For many years while my sister lived in Nashville and I would travel to visit her if at all possible, I would stop into Loveless Cafe on the way home. It’s adorable and all their food is delicious, but I especially love their hashbrown casserole. It is very similar to Cracker Barrel’s hashbrown casserole, another favorite of mine. 
But even if you’ve never been to these restaurants you should try this recipe—the flavor is awesome! It is heavily inspired by both.
This hashbrown casserole recipe is cheesy, comforting and SUPER easy to make. This is a great side dish for Christmas morning or any breakfast or brunch potluck. I love this alongside bacon and eggs or you can go all in on the casserole theme and make Breakfast Casserole and French Toast Casserole too.
Related: Next up, try my Tater Tot Casserole or Air Fryer Breakfast Potatoes.
Ingredients
- Shredded hashbrown potatoes
- Onion powder
- Garlic powder
- Sour cream
- Cream of chicken soup
- Cheddar cheese
- Salt
- Black pepper
- Chives
How to Make Hashbrown Casserole
If you’re using frozen hashbrowns, 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.
Prep your baking dish by spraying with nonstick cooking spray or lightly greasing with melted butter. Spoon this mixture into your baking dish in an even layer. Season with salt and pepper and top with the remaining cheese. Bake in the oven at 375°F for 35 minutes until golden brown. Then sprinkle on the chopped chives.
Tips & Substitutions
- 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 fridge for least 3 days. Rewarm in the microwave.
More Casserole Recipes
- Broccoli Casserole
- Green Bean Casserole
- Scalloped Potatoes
- Best Baked Macaroni and Cheese
- Funeral Potatoes
- Corn Casserole
- Chicken and Rice Casserole
- Best Stuffing Recipe
- Cauliflower Au Gratin
- Jello Salad – also called Strawberry Pretzel Salad
- Sweet Potato Casserole
Hashbrown Casserole
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.