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Cheesy Hashbrown Casserole (Better than Cracker Barrel)

Removing a slice of hash brown potato casserole from the pan.
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5 from 1 review

This easy, cheesy hashbrown casserole is the perfect side dish for breakfast, brunch, or dinner!

Ingredients

Units Scale
  • 2 10.5–ounce cans of cream of chicken soup
  • 30-ounce bag of frozen shredded hashbrowns
  • 2 tablespoons dried minced onion
  • 1/4 cup butter, melted
  • 1/2 teaspoon ground pepper
  • 1 1/2 cups plus 1/2 cup of shredded Colby cheese

Instructions

Preheat the oven to 350℉.

  1. Mix the cream of chicken soup, melted butter, minced onion, and ground pepper in a large mixing bowl with a wooden spoon. Then, stir in 1 ½ cups of the shredded cheese. Then, add frozen hash browns and stir until combined.
  2. Spread the hash brown mixture in a 9×13 pan, then top with the remaining 1/2 cup of shredded cheese.
  3. Bake uncovered at 350℉ for 45 minutes, until golden and melted. 
  4. Allow to rest for at least 5 minutes before serving.

Notes

  • Do not thaw the hashbrowns before using them.
  • Use Colby jack cheese instead of just Colby. You can also use cheddar, but the flavor will change.
  • Add crumbled crispy bacon to the top to make a loaded hashbrown casserole.

Nutrition

Find it online: https://mandiofthemountains.com/cheesy-hashbrown-casserole/