This Hashbrown Casserole is creamy, cheesy, and easily made using frozen hashbrowns and plenty of yummy melted cheese. Perfect for parties, potlucks, or as a dinnertime side dish, this Copycat Cracker Barrel Hashbrown casserole is guaranteed to be an instant family favorite!

Wooden serving spoon scooping a large serving of cheesy hashbrown casserole from a white baking dish.

Why This Recipe Works

I can’t think of a more comforting side dish than this cheesy (copycat) Cracker Barrel hashbrown casserole. It works for all meals – breakfast, brunch, or dinner – and occasions like holidays or potlucks. Make it in advance or freeze it for lazy days. What I love most, is how easy it is to throw together and how simple the ingredients are – many of which you probably have already!

Ingredients for creamy hashbrown casserole measured out and set aside in individual serving bowls.

Ingredient Info and Recipe Modifications

Add protein: This recipe is traditionally served as a side dish, but make it a complete meal by adding cooked ground beef, cubed ham, bacon, or shredded rotisserie chicken.

Crispy Topping: Sprinkle the top with cornflakes (also known as “funeral potatoes”), potato chips, or crushed Ritz Crackers.

Sour Cream: For tangy yumminess, swap the milk for sour cream.

How to Make Hashbrown Casserole

For a full list of ingredients and complete recipe instructions, scroll down to the recipe card at the bottom of the page.

1. Preheat the oven to 400 degrees Fahrenheit. Grease a large 9×13-inch casserole dish and set aside.

2. Melt the butter in a large saucepan or Dutch oven set over medium heat and sauté the onions until they are softened and translucent.

3. Stir in the flour, garlic, salt, and pepper and sauté for about 1 minute or until the garlic becomes fragrant.

4. Slowly whisk in the chicken broth and the chicken soup. Bring to a gentle simmer for 3 minutes, stirring the entire time to prevent burning.

5. Mix the shredded cheddar cheese and Monterey jack cheese in a large bowl. Set aside about 1 ½ cups, or half of the shredded cheese.

Four images in a collage: The first image shows a white Dutch oven filled with diced onion cooking in butter; the second image shows softened onions in butter plus flour, garlic, salt and pepper, not yet combined; the third image shows the onions and butter combined with the flour, garlic, salt, and black pepper cooking in a large white Dutch oven; the fourth image shows a large Dutch oven filled with cooked onion, chicken broth, and one can of cream of chicken soup.

6. Remove the pan from heat. Stir in the milk and the cheese left in the bowl (it should be about 1½ cups).

7. Let it thicken for about five minutes before gently folding the thawed and drained hashbrowns into the mixture.

Collage of four images: The first image shows a white Dutch oven pot filled with a mixture of onions, seasoning, butter, flour, chicken broth, and canned cream of chicken soup all mixed together; the second image shows cheese added to a white Dutch oven filled with a mixture of onions, seasoning, butter, flour, chicken broth, and canned cream of chicken soup all mixed together; the third image shows frozen hashbrowns added to a large white Dutch oven already containing filled with a mixture of onions, seasoning, butter, flour, chicken broth, cheese, and canned cream of chicken soup all mixed together; The fourth image shows a large white Dutch oven filled with a mixture made from cheese, hashbrowns, onions, seasoning, butter, flour, chicken broth, and canned cream of chicken soup.

8. Pour the hashbrown mixture into a large baking dish, spread it out into an even layer, and sprinkle the top with the remaining 1 ½ cups of cheese.

9. Bake for 30-35 minutes or until the cheese is bubbly on top.

10. Remove from the oven and allow it to rest for 10 minutes before garnishing with fresh parsley if desired.

Two images collaged side-by-side. The image on the left shows a large white casserole dish filled with frozen hashbrowns that have been combined with a mixture of onions, roux, chicken broth, and can of cream of chicken soup; the image on the right shows a large white casserole dish filled with cheesy hashbrown casserole covered in melted cheese.

Tips and Tricks

For best results, thaw and drain the frozen hashbrowns before adding them to the casserole mixture otherwise, it can make your casserole soggy.
Shred your own cheese. Pre-shredded cheese is more convenient, but freshly shredded cheese is silkier and less clumpy once melted.

Large white baking dish filled with cheese-covered hashbrown casserole.

Can I Freeze Hashbrown Casserole?

Yes. You can absolutely freeze this hashbrown casserole either before it has been baked or after. In either case, prepare as instructed and allow it to cool completely before wrapping tightly with plastic wrap. Transfer to the freezer for up to 3 months. Thaw in the refrigerator overnight and bake as instructed.

Can I Prepare it Ahead of Time?

Yes! This hashbrown casserole can easily be prepared in advance. Assemble to casserole according to recipe instructions up until it’s time to bake in the oven. Cover with foil and transfer to the refrigerator for up to two days.

Note: The total baking time may be slightly longer since it’s coming straight out of the refrigerator. Tent the baking dish with foil in the first half of cooking to prevent the cheese from burning.

What to Serve with Cheesy Hashbrown Casserole

Hashbrown casserole can be served as a dinnertime side dish with steak, pork chops, or chicken; for breakfast with scrambled eggs and a fresh fruit smoothie; or as part of your Christmas or Easter menu. Main dishes that would go perfectly with this easy recipe include:

More Delicious Potato Recipes

If you try making this Creamy Hashbrown Casserole Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Hashbrown Casserole