For many years when my sister lived in Nashville, I would travel to visit her whenever possible and stop at Loveless Cafe on the way home. It’s cute and all the food is delicious, but I especially love the hash brown casserole. It’s very similar to Cracker Barrel’s hash brown casserole, another favorite of mine. 🙂 But even if you have never been to these restaurants, give this recipe a try. The taste is great. I’m heavily influenced by both.
This hash brown casserole recipe is cheesy, comforting, and super easy to make. This is the perfect side dish for Christmas morning, breakfast, or brunch potluck. I love this with bacon and eggs. Or you can go all out with the casserole theme and make a breakfast casserole or French toast casserole.
Related: Next, try Tater Tot Casserole or Air Fryer Breakfast Potatoes.
material
- shredded hash brown potatoes
- onion powder
- garlic powder
- sour cream
- cream of chicken soup
- cheddar cheese
- salt
- black pepper
- chives
How to make hash brown casserole
If using frozen hash browns, thaw them first. I usually put the bag in the fridge the night before I make this.
In a large mixing bowl, combine the shredded hash browns, onion powder, garlic powder, sour cream, condensed soup, and half of the shredded cheese. Stir to combine.
Prepare baking dish by spraying with nonstick cooking spray or brushing lightly with melted butter. Spoon this mixture into the baking dish in an even layer. Season with salt and pepper and top with remaining cheese. Bake in the oven at 375°F for 35 minutes until golden brown. Then sprinkle with chopped chives.
Tips and Alternatives
- What I recommend to make this recipe the most “Cracker Barrel imitation” is cream of chicken soup. But I have to admit that I often make this with cream of mushroom soup. I think most concentrated “cream of…” soups can be used for this.
- I tend to stick to sharp cheddar cheese for this, but you can also substitute other cheeses, such as Gruyère for fancy or pepper jack for spicy.
- I love topping this with fresh chives (or green onions), but you can also replace this with something more holiday-y if you want something like thyme or rosemary.
- I usually bake this in a 9×13 casserole dish, but using a slightly smaller casserole pan won’t make much of a difference. Baking times may vary, but I like mine to look golden brown on the outside and just beginning to bubble around the edges.
- If you’d like to make this hash brown casserole in advance, follow the recipe all the way to baking, but instead cover with aluminum foil and store in the refrigerator until you’re ready to bake. You can also make it 1-2 days in advance.
- Store leftovers in an airtight container in the refrigerator for at least 3 days. Reheat in the microwave.
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A creamy, cheesy breakfast casserole made with shredded hash brown potatoes.
Instructions
-
If your hash browns are frozen, thaw them first. I usually put the bag in the fridge the night before I make this.
-
In a large mixing bowl, combine the shredded hash browns, onion powder, garlic powder, sour cream, condensed soup, and half of the shredded cheese. Stir to combine.
-
Spoon this mixture into the baking dish in an even layer. Season with salt and pepper and top with remaining cheese.
-
Bake at 375°F for 35 minutes until golden brown. Then sprinkle with chopped chives.
Precautions
I tend to stick to sharp cheddar cheese for this, but you can also substitute other cheeses, such as Gruyère for fancy or pepper jack for spicy.
I love topping this with fresh chives (or green onions), but you can also replace this with something more holiday-y if you want something like thyme or rosemary.
I usually bake this in a 9×13 casserole dish, but using a slightly smaller casserole pan won’t make much of a difference. Baking times may vary, but I like them to look golden brown on the outside and just beginning to bubble around the edges.
If you’d like to make this hash brown casserole in advance, follow the recipe all the way to baking, but instead cover with aluminum foil and store in the refrigerator until you’re ready to bake. You can also make it 1-2 days in advance.
Store leftovers in an airtight container in the refrigerator for at least 3 days. Reheat in the microwave.
nutrition
Nutritional information table
hash brown casserole
Amount per serving
% daily value*
*Percent daily intake is based on a 2000 calorie diet.
Note: Nutritional information was automatically calculated using Spoonacular for your convenience. We recommend using your own nutritional calculations if necessary.
Source: A Beautiful Mess – abeautifulmess.com
