Hashbrown Casserole

For many years while my sister lived in Nashville and I would travel to visit her if at all possible, I would stop into Loveless Cafe on the way home. It’s adorable and all their food is delicious, but I especially love their hashbrown casserole. It is very similar to Cracker Barrel’s hashbrown casserole, another favorite of mine. 🙂 But even if you’ve never been to these restaurants you should try this recipe—the flavor is awesome! It is heavily inspired by both.

This hashbrown casserole recipe is cheesy, comforting and SUPER easy to make. This is a great side dish for Christmas morning or any breakfast or brunch potluck. I love this alongside bacon and eggs or you can go all in on the casserole theme and make Breakfast Casserole and French Toast Casserole too.

Related: Next up, try my Tater Tot Casserole, Air Fryer Breakfast Potatoes or Cinnamon Rolls.

Ingredients

• Shredded hashbrown potatoes
• Onion powder
• Garlic powder
• Sour cream
• Cream of chicken soup
• Cheddar cheese
• Salt
• Black pepper
• Chives

How to Make Hashbrown Casserole

If you’re using frozen hashbrowns, thaw them first. I usually do this by leaving the bag in the refrigerator the night before I plan to make this.

In a large mixing bowl, combine the shredded hashbrowns, onion powder, garlic powder, sour cream, condensed soup and half of the shredded cheese. Stir to combine.

Prep your baking dish by spraying with nonstick cooking spray or lightly greasing with melted butter. Spoon this mixture into your baking dish in an even layer. Season with salt and pepper and top with the remaining cheese. Bake in the oven at 375°F for 35 minutes until golden brown. Then sprinkle on the chopped chives.

Tips & Substitutions

• Cream of chicken soup is what I recommend to make this recipe the most “copycat Cracker Barrel” it can be. But, I must admit that I often make this with cream of mushroom soup instead. I think most of the condensed ‘cream of …’ soups can work for this.
• While I tend to stick to sharp cheddar cheese for this, you could certainly substitute other cheese like gruyere if you’re fancy or pepper jack if you’re spicy.
• I love some fresh chives (or green onion) on top of this, but you can swap this for something more holiday if you’re needing like thyme or rosemary.
• While I usually bake this in a 9×13 casserole dish, you can use slightly smaller casserole pans and it will not make a major difference. It could slightly change the bake time, but I would just go by the top looking golden brown and beginning to bubble around the edges.
• If you want to make this hashbrown casserole ahead of time simply follow the recipe up to the point of baking and instead cover in aluminum foil and refrigerate until you’re ready to bake. You can make this 1-2 days ahead.
• Save any leftovers in an airtight container in the fridge for least 3 days. Rewarm in the microwave.

More Casserole Recipes

• Broccoli Casserole
• Green Bean Casserole
• Scalloped Potatoes
• Best Baked Macaroni and Cheese
• Funeral Potatoes
• Corn Casserole
• Chicken and Rice Casserole
• Best Stuffing Recipe
• Cauliflower Au Gratin
• Jello Salad – also called Strawberry Pretzel Salad
• Sweet Potato Casserole

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5 from 13 votes

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A creamy, cheesy breakfast casserole made with shredded hashbrown potatoes

Yield 12

Prep 5 minutes mins

Cook 35 minutes mins

Total 40 minutes mins

Ingredients

1x2x3x

• ▢ 30 ounces hashbrowns
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon garlic powder
• ▢ 1 cup sour cream
• ▢ 8 ounces cheddar cheese
• ▢ 1 can cream of chicken soup
• ▢ salt and pepper
• ▢ 1 tablespoon chives

Instructions

• If your hashbrowns are frozen, thaw them first. I usually do this by leaving the bag in the refrigerator the night before I plan to make this.
• In a large mixing bowl, combine the shredded hashbrowns, onion powder, garlic powder, sour cream, condensed soup and half of the shredded cheese. Stir to combine.
• Spoon this mixture into your baking dish in an even layer. Season with salt and pepper and top with the remaining cheese.
• Bake at 375°F for 35 minutes until golden brown. Then sprinkle on the chopped chives.

Notes

Cream of chicken soup is what I recommend to make this recipe the most “copycat Cracker Barrel” it can be. But, I must admit that I often make this with cream of mushroom soup instead. I think most of the condensed ‘cream of …’ soups can work for this.

While I tend to stick to sharp cheddar cheese for this, you could certainly substitute other cheese like gruyere if you’re fancy or pepper jack if you’re spicy.

I love some fresh chives (or green onion) on top of this, but you can swap this for something more holiday if you’re needing like thyme or rosemary.

While I usually bake this in a 9×13 casserole dish, you can use slightly smaller casserole pans and it will not make a major difference. It could slightly change the bake time, but I would just go by the top looking golden brown and beginning to bubble around the edges.

If you want to make this hashbrown casserole ahead of time simply follow the recipe up to the point of baking and instead cover in aluminum foil and refrigerate until you’re ready to bake. You can make this 1-2 days ahead.

Save any leftovers in an airtight container in the refrigerator for least 3 days. Rewarm in the microwave.

Course Breakfast

Cuisine American

Keywords casserole

Nutrition

Nutrition Facts

Hashbrown Casserole

Amount per Serving

Calories

197

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

6

g

38

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

32

mg

11

%

Sodium

 

324

mg

14

%

Potassium

 

256

mg

7

%

Carbohydrates

 

16

g

5

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

7

g

14

%

Vitamin A

 

366

IU

7

%

Vitamin C

 

6

mg

7

%

Calcium

 

164

mg

16

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.