A rich, creamy casserole with perfectly melted cheese and a golden, crispy topping — this version truly beats the restaurant favorite. It’s comforting, hearty, and easy to prepare with simple pantry ingredients.
Why You’ll Love This Recipe
I love this casserole because it combines the flavors of cheesy potatoes, creamy sauce, and buttery goodness in one satisfying dish. It’s a recipe I can make for brunch, family dinners, or potlucks and always get compliments. The texture is my favorite part — soft and creamy inside, with a little crunch on top. Best of all, it’s simple enough for a weeknight yet special enough for a holiday meal.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 can (10.5 ounces) condensed cream of chicken soup
2 cups sour cream
2 cups shredded sharp cheddar cheese (reserve 1/2 cup for topping)
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, combine the thawed hashbrowns, melted butter, diced onion, cream of chicken soup, sour cream, 1½ cups of cheddar cheese, salt, and pepper. Mix until the ingredients are evenly blended.
Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1/2 cup of cheddar cheese on top.
Bake uncovered for 45 minutes, or until the casserole is hot, bubbly, and the top is lightly golden.
Remove from the oven and let it rest for 10 minutes before serving. This helps the casserole set for easier slicing.
Servings and Timing
Servings: 8 to 10
Prep Time: 10–15 minutes
Cook Time: 45 minutes
Total Time: 55–60 minutes
Variations
Vegetarian Option: Use cream of mushroom or cream of celery soup instead of cream of chicken.
Add Vegetables: I sometimes add diced bell peppers, green onions, or broccoli for extra flavor and texture.
Cheese Swap: Try Monterey Jack, Colby, or Swiss cheese instead of cheddar for a different flavor.
Crispy Topping: For a crunchier top, I like to mix 1 cup of crushed cornflakes or crackers with 2 tablespoons of melted butter and sprinkle it over before baking.
Make Ahead: I often prepare the casserole the night before, refrigerate it, and bake it the next day.
Storage/Reheating
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Wrap the unbaked casserole tightly with foil and freeze for up to 2 months. Thaw overnight in the fridge before baking.
Reheating: Cover the dish with foil and reheat in a 350°F (175°C) oven for about 15–20 minutes, or until heated through. For single portions, microwave until hot.
FAQs
How do I know when the casserole is ready?
It’s done when the edges are bubbling, the top is golden brown, and the center is hot throughout. Let it sit for a few minutes before serving so it firms up slightly.
Can I use fresh potatoes instead of frozen hashbrowns?
Yes, I can grate fresh potatoes and use them instead. I make sure to squeeze out excess moisture before mixing to prevent a watery casserole.
Can I make this casserole ahead of time?
Yes, I usually assemble it a day in advance, cover it with foil, and refrigerate it. I bake it the next day right before serving.
What can I serve with this casserole?
This dish pairs perfectly with roasted chicken, turkey, grilled vegetables, or even a fresh green salad. It also makes a wonderful addition to a brunch spread.
Can I make it lighter?
Yes, I can substitute light sour cream and reduced-fat cheese, and use a low-fat cream soup for a lighter version without losing the creamy texture.
Conclusion
This “Better Than Cracker Barrel Hashbrown Casserole” is one of my favorite comfort food recipes — rich, cheesy, and simple to prepare. Every bite is warm and satisfying, and it always brings people back for seconds. I love serving it for family dinners or gatherings, and it never fails to impress.
A rich, creamy casserole of shredded hash‑browns, sour cream, melted butter, condensed soup and cheddar cheese—baked until bubbly and topped with golden melted cheese. This version aims to be even better than the famous Cracker Barrel Hashbrown Casserole.
1 can (10.5 ounces) condensed cream of chicken soup
2 cups sour cream
2 cups shredded sharp cheddar cheese (reserve ½ cup for topping)
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Preheat oven to 350 °F (175 °C). Lightly grease a 9×13‑inch baking dish.
In a large bowl, combine the thawed hashbrowns, melted butter, diced onion, condensed cream of chicken soup, sour cream, 1½ cups of the cheddar cheese, salt and black pepper. Mix until evenly coated.
Spread the mixture into the prepared baking dish in an even layer. Sprinkle the reserved ½ cup cheddar cheese over the top.
Bake uncovered for approximately 45 minutes, or until the casserole is hot, bubbly and the top is lightly golden.
Remove from oven and let it rest about 10 minutes before serving so it sets for easier slicing.
Notes
For a vegetarian option, substitute cream of mushroom or cream of celery soup for the cream of chicken.
Add diced bell peppers, green onions or broccoli florets for extra color and flavor.
Swap the cheddar cheese for Monterey Jack, Colby, or Swiss if you prefer a different flavor profile.
For a crunchy topping, mix 1 cup crushed cornflakes or crushed crackers with 2 tablespoons melted butter and sprinkle over before baking.
You can assemble the casserole a day ahead and refrigerate, then bake when ready to serve.
