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.

Hash Brown Casserole

Photo by Diane V.

  • Prep Time


  • Total Time


  • Servings



  • 1

    (32 oz) bag frozen hash browns (I used diced variety)

  • 1

    can cream of chicken soup (can use 98% FF)

  • cup finely minced onion

  • 3

    tablespoons margarine, melted

  • ¾

    teaspoon salt

  • ½

    teaspoon black pepper

  • 3

    cups grated or shredded Colby cheese, divided


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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