In the Kitchen: Hashbrown Casserole

This week – Cheesy Hashbrown Casserole – if you like it at Cracker Barrel, you will like this! The hardest part about this recipe is finding a big enough bowl to mix it in. It’s delicious for breakfast but also makes a great side dish for dinner. This recipe could easily serve about 10 but it also stores well in the fridge. When I make a pan, we just heat up individual servings each morning for breakfast and it lasts through the week. You will find a link to a printable recipe card at the end of this post.
Prep time: 15 min  |  Cook time: 45 min  |  Serves: About 10
What you’ll need:
one bag frozen shredded hashbrowns
1/2 C margarine, melted
1 small can cream of chicken soup
8 oz colby cheese (cheddar works, too)
1 tsp salt
1/2 tsp pepper
1/4 C finely chopped onion (optional)

In a large bowl, mix the margarine, cream of chicken soup, cheese, onion (optional), salt and pepper until blended. I leave the onion out but use about 1/4 tsp onion powder instead.
Next add the hashbrowns and mix until coated. It helps to leave the hashbrowns out to thaw in the fridge about an hour before making this, or on the counter for about 30 min. If frozen, beat the bag on the edge of the counter before mixing in to help break them up.
Grease a 9×13 baking pan with cooking spray or butter and spread mixture evenly into the pan.
Cook at 350° for about 45 minutes or until top begins to bubble and brown. The potatoes will still look the same as they did when frozen, so you can taste it to make sure they are soft and cooked through. 
It’s also hard to over cook this, so it’s great to make for a party or potluck – just throw it back in the oven to warm it up before serving. It also reheats well in the microwave.
One bite and you will surely be addicted.

8 thoughts on “In the Kitchen: Hashbrown Casserole

  1. Julie says:

    Yum!! this looks amazing. I may go out and buy the ingredients that I don’t already have and make it tonight. I’m always a fan of cheesy potatos.


  2. fray says:

    This is one of my very favorite things to make (and eat)! It’s always requested at family functions–we make 2 huge pans for Thanksgiving, just like the pilgrims 🙂 I love that you have a printable recipe card–that’s so smart and convenient! Will you ever stop thinking of amazing things??


  3. fringe says:

    my son will freak out over this dish. two of his favorite foods, colby cheese and know i’ll have to make this one! thanks for the recipe.xo


  4. Janelle says:

    oh, we make this ALL the time for holidays. it’s staple. plus, we top it with corn flakes, or sometimes pototo chips. Adds a crunch on top that’s sooo good! (and we use cream of mushroom instead, and sour cream too)


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