This simple hashbrown casserole is absolutely delicious. It comes together in a snap and is a great side. Don’t miss how to turn this into a meal.
If you are looking for perfect comfort food, you need to make this delicious hash brown casserole. It is just a few ingredients and most of them are easy to keep on hand. And if you would like to make this completely from scratch we have directions for that too! This tastes just like the Cracker Barrel Hashbrown Casserole but is so simple to make at home.
How to Make Hashbrown Casserole
Here is a brief overview of how this easy hashbrown casserole recipe comes together. For the full recipe including all measurements, be sure to scroll to the recipe card at the bottom of the post.
Combine Casserole Ingredients
Combine the frozen hashbrowns, some cheddar cheese, condensed soup, sour cream, diced onion, egg, salt, and pepper in a large bowl.
Put Together in Casserole Dish and Bake
Spread the mixture into the prepared baking dish. Top with the remaining cheese and cover tightly with foil. Bake for 50 minutes, then uncover and bake for five more minutes. Let the casserole stand for 10 minutes before cutting and serving.
Tips and Tricks
- Shred your own cheese. Pre-shredded cheese is covered in preservatives that make it hard to melt. By shredding your own cheese, you let the star of the show really shine, and you will be so happy you spent the extra five minutes doing it.
- Make your own condensed soup. When possible, I like to give you options to make recipes completely from scratch. In this recipe, that includes telling you that you can skip the can and use my recipe for homemade cream of chicken soup. It comes together with simple ingredients and about 10 minutes of time on your stovetop.
Substitutions and Variations
- Make it a meal. Add in two cups of shredded chicken for some protein to make this a dinner recipe.
- Make it a breakfast casserole. Add cooked cubed ham, cooked sausage, or bacon for a brunch side dish.
- Change the soup. Use a different flavor of condensed soup like cream of cheddar or cream of mushroom soup.
- Change the cheese. Sharp cheddar cheese is amazing in this, but mozzarella, Colby, or Colby-Jack would be delicious as well.
- Change up seasoning. If you don’t feel like dicing an onion, use a packet of dried onion soup instead.
- Top with cornflakes. Melt 1/4 cup of butter in a skillet and add two cups of cornflakes to coat in the butter. Top your casserole with the cornflakes and melted butter mixure. Another great idea is Ritz Crackers. This addition is what turns the casserole into the popular funeral potatoes recipe.
- Swap the sour cream out for Greek yogurt. If you want to make this a little lighter, Greek yogurt can be a great swap.
Making Ahead and Freezing
Because we are using frozen hashbrowns, I don’t recommend putting this casserole together in advance. If the hashbrowns thaw, your casserole may be soggy. One way you can save time is to make your cream soup the day before so you can add it right to the other ingredients.
To freeze your hashbrown casserole, spread the casserole mixture into a disposable or aluminum baking dish. Cover tightly three times with foil or plastic wrap and store in the freezer for up to three months. When you are ready to bake it, remove the plastic wrap or extra foil and cover the dish with one piece of foil. Bake at 350 degrees for 1 hour and 25 minutes. Remove the foil and bake for another 5-10 minutes.
Storing and Reheating Leftovers
Store any leftover casserole in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or in an oven-proof dish in the oven until heated through.
What to Serve With Hash Brown Casserole
This is a great recipe to serve on holidays like Christmas or Easter, but it is easy t enough to make any night of the week!
If you try this cheesy hashbrown casserole recipe or any of my other recipes, I’d love to hear what you think! Please come back and leave a comment letting me know what you think.
Hashbrown Casserole
Ingredients
- 30 ounces frozen hash brown potatoes (850 grams)
- 8 ounces cheddar cheese shredded (226 grams)
- 10.5 ounces condensed cream of chicken soup
- 16 ounces sour cream (454 grams)
- 1 small yellow onion diced small
- 1 large egg
- 1 teaspoon kosher salt (1/2 teaspoon table salt)
- 1/4 teaspoon ground black pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch casserole dish with cooking spray.
- Combine the hashbrowns, 1 cup of cheddar cheese, condensed soup, sour cream, diced onion, egg, salt, and pepper in a large bowl.30 ounces frozen hash brown potatoes, 8 ounces cheddar cheese, 10.5 ounces condensed cream of chicken soup, 16 ounces sour cream, 1 small yellow onion, 1 large egg, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper
- Spread the mixture into the prepared casserole dish. Top with the remaining 1 cup of cheese. Cover tightly with foil and bake for 50 minutes. Uncover and bake for 5 minutes.8 ounces cheddar cheese
- Let the casserole stand for 10 minutes before cutting and serving.
drl says
EXCELLENT, BUT MORE FLAVORFUL WITH POTATOES OBRIEN!