Cheesy Hashbrown Casserole

  • 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?

    Yes.

    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:

    Cheesy Hashbrown Casserole
    Prep Time
    5 mins
    Cook Time
    40 mins
    Total Time
    45 mins
     
    This cheesy hashbrown casserole is a simple and delicious side dish addition to your family brunch or large gathering!
    Servings: 8 -10
    Calories: 385 kcal
    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 hash browns, 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 Notes

    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*
    Total Fat 30g 46%
    Total Carbohydrates 16g 5%
    Dietary Fiber 2g 8%
    Protein 13g 26%
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutrition facts are an estimate and not guaranteed to be accurate.

    There is an affiliate link in this post.

  • 118 Comments
    Julie Wampler of Table for Two
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    Comments

  • Anna @ Garnish with Lemon says:

    My next brunch? I can’t wait that long. I need this goodness NOW!!

  • Tieghan says:

    These are the perfect summer BBQ side!! They look amazing!

  • Jacki @ Two Forks One Love says:

    I think your recipe is wrong. It says this serves 8-10. I think we all agree that this won’t last 10 seconds in front of one person :-)

  • Rachel @ Baked by Rachel says:

    I’m seriously drooling over this. WHY isn’t it in front of me to devour immediately?! Also, totally have to wait to see the movie on dvd… the whole crying at a theater I just can’t do lol. Plus, I have to read the book first ;)

  • Maria says:

    Love all of that cheese!

  • Heather Christo says:

    OMG Julie. That melted cheese look insane!!

  • Lauren @ Climbing Grier Mountain says:

    My brunch table needs this ASAP! Look at all of that cheese!!!

  • Becca @ Amuse Your Bouche says:

    Ohhhhhh my. That first photo nearly made me hyperventilate. SO MUCH CHEESE! Love it!

  • Amanda says:

    Love the cheesiness of this dish! I’m dieing for it :) We saw The Fault in Our Stars this weekend too, you could hear the sobbing in the theater during the quiet parts!

  • Leah | So, How's It Taste? says:

    Oh I used to LOVE their hashbrown casserole, but the last few times it’s been disappointing. I bet your version is a million times better. Can’t wait to try it!

  • Laura @ Laura's Culinary Adventures says:

    I’m loving the cheese strands! Yum! I just read the book. If the movie is anything like the book, I can imagine it’s a tear jerker.

  • Anna @ Crunchy Creamy Sweet says:

    All the cheese! LOVE it! My MIL makes something similar and I have not been able to recreate it. I can’t wait to try this recipe! Pinned!

  • Naomi says:

    I love this dish-so much goodness!

  • Gaby says:

    All that cheese! This must be irresistible!

  • Matt Robinson says:

    The perfect dish for a summer brunch. Love this!

  • Alicia J. says:

    I love this cheesy potato casserole. You’ll have to see Maleficent. It was awesome. And I’ll have to check out the book The Fault In Our Stars before I see the movie. I usually try to read the books before watching the movie. They aren’t always the same. The book is usually way better.

  • Taylor @ greens & chocolate says:

    I cannot wait to see the movie!! I am *thisclose* to finishing the book so I am holding out until I do! I’ll probably be one of those people ugly crying too..haha. This cheesy hasbrown casserole looks insane…all that CHEESE!! So much yum!

  • Jenny Flake says:

    Sooooooo good! Cheesy fabulous!

  • Meagan @ A Zesty Bite says:

    Dang girl this looks amazingly good and cheesy. We always eat at Cracker barrel when we have family in town and now I can make this cheesy hash brown casserole instead of going to the restaurant. You know thats what we all want.

  • Stephanie @ Girl Versus Dough says:

    I was really hoping you would mention Cracker Barrel in this post because I’ve been looking for a recipe to re-create their hashbrown “crack”erole ;). Needless to say, I’M PUMPED.

  • Kelly says:

    Yum! I might have to make this for dinner tonight!

  • Jessica @ Jessiker Bakes says:

    I am always open for more cheese! This casserole looks amazing!

  • Stefanie @ Sarcastic Cooking says:

    Holy cheesy goodness!!! I think I am like the only soulless heartless person that didn’t cry after reading the book. I don’t know what’s wrong with me! I might have a different reaction to the movie though. Who knows.

  • Kate @Framed Cooks says:

    First of all, have you seen DIVERGENT? Shailene Woodley is in that one too. Second, don’t even get me started on Cracker Barrel…their chicken fried steak? I’m obsessed? And most importantly, that first picture of your cheesy, dreamy hashbrowns has me DROOLING. Yum!!

    • Julie says:

      I’m obsessed with Divergent!! I already pre-ordered it on DVD too :) the books were amazing!!

  • Rachel Cooks says:

    That cheese!!! This casserole is a staple at many of our family events — such a yummy indulgence.

  • Francesca says:

    Loving this -and- your lacey cookery :) welcome back from all your busey-ness!

  • Annie @Maebells says:

    So much cheesy goodness going on here! This is the ultimate comfort food!

  • Hayley @ The Domestic Rebel says:

    I’ve never had Cracker Barrel before (gasp!) but I MUST make these cheesy hashbrowns because LOOK AT THE GOOEY. I can’t get over the gooey.

  • Casey @ The Wholesome Pursuit says:

    I knew looking at your blog while hungry was a bad idea…this looks so cheesy and delicious that I might just have to make this for dinner tonight.

    • Casey @ The Wholesome Pursuit says:

      Pinning this right now!!

  • Elizabeth @ Confessions of a Baking Queen says:

    UMM AMAZING. Like need in my life every freaking morning oh and then I will need and afternoon I am in a coma nap. Wow if anyone isn’t in love with these there is SERIOUSLY something wrong with them!!

  • marla says:

    yum! As a side or a main, Im diving right in!

  • Jane says:

    Can I use onion powder instead of onions?

    • Julie says:

      Sure

      • Diane says:

        I was attracted to your version of this HB Casserole because I didnt care for the sour cream in other versions. I luv sour cream but for some reason not in this dish. I also used 30 oz pkg of potatoes because I wasn’t sure–(so I added a bit of chicken broth 1/2 way thru. I like potatoes cooked very soft so I turned it down at the end and cooked little longer. delish!! Much better recipe than the others.

  • Mrs. Lucky says:

    I make something very similar – really only difference is I add 1 cup of sour cream. I like to make this ahead and pop in oven an hour before breakfast.

  • Kevin @ Closet Cooking says:

    I definitely want this for breakfast!

  • Cindy says:

    I make this all the time in Winter months here in Colorado. I add 3 cups shredded chicken breast and 2 small cans of green chili’s. It’s really good!

  • Heather says:

    Is there a major difference if the hashbrowns are frozen? I don’t want to wait until tomorrow to make it ;)

    • Julie says:

      Not a huge difference :) go ahead and make it today!

  • Simone says:

    I have to say this is real close to my absolute favorite Cracker Barrel dish! I fixed this for my annual game night and this was perfect and easy to fix for the “breakfast night” theme. This dish was an absolute hit!

    • Julie says:

      Yay! Great to hear, Simone!

  • Alisa says:

    This looks amazing!!! Would this work if I used shredded potatoes rather than frozen?

    • Julie says:

      Yup, would work with regular potatoes!

  • Jessica says:

    What do you think of adding shredded chicken to it?

    • Julie says:

      It’d be a great addition!

  • Brittany says:

    Just made this last night. I used frozen hashbrowns and pre-shredded cheese. Not sure if the changes made a difference because it came out very oily. The flavor was ok, but it was hard to get past all off the excess oil.

    • Julie says:

      Sorry it came out that oily for you! It is somewhat of an oily dish because of all the cheese and butter in it.

  • Violette says:

    I’m making this for Sunday brunch but was wondering if it has to be freshly grated cheese? I have trouble using the box grater for semi soft cheeses and cleaning it is a pain to boot. Have you tried using already shredded cheese and what were the results? I know there was one comment about the dish being oily.

    • Julie says:

      I haven’t made it with pre-shredded cheese. It honestly should be fine. It doesn’t have to be freshly grated. I just personally like it because it melts better.

      • Violette says:

        UPDATE: This was a huge hit today. Thank you for making me look like a rock star. It was so yummy. I did end up grating my own cheese. I agree it melts better and it didn’t take long anyway. However, the frozen hashbrowns only came in 30 oz bags. I know I used way more than half of it for my dish. Still delish!

        • Julie says:

          Awesome! Thanks for the update!

  • Marcia says:

    would it work if I left out the butter?

    • Julie says:

      It should, but I can’t be positive.

  • Michelle says:

    I made this as a dish to pass for a New Years Eve party. It was amazing! I used frozen diced hash brown potatoes so it was not so ‘Brunchy’. I then sprinkled real bacon bits over the top after I took it out from under the broiler. The heat of the dish warmed the bacon perfectly. People loved pairing it with all the various meat offerings! Total Hit!

    • Julie says:

      That sounds delicious with bacon! Glad everyone enjoyed!

  • Peggy says:

    Have made several variations of this recipe and have finally settled on my favorite. I use 3 T butter and sauté the onion in that. I usually use the frozen shredded potatoes unless they’re sold out. I use 2 C of freshly shredded cheese, divided. I mix 1.5 C in with the potatoes, and sprinkle the other half cup on top. In addition I add 1C sour cream to the onion, potato, and cheese mixture, and most important of all, I use cream of potato soup rather than the chicken to ramp up the potato flavor. Love the ease, versatility and flavor of this dish!

    • Julie says:

      Glad you were able to tweak this to your liking!

  • Iris says:

    My daughter brought these yummy potatoes to a Christmas brunch and I love them. Making for dinner tonite with baked ham,can’t wait !!! Every time I make them my husband says “I love these ” !!!!

    • Julie says:

      So glad you guys love this and make it often!

  • lori says:

    Making this for Easter for my family made it before was big hit they devoured it all gone

  • Ker says:

    I see that your recipe calls for only 1 pound of hash browns. Just wanted to make sure that was correct because i would love to try this recipe tonight. I have been to cracker barrel before and it was delish. I’ve looked around at other recipes and it calls for 2 pounds. Can you please just re-verify it for my. Thanks.

    • Julie says:

      It’s 1 pounds. I know other recipes call for 2 pounds but it was a TON so I did 1 pound.

  • Stacy says:

    Add some crushed ritz crackers lightly mixed with melted butter to the top before baking and OMG HEAVEN!

  • Mary says:

    I wanted to make this for my son’s graduation party but we are expecting 90 people! Have you ever doubled the recipe?

    • Julie says:

      I’ve never doubled it but others have and it’s turned out fine!

  • Katie says:

    Just wondering what type of soup you would recommend me substituting to make it vegetarian? Would cream of mushroom or cream of potato work?

    • Julie says:

      cream of mushroom would work great!

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