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!
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!
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!
- Combine all ingredients in a bowl.
- Spread into a 9×13 dish.
- 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!
Toppings
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
- Scalloped Potatoes Recipe – Simple classic recipe.
- Easy Oven Roasted Potatoes
- The BEST Mashed Potatoes – Creamy perfection.
- Twice Baked Potatoes – Make ahead (these freeze well).
- Perfect Baked Potatoes
- Potatoes Au Gratin
- Colcannon Recipe (Cabbage and Potatoes) – So yummy!!
Copy Cat Cracker Barrel Hashbrown Casserole Recipe
Equipment
Ingredients
- 32 ounces frozen shredded hash browns defrosted
- ½ cup melted butter
- 1 10 ¼ ounce can of cream of chicken soup (or cream of cheddar)
- 1 pint sour cream
- ½ cup onion finely chopped
- 2 cups colby cheese grated
- ¼ teaspoon pepper
Instructions
- 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.
Video
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Note: This recipe originally appeared on SpendWithPennies.com April, 2013.
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Creamy Macaroni and Cheese Casserole
This was perfect!!! I did get glutinous and added some country gravy on top but it was also great as is! Thank you for sharing!
This is an excellent recipe. I have had many requests for this recipe after serving it others. I love that it is so easy and that it uses colby cheese instead of cheddar! Thanks for sharing it!
Like others, we had a hard time finding frozen hash browns, but luckily Fry’s had one bag left! My family absolutely loves this recipe. It’s so cheesy and delicious! And super easy to make. I top mine with fresh parsley from our garden. I also skip the onions as I’m not a fan. Thanks for the wonderful recipe!!
My daughter makes this recipe frequently and it is delicious!!! I was wondering if I could assemble it, freeze it and then take it out of freezer to bake in a week?
I haven’t tried freezing this recipe so I can’t say for sure Debbie but I think that should work just fine. I would follow the recipe as listed and then freeze right before baking. When you are ready to enjoy, I would take it out of the freezer and let it thaw for at least 30 minutes before baking (or put it in the refrigerator overnight). If you do try, please let us know how it works out for you!
I love your recipes! You are my “go to” when I need a recipe. There must be a nationwide frozen hashbrown shortage. I have been looking for the last month and I also haven’t been able to find them. I was just going to ditch this dish and do something else but after reading other comments I might just try the freeze dried hashbrowns I have in my pantry. My question is…after rehydrating them should I pan fry them first or just let them dry a bit before making the casserole? Happy Holidays!
Thank you so much Melanie! After rehydrating, you do not need to pan-fry. Rehydrate and proceed with the recipe as you would with thawed hashbrowns. Enjoy and Happy Holidays to you and your family too!
Can this be made ahead of time and be reheated? Looking to make today for Christmas brunch.
Yes, this can be made ahead and either baked tomorrow or reheated tomorrow. If baking from the fridge, you may need to add a little bit of extra cooking time.
Can you please give me reheating instructions ? I have baked it ahead and will be reheating the following day? Thank you!!
I would suggest removing the casserole from the fridge 60 minutes before baking. Lightly cover with foil and bake at 375°F until heated through, about 35 minutes.
I cannot find frozen hash brown potatoes in our local markets – only a fresh, refrigerated variety that is peeled, shredded and partially cooked. Any guidelines on how to adjust the recipe?
As long as they’re slightly softened, they should work just fine in this recipe.
Can I use freshly graded hash browns in this? We don’t have the frozen pre shredded available :)
TIA
You could certainly use fresh potatoes in this recipe. They will take slightly longer to cook so I would suggest shredding and slightly steaming or pan frying them before adding them to this recipe.
What is 2 cups of cheese in weight? I’d like to use this recipe but the ingredient measurements are a bit confusing.
2 cups of cheese is 8 ounces. Enjoy Caroline!
making for Christmas breakfast. can you use one can of cream for chicken and one can of cheddar cheese. I’m doubling the recipe
Sure you can!
Can you use frozen tiny cubed potatoes in place of the shredded ?
Sounds delicious !
Yes, you can. Enjoy the recipe!
What type of onions do you recommend for this recipe?
I use a white or yellow onion in this recipe.
Can you premix this together the night before and refrigerate overnight and then bake?
Yes, this can be prepared a day or two ahead and baked the next day! If it’s chilly from the fridge, it just may take a little extra time to bake. Enjoy Veruschka!
Hi! Can I make this the night before and refrigerate, to bake the next morning? I’m bringing it to work for a 7:45 am breakfast party. If I can help it, I’d rather not have to wake up super early to thaw for 30 min and then bake. If you think I should just make it in the morning and bake fresh, I will do that.
Yes, this can be prepared a day or two ahead and baked the next day! If it’s chilly from the fridge, it just may take a little extra time to bake. Enjoy Catie!
Crowd pleaser!
Making recipe x 6
Serving 65-70 folks at Senior Center for Christmas Dinner.
Big hit last year!!
Menu is Ham, Hashbrown Casserole, Green Beansl Mac& Cheese, Rolls & various pies.
Your menu sounds wonderful Pat!
This is so yummy and easy to make! I’ve been requested to make this for Xmas for the family. My apologies if this question has already been asked, but do you think you can double (or even triple) this? I want to cook a big batch in a large foil pan, but don’t know if it would work well?
I would suggest two pans to ensure that the center is heated through. If you do make one pan, cooking time would need to be increased and I would suggest stirring it part way through cooking Leila. Enjoy!
I want to make the hash brown casserole for x-mas. Could I prepare one week ahead of time, then freeze? If so, do I thaw the hash browns, follow the recipe, let it cool, then freeze? Or do I leave the hash browns frozen, prepare, then freeze?
I haven’t tried freezing this recipe so I can’t say for sure Christy but I think that should work just fine. I would follow the recipe as listed and then freeze right before baking. When you are ready to enjoy, I would take it out of the freezer and let it thaw for at least 30 minutes before baking (or put it in the refrigerator overnight). If you do try, please let us know how it works out for you!
You should thaw, so the hash browns can blend well with the other ingredients. I don’t know how well sour cream freezes, but maybe you could pre-assemble it without the sour cream, freeze, then thaw, stir in the sour cream, then bake.
This is delish. I would add some seasonings but this recipe is solid!
Well done! I had the family over and did breakfast for dinner…they loved it.
Hi Holly ,
I love all your recipes . You are my go to for recipes that bring rave revues . I have had some casseroles especially tuna , that is topped with crushed potato chips . Would that work with this recipe ?
I haven’t tried it but it sure sounds good Margaret! If you try it I would love to hear how it turns out!
Great recipe! Are there any other subs for the cream of chicken other than the cream of cheddar? Do you think cream of potato or heavy whipping cream would be closer to the cream of chicken? I don’t want the taste altered too much from the recipe. Trying to find a happy medium between everyone’s likes/dislikes.
Any cream of soup should work just fine. Cream of potato would be delicious Dee!
I use cream of celery for this recipe and it turns out great! I’m going to try cream of cheddar next time.
Enjoy
Dee, many people use Cream of Mushroom. Can’t taste the mushroom. But that’s what I use when I want to make this a vegetarian version.