This Cracker Barrel-style Cheesy Hashbrown Casserole is the ultimate comfort food, packed with layers of creamy, cheesy goodness. Made with hashbrowns (grated potatoes), onion, garlic, and a savory blend of cream of chicken soup and sour cream, it’s the perfect side dish for any occasion. With a generous amount of shredded cheese baked to golden perfection, this casserole is a crowd-pleaser that will have everyone coming back for seconds. Whether you’re serving it for a holiday feast or a cozy family dinner, this cheesy delight will quickly become a favorite at your table!
Make Ahead: You can assemble the casserole the night before and store it in the refrigerator. Just pop it in the oven when you’re ready to bake, but be sure to add a few extra minutes of cooking time if baking from cold. – Crispier Topping: For an extra crispy top, broil the hashbrown casserole for 2-3 minutes after it’s fully cooked—just watch it closely to prevent burning. – Texture Variation: If you like a bit of texture, opt for shredded fresh potatoes instead of frozen hashbrowns. Be sure to squeeze out any excess moisture to avoid a soggy casserole.
– Frozen Hashbrowns Tip: If using frozen hashbrowns for your casserole, thaw them first and drain any excess moisture to prevent the casserole from becoming watery. – Customize the Cheese: Feel free to mix up the cheese! Try adding some mozzarella for extra meltiness or pepper jack for a little spice. – This casserole is rich, so a little goes a long way! It pairs wonderfully with lean proteins or a fresh salad for balance. – You can freeze leftovers for up to a month. Just let it cool, then wrap it tightly before freezing. To reheat, bake from frozen, adding about 20 minutes to the cooking time.