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Cheesy Hashbrown Casserole Recipe

This easy cheesy hashbrown casserole recipe is a budget-friendly side dish that is simple to make and a hit with every crowd! Made with hash browns and 2 kinds of cheese, it makes the perfect potluck dish.

Hashbrown casserole in baking dish.
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Copy Cat Cracker Barrel Hashbrown Casserole

There’s something about cheesy potato recipes like cheesy scalloped potatoes and potatoes au gratin, for example, that brings so much comfort to the table! That’s why I’m always eager to find new twists on classic potato recipes.

This hashbrown casserole recipe is essentially a copycat Cracker Barrel hashbrown casserole that serves up to 10 people and is ready in under 1 hour. Personally, I think it’s better than the original.

It’s similar to funeral potatoes and easy cheesy potatoes but without the crunchy topping. Instead, it’s a layer of melty cheese on top that becomes golden and bubbly when baked!

Spoonful of hashbrown casserole.

Why This Recipe Works

  • Perfect for any occasion. Suitable for potlucks, luncheons, Sunday suppers, and holidays. It’s potatoes and cheese so just like my breakfast hashbrown casserole you could just as easily serve it for breakfast or brunch as well as lunch or dinner.
  • Crowd pleasing: This cheesy hashbrown casserole is a family favorite and always fits in with any menu.
  • Simple comfort food. There’s nothing better than an easy hashbrown casserole to bring everyone to the table. Especially when it’s effortless to make!
  • Customizable. There are plenty of ways to load it up with add-ins if you want to bulk it up with a bit of protein or vegetables. That way you can take it from a side dish to a main meal.

Recipe Ingredients

Hashbrown casserole ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Shredded hash browns: Grab a bag of frozen hashbrowns from the freezer section of your local grocery store, then thaw them when you’re ready to use them. You can take the time to shred potatoes and make easy homemade hash browns, but in an effort to keep things as easy as possible, use the packaged stuff!
  • Unsalted butter: Melted butter adds a buttery flavor and keeps the potatoes nice and moist.
  • 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!
  • Seasoning: Onion powder, salt, and pepper.


There are tons of ways to jazz up this Cracker Barrel hashbrown casserole to make it your own!

  • Protein: Toss in some cooked bacon, or leftover honey baked ham from Easter or Christmas dinner. You can even add in some cooked breakfast sausage if you want.
  • Vegetables: Broccoli, peas, bell peppers, or mushrooms would all work well. As would frozen carrots, corn, or onions.
  • Add a crunchy topping: 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.

How to Make Cheesy Hashbrown Casserole

Showing how to make hashbrown casserole in a 4 step collage.
  • Start with the hashbrowns. To a large mixing bowl add the thawed hashbrowns. If you find they are really wet feel free to pat them dry with a paper towel to get rid of excess moisture.
  • Then add the remaining ingredients. Add the melted butter, cream of chicken soup, sour cream, 3/4 cup of both cheeses, onion powder, salt, and pepper. Mix to combine.
  • Transfer to the dish. Spread the mixture evenly into a prepared 9×13 casserole dish and top with remaining shredded cheese.
  • Bake and serve. Bake for 45-55 minutes in a preheated 375°F oven until the cheese is melted and the casserole is hot and bubbly.

Expert Tips

  • Avoid burning the top. 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.
  • To shred your own potatoes use a box grater or food processor. You can even use small diced potatoes for a different texture.
  • Finish with fresh parsley for garnish before serving.
Hashbrown casserole cooked in a baking dish.

Recipe FAQs

Can I use frozen hashbrowns to make this hashbrown casserole?

I highly recommend thawing them first. That way you can drain any excess water before mixing the potatoes with the other ingredients.

Or should I use fresh potatoes instead?

Either work! Fresh potatoes or thawed from frozen. It’s all about making things easy breezy, so so whatever works for you.

Why is my hash brown casserole runny?

The reason for this is too much excess water from the potatoes not being fully thawed, or drained. When it mixes with the condensed soup and sour cream it alters the consistency.

Serving Suggestions

There are many ways to serve a potato side dish depending on the time of day you’re having it. For brunch, we love it with this breakfast casserole with biscuits!

At dinner, we like to enjoy a side of cheesy hashbrown casserole with crockpot spiral ham or oven baked pork chops with a basket of dinner rolls.

Sometimes we’ll add another type of veggie side, like my green bean casserole or a simple salad to complete the meal.

Make Ahead, Storing and Freezing Hashbrown Casserole

To 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 it: Once baked, store any leftovers in an airtight container in the fridge for up to 3 days.

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.

To reheat: You can use the microwave to reheat it quickly. If you want to get a bit of the crispy textures back, use a toaster oven or air fryer to warm it up.

Hashbrown casserole on a white plate.

More comfort food recipes to make include chicken divan, sweet potato casserole, baked macaroni and cheese, and sweet cornbread.

More Potato Side Dishes

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Spoonful of hashbrown casserole.

Hashbrown Casserole Recipe

5 from 7 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Made with shredded potatoes, simple seasoning, condensed soup, and 2 kinds of cheese, this ridiculously easy cheesy hashbrown casserole recipe is a budget-friendly side dish that is simple to make and a hit with every crowd!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10



  • 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


  • Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick spray.
  • In a large bowl, stir together hashbrowns, butter, cream of chicken soup, sour cream, 3/4 cup Colby jack, 3/4 cup cheddar cheese, onion powder, salt, and pepper.
  • Spread evenly into the baking dish and top with the remaining 1/4 cup Colby jack and 1/4 cup cheddar cheese.
  • Bake 45 to 55 minutes, or until bubbly and cheese is melted.


  • Add ham, chicken, or ground beef for a heartier dish.
  • Add in some vegetable such as broccoli, peas, bell peppers or mushrooms.
Make-ahead: Cover the unbaked casserole and refrigerate up to 12 hours.
Storage: Store leftovers in a covered container in the refrigerator up to 3 days. Reheat in the microwave, a toaster oven, or the air fryer to get crispy. 


Calories: 328kcal | Carbohydrates: 18g | Protein: 9g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 253mg | Potassium: 339mg | Fiber: 1g | Sugar: 2g | Vitamin A: 768IU | Vitamin C: 7mg | Calcium: 240mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Breakfast
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

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