Pin it
Craving gooey cheesy potatoes just like at Cracker Barrel? This homemade hash brown bake comes together easily and tastes just as rich. You’ll use freezer hash browns, some tangy sour cream, and a heap of melty cheese for ultimate comfort food vibes. It’s so creamy and satisfying—enjoy it whenever, from brunch to dinner.
Irresistible Casserole Perks
If you’ve ever tried that famous cheesy potato dish at Cracker Barrel, you know it’s got a totally craveable combo of creamy, cheesy goodness. Fix it at home with thawed hash browns, savory cream of mushroom soup, buttery melted butter, and loads of sharp cheddar. You get a rich, tender bite with every forkful and a cozy flavor that’s always a crowd favorite.
Hash Brown Casserole Must-Haves
- Starter Mix:
- 32 oz frozen hash browns, thawed first
- 1 cup Colby cheese, shredded
- 2 cups sharp cheddar cheese, shredded
- 1 small onion, diced up fine
- Creamy Boosters:
- 1 cup sour cream
- 1 can cream of mushroom soup
- 1/2 cup melted butter
- Flavor Makers:
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Extras (if you want):
- Chopped green onions for topping
- Sautéed mushrooms
- Crunchy bacon bits
- Diced bell pepper
How to Throw it Together
- Bake It Off
- Take off the foil and keep baking 15 more minutes till bubbly and golden on top. Cover with foil and pop it in the oven for half an hour first.
- Spread + Cheese Layer
- Pour everything into your greased dish, smoothing the top. Sprinkle with any cheddar and all the Colby cheese you saved.
- Toss in Seasonings
- Mix in paprika, onion powder, black pepper, garlic powder, and salt. Dump in about a cup and a half of your cheddar while you’re at it. Stir it up again.
- Stir up the Base
- Grab a big bowl, throw in the hash browns, onion, sour cream, melted butter, and soup. Mix till it’s all blended.
- Get the Oven Set
- Start by warming up your oven to 350°F. Spray a 9x13 pan with nonstick oil or butter it up.
Winning Tips You’ll Want
Pat dry the hash browns after thawing so it doesn’t turn out watery. Grate your cheese yourself—the melty texture beats pre-shredded. Let it cool a bit (about 10 minutes) before serving so it slices up easier. Crave a crispy top? Hit it under the broiler for a couple minutes once it’s baked. Taste your mix and tweak seasoning before you bake since flavors get stronger afterwards.
Pin it
Fresh Ways to Serve
Dish it out hot next to bacon and eggs for breakfast. Pile on green onions and a scoop of sour cream to finish. It’s awesome next to fried chicken for laid-back meals or by ham during the holidays. Makes the perfect potluck option since it keeps warm for ages.
Chill, Freeze, and Prep Tips
You can put this together up to a day early and chill before baking. Pull it out so it’s not fridge-cold when you bake. Leftovers will stay fresh in a sealed dish in the fridge for about 4 days. Freeze the whole thing (unbaked) if you want—just thaw overnight before baking. To reheat, zap single slices in the microwave or heat the whole thing (covered) in a 350°F oven till it’s piping hot.
Frequently Asked Questions
- → Why do the hash browns need to be thawed?
- Thawing gets rid of extra water, so your bake isn’t soggy. Plus, softened hash browns blend way easier and everything cooks together evenly.
- → Can I make this ahead of time?
- Go for it—put the dish together, cover, and pop it in the fridge overnight. Let it warm up on the counter before baking. You might want to bake it a few minutes longer.
- → What can I substitute for cream of mushroom soup?
- Cream of chicken or celery soup works just fine. The taste changes a bit but it'll still be great.
- → Can I make this lighter?
- Use low-fat cheese and sour cream. The texture might change a little, but you'll still end up with a yummy baked dish.
- → Why use two different types of cheese?
- Sharp cheddar gives a punch of flavor and Colby melts down super creamy. Teaming them up makes the best gooey cheese combo.