This hashbrown casserole recipe is basically an amped up version of the shredded potato casserole that my mom (Holly’s mom) made growing up. She always used fresh potatoes, but using frozen hashbrowns is so much easier and honestly just as delicious. Her recipe used whole milk, but I’ve upped the ante by using heavy cream and sour cream instead for a lot more richness and a slight tanginess. And of course, it wouldn’t be worthy of the Cracker Barrel copycat moniker without a LOT of melty cheese on top, so we’ve definitely got that, too! Everyone loves this recipe for breakfast, brunches and dinners, and it’s a favorite for almost any holiday, too. It’s great for making ahead, so busy hosts love it as much as their hungry guests. For more killer brunch side dish recipes, don’t miss our Potato Rösti with Eggs and Asparagus, Scalloped Potatoes, or our classic Breakfast Casserole.
Ingredients
- Frozen hashbrowns: Using frozen hashbrowns is kind of the whole magic of this recipe! But my mom used fresh potatoes sometimes, and you can, too, if you really want to! Just boil them and grate them with a cheese grater (a box grater or a grating attachment would work).
- Cream: You can use whole milk or half-and-half, but the casserole won’t be as thick. Heavy cream gives that wonderful rich, creamy texture to the hashbrown casserole that we all grew up loving.
- Sour cream: A little tang is just so good in this recipe. It kind of lifts it up and makes it taste special.
- Cheese: Use freshly grated cheese instead of pre-shredded for better melting. Pre-shredded cheese usually has additives that make it congeal instead of get all melty. We love a combo of cheddar and Parmesan but you can swap the cheese for other cheeses as long as you use one that melts well. Jack cheese or mozzarella would both work well, or even Gruyére if you wanted to get a little fancy.
- Spices: We kept it simple and kid-friendly with garlic powder, onion powder, but if you want a little kick, try adding a little cayenne pepper to the mix!
How To Make Hashbrown Casserole
(Scroll to the bottom of the page for the full detailed recipe.)
- Tip: If you think of it and have the time, it’s great if you can thaw the hashbrowns overnight in the refrigerator. This makes for super even cooking.
- Make the creamy base: Mix sour cream, cream, butter, garlic powder, onion powder, salt, and pepper.
- Assemble the casserole: Layer half the hashbrown potatoes, then cheddar cheese and then more potatoes.
- Pour the cream mixture over the casserole.
- Top it with cheese!
- Bake it until the cheese is bubbling!
Variations & Tips
- This casserole is vegetarian: A lot of versions of hashbrown casserole include chicken soup or cream of chicken soup, but ours does not! So it’s vegetarian — yay!
- Or make it meat-y: You can add leftover ham, chicken, turkey or cooked and crumbled bacon to this
- Add some crunch: A lot of people crush a cup of Cornflakes or buttery Ritz crackers on top of the casserole for some crunch. If you want to do this, try mixing the crushed crackers with 2 tablespoons of melted butter, then sprinkle the crushed crackers on top and bake.
How To Make It Ahead
One of the many reasons we love to break this casserole out for holidays like Easter and Christmas is that it’s great for making ahead of time! It keeps well in the fridge, so you can simply make the entire casserole and stop before you’d bake it. Then, cover the casserole and refrigerate it for up to three days. When you are ready to heat it up, simply add about 15 minutes to the cook time since it will be cold from the fridge.
How To Store + Freeze Hashbrown Casserole
Cover any leftovers and refrigerate them for up to 3 days. Reheat in a 350°F oven until warmed through, probably about 15 - 20 minutes. You can also freeze it! If you want to freeze the unbaked casserole, you can store it frozen for up to 3 months. Just be sure to thaw it overnight before baking.
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