found to be the closest! This hashbrown casserole is made with condensed cream of chicken soup.  I’ve also made it with cream of cheddar soup if you can find it.  Both work perfectly in this recipe! While I’ve had a version of hashbrown casserole without sour cream, I definitely prefer it with, it adds a little bit of creaminess and tang to the recipe. Since this is a copy cat hashbrown casserole recipe, my list of ingredients is inevitably different than the original but the flavor is just like my favorite Cracker Barrel Hashbrown Casserole (in fact, it’s even BETTER in my opinion)!

How to Make Cheesy Hashbrown Casserole

One of the best things about hashbrown casserole is that it’s super quick to prepare (5 minutes). I literally cannot stop eating it; dinner, bedtime snack and then breakfast if there is any left!

  1. Combine all ingredients in a bowl.
  2. Spread into a 9×13 dish.
  3. Top with cheese and bake. Voila!

It’s that easy!  If you’d like you can add leftover chicken, ham or ground beef to this easy recipe. Stir in your favorite veggies as well, Steamed Broccoli, peas or frozen veggies work well too!

Cheesy hashbrown casserole on a stack of white plates.


I like to top it with cheese to keep it close to the version I’ve had at Cracker Barrel but if you prefer a nice crunchy topping on your hashbrown casserole, this is also great with cornflakes.  Gently crush 2 cups of cornflakes and toss with 1/4 cup of melted butter, sprinkle over the casserole before baking.

How to Freeze Hashbrown Casserole

This easy cheesy hashbrown casserole can easily be frozen. We usually prepare as directed and freeze any leftovers in individual servings making them the perfect lunch or quick dinner.

More Potato Dishes You’ll Love

Hashbrown Casserole with piece missing
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Copy Cat Cracker Barrel Hashbrown Casserole Recipe

This is my favorite casserole ever! Cracker Barrel Hashbrown Casserole needs just 5 minutes of prep and is absolutely cheesy, delicious and completely irresistible! The perfect breakfast casserole!
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 10 servings



  • Preheat oven to 350°F.
  • Combine all ingredients in a large bowl reserving ½ cup of cheese for topping.
  • Place in a greased 9×13 casserole dish and top with reserved cheese.
  • Bake for 45-55 minutes or until hot and bubbly.


4.96 from 865 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 355 | Carbohydrates: 23g | Protein: 10g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 68mg | Sodium: 503mg | Potassium: 418mg | Fiber: 1g | Vitamin A: 755IU | Vitamin C: 8.5mg | Calcium: 265mg | Iron: 1.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole
Cuisine American

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Note:  This recipe originally appeared on SpendWithPennies.com April, 2013. 

More Must Try Cheesy Casseroles

Creamy Macaroni and Cheese CasseroleCreamy Macaroni and Cheese Casserole

Broccoli Cheese Casserole with HamBroccoli Cheese Macaroni with Ham

Cheesy Beef & Macaroni Casserole

top image - a serving of hashbrown casserole. Bottom image - hadhbrown casserole being served.
close up of hashbrown casserole with a scoop missing.


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. We love this recipe! Quick question, I made an extra one and froze the whole thing. How should I cook it? Should I defrost it before cooking?5 stars

    1. Hi Katie, I would let it defrost overnight in the refrigerator and let it come to temperature on the counter while the stove preheats then cook according to the recipe instructions. Since it was chilled you may need to add an additional few minutes to ensure it is fully cooked. Hope that helps!

  2. I have made this several times. A few times according to the recipe exactly. Its a great base but… I feel there are a few little things that make it shine. I decreased butter by about 2 tablespoons makes it less greasy. I used cream of mushrooms. I tried cheddar and chicken but mushroom makes it sing. I add 1/4 cup of milk to thin it out some. I added a tablespoon of some salt free vegetable seasoning so its less bland. I sautéed the onions first before adding to mixture.5 stars

  3. I was considering using sliced-up jalapeno cheddar sausage (trying to use up what’s in my fridge). Do you think it would make this recipe too salty? I think getting the sausage nice and brown prior to adding it would add flavor too.

    1. I think that would be delicious! You can use a low sodium cream soup if you are concerned about it being too salty.

  4. Can I use freshly shredded potatoes instead of frozen? And do I have to do anything different to the recipe because I’m using fresh and not frozen?

    1. Hi Kelly, Fresh hashbrowns will work in this recipe! You should be able to just swap them into the recipe as is.

  5. I’ve been using this recipe a long time now, usually with the Cream of Chicken since I rarely have the Cheddar soup on hand. Today I had a diced hashbrown with onion and peppers 28oz, I used it and a partial bag of tater tots. I got to the sour cream and realized it was close to the exp date and wasn’t looking to good, so…I had to improvise, I used a spoon of mayo (more oil-not the best idea), several spoons of cottage cheese, and some half and half. Lots of grease sitting on top when it finally got hot through and through. While I let it sit before I dig in, I took a little spoon from the corner, it’s still good!!5 stars

    1. Hi Jennifer, we have never tried this recipe with dry hash browns before. You can use fresh or frozen in this recipe so I wonder if there was a way to rehydrate the hashbrowns that they may work. Maybe another reader has some insight on that. We would love to hear how it turns out for you and the changes you had to make though!

      1. Dehydrated Hash Browns are AOK, but make sure you hydrate them! I used Ore-Ida dehydrated Hash Browns in the pint containers. I used 2 containers, and hydrated them as directed but I left them for 20 minutes (2 containers hydrated weigh about 34 ounces +/-). I put them in a bowl and let them cool off for a few hours – stirring occasionally. I didn’t have sour cream so I used 1-1/2 cups of mayo. I also added a cup of hot chopped green chile. Then I sunk breaded chicken patties (cut in half) into the top, then the last of the cheese.
        It was really delicious, but there was lots of oil. I think the 1/2 cup of melted butter was too much (and the mayo didn’t help the issue either). But still quite yummy!! Next time I’ll use sour cream and I think I’ll leave out the butter. Thanks for the recipe!!5 stars

  6. I used a french onion/sour cream dip, instead of chopping up an actual onion. Came out great. To me it needed more salt, but better under than over doing it.5 stars

  7. I made this for Christmas after seeing it recommended in a Facebook group and I could eat my body weight in it! I used organic cream of mushroom as the soup since I couldn’t find cream of cheddar and then cheddar cheese – it is delicious! Thank you!5 stars

  8. Jan-I am sooo glad that you commented this. I have made this recipe sporadically over the years…always using this recipe…roughly. I, too, could only find tater tots this year. I figured I would defrost and mush them up but was unsure how it was going to go. I don’t even have to worry about screwing up breakfast anymore. Merry Christmas!!

  9. Absolutely delicious!! I just made a “practice pan” before our family Christmas breakfast, and it was all I could do to make myself stop eating it.

    (I did have to substitute tater tots for the shredded hash browns because the stores were completely out, but I just crumbled them up after defrosting.)5 stars

  10. Hi. I can not find frozen hashbrowns anywhere where I live (being told shipping delays)! Could I use regular, refrigerated hash browns?

    1. Regular hashbrowns will work in this recipe, you may need to adjust the cooking time depending on the size of your hashbrowns!

    1. Hi Lori, if you aren’t able to find a gluten-free soup substitute I would recommend trying to make your own condensed soup! Then you can control the ingredients that go into it and make sure it is gluten-free.

    2. I use cream of mushroom rather than chicken or cheddar. Just make a thick bechamel or cream sauce from scratch, using corn starch instead of flour. Add mushrooms or cheese, use chicken broth rather than milk or cream if you want to go that way.5 stars

    3. Hiya! If you look online there are a number of recipes for making a gluten free equivalent of cream of soups to use in place of the canned. It takes about ten minutes to prepare, but worth it. There are many versions so choose one you have ingredients on hand for…I’ve used several different recipes and all worked. BTW Walmarts has a line of gluten free foods that aren’t available in many stores, but they actually do have their own gluten free cream of soups. (They also make excellent sandwich cookies!)