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Restaurant-Style Hashbrown Casserole

Restaurant-Style Hashbrown Casserole

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This is a great way to dress up hashbrowns! Substitute Colby cheese for a change from the usual Cheddar.

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 550 kcal
  • 28%
  • Fat:
  • 48 g
  • 74%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 1334 mg
  • 53%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.
  2. In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish.
  3. Bake in the preheated oven until browned, about 35 minutes.
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I made this today and with some changes and it was excellent. I thawed the hash browns in a bowl in the microwave for about three minutes ( as mine were frozen when I wanted this and they seem to cook better as well), I used one whole stick of margerine melted, one whole container of sour cream( 16oz), omitted the onion ( overpowering) and the salt (soup and cheese both have enough). I mixed the soup, sour cream, shredded cheese, potatoes, margerine, pepper and a little bit of milk together until mixed. The milk makes it more creamy and less dry. I baked at 400 degrees in a very well greased pan ( grease grease grease the pan as this will stick bad--trust me on this) covered with foil for 30 minutes. I then melted a couple of tablespoons of margerine and mixed in a couple of handfuls of crushed corn flakes ( don't really need the extra margerine but I like it so I use it :)) remove foil from pan and sprinkle on top. Bake 10 more minutes or until cornflakes are well browned. This was delicious with the changes I made and next time I think I will use a can of cheddar cheese soup ( or southwestern cheddar soup) instead of the cream of chicken the recipe calls for. Granted these aren't the healthiest changes but I would rather eat a small amount of good rich food than a lot of so-so tasting stuff!


I have been making this for yrs. and reviewed it in the past. I have lightened it up for lifestyle changes that we have made in our family. I now use fat free cream of chicken soup and omit the butter, replacing it with fat free sour cream. I don't add any salt, use extra freshly ground pepper and about 1/2 the cheese, mixing some in the casserole and sprinkling the rest on the top! It is still delicious! MY 14 yr old daughter wouldn't touch it in the past,now she loves it.Do use a good sweet onion if possible!


I worked at Cracker Barrel all the way through college, and during my time there made massive amounts of hashbrown casserole. I will only say that this recipe is VERY close to the recipe we used at work. Some tips I learned from making it every day for six years: -- Mix all the ingredients (with the potatoes straight from the freezer) the day before, cover and refrigerate. Then bake it in a well greased pan right before serving. Makes dinner prep a whole lot easier, and the mixture will be more likely to stick together than to the pan. -- Don't "smush" it into the pan -- it'll turn out greasier and also stick to the pan. Instead, use a big spoon or spatula to fling dollops of the mixture into the pan. -- Colby cheese gives an extra Something over cheddar cheese. Highly recommend subbing.