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Ultimate Cheesy Hashbrown Casserole (Cracker Barrel Copycat Style)

A spoonful of creamy hashbrown casserole topped with melted cheese and crispy cornflakes being lifted from a white baking dish.

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This creamy, cheesy hashbrown casserole delivers the comfort of a classic side dish, perfect for family dinners, holiday brunches, or potlucks. It is simple to prepare and tastes like the best cheesy potatoes you have ever had.

Ingredients

Scale
  • 2 pounds frozen shredded hashbrowns, thawed
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese, plus extra for topping
  • 1/2 cup milk
  • 1/2 cup melted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed corn flakes (optional topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, 1 cup of cheddar cheese, milk, salt, and pepper. Mix until everything is just combined. Do not overmix.
  3. Spread the mixture evenly into the prepared baking dish.
  4. In a small bowl, mix the melted butter with the crushed corn flakes, if using. Sprinkle this mixture evenly over the top of the casserole.
  5. Bake for 45 minutes.
  6. Remove the casserole from the oven and sprinkle the extra cheddar cheese on top. Return to the oven for 5 to 10 minutes, or until the cheese is melted and bubbly.
  7. Let the casserole rest for 10 minutes before serving.

Notes

  • For a make-ahead option, prepare the casserole completely (without the final cheese topping) and cover it tightly. Refrigerate for up to 24 hours. Add 10-15 minutes to the initial baking time if baking straight from the refrigerator.
  • If you prefer a breakfast bake, you can add 6 lightly beaten eggs and 1 cup of cooked, crumbled sausage to the mixture before baking.
  • This dish is often called funeral potatoes; it is a reliable comfort food classic.

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