I still remember the first time I sat in a busy Cracker Barrel restaurant, waiting for the hashbrown casserole side and smelling the cheese and potato mix before the plate arrived. That memory led me to try recreating it at home – you’ll find the flavor hits familiar notes, and you’ll feel like you’re back at that booth.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
🍽 Ingredients
(Listed in the order you’ll use them for ease of cooking)
- 32 oz frozen shredded hashbrowns (about 4 cups) – thawed and drained
- ½ cup (1 stick) unsalted butter – melted
- 1 small yellow onion – finely chopped (about ½ cup)
- 1 10.75 oz can cream of chicken soup (or cream of potato)
- 1 cup sour cream
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 cups shredded Colby or Colby-Jack cheese, divided (1½ cups mixed in + ½ cup for topping)
- Optional: chopped green onion or chives for garnish
📝 Instructions
- Preheat your oven to 350 °F (175 °C). Grease a 9×13 inch (23×33 cm) baking dish.
- In a large mixing bowl, combine the melted butter and chopped onion.
- Add the thawed, drained hashbrowns to the bowl and stir to coat.
- Stir in the cream of chicken soup, sour cream, salt, and pepper. Mix until evenly combined.
- Add 1½ cups of the shredded cheese, stirring to distribute.
- Transfer the mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining ½ cup of cheese over the top.
- Bake in the oven for 40-45 minutes or until the top is golden-brown and the interior is hot and bubbly.
- Let it rest for 5 minutes before serving. Garnish with chopped green onion if you like.
🔍 Why this recipe works
- The shredded potatoes give texture and allow the creamy base to coat each piece.
- The cream of soup acts as a binder and gives that familiar, slightly savory taste.
- Freshly shredded cheese melts better than pre-packaged coated versions.
- Baking at 350 °F gives enough time for flavors to meld without burning the top.
✅ Substitution Ideas
- To make it lighter: Use reduced-fat sour cream and light shredded cheese, or reduce the butter to ¼ cup.
- For gluten-free: Check that your cream of chicken soup is gluten-free (some brands may use wheat flour).
- Vegetarian version: Substitute cream of potato soup for cream of chicken.
- Extra flavor: Add ½ teaspoon garlic powder and ½ teaspoon onion powder for a deeper taste.
- Low-carb/Keto version: Use shredded cauliflower instead of hashbrowns (see nutrition notes). TheFoodXP
📦 Storage & Make-Ahead Tips
- Make-ahead: Prepare the mixture, place in the baking dish, cover with plastic wrap and refrigerate up to 1 day before baking.
- Storage: Leftovers can be kept in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.
- Freezing: After baking, allow it to cool, cover tightly and freeze for up to 1 month. Thaw in the fridge overnight, then bake at 350 °F for about 25–30 minutes until hot.
🍴 Serving Suggestions
- Serve alongside breakfast eggs and bacon for a hearty morning meal.
- Use as a comforting side dish with grilled chicken, steak, or roasted vegetables.
- Top with extra shredded cheese or crisp bacon bits for a “loaded” version (like the menu at the restaurant). Eat This Not That+1
- Add chopped chives or green onions just before serving for color and mild freshness.
💡 Tips & Variations
- Prevent sogginess: If using frozen hashbrowns, thaw and then pat dry with paper towels so they don’t release too much water.
- Crispier top: Broil for the last 1-2 minutes of cooking, watching carefully so the cheese browns but doesn’t burn.
- Add mix-ins: Stir in cooked bacon, diced bell peppers, or jalapeños for a twist.
- Smaller batch: Halve the recipe for a smaller crowd; use an 8×8 inch dish and bake ~35-40 minutes.
- Texture check: The casserole should set a little when cooled a few minutes. Cutting into it too hot may make it runny.
❓ Frequently Asked Questions
Q: Can I use fresh potatoes instead of frozen?
Yes. Use about 4 cups of shredded fresh potato (peeled if desired), then blanch briefly or par-cook so they integrate smoothly.
Q: Why does my casserole get watery?
If the potatoes release too much moisture, or if the soup/sour cream ratio is too high. Make sure to thaw and drain frozen potatoes, and don’t over-liquid the mixture.
Q: What’s the difference between the regular and loaded version?
The loaded version has extra toppings like bacon bits and extra cheese on top.
Q: Can I double the recipe?
Yes. Use a larger baking dish (e.g., 13×9 inch) and increase baking time by 5-10 minutes, checking for bubbling and a golden crust.