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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I’m a 87 year old Male and I can not cook but with your recipe they come out great and I just love them. old Bill
How would this work if cooking stovetop instead of in the oven?
I haven’t tried this recipe on the stovetop so I can’t say for sure. But I would love to hear how it turns out for you, Tiffany!
This is the best recipe ever! My husband asks for it on a weekly basis! Thank you so much for sharing! Amazing, delicious, the absolute best ever!!!!
Can I freeze half of it after I made it?
Yes, this recipe freezes well after baking. Enjoy!
This is a great recipe
Awesome. Love this!
Can this be assembled the night before and then baked the next morning?
Absolutely! If it’s cold from the fridge, you may need to add some extra baking time.
Love this recipe! I’ve been using it for years. I add a packet on onion soup mix to my mixture and I also incorporate all the cheese and instead add crackers to the top.
If it ain’t broke don’t fix it!
This is delicious prepared exactly like the recipe says.
Agree with the other reviews and wish I would have read. Definitely needs wayyyyy less sour cream. I would add salt (and I’m not a salt adder). And absolutely cook longer. Appreciate the base for the recipe!
Nothing like cracker barrel. Not sure how to fix either. Just don’t like.
We make this all the time and love it. I add a lb. Of cooked and crumbled bacon and green peppers delish!!!
if I don’t use sour cream , should I use a little milk? We don’t like sour cream
Hi Dorris, I have only made this recipe as listed but others have used cream cheese or greek yogurt with good results. I would love to hear how it turns out for you!
This was so bland! I followed the recipe exactly but it was awful, dry and tasteless.
Can you cook this the night before and re heat it the next morning to serve?
Absolutely. 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 can always depend on getting any recipes from your posting. You make some of the most delicious combination of foods that over my 52 years I haven’t tried.
Thank you
This recipe did not taste anything like Cracker Barrel!
I would definitely cut down on the sour cream!
Thanks for trying our recipe, Lisa. I would love to hear how it turns out with the reduced sour cream!
Can this be made ahead of time and frozen
Julie, I haven’t tried freezing this recipe so I can’t say for sure, 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!
hi Holly I am making this today!
Can this be made in the crockpot? if so, how long to cook it?
Hi Dee, yes this can be cooked in the crockpot but I would suggest cooking it at the lowest temperature for 3 hours and keeping an eye on it as dairy can sometimes curdle or separate at higher temperatures. We also have this delicious slow cooker breakfast casserole that might be what you are looking for!
Way to much sour cream, I would possibly halve it.
Thanks for trying our recipe, Daniel! I would love to hear how it turns out when you reduce the sour cream.
hey holly, have you tried this portioned out in muffin cups ? or have you tried cream of mushroom soup instead of chicken was it successful?
I haven’t tried this recipe with mushroom soup but other readers have good results. I also haven’t personally made this in muffin cups but I think it would work well. I would start checking them for doneness around 20 minutes, but I imagine it would take 25-30 minutes.