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!!
Equipment
Ingredients
- 32 ounces frozen shredded hash browns thawed
- ½ cup melted butter
- 10.5 ounces condensed cream of chicken soup 1 can, or cream of cheddar
- 16 ounces sour cream
- ½ cup finely diced onion
- 2 cups shredded Colby cheese divided, or cheddar cheese
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch casserole dish.
- In a large bowl, combine thawed hashbrowns, melted butter, cream of chicken soup, sour cream, onion, 1 ½ cups of cheese, and pepper.
- Spread the mixture into the prepared baking dish and top with the reserved ½ cup of 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.
Note: This recipe originally appeared on SpendWithPennies.com April, 2013.
More Must Try Cheesy Casseroles
Creamy Macaroni and Cheese Casserole
Excellent when company is visiting, I put bacon or ham in too
That sounds delicious!
I am doubling the recipe and baking in a roaster pan. How much extra time do I need to bake it??
Thanks
This can be doubled however I would suggest cooking it in two 9×13 pans to ensure it heats through. If doubling it all in the same pan you may need to cook it for around 2 hours.
Turned out amazing, so many flavors my kids loved it.
Perfection!
Made this to add to our Easter brunch spread and it was a huge hit. Delicious!
Our family loves this recipe. We are big vegetable fans, so we put the entire onion, steamed broccoli, and fresh garlic. It’s a hit every time!
I’ve been making this for years and everyone loves them. As a time-saver I use the southern hashbrowns which have the onions and peppers already in.
Hi! I’m about to make this dish for a food security program that I volunteer with and have a couple questions!
1-Can I do the crunchy cornflake top as well as a cheesy top? If so, what goes on top.
2-I’m doubling the recipe and baking in a hotel pan. In your opinion will that work?
Thank you for your time and am excited to share this recipe with 100 of our clients! It sounds delish.
It should work if you double the recipe, you’ll need additional cooking time. For the topping, I use a ratio of 1 cup lightly crushed cornflakes with 2 tablespoons melted butter.
Can I use dehydrated hashbrowns in this recipe. I haven’t made it yet BUT it looks REALLY good and I can’t wait to make it
You can use rehydrated hashbrowns however they may break apart and have a consistency more like mashed potatoes. It will still taste delicious.
i must be the only one that this did not turn out right. It turned into mashed potatoes, no sign of the shredded hash browns. Made it for Easter dinner and it was a bomb. Was a waste of ingredients .
Thank you for trying our recipe. I am so sorry it didn’t turn out as expected, Linda!
Excellent!!! We will make this many times again. Great flavor. Easy to make.
Can this be made the night before and kept in the fridge to bake the next morning? Please and thank you.
Yes, this can be prepped ahead and baked the next day. Remove it from the fridge for at least 30 minutes before baking, you may need to add a little bit of extra cooking time.
I made this according to the recipe and yet it’s creamy,but seems to creamy almost and missed a bit on flavor ,seems to need a little something else any advice would be helpful.
Thanks for trying our recipe, Mike!
If I cook it the day before and reheat to serve the next morning, how long and at what temp do you think?
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.
Dana- did you try the bag of hashbrowns for this recipe? What were the results… planning to use refrigerated bag of hashbrowns not frozen
To use fresh hashbrowns other readers have suggested to increase the cooking time to ensure the potatoes are fully cooked or pre cook them.
I doubled this recipe for a bridal shower. I added one can of the cream of chicken and one can of the cream of cheddar. It is absolutely delicious and everyone stated as much. This will be my new potluck go to.
This recipe is so darn good!!! There are only 2 of us in my household, so I froze most of it. And it it froze and reheated beautifully. I am making my second batch today! YUM!!
Turned out delicious the only thing I wanted to ask is that when I was baking it in the oven it seemed like a lot of grease was bubbling on top of the cheese.
When it was done I had to take paper towel and absorb it all that way.
The taste was so good though everybody loved it! Did I do something wrong that the grease was bubbling like that.
I am glad you enjoyed it, Rachel. We did not have that issue when making this recipe but it could be the cheese you are using or excess butter coming to the top.
I made these today. I used potatoes and shredded them instead of using frozen. I also used cream of mushroom soup instead of cream of chicken soup and it is very good. The only thing is that the potatoes are to soft and fell apart and can’t tell they are shredded. Mayb I’ll try with frozen next time.
I am glad you enjoyed it, Tricia!
Hi Holly-
Have you ever used the Simply Potatoes shredded hash browns in this? If so, thoughts? Thank you.
Hi Dana, we have only made this recipe as listed. Other readers have had success with dried hashbrowns (just rehydrate them first), or fresh hashbrowns (you may need to increase the cooking time to ensure the potatoes are fully cooked or pre cook them). I would love to hear how it turns out for you!
Making them tomorrow I’ll let you know how they turned out.
can this recipe be made in a crockpot?
Yes, I have cooked this in a slow cooker before (in a 4qt slow cooker). Once the casserole is in the slow cooker place paper towels overtop so they aren’t touching the food and top with the lid, this will absorb steam. Cook on low for 2 hours, stir and cook for an additional 1 to 2 hours or until heated through.