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, Cracker Barrel’s hashbrown casserole is pretty popular. Or maybe at a breakfast potluck. If you’ve tried it, 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. Plus, this version is SO EASY with only 10 minutes of hands-on time.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Ingredients
I’ve kept this hashbrown casserole dish super simple. We’re using a bit of a shortcut with frozen shredded hashbrowns and canned cream of mushroom soup. It saves so much time!
Other than those ingredients, you just need Cheddar cheese, sour cream, and an onion. I like to have a crunch on top with crumbled Ritz crackers. You could also use cornflakes or panko breadcrumbs with a bit of melted butter, but I think the crackers give the best flavor and texture for this casserole.
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 delightful potato casserole, you mix together store-bought frozen shredded hashbrowns with a can of condensed cream of mushroom soup, a cup of sour cream, cheddar cheese, a chopped onion, and some salt.
Then you put it into a 13×9 baking dish and top it with another sprinkle of cheese and the 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!
This also works as a great side dish for holiday dinners like Thanksgiving or Easter.
More Casserole Recipes
If you love this recipe, try one of my other great side dish casserole recipes.
- Cheesy Jiffy Corn Casserole
- Easy Broccoli Cheese Casserole
- Homemade Green Bean Casserole
- Creamy Butternut Squash Casserole
- Sweet Potato Casserole Recipe
Podcast Episode About Making Hashbrown Casserole
Listen to me explain briefly about how to make this casserole, along with some other great tips, by clicking the play button below:
Hashbrown Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
DESCRIPTION
This is the best hashbrown casserole out there. It’s cheesy, creamy and, the best part, it’s really easy to make.
Ingredients
- 1 bag (1.75 lbs.) of frozen shredded hashbrowns
- 1 can (10.5 oz.) condensed cream of mushroom soup
- 2 1/2 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″ baking dish 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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This post originally appeared in September 2018 and was revised and republished in November 2023.