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Hashbrown Casserole

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There is a restaurant here called Cracker Barrel that I’d never gone to until my little sister, who had gone with a friend, told me about their uber-fabulous hashbrown casserole and convinced me if I died without trying it, it would have been a life not worth living.  Seems her older sister’s penchant for drama & exaggeration might have rubbed off on her a bit!  Anyway, I don’t know I’d go so far as to say that you absolutely positively must eat this before you die, but I did think it was very delicious when I finally tried it.

I think it has been ten years since I last had their hashbrown casserole, but when I saw a copycat recipe for it on Big Bear’s Wife, I knew I just HAD to have it again, and added it to my birthday brinner menu.  It was the hit of the evening, and my personal favorite of everything I made!  I seriously could have eaten it alone for my meal.

I don’t know how close it is to the original since it’s been so long since I had it, but without comparing the two I can tell you this is delicious in its own right.  Creamy, cheesy, starchy goodness.  It’s a perfect addition to an old-fashioned country or holiday breakfast.  The bonus is that it’s so simple & quick to throw together!

Hashbrown Casserole

Printable recipe
Printable recipe with picture

1 (1 lb. 14 oz) bag frozen hash browns, thawed
1 (8 oz) tub sour cream
1 (10.75 oz) can cream of chicken soup
1/2 cup (1 stick) butter, melted
1/3 cup diced onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 oz) package cheddar cheese, shredded

Preheat oven to 350 degrees. Spray a 9×13 dish with oil and set aside. In a large bowl, mix together all the ingredients, using only half the cheese, until well-combined. Spread into the prepared dish and sprinkle the remaining cheese over the top. Bake for 45 minutes. Serve hot.

Veronica’s notes: Angie’s recipe called for 1/2 tablespoon onion powder, but I was making the recipe at my parents’ house and they were out so I made do with fresh onion.  We all loved the flavor, but the powder would certainly make the recipe a bit easier to prepare (no chopping). Her recipe only called for a pound of hashbrowns and 4 oz of sour cream, so if using the powder, you may need to increase it since my recipe is larger. Also, please shred your own cheese. There is a world of difference between the gooey melt you get from cheese you shredded yourself and the packaged pre-shredded kind that has been coated with powder to keep it from sticking together. You will thank me. :)

Recipe source: adapted from Big Bear’s Wife

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

20 responses »

  1. I so love this casserole! A stick of butter! Holy cow, this must be good!

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  2. I have a very similar recipe, mine includes diced ham also. And I agree, shred your own cheese! So much better. This goes over well at potlucks too, there’s never anything left :)

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  3. Mmmm! This looks like a Midwestern classic. Unfortunately it’s put me in the mood for a wonderful, greasy McDonald’s hashbrown. Fortunately there is no McDonalds near by. (I seriously love their hashbrowns)

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  4. I LOVE this casserole! I am going to make this tonight! :) Thank you, thank you! It is what I look forward to whenever I make it to our Cracker Barrel in Park City, which isn’t very often!

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  5. Great! I didn’t get up in time to make beef stew, so I think this might be in order for dinner tonight. I will shred my own potatoes in place of the frozen hash browns. Thanks V!

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  6. This is a breakfast in itself! I have always loved this casserole.

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  7. Hi Veronica,
    I really love the Crackle Barrel restaurant. I like the little country store they have inside the place as well :) It’s been a while for me to. This looks awesome. A perfect breakfast for sure.

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  8. Allow me to share how to make this for Dairy, Gluten Free or Vegans:

    Sub tofutti sour cream, earth balance butter, and daiya shredded cheese shreds. YUM!! :D

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  9. Oh and for the cream of chicken soup…use dairy free canned chicken broth or a chicken boullion (there are dairy free ones), or vegetable broth or boullion, mix with a little water and cornstarch till thick. They also make a dairy free, gluten free gravy mix in small packets. Made by Roads End Organics, found at healthfood stores and only Rock and Central Dillons in natural foods section.

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  10. I make one very similar to this. Sooooo good! When I make a big ham, I’ll dice up some of the leftovers and stir it in to make it a main dish. Lol

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  11. I would go anywhere for hashbrowns. They are amazing.

    An excuse to eat them for dinner? I’m so on this.

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  12. This looks so good! With the holidays coming up I’ve been thinking about what to make for a couple different brunches and this looks like it would be perfect. And you’re so right about pre-shredded cheese — ick!

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