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Hash Brown Casserole


Made famous by Cracker Barrel, this cheesy potato casserole is a great side dish for any kind of meat. Frozen hash browns make it a snap to throw together.

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Rate this recipe 4.4/5 (28 Votes)


  • 1 (32 oz) bag frozen hash browns (I used diced variety)
  • 1 can cream of chicken soup (can use 98% FF)
  • 1/3 cup finely minced onion
  • 3 tablespoons margarine, melted
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups grated or shredded Colby cheese, divided



Step 1

Preheat oven to 350 F. Spray a 13x9 baking dish with cooking spray. Melt the margarine in a small bowl in the microwave; set aside to cool slightly.

In a large mixing bowl, mix together the soup, half of the cheese, onion, salt, pepper, and melted margarine. With a spatula, gently fold in the potatoes just until combined.

Spoon the potato mixture into the baking pan. Spread out evenly but don't pack it down.

Bake uncovered for 45-55 minutes or until center potatoes are done.

Top with remaining cheese and return to oven for about 5 minutes to melt.


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