Hashbrown Casserole

Tender shredded hashbrowns meet creamy, cheesy goodness in this easy hashbrown casserole. It only takes 10 minutes of prep to get into the oven for one of the tastiest potato side dishes!

Why this recipe works

Not only does hashbrown casserole make a tasty breakfast but it’s also a popular side dish for all sorts of meals. You’ve most likely seen it served during the holidays or at large gatherings. This recipe is quite similar to Cracker Barrel’s hashbrown casserole full of melty cheese and soft shredded hashbrowns. You may also know them as cheesy potatoes, funeral potatoes, or cheesy hashbrowns.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

HASHBROWNS – We use frozen shredded hashbrowns, the prepackaged kind you can find at your grocery store. You can shred your own hashbrowns if preferred, or use frozen cubed hashbrowns if you can’t find shredded.

ADDITIONS – Shredded cheese, I would recommend shredding your own off the block. It doesn’t include any preservatives or coating that can affect the meltiness. Another key to this casserole is cream of chicken soup. We have a recipe for homemade cream of chicken soup if you’d like to try it yourself. Lastly, a few seasonings, sour cream, and butter make it creamy and delicious.

How to Make Hashbrown Casserole

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Thaw and drain the hashbrowns of excess water as best as possible.
2. Mix all ingredients in a large bowl, reserving 1/2 cup of shredded cheese for the topping.
3. Pour the mixed ingredients into a 9×13 casserole dish.
4. Bake at 350F for 45 minutes uncovered. Add reserved cheese and bake for another 10-15 minutes until melted and bubbly.

Frequently Asked Questions & Expert Tips

Serving Suggestions

If you enjoy a bit of a crunch on your hashbrown casserole, go ahead and lightly crumble up some corn flakes or potato chips mixed with melted butter to top it off. Serve for breakfast with eggs and bacon or as a side dish for Thanksgiving, Christmas, Easter, or basically at any type of gathering. Optionally garnish with fresh chopped parsley.

More Potato Recipes

• Potato Pancakes
• Au Gratin Potatoes
• Crispy Roast Potatoes
• Cheddar Cheese Potato Soup
• Loaded Mashed Potato Casserole

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

Hashbrown Casserole

You may know this hashbrown casserole from Cracker Barrel but it's also referred to as cheesy potatoes, funeral potatoes, or cheesy hashbrowns. Whatever you call it, we can all agree it's delicious!

5 from 82 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Pin It Rate It Save ItSaved!

Course: Side Dish

Cuisine: American

Servings: 15 servings

1 hour hr 10 minutes mins

Calories: 242

Author: Amanda Davis

Ingredients

• ▢ 32 oz frozen shredded hashbrowns thawed and pat dry
• ▢ 2 cups cheddar cheese freshly shredded
• ▢ ½ yellow onion diced small, about 1/2 cup
• ▢ 16 oz sour cream
• ▢ 10.5 oz cream of chicken soup
• ▢ 8 Tbsp butter melted
• ▢ 1 tsp garlic powder
• ▢ 1 tsp salt
• ▢ ½ tsp black pepper

Things You’ll Need

• ▢
  13×9 baking dish
• ▢
  Large mixing bowl

Before You Begin

• This casserole can be prepped a day in advance then stored in the refrigerator covered with plastic wrap or an air-tight lid.
• We recommend shredding your own cheese from the block. Pre shredded cheeses contain cellulose which blocks moisture and does not melt as well.

Instructions

• Thaw and drain the hashbrowns of excess water as best as possible.
• Mix all ingredients in a large bowl, reserving 1/2 cup of shredded cheese for the topping.
• Pour the mixed ingredients into a 9×13 casserole dish.
• Bake at 350F for 45 minutes uncovered. Add reserved cheese and bake for another 10-15 minutes until melted and bubbly.

Nutrition

Serving: 1serving (1/2 cup) | Calories: 242cal | Carbohydrates: 14g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 479mg | Potassium: 250mg | Fiber: 1g | Sugar: 1g | Vitamin A: 563IU | Vitamin C: 6mg | Calcium: 154mg | Iron: 1mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!

The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.