Hashbrown Casserole

A creamy, cheesy breakfast casserole made with shredded hashbrown potatoes

Course Breakfast

Cuisine American

Keyword casserole

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 197kcal

Ingredients

30 ounces hashbrowns
½ teaspoon onion powder
½ teaspoon garlic powder
1 cup sour cream
8 ounces cheddar cheese
1 can cream of chicken soup
salt and pepper
1 tablespoon chives

Instructions

If your hashbrowns are frozen, thaw them first. I usually do this by leaving the bag in the refrigerator the night before I plan to make this.
In a large mixing bowl, combine the shredded hashbrowns, onion powder, garlic powder, sour cream, condensed soup and half of the shredded cheese. Stir to combine.
Spoon this mixture into your baking dish in an even layer. Season with salt and pepper and top with the remaining cheese.
Bake at 375°F for 35 minutes until golden brown. Then sprinkle on the chopped chives.

Notes

Cream of chicken soup is what I recommend to make this recipe the most "copycat Cracker Barrel" it can be. But, I must admit that I often make this with cream of mushroom soup instead. I think most of the condensed ‘cream of …’ soups can work for this.

While I tend to stick to sharp cheddar cheese for this, you could certainly substitute other cheese like gruyere if you’re fancy or pepper jack if you’re spicy.

I love some fresh chives (or green onion) on top of this, but you can swap this for something more holiday if you’re needing like thyme or rosemary.

While I usually bake this in a 9×13 casserole dish, you can use slightly smaller casserole pans and it will not make a major difference. It could slightly change the bake time, but I would just go by the top looking golden brown and beginning to bubble around the edges.

If you want to make this hashbrown casserole ahead of time simply follow the recipe up to the point of baking and instead cover in aluminum foil and refrigerate until you’re ready to bake. You can make this 1-2 days ahead.

Save any leftovers in an airtight container in the refrigerator for least 3 days. Rewarm in the microwave.

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