This post may contain affiliate links. Please read our disclosure policy.
Cheesy hashbrown casserole takes minutes to put together and is the perfect casserole to feed a crowd! This simple casserole is made with the most accessible ingredient list and everyone will be going back for seconds!
I ate at a Cracker Barrel in my college town with my family after 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. When my friend heard about this, he was determined to change my mind as he said I probably ordered the wrong thing and I had to order the cheesy hashbrown casserole.
Okay, okay — the cheesy hashbrowns are SO good. They’re creamy, cheesy, and rich and just everything I’d want as a side to a hearty breakfast. This copycat Cracker Barrel cheesy hashbrown casserole is nearly identical to the restaurant’s and it makes a bunch! It’s most popular during the holiday season since it is the perfect breakfast side dish to feed a large crowd and you can prep it ahead of time.
Variations
- Add breakfast sausage. Bulk this up by cooking fresh breakfast sausage and breaking it into smaller pieces and browning it first. Add it to the hashbrown casserole when you’re mixing it all together!
- Use fresh potatoes. If you like shredding potatoes, feel free to use fresh instead of frozen.
- Cream of… You can use whatever ‘cream of’ you have – cream of chicken, cream of mushroom, cream of celery. Try making your own as well if you aren’t a fan of the can!
Serving Suggestions
Cheesy hashbrown casserole is the perfect side dish addition to your breakfast buffet for overnight guests! Serve this hashbrown casserole alongside blueberry pancakes, fruity pancakes, or breakfast sliders!
Storage and Reheating Instructions
Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 5 days. To reheat, pop it in the microwave or back in the oven until warmed through.
Prepping Ahead
Mix everything in a bowl then pour mixture into a casserole dish the night before. Cover tightly with foil then put it in the refrigerator. When ready to bake, uncover and bring it to room temperature the morning of before you pop it in the oven OR place the casserole dish into the oven as it preheats so it slowly warms up the casserole dish so it doesn’t shatter from temperature fluctuations.
Freezing
This casserole is great for freezing! Prepare as is and after store in a freezer-safe container for up to 3 months. To reheat, warm through in the oven at 350 degrees Fahrenheit.
Cheesy Hashbrown Casserole
Equipment
Ingredients
- 6 tablespoons (84 g) 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 white or yellow onion, finely chopped
- 10.5 ounce (326 g) can of cream of chicken condensed soup
- 16 ounces (454 g) freshly grated Colby Jack cheese
- 1 pound (454 g) frozen shredded hash browns, lightly thawed
Instructions
- Preheat oven to 375 °F (191 °C)
- Spray a oven-safe casserole or baking dish with cooking spray.
- In a very large bowl, stir together butter, salt, pepper, onion, cream of chicken soup, and cheese.6 tablespoons (84 g) unsalted butter, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 1 large white or yellow onion, 10.5 ounce (326 g) can of cream of chicken condensed soup, 16 ounces (454 g) freshly grated Colby Jack cheese
- Gently fold and mix the hashbrowns in the mixture until it's all coated with the mixture.1 pound (454 g) frozen shredded hash browns
- Pour the hashbrown mixture into your prepared casserole or baking dish in an even layer.
- 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!!
Nutrition
Photographs by Jess Gaertner Creative
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?
they were correct but this is a pretty oily/greasy dish because of the cheese and canned ingredients!
Great recipe. I added a tablespoon of garlic powder.
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.
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.
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.
Thank you
What can a person use in place of cream soups if they don’t have any?
You could make your own! Here is a great recipe: https://www.centercutcook.com/cream-soup-substitute/
Thank you
Can i use sea salt
It might be too salty if you use the amounts I used for kosher salt but you can try and use your best judgement.
Do I just grate potatoes into dish is that called ash browns
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.
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.
When u say put hash browns in casserole I’ve never made ash Browns???
Yes I love these recipes