This cheesy hashbrown casserole is everything you could want from a comforting side.
It’s a tasty Cracker Barrel copycat that goes well with almost everything. And it can be in the oven in a matter of minutes.
After a spin in the oven, the middle is gooey and tender, while the topping is golden and crisp.
Make it once, and your family will crave it again and again.
Why You’ll Love This Cheesy Hashbrown Casserole
Easy Preparation: This recipe requires fewer than ten ingredients and uses frozen hashbrowns. That eliminates the need for peeling, cutting, and prepping potatoes. It comes together quickly, and the oven will do the rest.
Impressive Presentation: The golden-brown top and bright green garnish make for an impressive, appetizing presentation. This dish will look great on any table.
Versatile Serving Options: This casserole is perfect for any meal of the day. It can be a hearty breakfast, a satisfying side dish, or even a main course. It’s highly adaptable.
Ingredients
- Hashbrowns: Grab your favorite brand of frozen hashbrowns and let them thaw before using. They add flavor and heartiness and provide the casserole with its unique texture.
- Colby Jack & Cheddar Cheese: Rich, creamy, and just a little salty, it’s the best part of this casserole. Shred it yourself from a larger block rather than buying the bagged kind.
- Cream of Chicken Soup: I always opt for Campbell’s, but you can use whatever brand you prefer. Its savory, creamy depths really bring the dish together.
- Sour Cream: For a subtle tanginess and a velvety texture.
- Unsalted Butter: Because, seriously, butter makes nearly everything taste better.
- Onion & Garlic: The onion adds an earthy sweetness. The minced garlic brings a pungent, aromatic kick.
- Salt & Black Pepper: Season to taste.
How to Make Cheesy Hashbrown Casserole
If you have a baking dish and an oven, you can easily make this delicious casserole.
It is, in fact, one of the easier casserole recipes out there.
Here’s what you’ll do:
1.PREHEAT the oven to 375 degrees Fahrenheit. Grease a 9×13-inch baking dish with cooking spray or butter.
2. MIX everything except 1 cup of cheese in a large bowl. Mix well until combined.
3. SPREAD the mixture evenly in the baking dish. Sprinkle the remaining cup of cheese on top.
4. BAKE for 45 to 55 minutes or until bubbly and golden brown.
5. REST for 5 to 10 minutes. Garnish with chopped green onions or parsley, and enjoy!
Tips for the Best Cheesy Hashbrown Casserole
This dish has been a family favorite for years.
Not just because it’s delicious, but because it’s just so darn easy to whipe up. The hardest part is waiting for it to come out of the oven!
Here are a few tips to remember:
- Thaw and squeeze the hashbrowns. If you don’t squeeze out the excess liquid or add them to the casserole frozen, it’ll come out of the oven watery.
- Mix well. I suggest whisking the liquids, vegetables, and seasonings in the bowl until well combined. Then, stir in the hashbrowns and cheese until evenly coated.
- Don’t cover the casserole. Baking it uncovered will allow the cheese to bubble and turn golden brown on top.
- Use multiple cheeses. Try Parmesan, pepper jack, and more! Keep the total amount of cheese to 3 to 3 1/2 cups, though.
- Customize as desired. Feel free to mix in crumbled bacon or diced ham, swap in cream of mushroom or cheddar soup, or top it with French-fried onions, cornflakes, or chips for added crunch.
How to Store
Because this casserole is easy to store and freeze, it’s the perfect make-ahead meal.
To Store: Tightly cover the cooled casserole with aluminum foil. Refrigerate it for up to 4 days.
To Freeze: Wrap the cooled casserole in plastic wrap. Then, wrap it again in foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
To Reheat: Bake large portions at 350°F for 15-20 minutes. Microwave smaller portions on high for 1 to 2 minutes.
More Cheesy Side Dishes You’ll Love
Cheesy Grits
Cheesy Broccoli
Cheesy Potato Casserole
Easy Cheese Bombs
Cheesy Hashbrown Casserole
10
servings10
minutes50
minutes405
kcalThis copycat Cracker Barrel cheesy hashbrown casserole is loaded with Colby Jack and cheddar cheeses, plus cream of chicken soup and plenty of spices.
Ingredients
1 (32-ounce) bag frozen shredded hashbrowns, thawed
1 (10.5-ounce) can cream of chicken soup
2 cups sour cream
1/2 cup unsalted butter, melted
1/2 cup finely chopped onion
2-3 cloves garlic, minced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1 teaspoon cracked pepper
2 cups shredded Colby Jack cheese
1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Generously grease a 9×13-inch baking dish with butter or cooking spray.
- In a large bowl, mix the thawed hashbrowns, cream of chicken soup, sour cream, melted butter, chopped onion, minced garlic, garlic powder, onion powder, salt, pepper, and 2 cups of shredded Colby Jack cheese until well combined.
- Spread the mixture evenly into the prepared baking dish. Top with the remaining 1 cup of cheddar cheese.
- Bake uncovered for 45-55 minutes until hot and bubbly, and the top is lightly golden brown. Let stand for 10 minutes before serving. Garnish with chopped green onions or parsley if desired. Enjoy!
Notes
- Thaw the hash browns fully and squeeze them gently to remove excess moisture.
- Mix the casserole ingredients well to ensure even flavoring.
- Bake uncovered for the best results.
