This cheesy hashbrown casserole is easy to make with frozen hashbrown potatoes and loads of cheese. It’s simple comfort food that is perfect for potlucks and parties!
Copy Cat Cracker Barrel Hashbrown Casserole
There’s something about cheesy potato recipes like easy cheesy potatoes that bring so much comfort to the table! I’m always eager to find new twists on classic potato casserole recipes like this one or my breakfast hashbrown casserole.
This cheesy hashbrown casserole recipe is a copycat Cracker Barrel recipe that serves up to 10 people and is easy to make. A version of this or my funeral potatoes are holiday favorites!
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Shredded hash browns: Grab a bag of frozen hash browns from the freezer section of your local grocery store. Thaw them before using.
- Cream of chicken soup: This gives the cheesy potato casserole thickness and body. You can use cream of cheese soup or cream of mushroom soup instead.
- Sour cream: Adds a creamy consistency to the casserole, a slightly tangy flavor, and lightens up the condensed soup.
- Cheese: I use both Colby Jack and cheddar cheese here. Some for the inside of the casserole and some on top!
How to Make Cheesy Hashbrown Casserole
In a large mixing bowl add the thawed hashbrowns. Pat dry with a paper towel to remove excess moisture. Add melted butter, cream of chicken soup, sour cream, 3/4 cup of both cheeses, onion powder, salt, and pepper. Mix to combine.
Spread the mixture evenly into a prepared 9×13 casserole dish and top with remaining shredded cheese.
Bake for 45-55 minutes in a preheated 375°F oven until the cheese is melted and the casserole is hot and bubbly.
Tips and Variations
- If you find your top is browning well before the cooking time is up, cover it with foil while it finishes baking.
- If the opposite has happened and it hasn’t browned enough for you, feel free to broil it for a minute or so at the end.
- If you want that added texture on top of the casserole, go ahead and sprinkle crushed Ritz crackers, cornflakes, or potato chips across the top.
- Finish the cheesy hash brown casserole with fresh parsley for garnish before serving.
Make Ahead and Storing
- Make ahead: Prepare the casserole in advance by assembling it completely without baking it. Cover it with plastic wrap and store it in the fridge overnight for up to 12 hours. Uncover and bake it the following day.
- Store: Once baked, store any leftover hash brown casserole in an airtight container in the fridge for up to 3 days. Reheat in the microwave.
- Freeze it: I like to freeze larger portions in smaller portions that way I can thaw only what I need. Transfer leftovers to a freezer-safe container and keep frozen for up to 2 months. Thaw in the fridge overnight.
More comfort food recipes to make include cheesy scalloped potatoes and potatoes au gratin.
More Potato Side Dishes
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Hashbrown Casserole Recipe
Video
Ingredients
- 1 (30-ounce) bag frozen shredded hash browns , thawed
- 6 Tablespoons unsalted butter , melted
- 1 (10.5-ounce) can cream of chicken soup or cream of cheese soup
- 1 pint sour cream
- 1 cup grated Colby jack cheese , divided
- 1 cup grated cheddar cheese , divided
- ½ teaspoon onion powder
- ¼ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Prep. Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick spray.
- Combine ingredients. In a large bowl, stir together 30 ounce thawed hashbrowns, 6 Tablespoons melted butter, 1 can cream of chicken soup, 1 pint sour cream, 3/4 cup Colby jack, 3/4 cup cheddar cheese, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Spread evenly into the baking dish. Then top with the remaining 1/4 cup Colby jack and 1/4 cup cheddar cheese.
- Bake. Bake 45 to 55 minutes, or until bubbly and cheese is melted.
Notes
- Add ham, chicken, or ground beef for a heartier dish.
- Add in some vegetable such as broccoli, peas, bell peppers or mushrooms.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Casseroles, Christmas, Freezer-Friendly, Gluten-Free, Kid-Friendly, Meal Prep, Nut-Free, Side Dishes, Thanksgiving, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Family loved it!
This was literally the PERFECT breakfast! Thank you!
This is a perfect side dish for a cozy dinner at home. Everyone loved it. Creamy, comforting, and utterly delicious!