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Cheesy Hashbrown Casserole

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This cheesy hashbrown casserole is a simple and delicious side dish addition to your family brunch or large gathering!

This cheesy hashbrown casserole is a simple and delicious side dish addition to your family brunch or large gathering!

Oh man, you guys. I’m completely worn out. From traveling to and from Scottsdale and having to immediately go back to work and then having a jam-packed weekend full of events, I’m exhausted. I think I need a weekend from the weekend!

I saw The Fault in Our Stars this weekend. There was seriously not a dry eye in the theater at the end of the movie. There were some girls that were literally heavily sobbing and I think having a breakdown in the theater. It was one of those loud ugly cries. Not judging at all cause If I hadn’t read the book and just went to see the movie, I TOTALLY would’ve been like them. Afterwards, I saw them in the bathroom and their faces were red and eyes were bloodshot and tears still streaming down their cheeks. So yeah, it was an extremely sad and touching movie (in case you’re wondering, lol). I’m kind of obsessed with Hazel & Augustus’ relationship and the man that Augustus is. He’s sooo sweet and I think Ansel Elgort did a really good job in the role. I definitely shed quite a bit of tears throughout the movie. Total chick flick – might just want to bring your girlfriends to the movie and leave the men at home. Not sure they’d really appreciate the movie, haha – I would recommend reading the book first though. They did leave some details out but nothing major. Like, this one part of the book was way more elaborated and drawn out than it was in the movie.

Have you seen any good movies lately? I really want to see Maleficent next!

This cheesy hashbrown casserole is a simple and delicious side dish addition to your family brunch or large gathering!

 

This cheesy hashbrown casserole is a simple and delicious side dish addition to your family brunch or large gathering!

 

This cheesy hashbrown casserole is a simple and delicious side dish addition to your family brunch or large gathering!

Many months ago, Jason took me to Cracker Barrel on our way back from a road trip. I ate at a Cracker Barrel in my college town with my family for graduation five years ago (ack, was it really five years ago that I graduated college?!) and I don’t really remember what I had but I wasn’t exactly thrilled with it so I never really wanted to go back to Cracker Barrel again (gasp!). Jason was determined to change my mind about this and he raved about their cheesy hashbrowns. Reluctantly, I agreed to go to Cracker Barrel for dinner because I was starving and there was nothing around for miles. Ummm yeah…the cheesy hashbrowns are legit. I mean, I’m sure it’s really bad for you but oh man, I wanted more after I ate my portion! My friend gave me this recipe for cheesy hashbrown casserole. It’s a copycat from Cracker Barrel and it’s pretty darn close! If you’re having company over or going on a family vacation and need to prep something for breakfast, you can totally do this the night before then pop this in the oven in the morning! Absolutely delicious and the perfect side dish to any brunch!

This cheesy hashbrown casserole is a simple and delicious side dish addition to your family brunch or large gathering!

 

This cheesy hashbrown casserole is a simple and delicious side dish addition to your family brunch or large gathering!

Yields 8-10

Cheesy Hashbrown Casserole

5 minPrep Time

40 minCook Time

45 minTotal Time

Save Recipe

Ingredients

  • 6 tablespoons unsalted butter, melted
  • 2 teaspoons kosher salt (some have noted it's a bit salty so I would start with 1 teaspoon..also keep in mind, KOSHER SALT [which is coarser], not table salt!)
  • 1 teaspoon ground black pepper
  • 1 large onion, finely chopped (white or yellow onion works)
  • 1 10.5 ounce can of cream of chicken condensed soup
  • 16 ounces freshly grated Colby Jack cheese
  • 1 pound frozen shredded hashbrowns (thawed)

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Spray a 3 quart casserole dish with cooking spray.
  3. In a very large bowl, stir together butter, salt, pepper, onion, cream of chicken soup, and cheese. Gently toss the hashbrowns in the mixture until it's all coated with the mixture.
  4. Bake uncovered for 35-40 minutes or until mixture is bubbly and cooked through.
  5. To get a nice crust on top, place the casserole under a broiler for 5 minutes - watch it carefully!!
Recipe Type: Breakfast, Casserole

Notes

You can easily prep this the night before, cover, and keep in the refrigerator overnight for the next morning!

http://www.tablefortwoblog.com/cheesy-hashbrown-casserole/

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Posted on June 09, 2014

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  1. Augenee
    06/30/2015 at 2:43 pm

    Can you bake this, let it cool then freeze?

    • Julie
      07/01/2015 at 8:02 am

      Yes, you probably could.

      • Augenee
        07/01/2015 at 5:42 pm

        Would it be better to freeze before or after cooking?

      • Julie
        07/02/2015 at 7:17 pm

        I would think before.

  2. Amanda
    07/11/2015 at 10:29 am

    Could this recipe be made in the crock pot instead of the oven?

    • Julie
      07/12/2015 at 7:00 am

      I’ve never done that before so I’m not sure how I’d instruct one to do it that way.

  3. Gale
    07/11/2015 at 11:24 am

    This is baking in my oven right now. Taking it to family reuion. Will let you know. I used 26 oz bag of potatoes. I added more soup and butter,

  4. Kayla
    08/01/2015 at 2:59 pm

    I made this recipe for a group of 10 on a camping trip. Everyone loved it and I had to share the recipe with all the girls. I will definitely make this again and again!! Also, I accidentally bought the wrong size bag of cheese so I only ended up using 1/2 of what is called for but it didn’t seem to matter one bit!

  5. Sarah
    10/10/2015 at 3:24 pm

    I made this today for a tailgate and it was awesome. Thanks for a great recipe!! :)

  6. Jenn
    10/25/2015 at 11:27 pm

    I just made this tonight. I can tell it would be a wonderful side dish. But take my advise and cut the salt to a pinch. I put salt in basically everthing I make but this was just too much. I couldn’t even eat it. I am definitely making this again but cutting the salt to a pinch and cutting the butter to half or less.

    • Liz
      01/05/2016 at 9:02 pm

      Loved it! Would cut the salt and do half the butter or less though. Other than that, great! I made mine using sour cream and milk instead of chicken soup and it turned out really well.

  7. Beth
    12/01/2015 at 4:06 pm

    This recipe was a huge hit with my husband, and even my two year old, who doesn’t care for potatoes, inhaled it! I am cutting the salt in half next time I make it, however, I’m pretty sure this will be a regular side dish in our house. So easy to make too, which makes me happy! Thank you for the recipe!

  8. Corrie
    12/22/2015 at 4:48 pm

    Could you add ground breakfast sausage to this?

    • Julie
      12/22/2015 at 9:00 pm

      Yes, absolutely! That’d be delicious!

      • Corrie
        12/23/2015 at 10:00 am

        Thanks for quick reply!!! What’s the best way you would suggest to add it?

      • Julie
        12/24/2015 at 8:08 am

        I would pre-cook the sausage to break it up and then stir it in the mixture before baking.

  9. 12/24/2015 at 12:10 am

    Wondering if I could use cubed hashbrowns versus shredded and how much would you suggest?

    • Julie
      12/24/2015 at 8:09 am

      Sorry, I’ve never done it that way so I can’t begin to tell you how much :(

  10. Ashley
    12/28/2015 at 11:49 am

    I make this exact recipe except use cream of mushroom. But to push this recipe over the edge: Crush some (regular, unsweetened) cornflakes, mix with some melted butter, and sprinkle over the top before baking. It’s the best part! =)

  11. Andria Van
    12/29/2015 at 6:28 pm

    Should I cook the potatoes first? Worried they will be too crunchy! Plz help

    • Julie
      12/30/2015 at 7:53 am

      No, I didn’t. They were perfectly soft.

  12. Carol
    01/07/2016 at 9:02 am

    Way too salty and too much butter.

  13. Kim Fenison
    01/08/2016 at 4:45 pm

    Could you use freshly shredded potatoes?

    • Julie
      01/09/2016 at 8:53 am

      Yes, definitely

  14. Dody
    01/30/2016 at 5:57 pm

    Can I make make this vegetarian? What kind of soup? Cream of celery?

    • Julie
      01/31/2016 at 4:58 pm

      I haven’t tried to make this vegetarian but if you’re familiar with doing something like that, then I think it’s okay to use cream of celery. Although, double-check the ingredients in cream of celery to make sure it truly is vegetarian.

  15. alyce
    03/06/2016 at 1:38 pm

    I’ve made this before but always with frozen hashbrowns. Does the time change when you use fresh potatoes?

    • Julie
      03/07/2016 at 8:14 am

      Hi Alyce, it should take a little bit less time to bake but not by much! You want to make sure the potatoes are thoroughly cooked through :)

  16. Dawn
    04/22/2016 at 6:07 pm

    Could I make this divide into two. And freeze one half? What would the cooking time be?

    • Julie
      04/24/2016 at 9:04 am

      Yes, you can definitely do that. The cooking time would be maybe 20-25 minutes.

  17. Elise
    09/03/2016 at 10:28 am

    I LOVE this recipe, the only things I alter are I only use a 1/2 tsp of sea salt because it gets SUPER salty otherwise. It does get pretty oily, so I cut the butted down to 4 tbsp, and I add potato chips over top! 😍

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