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!

    Jason took me to Cracker Barrel on our way back from a road trip one year.

    I ate at a Cracker Barrel in my college town with my family for graduation years ago 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 and I had to recreate it with this cheesy hashbrown casserole.

    I mean, I’m sure it’s not the greatest for you but oh man, I wanted more after I ate my portion!

    It’s a copycat from Cracker Barrel and it’s pretty darn close!

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

    The perfect casserole to feed a large crowd

    This cheesy hashbrown casserole recipe is one of the most popular recipes during the holiday season.

    I can see why because it makes a lot and it feed a crowd.

    It’s the perfect breakfast to feed a large crowd.

    Absolutely delicious and the perfect side dish to any brunch!

    Can you prepare this the night before?

    Yes! This is a great recipe to prep ahead of time.

    Keep it wrapped up in the fridge then bring it to room temperature the morning of before you pop it in the oven.

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

    Can you use tater tots instead of hashbrowns?

    I haven’t tried it that way but it would work similarly, honestly.

    Just mix everything together!

    Can you freeze this for later?


    Can you add sausage to this?

    Yes! I’d personally use fresh breakfast sausage and break it up into small pieces and mix in.

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

    Can you use fresh shredded potatoes?

    Yes! They’d work the same way as the frozen potatoes.

    Do I have to use cream of mushroom?

    You can use cream of anything, really. Cream of chicken, cream of celery, etc.

    If you aren’t a fan of the canned stuff, you can make your own (google homemade cream of mushroom soup).

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

    Why should I use kosher salt instead of table salt?

    It will be entirely too salty if you use table salt.

    Salt density is different in table salt and kosher salt.

    Here is a great blog post on the difference and what you should be using when you cook.

    Can you make this in the slow cooker?

    I haven’t done it that way before so I can’t give specific instructions

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

    Other potato recipes you may love:

    This cheesy hashbrown casserole is a simple and delicious side dish addition to your family brunch or large gathering!
    5 from 2 votes

    Cheesy Hashbrown Casserole

    This cheesy hashbrown casserole is a simple and delicious side dish addition to your family brunch or large gathering!
    Prep Time: 5 mins
    Cook Time: 40 mins
    Total Time: 45 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 8 -10
    Calories: 385kcal
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!


    • 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 hash browns, thawed


    • Preheat oven to 375 degrees Fahrenheit.
    • Spray a 3 quart casserole dish with cooking spray.
    • 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.
    • Bake uncovered for 35-40 minutes or until mixture is bubbly and cooked through.
    • To get a nice crust on top, place the casserole under a broiler for 5 minutes - watch it carefully!!


    You can easily prep this the night before, cover, and keep in the refrigerator overnight for the next morning!
    Nutrition Facts
    Cheesy Hashbrown Casserole
    Amount Per Serving (1 serving)
    Calories 385 Calories from Fat 270
    % Daily Value*
    Fat 30g46%
    Carbohydrates 16g5%
    Fiber 2g8%
    Protein 13g26%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.

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    Recipe Rating


  • Augenee says:

    Can you bake this, let it cool then freeze?

    • Julie says:

      Yes, you probably could.

      • Augenee says:

        Would it be better to freeze before or after cooking?

        • Julie says:

          I would think before.

  • Amanda says:

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

    • Julie says:

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

  • Gale says:

    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,

  • Kayla says:

    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!

  • Sarah says:

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

  • Jenn says:

    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 says:

      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.

  • Beth says:

    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!

  • Corrie says:

    Could you add ground breakfast sausage to this?

    • Julie says:

      Yes, absolutely! That’d be delicious!

      • Corrie says:

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

        • Julie says:

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

  • Rocio says:

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

    • Julie says:

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

  • Ashley says:

    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! =)

    • Laura says:

      Do you prefer to use cream of mushroom or cream of chicken? I have both and I about to make this as a side for brunch. Any advice is appreciated! Cheers! Thank you.


      • Khara says:

        I make Paula Deen’s casserole and she calls for cream of celery so I use that instead when the recipe calls for cream of chicken/musharoom.

  • Andria Van says:

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

    • Julie says:

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

  • Carol says:

    Way too salty and too much butter.

  • Kim Fenison says:

    Could you use freshly shredded potatoes?

    • Julie says:

      Yes, definitely

  • Dody says:

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

    • Julie says:

      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.

  • alyce says:

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

    • Julie says:

      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 :)

  • Dawn says:

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

    • Julie says:

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

  • Elise says:

    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! ?

  • Leta Bez-Wogen says:

    Yummy. I only had Provolone and Gouda cheese and we threw in a bunch of peppers from the garden but it was delicious that way too.

  • linda morrow says:

    If I double cheesy hashbrown casseerole, do I extend baking time?

    • Julie says:

      Yes, I would since it’ll be fairly thick

  • Julie Warner says:

    Made this today instead of cream of chicken soup. Are used to cans of cream of mushroom I like my potato casserole more on the cream your side and did the rest as stated turned out absolutely delicious oh one thing didn’t have Colby Jack cheese so used white cheddar

  • Angela Cross says:

    Yes I love these recipes

  • Angela Cross says:

    When u say put hash browns in casserole I’ve never made ash Browns???

  • Angela Cross says:

    Do I just grate potatoes into dish is that called ash browns

    • Julie says:

      You could do it that way but the way I do it in this recipe is you actually go to the store and buy hash browns.

      • Kathy says:

        For homemade hashbrowns you have to boil them until they are half done. If you grate them raw you will end up with a starchy mess and they will be very sticky.

  • Preet says:

    Can i use sea salt

    • Julie says:

      It might be too salty if you use the amounts I used for kosher salt but you can try and use your best judgement.

  • Lori says:

    What can a person use in place of cream soups if they don’t have any?

  • Lori says:

    Thank you

  • Naidy Padilla says:

    I love this recipe but i will cook the onions before putting them in the mixture because i had a lot of complaints that the onions where not cooked.

  • Jay says:

    Another website that ISN`T FOR TWO! like it says when you Google it. Don`t list something for two when it`s not just for two! And the website is so full of other stuff that it’s not worthwhile trying to find what I originally went there for. Stop trying to be everthing to eveybody.

    • Julie Wampler says:

      i’m sorry this is not what you are looking for! your assumptions on ‘table for two’ = 2 servings shouldn’t have been assumed. table for two = a table FOR two and a table FOR two can have more than two servings! the blog was originally created based on that foundation..not as a ‘only for two servings’ site.

  • Matt says:

    Great recipe. I added a tablespoon of garlic powder.

  • Francene says:

    I just made this tonight and some things seemed off. I followed the recipe exactly as written. It was very oily and soupy and way too much pepper. Were any of the measurements noted incorrectly?

    • Julie Wampler says:

      they were correct but this is a pretty oily/greasy dish because of the cheese and canned ingredients!

  • 5 Hassle-Free Ways to Simplify Mealtime