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Hashbrown Casserole

A creamy, cheesy, and crispy casserole that rivals the famous Cracker Barrel dish, perfect for breakfast, brunch, or dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds frozen hashbrowns
  • 1/2 cup onion, diced
  • 1/2 cup butter, melted
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese (divided) 1 cup for mixing, 1 cup for topping
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup crushed cornflakes (optional topping) For added crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. In a large bowl, mix together the frozen hashbrowns, diced onion, melted butter, cream of chicken soup, sour cream, 1 cup of cheddar cheese, salt, and pepper. Stir well until everything is evenly coated.
  3. Spread the creamy potato mixture evenly into your prepared baking dish.
  4. For that signature Cracker Barrel-style crunch, sprinkle crushed cornflakes over the top. You can also use crushed Ritz crackers or breadcrumbs if preferred.
Baking
  1. Place the casserole in the oven and bake for 45–50 minutes, or until bubbling and golden brown on top.
  2. Remove the casserole from the oven and sprinkle the remaining 1 cup of cheddar cheese on top. Return it to the oven for 5–10 more minutes, until the cheese melts into a gooey layer of perfection.
Serving
  1. Let it cool for a few minutes before serving. Slice, serve warm, and enjoy every cheesy bite!

Notes

Add protein by mixing in cooked bacon bits, diced ham, or shredded chicken for a heartier version. To make it vegetarian, substitute cream of mushroom soup for cream of chicken. Add a kick by sprinkling in a pinch of cayenne or smoked paprika for extra flavor. This casserole reheats beautifully—store leftovers in an airtight container for up to 3 days.