Cheesy Hashbrown Casserole (Cracker Barrel Copycat)
This cheesy hashbrown casserole is the crazy delicious, almost addictive result of a marriage of cheese and shredded hashbrowns. Whether it’s served as part of breakfast or brunch or as a delicious side dish to dinner, you can’t go wrong with such a crowd-pleasing recipe!
Cheese and potatoes are a match made in heaven.
Could there ever be a bad combination that involves cheese and potatoes?
I for sure can’t thing of a single one.
Funeral potatoes, cheese fries…
Ever been to a Cracker Barrel restaurant?
They have a cheesy hashbrown casserole that I dream of.
This cheesy hashbrown casserole adds a buttered, crunchy topping.
My taste buds were blown the first time I tasted this.
And this has become a holiday brunch staple for us on Christmas and Easter morning with thick slices of ham.
With only a handful of ingredients and premade shredded hashbrowns, you won’t spend your whole holiday whipping this up either!
The prep is simple and quick and the result is the cheesy potato goodness of your wildest dreams.
Ingredients
To make this you’ll need:
- Hashbrowns– A package of refrigerated hashbrowns. Save yourself the trouble of shredding homemade hashbrowns.
- Cream of chicken soup– You could substitute another can of cream of mushroom, celery, or broccoli if that’s what you’ve got on hand.
- Cheese– Shredded cheddar.
- Sour cream– Use the full fat sour cream for the best texture and flavor.
- Onion– Minced white onion
- Butter– Melted
- Corn Flakes– For the crunchy topping
How to Make
This cheesy hashbrown casserole is so easy!
Just stir all the ingredients except for the Corn Flakes and two tablespoons of melted butter together in a large mixing bowl until they’re all evenly combined.
Transfer the hashbrown mixture to a casserole dish that you’ve sprayed with nonstick spray, spreading it evenly with a spatula.
In a medium mixing bowl, whip together the topping ingredients until they are evenly combined and the Corn Flakes break up a little.
Spread the Corn Flake topping evenly out over the casserole.
Bake the dish at 350 degrees for 45 minutes, or until the casserole is hot and bubbly with a golden brown topping.
Let the casserole rest at room temperature for a few minutes prior to serving.
Serve and enjoy!
Storing Leftovers
Store leftovers in an airtight container or tightly wrapped in the baking dish in the fridge for up to 3 days.
Reheat it in a hot oven until warmed through.
Tips and Tricks
- I highly recommend the onions but you could skip them if you don’t like onions. You could also add some extra veggie action with a quarter cup of diced green bell pepper.
- For an extra cheesy bite, stir extra shredded cheddar cheese right into the topping.
- Let the casserole rest a couple minutes so it firms up a bit.
Other Potato Recipes
Run, don’t walk, to your kitchen to make this cheesy hashbrown casserole for your next brunch!
Enjoy each and every bite!
Looking for other potato recipes?
Try these:
- Crispy Salt & Vinegar Potatoes
- Cheesy Scalloped Potatoes Au Gratin
- Honey Roasted Red Potatoes
- Slow Cooker Creamy Ranch Potatoes
- Oven Roasted Pesto Potatoes
If you’ve tried this CHEESY HASHBROWN CASSEROLE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cheesy Hash Brown Casserole
Ingredients
For The Casserole
- 1 20 oz pkg refrigerated hash browns
- 1 10.5 oz can cream of chicken soup
- 2 cups shredded cheddar cheese
- 3/4 cup sour cream
- 1/4 cup minced white onion
- 1/4 cup butter melted
For The Crunchy Topping
- 1 1/2 cups corn flakes cereal roughly crushed
- 2 tbsp melted butter
Instructions
- In a large mixing bowl, add all of the hash brown ingredients. Use a spatula and stir until they're all evenly combined.1 20 oz pkg refrigerated hash browns, 1 10.5 oz can cream of chicken soup, 2 cups shredded cheddar cheese, 3/4 cup sour cream, 1/4 cup minced white onion
- Spray a casserole dish with non stick cooking spray, and then transfer the hash brown mixture to it. Use a spatula to evenly spread the mixture out.
- In a medium mixing bowl, whip together the topping ingredients- until evenly combined.1/4 cup butter, 1 1/2 cups corn flakes cereal
- Spread the corn flake topping evenly out over the casserole. Bake the dish at 350 degrees for 45 minutes, or until the casserole is hot & bubbly and the corn flake topping is golden brown.
Notes
- I highly recommend the onions but you could skip them if you don’t like onions. You could also add some extra veggie action with a quarter cup of diced green bell pepper.
- For an extra cheesy bite, stir extra shredded cheddar cheese right into the topping.
- Let the casserole rest a couple minutes so it firms up a bit.
Nutrition
