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!!
Copy Cat Cracker Barrel Hashbrown Casserole Recipe
Equipment
Ingredients
- 32 ounces frozen shredded hash browns thawed
- ½ cup melted butter
- 1 10 ¼ ounce can of cream of chicken soup (or cream of cheddar)
- 1 pint sour cream
- ½ cup onion finely chopped
- 2 cups colby cheese grated, divided
- ¼ teaspoon 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
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Note: This recipe originally appeared on SpendWithPennies.com April, 2013.
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Best hashbrown casserole. I have made many times, thank you for sharing the recipe.
Glad you enjoyed it, Jennifer!
I’ve made this dish several times using different recipes trying to find one closest to my moms. I sauteed my onions instead of adding them in raw for extra flavor and I used 1/2 and 1/2 sharp cheddar and colby. And I added a little salt since my chicken soup was less sodium. It was okay. Could’ve used more salt and pepper still and maybe I’ll omit the sharp cheddar and just use regular cheddar and colby next time. I do prefer using cream of mushroom instead of cream of chicken I’ve come to notice. Overall it was good.
Thanks for sharing your substitutions, Shelby! They sound delicious :)
I am making this recipe for a large group and plan to make multiple pans then transfer to a crockpot to keep warm and serve (serve yourself-potluck). I’m wondering if anyone has tried this, will the potatoes turn mushy?
I have not tried this but I am super interested to hear how it turns out, Sophie. Please keep us posted!
This is good but it does lack seasoning and it definitely isn’t Cracker Barrel.
Sorry to hear that, Sunny! You can definitely adjust the seasoning to your preferences. I hope that helps!
I’m quadrupling this recipe to feed a large group, but baking it in a single deep dish roaster. I mixed it ahead of time so I can just slide it in the oven and go. My question is: how do I adjust the baking temperature and time to cook a large amount thoroughly without over/under doing it? Thanks!
I have only tried this recipe as written, so I am not sure. Maybe another reader has tried quadrupling this recipe and can assist you!
The recipe calls for 32 ounces of shredded potatoes. Is that 2 lbs or 1 quart?
2 pounds of potatoes. Enjoy Tom!
I love this recipe! I’ve made it many times, I usually add ham chunks or a ham steak on the side. but honestly it’s good with anything!! I’m going to share it with my mom and my aunt. I’d also like to say tha that I use alot of other recipes from your site, thanks for all the delicious meals!!
Yay! I am so glad you are enjoying the recipes Tosha!
Wonderful! I could eat it every day!
I felt like there was too much sour cream and it threw off the taste completely. Next time I would recommend half the amount of sour cream. Also it needed salt and more pepper. I would suggest course ground pepper. Last I would also recommend sharp cheese to top it versus the original cheese.
I make this dish almost every time family comes for the weekend. It is an an absolute hit with everyone!
I am making it tomorrow for my daughter in laws breakfast brunch. I’ve always wondered, do you recommend salted or unsalted butter?
Either will work but I usually use unsalted as the rest of the ingredients have enough salt for my liking.
I am so happy to hear this recipe is a hit Trisha!
Can you use cream of bacon instead?
Sure you can!
This sounds like a great side for our Father’s Day gathering tomorrow. Can I put it together today and wait til tomorrow to cook it?
Yes, this can be made ahead and either baked tomorrow or reheated tomorrow. If baking from the fridge, you may need to add a little bit of extra cooking time. Enjoy MJ!
Hi, I’d like to try this recipe but instead of frozen shredded hashbrowns I have the shredded ones that come in the container from Costco (like a carton of milk container). The directions are to add hot water to cook them then fry them up. Could I skip the hot water and use them uncooked and add the rest of the ingredients? Think it would work?
Hi Nicole, we have never tried this recipe with dry hash browns before. I would not use them dry, I would try to rehydrate the hashbrowns and that may work. Maybe another reader has some insight on that. We would love to hear how it turns out for you and the changes you had to make though!
I have used the dried hashbrowns..but you have to rehydrate them without water first…
Can I use freshly grated fresh potatoes?
I haven’t tried it so I can’t say for sure. If you do try it, you may need to increase the cooking time to ensure the potatoes are fully cooked (or pre cook them).
This is so tasty, easy to make, and does not disappoint whatsoever. Def satisfies the craving for this dish, without having to go to the restaurant. My husband is obsessed with it and I’m happy its a super easy recipe. WIll make again and again.