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Hashbrown Casserole Recipe

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In this post, I’m sharing my best Hashbrown Casserole recipe.
 
Hot, cheesy and delicious hash-brown casserole. This is always a favorite. Have it for breakfast, lunch, or dinner. I’ve served it at holiday dinners too. It’s easy to put together. This is so much better than what you’ll find dining out.
 
This hashbrown casserole recipe is always a big hit and there are never any leftovers. People will be going back for seconds. You’ll find the full printable recipe further down in this post.
 
Ingredients:
 
  • Two 1 pound packages of Refrigerated Shredded Hash Browns Potatoes, (such as Simply Potatoes)
  • 1 10.25 oz can combo Cream of Chicken & Mushroom Soup
  • 1 10.25 oz can Cream of Onion Soup
  • 8 oz Sour Cream
  • 1 c Heavy Cream
  • 1  Onion, minced
  • 1/4 c Melted Butter (1/2 stick)
  • 8 oz Colby Cheese, grated
  • 8 oz Sharp Cheddar Cheese, grated
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder

Cheesy Southern Hash Brown Casserole

Better than Cracker Barrel Hashbrown Casserole
 
Preheat oven to 350℉.
 
In a large mixing bowl combine condensed soups, sour cream, melted butter, heavy cream, salt, pepper, onion powder, garlic powder together.
 
 

Fold in shredded hash-brown potatoes and grated cheeses until combined. I save a handful of cheese to top the casserole.

 
 
Spray a 13 x 9 baking dish with cooking spray and add casserole mixture.
 

Bake for 1 hour  or until golden brown and bubbly.

Better than Cracker Barrel Hashbrown Casserole

This cheesy potato casserole is amazing y’all! Your family will gobble it up just like mine do. 

 

Easy Hashbrown Casserole

 
Yield: 1 Casserole

Hashbrown Casserole

Hashbrown Casserole

A true comfort food classic of shredded potato hashbrowns cooked in a creamy cheese casserole, delicious for any meal of the day.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 2- 1 lb. Packages of Refrigerated Shredded Hash Brown Potatoes, (such as Simply Potatoes)
  • 10.25 oz. can combo Cream of Chicken & Mushroom Soup
  • 10.25 oz. can Cream of Onion Soup
  • 8 oz. Sour Cream
  • 1 c Heavy Cream
  • 1  Onion, minced
  • 1/4 c Melted Butter (1/2 stick)
  • 8 oz. Colby Cheese, grated
  • 8 oz. Sharp Cheddar Cheese, grated
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder

Instructions

  1. Preheat oven to 350℉.
  2. In a large mixing bowl combine condensed soups, sour cream, melted butter, heavy cream, salt, pepper, onion powder, garlic powder together.
  3. Next, fold in the shredded hash-brown potatoes and grated cheeses until combined. 
  4. Spray a 13 x 9 baking dish with cooking spray and add casserole mixture.
  5. Bake for 1 hour or until golden brown and bubbly.

Nutrition Information:

Yield:

10 - 12

Amount Per Serving: Calories: 648Total Fat: 52gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 117mgSodium: 718mgCarbohydrates: 33gFiber: 3gSugar: 4gProtein: 14g
 
See it at:
 
Better than Cracker Barrel Hash Brown Casserole

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Meet Julia

Author of Julia's Simply Southern

 
 
 
 
 

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Pat

Sunday 22nd of November 2020

The recipe states: 2 1 lbs Refrigerated Shredded HashBrowns Potatoes. Is that 2 EA 1 lb packages (2 lb of frozen Hashbrowns)?

Julia Jordan

Sunday 22nd of November 2020

I edited it to help make it more clear. Thank you for asking. It is two 1 pound packages of refrigerated (not frozen) packages of hash brown potatoes. Enjoy the recipe. It's a personal favorite of mine.

Di

Thursday 31st of August 2017

Greetings from Australia! If there were any leftovers, is it suitable for freezing? There's only the two of us & as much as this would be delicious, doubt if we could get through it in one sitting.

Julia

Thursday 31st of August 2017

Di,Thank you for joining us from Australia! You could freeze the leftovers. It's also great to make one for another time and freeze. I'll admit, it is hard to leave any leftover. It disappears quickly.

Katie @ Recipe for Perfection

Friday 30th of October 2015

Looks like a great brunch dish!

Julia

Saturday 31st of October 2015

It is Katie! I just love it.