If you’re like me, you believe that every good family brunch or holiday dinner needs a cozy, creamy side dish that disappears before you know it. This hashbrown casserole recipe is exactly that dish! It’s cheesy, comforting, and so simple to make with frozen shredded hashbrowns and pantry staples you probably already have on hand.
I still remember the first time I made this casserole for our Sunday brunch spread. Everyone went back for seconds (and a few for thirds!). There’s just something about that combination of tender hashbrown potatoes, melted cheddar, a splash of sour cream for richness, and that golden brown, crunchy topping that makes this casserole so crave-worthy.
Whether you’re serving this as a side for holiday dinners, potlucks, or breakfast-for-dinner nights, you’ll want to come back to this recipe again and again. I’ll walk you through exactly how to make it, how to freeze hashbrown casserole for later, plus all my best tips for success. Don’t worry if this is your first time — I’ll make sure it comes out delicious!
Why You’ll Love This Hashbrown Casserole Recipe
There’s a reason this dish shows up at every potluck and family gathering — here’s why it’s so popular:
✅ Quick & Easy: Made with frozen hashbrowns and simple pantry staples.
✅ Comfort Food Favorite: Creamy, cheesy, and totally satisfying.
✅ Feeds a Crowd: Perfect side dish for holidays and brunches.
✅ Make Ahead Friendly: You can prep and freeze it!
✅ Customizable: Use your favorite cheeses or add-ins.
Whether you call it a hashbrown casserole, cheesy hash browns, or “funeral potatoes” (yep, that’s a real name!), it’s comfort food at its best.
Ingredients You’ll Need
You won’t believe how easy this is — here’s what you’ll need for the best hashbrown casserole recipe:
- 1 (32-ounce) bag frozen shredded hashbrowns, thawed
- 2 cups shredded cheddar cheese, divided (sharp cheddar adds the best flavor)
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 cup sour cream (adds richness and a tangy touch)
- 1/2 cup melted butter
- 1 small onion, finely diced (about 1/2 cup)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup crushed cornflakes or Ritz crackers, for crunchy topping
- 2 tablespoons melted butter, for topping
Mini-Tips:
- Frozen hashbrowns should be thawed for even baking.
- Want to make it vegetarian? Use cream of mushroom soup instead of cream of chicken.
- Freshly shredded cheese melts smoother than pre-shredded.
Ingredient Substitutions
This recipe is so forgiving — here are a few smart swaps:
- Frozen Hashbrowns: You can grate your own fresh potatoes — just rinse and dry them well to remove excess starch.
- Cream of Chicken Soup: Substitute with cream of mushroom or celery soup.
- Sour Cream: Greek yogurt works if you want more protein and less fat.
- Cheddar Cheese: Mix in Colby Jack, Monterey Jack, or Pepper Jack for a twist.
- Crunchy Topping: Use panko, crushed potato chips, or even French fried onions for extra crunch.
How to Make Hashbrown Casserole
Don’t worry — this is so easy, you can make it even on a busy morning!
1. Prep & Preheat (5 minutes)
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with cooking spray or butter.
2. Make the Filling (5 minutes)
- In a large bowl, combine thawed hashbrowns, 1 1/2 cups shredded cheddar, cream of chicken soup, sour cream, melted butter, diced onion, salt, and pepper.
- Stir until everything is well combined.
3. Transfer to Baking Dish (2 minutes)
- Spread the hashbrown mixture evenly into your prepared dish.
- Sprinkle the remaining 1/2 cup cheese on top.
4. Add the Crunchy Topping (3 minutes)
- In a small bowl, mix crushed cornflakes (or crackers) with 2 tablespoons melted butter.
- Sprinkle evenly over the casserole.
5. Bake & Serve (45–55 minutes)
- Bake uncovered for 45–55 minutes, until bubbly and the top is golden brown.
- Let it rest for a few minutes before serving — trust me, it’s worth the wait!
Expert Tips for Success
✅ Thaw Frozen Hashbrowns: This helps them cook evenly and prevents a watery casserole.
✅ Use Freshly Grated Cheese: Melts so much better than pre-shredded!
✅ Don’t Skip the Crunch: That buttery topping makes this extra special.
✅ Taste Before Baking: Adjust salt and pepper to your liking.
✅ Freeze for Busy Days: Make it ahead and freeze before baking — perfect for holidays!
Variations & Add-Ons
Want to switch it up? Here are some fun ways to make it your own:
- Ham & Hashbrown Casserole: Add 1–2 cups diced cooked ham for a hearty main dish.
- Bacon Lover’s Version: Stir in crispy cooked bacon bits for smoky flavor.
- Spicy Kick: Mix in diced jalapeños or green chiles.
- Veggie Version: Add sautéed bell peppers, mushrooms, or spinach.
- Gluten-Free: Use gluten-free condensed soup and topping.
Serving Suggestions
This hashbrown casserole recipe pairs well with so many dishes. Here are some of my favorites:
🍳 Brunch: Serve alongside scrambled eggs, bacon, and fresh fruit.
🍗 Dinner: Delicious next to roasted chicken, turkey, or pork chops.
🥗 Potluck: Perfect with baked ham, meatloaf, or any comfort food spread.
🌿 Fresh Garnish: Sprinkle with chopped chives, green onions, or fresh parsley for a pop of color.
Serve warm, straight from the baking dish, with extra sour cream or hot sauce if you like!
Storage & Reheating
✅ Fridge: Store leftovers in an airtight container for up to 4 days.
✅ Freezer: Freeze unbaked casserole wrapped tightly for up to 2 months. Thaw overnight in the fridge before baking.
✅ Reheating: Warm individual servings in the microwave or reheat the entire dish covered in the oven at 350°F until hot and bubbly.
Nutrition Information (per serving)
Approximate values (for 1/12th of the recipe):
- Calories: 290
- Protein: 8g
- Carbs: 22g
- Fat: 18g
- Fiber: 1g
- Sodium: 450mg
Prep, Cook & Total Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 minutes | 50 minutes | 1 hour |
Frequently Asked Questions
Can I make hashbrown casserole ahead of time?
Yes! Assemble it up to 2 days in advance, cover tightly, and refrigerate until ready to bake. Add the crunchy topping right before baking for best texture.
How do I freeze hashbrown casserole?
Freeze the unbaked casserole wrapped tightly in foil for up to 2 months. Thaw overnight in the fridge and bake as directed.
Can I use fresh potatoes instead of frozen?
Yes! Just peel and shred fresh potatoes, rinse well to remove starch, and pat dry before mixing them in.
What’s the best topping for hashbrown casserole?
Cornflakes or crushed Ritz crackers mixed with melted butter give the best buttery crunch. You can also use panko or potato chips!
Is this like Cracker Barrel hashbrown casserole?
Yes! This easy recipe is a homemade version inspired by the famous Cracker Barrel hashbrown casserole — creamy, cheesy, and topped with a crunchy golden finish.
Conclusion
There you have it — my go-to hashbrown casserole recipe that’s creamy, cheesy, and always a hit at the table. It’s the ultimate comfort food, whether you’re making it for brunch, dinner, or a potluck with friends. I’d love to hear how you make it your own — leave a comment, rate the recipe, or share your favorite twist. Happy cooking!
Hashbrown Casserole Recipe
Ingredients
Method
- Prep & Preheat (5 minutes)
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with cooking spray or butter.
- Make the Filling (5 minutes)
- In a large bowl, combine thawed hashbrowns, 1 1/2 cups shredded cheddar, cream of chicken soup, sour cream, melted butter, diced onion, salt, and pepper.
- Stir until everything is well combined.
- Transfer to Baking Dish (2 minutes)
- Spread the hashbrown mixture evenly into your prepared dish.
- Sprinkle the remaining 1/2 cup cheese on top.
- Add the Crunchy Topping (3 minutes)
- In a small bowl, mix crushed cornflakes (or crackers) with 2 tablespoons melted butter.
- Sprinkle evenly over the casserole.
- Bake & Serve (45–55 minutes)
- Bake uncovered for 45–55 minutes, until bubbly and the top is golden brown.
- Let it rest for a few minutes before serving — trust me, it’s worth the wait!
Notes
- Thaw Frozen Hashbrowns: This helps them cook evenly and prevents a watery casserole.
- Use Freshly Grated Cheese: Melts so much better than pre-shredded!
- Don’t Skip the Crunch: That buttery topping makes this extra special.
- Taste Before Baking: Adjust salt and pepper to your liking.
- Freeze for Busy Days: Make it ahead and freeze before baking — perfect for holidays!
