Hashbrown Casserole
This Hashbrown Casserole will be an instant hit with the family! Made with hashbrown potatoes, cheddar and Colby Jack cheeses, cream of chicken soup, and a whole lot of butter.
This gooey breakfast or side dish will have everyone begging for more! Cheesy Hashbrown Casserole is the perfect side dish for Ham, Eggs In Purgatory, and more!
If you’re a breakfast or brunch fan, listen up: this rich and melty Hashbrown Casserole needs to be on the menu this weekend!
There’s no better way to enjoy a lazy weekend morning than with a banquet of breakfast favorites. And this Hashbrown Casserole is like comfort food in a pan!
This hearty casserole is filled with cheddar and Colby Jack cheeses, cream of chicken soup, butter, salt and pepper, yellow onions, and crispy hash brown potatoes.
How To Make Hashbrown Casserole:
I’m guessing a lot of you have has this dish at Cracker Barrel and you’ve found it just as addictive as I have. Well, it’s super easy to make right at home and enjoy it as a side dish for breakfast or dinner!
Step 1: To make this copycat Cracker Barrel hashbrown casserole recipe start by preheating the oven to 350 degrees F.
Step 2: Then mix the potatoes, cheddar cheese, chicken soup, butter, onion, salt, and pepper together in a large bowl.
Step 3: Then transfer the mixture into a greased oven-safe casserole dish. Top with more cheese and bake! Yep, it’s that easy!
Caramelized Onions Add Even More Flavor!
For a little more flavor, I like to caramelize the onions with butter in a frying pan before adding them to the pan.
But if you want to skip this extra step, you can keep it simple and just toss the diced onions right in!
Another option is to sprinkle crushed cornflakes on top of the casserole just before you put it in the oven.
This adds a crispy layer that gives a satisfying crunch.
You may be surprised to see condensed cream of chicken soup on the ingredient list, but it ties the whole casserole together and makes it extra gooey (it’s even better when you use my homemade version!).
While traditional hashbrowns and home fries are delicious on their own, the melted cheese and creamy soup in this version add mouthwatering texture, flavor, and richness to a traditional dish.
Enjoy Hashbrown Casserole on its own or as a side dish with a big brunch.
Personally, I think the savory flavors of the casserole taste amazing when served alongside sweeter foods like pancakes or waffles… and let’s not forget the bacon and sausage!
But, this is also a popular dish for the Thanksgiving menu as well, sometimes you just gotta have those salty and cheesy potatoes on the table.
If you love breakfast foods or you’re just a sucker for potatoes in all forms, this Easy Hash Brown Casserole is a simple recipe that will get rave reviews from the entire family!
More Delicious Recipes:
Hashbrown Casserole
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Hashbrown Casserole
Ingredients
- 28 ounces frozen hashbrown potatoes, thawed
- 2 cups shredded cheddar cheese
- 1 cup condensed cream of chicken soup
- 1/2 cup unsalted butter, softened
- 1 small yellow onion*, diced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup shredded Colby Jack cheese
Instructions
- Preheat oven to 350 degrees F and grease a 9×13-inch baking dish with nonstick spray and set aside.
- In a large bowl, mix together the potatoes, cheddar, chicken soup, butter, onion, salt, and pepper until evenly combined. Transfer the mixture to the prepared baking dish.
- Top with the Colby Jack cheese and bake for 30 to 35 minutes. Remove from oven and garnish with chives or parsley and season with additional salt and pepper to taste.
Video
Notes
- I personally like to take the extra step and soften my onions with a little butter in a frying pan before adding them to the mixture, but it’s not necessary if you want to keep things easy.
- If you want to add a little crunch, I recommend adding crushed corn flakes to the top of the casserole just before baking.
Nutrition
Did You Make This Recipe?
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I would prepare this dish for a crowd. The one thing I would change is reducing the amount of sour cream. Cracker Barrel doesn’t use as much thus developing the potato taste more.
Do you think this will still turn out if made individually in a muffin tin?
Yes, I think it would be okay, you’ll want to reduce the cook time.
Hi I was wondering if this could be made a day ahead and if it will hold up microwaving it to free up the oven for your roast?
Thank you so much…Paula
You could make it up the day before and reheat it, however, a 9×13-inch pan won’t fit/reheat properly in a microwave.
My daughter is vegetarian. What can I substitute for the cream of chicken soup?
You could use cream of celery or mushroom, although it might change the flavor a bit.
Is it possible to make this on the stovetop, I will have limited space in my oven over the holidays. I have a stovetop hashbrown casserole recipe similar to this, but does not have the soup in it.
Hi Deb, I’m honestly not sure as I have never attempted to make it that way.
Delicious! Totally disapeared at the family gathering followed by my teenager requesting I make it again…with three pleases.
Usually I hate this type of casserole…because it usually contains way too much sour cream. So when I was asked to make it, I went searching for a no-sour-cream option. So glad I found this one, it’s a keeper!
Sounds wonderful. I’ve never tried making condensed soups. Easy?
Hi Shirley, yes, it’s pretty easy, you can check out my recipe for how to make it here: https://www.sugarandsoul.co/cream-of-chicken-soup/ – You can also always use canned!