This is the best hashbrown casserole out there. It’s cheesy, creamy and, the best part, it’s really easy to make.
Have you had hashbrown casserole before? Maybe at a restaurant like Cracker Barrel. Or maybe at a breakfast potluck. I’m sure you’ve tried it. And I’m sure you loved it. How could you not? It’s a potato carb fest made out of shredded potatoes, cream of mushroom soup, and cheddar cheese, all baked together under a crunchy top.
Now, before I get into how to make it, one quick thing. If you really want hashbrown casserole but you don’t have frozen hashbrowns and/or canned soup, don’t worry. I have a different recipe over here for a deliciously cheesy hashbrown casserole from scratch that uses fresh potatoes and you own homemade quick sauce.

How To Make Hashbrown Casserole
To make this potato delight, you mix together store-bought frozen shredded hashbrowns with a can of condensed cream of mushroom soup (or you can use this homemade condensed soup instead), a cup of sour cream, cheddar cheese, a chopped onion, and some salt.
Then you put it into a 13×9 pan and top it with crushed crackers. Cheesy ones like Ritz. Give it a little blast of cooking spray and bake it until it’s heated through and brown on top. Then try to not eat it all before breakfast time!
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Hashbrown Casserole
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
DESCRIPTION
If you don’t want to use canned condensed soup in this recipe, you can make your own. Here’s the recipe.
Ingredients
- 1 bag (1.75 lbs.) of frozen shredded hashbrowns
- 1 can (10.5 oz.) condensed cream of mushroom soup
- 2 and ½ cups shredded sharp cheddar cheese, divided
- 1 cup sour cream
- 1 small onion, chopped
- 1 tsp. salt
- 5 cheesy crackers like Ritz, crushed
Instructions
- Preheat oven to 400°F. Spray a 13×9″ pan with cooking spray.
- In a large bowl combine hashbrowns, soup, 1 and ½ cups cheese, sour cream, onion, and salt.
- Spread hashbrown mixture into prepared pan. Top with remaining 1 cup of cheese and then with crackers. Spray with cooking spray.
- Cover with foil and bake for 20 minutes. Uncover and bake until heated through and browned on top, 20-25 minutes.

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