Cheesy Hashbrown Casserole is always a crowd pleaser. Hash brown potatoes are combined with cheddar cheese and sour cream to create a side dish that can easily steal the show at meal time. This easy Cracker Barrel inspired hashbrown casserole isn’t just mouthwateringly delicious, it’s also quick and easy to make. Move over main dish, this stand out side is sure to be everyone’s favorite!
Hashbrown Casserole
If you’ve ever had the famous Cracker Barrel Hashbrown Casserole, then you know what kind of goodness is in store! There is something so comforting about the combination of potatoes and cheese. Together these two tasty on their own items just move to a whole other level of deliciousness.
When it comes to holiday menu planning, this cheesy hash brown potato casserole always makes this cut. Green beans, rolls and my Spiral Ham Recipe are all fantastic must haves, but a big scoop of this creamy side dish is always at the top of my list.
An Easy Side Dish
One of the reasons I always include this recipe in our holiday meals is that it’s incredibly quick and easy to make. Holiday meals can be hectic, so a simple to make dish like this that never disappoints on flavor, is a winner in my book.
From Easter to Memorial Day, Thanksgiving to Christmas dinner, this is a dependable recipe that you can count on. It’s also a recipe your family is sure to enjoy. It’s rare for us to have leftovers, it’s just too popular at mealtime!
While it makes a superstar holiday side dish, this easy recipe is on the menu year round at our home. We also enjoy this as a hashbrown breakfast casserole, and love to pair it with sausage, bacon or ham, either on the side or mixed in.
How To Make A Cheesy Hashbrown Casserole
Ingredients
Ingredients at a glance, full printable recipe found below.
- Hash Browns
- Cream of mushroom soup
- Salted butter
- Sour cream
- Onion
- Garlic
- Salt
- Pepper
- Cheddar cheese
Supplies
- Large mixing bowl
- 9×13 baking dish
Steps To Make Cracker Barrel Hashbrown Casserole
- Preheat oven to 350 degrees
- Combine hash browns, mushroom soup, melted butter, sour cream, chopped onion, garlic, salt, pepper, and 2 cups of grated cheddar cheese in a large bowl, reserving one cup of cheddar cheese.
- Place the mixture in a greased 9×13 baking dish. Top with the remaining cup of cheddar cheese.
- Bake uncovered for 60 minutes or until hot and bubbly.
Questions & Answers
How do you store this hashbrown breakfast casserole?
You may store leftovers in the fridge for 3 or 4 days. It reheats well in the microwave.
Can I use cubed hashbrowns?
Yes, this will create a different, still enjoyable texture.
Can I use fresh shredded potatoes?
Yes, fresh shredded will work really well. Just make sure to shred them just before adding them to the other ingredients, otherwise, they will turn brown.
Can I use a different kind of soup?
Yes, try cream of celery or cream of chicken.
Does this cheesy hashbrown casserole freeze well?
Yes, you may freeze after assembling or after baking. If baking from frozen, it is best to let it thaw in the fridge (approximately 24 hours) before baking according to the instructions above. If it was previously baked, you may heat it at 350 degrees for 20 minutes or until heated through.
The top of the hash brown casserole is getting dark but there is still baking time left. What can I do so it doesn’t burn?
Just put tin foil over the casserole for the remaining bake time.
The top did not brown. Will it still be the same?
If it did not brown you could turn on the broil setting for a few minutes at the end of the bake time but watch it closely or it will burn. It really does taste better with the cheese browned.
More Recipes To Try
If you enjoy this recipe, I have some other recipes to recommend for you. I think you’ll like these recipes as well! For breakfast check out my Tater Tot Breakfast Casserole, with lots of cheesy potato goodness, and don’t miss all of my potato recipes!
Side Dish Recipes
- Crockpot Mashed Potatoes
- Green Beans Almondine
- Glazed Carrots
- Crockpot Creamed Corn
- Ambrosia Fruit Salad
- Broccoli Casserole With Ritz Crackers
- Jiffy Corn Casserole
- Rotini Pasta Salad
- Homemade Macaroni and Cheese
- Crockpot Baked Beans
- Homemade Scalloped Potatoes
- Mashed Butternut Squash
Dessert Recipes
- Carrot Cake Recipe
- Coconut Cream Cupcakes
- Chocolate Malt Ball Cake
- Easter Cupcakes
- Coconut Cream Cheesecake Bars
- Macaroons
- Flower Pot Pudding Cups
Cheesy Hashbrown Casserole
Ingredients
- 32 oz frozen shredded hashbrowns, thawed about 4 cups
- 1 10oz can cream of mushroom soup
- 1/4 cup salted butter, melted
- 1 1/2 cups sour cream
- 1 finely minced onion
- 1/2 tsp minced garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cups grated cheddar cheese
- chopped green onion optional garnish
Instructions
- Preheat oven to 350 degrees
- Combine hash browns, mushroom soup, melted butter, sour cream, chopped onion, garlic, salt, pepper, and 2 cups of grated cheddar cheese in a large bowl, reserving one cup of cheddar cheese.
- Place the mixture in a greased9x13 baking dish. Top with the remaining cup of cheddar cheese.
- Bake uncovered for 60 minutes or until hot and bubbly.
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Carolyn says
Do you thaw the hashbrowns first? Is the back time different?
Norma S Robertson says
There is only one cheese. The mixture with the sour cream look a little lighter than when it is baked
Norma S Robertson says
I made this recipe actually 1 1/2 times as large and took to covered dish lunch at our church. The bowl was cleaned and everyone thought it was delicious.
Tyra says
You have one cheese in the recipe but it looks like 2 different cheese are being used. If so what is it?
Richard says
What’s a good way to make a mass amout of this recipe?
Annie says
Excellent recipe very delicious!!
Gladys says
I tried this recipe after having it at a wedding shower and thought it was delicious, but when I fixed mine it tasted like the potatoes still needed to cook some, part of them seemed a little crunchy. I used a 2.8 quart for cooking, but maybe I didn’t let them thaw enough. I wonder if you can cook the casserole some more after having in the refrigerator… Next time I will make sure the potatoes are thawed well.
HR says
I double the soup. Well actually i make half the recipe but use an entire can or cream of chicken…. add parmesean…. lots of extra cheese n garlic powder
Only reason it gets a 4 is bc it doesnt take an hour n i forget every time n it comes out with the cheese very browned lol
Christi Johnstone says
If you are halving the recipe, that will result in a shorter cook time so yes, make sure to adjust accordingly.