Even better, this cheesy casserole comes together in a few steps, and you can prepare it within minutes. Simply mix everything together, top it off with extra cheese, and bake! Similar to Cracker Barrel’s hashbrown casserole, this homemade version will be a hit with your family. It’s also make-ahead friendly as it reheats wonderfully, and you can freeze a tray for later! Want another comforting side dish recipe? Try my green bean casserole recipe, sweet potato casserole recipe, or potatoes au gratin recipe.
What You Need to Make This Recipe
Butter — the melted butter helps keep the casserole from sticking to the baking dish and adds richness and flavor. The butter will also make the edges nicely browned and crispy. Sour cream — sour cream adds a delicious tangy flavor and richness to the hashbrown casserole. Check out my guide on how to make sour cream if you do not have any on hand. I recommend using full-fat sour cream when possible. Shredded cheese — I recommend using good-quality cheese when possible, as it adds creaminess and richness to the casserole. If you have time, grating it from a block is a more budget-friendly option. Shredded hashbrowns — save time by using a bag of frozen shredded hashbrowns instead of freshly grating them. There’s no need to thaw the shredded hashbrowns before adding them to your mixture.
How to Make Hashbrown Casserole
- Pour the melted butter into a 9×13-inch baking dish and swirl to coat.
- In a large mixing bowl, add the sour cream and 2 cups of shredded cheddar.
- Add the cream of chicken soup, onion, salt, and pepper.
- Fold in potatoes until well coated.
- Spoon the mixture into the prepared baking dish.
- Sprinkle with the remaining cup of cheddar cheese and bake for 45 to 50 minutes or until the casserole is bubbling and beginning to brown at the corners. Let cool for 15 minutes before serving.
Pro Tips for Making This Recipe
For an extra crunchy texture, you can add some panko breadcrumbs, cornflakes, or crushed Ritz crackers tossed in melted butter over the cheese. However, you’ll have to cover the baking dish with foil until the last 5 to 10 minutes to ensure the crunchy toppings don’t burn.You can use frozen cubed hashbrowns if you can’t find shredded hashbrowns.If you’re not a fan of cheddar cheese, you can use any type of melty cheese in its place, such as mozzarella, Monterey Jack, pepper jack, Gruyere, and provolone.You can add some meat to this hashbrown casserole, such as shredded chicken, cubed ham, or crumbled bacon bits.Add some heat to this old-fashioned hashbrown casserole by adding some diced jalapeños.
If you’ve tried this Hashbrown Casserole recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
