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Cheesy Hash Brown Casserole

A classic staple, Cheesy Hash Brown Casserole is found on just about every holiday table, but should really be enjoyed any day of the year!

Delicous and classic - Cheesy Hash Brown Casserole from Cosmopolitan Cornbread

A couple weeks ago, I was running errands and found myself in a little local grocery store, and starving to death! Okay not really, but my stomach was noisily complaining and I realized I had not eaten all day. So I moseyed on over to the deli area to see if there was anything that talked back. I just wanted to grab a little something to shut my stomach up until I was done with my errands. What did I find? Cheesy hash brown casserole. I hadn’t had this in years, and well, I forgot just how good it was! Then last weekend, I had a ladies breakfast to go to, and I‘m not a huge meal in the morning kind of person. But what did I see on the Cracker Barrel menu? Yep! I ordered a side dish of cheesy hash brown casserole.

So a couple days ago I decided I needed to make this for the family – and figured I should share my recipe for it with you here.

My version is almost identical to the “Cracker Barrel” version – but you don’t have any canned soups involved in this. (I think mine is even better.)

How to Make Cheesy Hash Brown Casserole

To begin, preheat your oven to 350 degrees. Melt 1/4 cup of butter in a small sauce pan over medium heat. When it is melted whisk in 1/4 cup of flour and let it bubble and cook for just a minute.


Whisk in 2/3 cup each of chicken broth and milk.


Cook this over medium heat, stirring continually until it comes to a gentle boil. Remove from heat.


Very finely dice 1/2 cup of onion. I used a vidalia onion for the mild, sweet flavor.


In a large bowl, combine the onion and 2 cups of sour cream.


Grate some sharp cheddar cheese – about 2 cups.


Stir in the cheese, along with some salt & pepper – about 1/2 teaspoon each.


Pour in your chicken broth mixture.


Stir in 2 pounds of frozen hash browns.


And finally stir in 1 stick of butter, melted. (1/2 cup)


Mix it all together, and spread it into a 9×13 baking dish that has been greased or sprayed with cooking spray.


Bake this for 45 minutes or until it begins to get a little golden on top.

Delicous and classic - Cheesy Hash Brown Casserole from Cosmopolitan Cornbread

Delicous and classic - Cheesy Hash Brown Casserole from Cosmopolitan Cornbread

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Cheesy Hash Brown Casserole

Cheesy Hash Brown Casserole

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

If you've ever enjoyed the version from Cracker Barrel - you'll love being able to make it at home.


  • 1/4 c butter
  • 1/4 c flour
  • 2/3 c chicken broth
  • 2/3 c milk
  • 1/2 c finely diced onion (preferably Vidalia)
  • 2 c sour cream
  • 2 c grated sharp cheddar cheese
  • 1/2 c butter, melted
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 lb frozen hash browns


  1. To begin, preheat your oven to 350 degrees.
  2. In a small saucepan, melt the 1/4 c butter, and then whisk in the flour.
  3. Cook this over medium heat for just a minute.
  4. Whisk in the chicken broth and milk. Cook and stir until it begins to boil. Remove from heat.
  5. In a large bowl, combine all the rest of the ingredients.
  6. Stir in the chicken broth mixture.
  7. Combine it all and then spread it into a greased (or sprayed with cooking spray) 9x13 baking dish.
  8. Bake for 45 minutes or until it is just starting to get golden on top.
  9. Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 514 Total Fat: 40g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 17g Cholesterol: 90mg Sodium: 513mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 3g Sugar: 2g Sugar Alcohols: 0g Protein: 13g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

5 thoughts on “Cheesy Hash Brown Casserole”

  1. I made this with baked ham on Sunday. I didnt have the frozen hashbrowns so I just used fresh shedded potatoes. It was delicious! I like others appreciate not having to use cream soup! Thanks Conni. You never diappoint…

  2. Great recipe! I'm drooling already. I hope you don't mind but I've included it in my recipe round-up post that goes live tomorrow. Come by and check it out.


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