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.
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After reading all the comments, I’d say this is one of the most forgiving recipes..as you can add to or take a way and it still turns out beautifully. With that said, here is what I did. I prepared it last night with refigerated hash browns (2 packages), used 1/4c of unsalted butter with 1 onion chopped and browned onion. Used Cream of mushroom soup (although ANY cream soup does work) I did add sour cream, but found the only thing I had on hand was sour cream/with chives. Hey…there’s a snow storm going on out there!!! I’m using what I have, because I know this recipe is never a failure! I also mixed up Motzerella cheese (again. what I had on hand) and added corn flakes mixed with a little melted butter sprinkled on top for a little crunch. Took out this morning for 30 minutes, before putting it in the oven @ 350 for an hour. Will add Motzerella cheese 15 minutes before taking it out. NOTE: I have made this recipe as written before..many times…it’s a great recipe!!! But sometimes you just have to use what’s at hand and go with it!!! Thank you for yet another winning recipe Holly (I follow you daily!)
I am so glad you were able to make this recipe with what you had on hand Ann! I agree this recipe is extremely flexible and forgiving! There are so many ways to change it up, and they are all yummy way too!
Sorry, Cracker Barrel does not contain sour cream so this is not the same.
Correct, this is not the same, it’s a copycat recipe. Enjoy!
Delicious. The family gobbled it up. Interesting tho….I forgot the butter in the microwave and didn’t add it. Still delish. Less fat too.
I am so glad this recipe was a hit with your family!
Have not made this recipe yet but plan to for a family New Year get together. Do you think yogurt for sour cream substitute would work? I’m thinking of adding zucchini as well.
While I haven’t tried it, I think yogurt would likely work just fine in this recipe.
I used whatever cheese
I had on hand,the added more onions, added chopped green peppers and some chopped hot banana peppers.
It’s family’s favorite recipe that I make. Always a winner.
I am so glad you enjoyed this recipe!
Very similar, if not identical to what we call Funeral Potatoes, because they always show up at luncheons following a funeral, but also a lot of other church and family gatherings. They are made with regular or shredded hash browns. Personally, I prefer the shredded ones. I’m going to try a combo of the Colby & Cheddar cheese next time. P.S. we put crushed corn flakes on top, about the last 15-20 min. of baking.
It was amazing!! I used shredded cheddar cheese instead of Colby.
So glad you loved it!
What’s a pint worth? 1 cup 2 cups?
thanks,
Hi Bern,
2 cups!
I made this recipe and added vegan ground beef and it was delicious. Plan on making it without meat for Thanksgiving brunch. This is a five star recipe.
Some of the comments here made me chuckle. Your recipe is fairly close, but not the Cracker Barrel recipe. More funny is some that say in the comments that they got the recipe from a Cracker Barrel employee and it’s even more off (like saying it’s cheddar and not colby or equal salt and pepper). I work at Cracker Barrel and I make the hashbrown casserole every… single.. day.
Here it is…. I’ll tell you EXACTLY what is in it and how it’s made. I’ll even give you the restaurant quantities and you can figure it out from there:
6 pounds of shredded frozen potatoes
2 pounds 2 oz. of COLBY shredded cheese (*NO* cheddar as someone suggested)
1 restaurant size can of cream of chicken soup **see notes below
12 ounces of diced onions
1 1/2 teaspoons pepper
1 tablespoon salt
Notes: While I sit here, I can’t think of how many ounces the can of soup is. It’s a big one. However, I think your recipe above of 1 can of cream of chicken soup with a 32 oz bag of frozen hash browns is about right. I would stick with what you have.
There is NO… sour cream… the cheese IS colby (Cracker barrel only uses cheddar on burgers.. no shreds in the store at all). There is NO butter involved.
This is the Cracker Barrel way — mix the soup, onions, cheese, salt and pepper together in a big mixer for 1 minute. You add the FROZEN shredded potatoes to it. Mix again for 1 minute. It’s portioned out into 4 pound pans that were sprayed with a food release. There is NO extra cheese topped on it. NONE. It is then baked in a 350 degree convection oven for 30 minutes.
it’s that simple. None of this other fuss.
I am trying this with frozen rices cauliflower for a lower carb version. We’ll see how it goes.
I live in Ecuador and the only soup mix you can get here is a dry mix. It makes about 4 cups. Any suggestions?
This is more of a creamy texture like sour cream. While I haven’t tried it, you could trying adding a little bit of sour cream with some bouillon added in for flavor.
I just tried this recipe with leftover white chicken gravy. I didn’t add the pepper because there was plenty in the gravy. I also substituted 1 Tablespoon dried Minced Onion for the fresh onion. I only used 8oz of Light Sour Cream. It came out so good and moist! The gravy was leftover from a catered meal we had at church so I don’t have a recipe for it. I made this recipe again the same day using Condensed Cream of Chicken Soup and it was drier like it needed milk or something. Hope that helps.
I used 10oz (1.5 cups) of the white gravy.
HELP! Need help immediately@
Want to make this for company at Brunch in the morning.
The recipe doesn’t say 1 can of CONDENSED chicken soup (such as Campbell’s), it says “chicken soup.” So technically that means a can of prepared soup, not condensed.
But since so MANY recipes call for a can of condensed soup, and because it seems actual soup might make this recipe too wet, I’m wondering if it MEANS condensed chicken soup (not reconstituted). Can someone who has made this recipe please clarify this for me… like NOW, lol?
THANKS!
This is a great recipe I have been making it for years. We have always called it church potatoes. We use cheddar cheese with try it with the colby. I make this every Easter it goes great with ham and candied yams. My family can never wait till Easter to have it. Never thought to make it for breakfast what a great brunch idea .
It is such a good recipe that I always look forward to it too Lynn! I hope you like it with the colby cheese!
Can this be made in 2 dishes? And then freeze one of them?
Could you somehow put some shredded chicken in here.. or would that be weird…
I don’t think so! I bet it would taste awesome :)
Can you make it a day ahead and heat it up to he next day?
Yes, this recipe can be made ahead of time.
Can you use Cream of Mushroom Soup?
Yes, you can use any condensed cream soup in this recipe.
Why doesn’t anyone publish a recipe w? raw potatoes? I grow a bushel+ of beautiful red potatoes and I would dove to find out how to grate and use in these recipes
You could certainly use fresh potatoes in this recipe. They will take slightly longer to cook so I would suggest shredding and slightly steaming them before adding them to this recipe.
Should NOT be sour cream. That was never part of the recipe. Sorry