10 Must-Try Hashbrown Casserole Recipes for Every Occasion

I don’t know if there is anything more versatile on this world than a good hashbrown casserole recipes.

Seriously. It can be breakfast, lunch, dinner, a side dish, or a full meal. You can make it with meat, meatless, spicy, tender, crispy, or cheese filled. We have tried so many variations over the past few years that we now have a whole collection of recipes – and I have gathered the best of them in this article.

Each recipe is hearty, with personal testing, clear instructions, and ideas on how to make it a little tastier. 

1. The Best Copycat Cracker Barrel Hashbrown Casserole – Just Like the Restaurant!

Recreating restaurant magic in your own kitchen is an entire art form. If you’ve ever tried the hashbrown casserole at Cracker Barrel, you know how delicious it is. And you know the best part? You can make it right in your own home!

This recipe is inspired by the classic Cracker Barrel casserole and adapted for home cooking.

Ingredients:

• 2 pounds (about 900 g) frozen grated potato hashbrowns, thawed
• 1/2 cup (1 stick) unsalted butter, melted
• 1 can (10.5 ounces) condensed cream of chicken soup (can be substituted for mushroom cream soup for a vegetarian option)
• 1 pint (16 ounces) sour cream
• 1/2 cup finely chopped onion
• 2 cups grated Colby or cheddar cheese, separated
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with oil.
2. Mix ingredients. In a large bowl, combine thawed hashbrowns, melted butter, cream soup, sour cream, chopped onion, 1 1/2 cups grated cheese, salt and pepper. Mix well so all ingredients are evenly distributed.
3. Spread into the mold. Pour the mixture into the prepared baking dish, spreading it evenly.
4. Add the cheese. Sprinkle the remaining 1/2 cup of grated cheese over the top of the casserole.
5. Bake. Place the mold in the preheated oven and bake for 45 minutes, until the casserole is hot and bubbly and the top is browned.
6. Serving. Take out of the oven and let the casserole cool slightly before serving. Enjoy!

Tip. For extra crispness, you can add a mixture of crushed cornflakes and melted butter on top before baking.

A 9×13 inch baking mold may come in handy for convenience in making this recipe. You can find a suitable mold on Amazon.

2. Easy Cheesy Hashbrown Casserole That’s Always a Crowd-Pleaser

Oh, if I ever had to cook something “last minute” for guests, it was definitely this cheesy hashbrown casserole. Simple, hearty and always leaves the table first. We brought it to a neighborhood party once, and then everyone asked for the recipe for another week. So, personally tested: everyone loves this thing!

Ingredients:

• 1 package (about 900 g) of frozen grated hashbrowns, defrosted
• 2 cups grated cheddar cheese (you can substitute with a cheddar+mozzarella blend for stretchiness – mmm, yum!)
• 1 can (10.5 ounces) of cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• A little black pepper
• 2 tbsp. melted butter
• Optional: green onions for decoration

How to cook:

1. Preheat the oven to 350°F (180°C). While it’s warming up – we have about 10 minutes to prepare. Yay for easy recipes!
2. In a large bowl, mix together: hashbrowns, cheese, cream soup, sour cream, milk, garlic powder, salt, pepper and melted butter. Everything. Just stir, you don’t need to be a chef to do this.
3. Spread into a mold, flattening slightly. If you have a nice ceramic mold, time to get it out! 
4. Bake for 45-50 minutes. The cheese should be browned and the edges should start to crumble – it’s a very nice sound to hear!
5. Garnish with green onions and serve immediately. You can have it with sauce, you can have it as a side dish, you can just eat it with a fork standing at the stove…

I have long noticed that it is such simple recipes, “without pretensions”, that are memorable. There is nothing pretentious in them, but they have that very thing: coziness, the taste of childhood and the feeling that someone cares about you.

3. Quick & Delicious Taco Hashbrown Casserole – A Spicy Twist on a Classic!

When I first heard about taco hashbrown casserole, I crinkled my nose. Tacos and potatoes? Together?

But then we made it for a lazy Saturday night dinner – and that was it. We were just nailed with this combination. It was insanely delicious, with just the right amount of spice, melting cheese, and juicy stuffing. And it’s so easy to make. Especially when you want something “unhealthy” but homemade.

What you need:

• 500 g of ground beef
• 1 small onion, finely chopped
• 1 bag of taco seasoning (or homemade mix: cumin, paprika, oregano, garlic, chili pepper)
• 1 can (400 g) beans – red or black, drain water
• 1 can of corn (200-300 g), also drain
• 2 cups frozen hashbrowns, thawed
• 1 cup sour cream
• 1.5 cups grated cheddar cheese (you can have more – I don’t mind)
• Salt, pepper to taste
• Some herbs and jalapeño slices to serve (optional)

Cooking

1. Fry the mince and onions in a pan until tender. Add taco seasoning, stir well, and fry for another minute.
2. Add the beans and corn, and heat everything together. Remove from heat.
3. In a separate bowl – mix hashbrowns, sour cream and half of the cheese. You can add a little salt and pepper.
4. In a mold (about 9×13 inches in size), place a layer of potato mixture, then the meat filling, top with the remaining cheese.
5. Bake for 30-35 minutes at 350°F (180°C), until cheese is golden and bubbly.
6. Take it out, garnish with herbs, you can add hot sauce, jalapenos, sour cream – and eat while it’s hot!

This casserole combines favorite flavors: tacos, potatoes, and cheese. Kids and adults alike will love it.

Yes, it’s not the kind of dish you’d serve at a dinner party….. But if you have even one hungry person living in your house,  this is your go-to lifesaver.”

And if there’s leftovers for the next day – just heat it up in a pan, top with an egg, and breakfast is ready. These are the kind of recipes I love: no extra ceremony, but with a wow effect.

4. The Ultimate Breakfast Hashbrown Casserole – Perfect for Lazy Mornings

Ah, lazy mornings… You wake up late, there’s the smell of coffee in the air, the sun is sliding down the windowsill, and you finally have no plans. This breakfast hashbrowns casserole is just for those mornings. It’s hearty,delicious, made ahead of time, and easy to cut into portions and reheat, just perfect if you’re not a fan of standing at the stove until lunchtime.

Ingredients:

• 3 cups frozen grated hashbrowns, thawed
• 6 eggs
• 1 cup milk
• 1 cup grated cheddar cheese
• 1/2 cup sliced bacon or ham (can be fried ahead of time, can use cooked)
• 1/2 cup finely chopped bell peppers (for color!)
• 1/4 cup green onions
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• A little oil for the mold

How to cook:

1. Preheat the oven to 350°F (175°C) and grease a baking dish. I use a mold like this – it’s glass, handy and looks pretty on the table.
2. In a bowl, whisk together the eggs and milk, add salt and pepper. This will be our “breakfast filling.”
3. In another bowl throw hashbrowns, cheese, bacon, peppers and onions, mix everything well.
4. Place everything in a mold, pour in the egg mixture, shake a little to make sure everything is evenly distributed.
5. Bake for 45 minutes, or until the center is firm when pressed. You can top with a little more cheese 10 minutes before it’s ready – cheese lovers will say “thank you”.

You’re probably wondering if you can make ahead of time? Yes! You can completely assemble the casserole in the evening and leave it in the refrigerator. In the morning, it’s in the oven and while you’re pouring coffee, breakfast is already churning. That’s what we usually do on the weekends.

5. Hamburger Hashbrown Casserole That’s Packed with Flavor & Comfort

Just tell me: is there anything more “homemade” than fried stuffing, potatoes and cheese assembled in one casserole?

When it’s raining after a long day at work, or just because “let’s eat something normal tonight, not a salad” – we make this particular hamburger hashbrown casserole. It’s mega-saturated, very flavorful, and absolutely no “food drama” whatsoever.

We’ll need:

• 500g ground beef
• 1/2 onion, finely chopped
• 2 cloves of garlic, minced
• 1 can (300 ml) of mushroom or chicken cream soup
• 1/2 cup sour cream
• 2 cups grated cheddar cheese
• 3 cups frozen hashbrowns, thawed
• 1 tsp. Worcestershire sauce (secret flavor secret!)
• Salt, pepper to taste
• A little butter for the mold
• Optional: a pinch of smoked paprika or your favorite meat seasoning

How to cook:

1. Saute the ground meat with the onion and garlic until tender. Add Worcestershire sauce, salt, pepper and seasonings. The smell at this stage already tells you it’s going to be delicious.
2. In a separate bowl mix hashbrowns, cream soup, sour cream and half of the cheese.
3. Place a layer of potato mixture in the mold, then a layer of meat filling, and top with the remaining cheese.
4. Bake for 40-45 minutes at 350°F (180°C), until top is golden and edges are crispy.

Tip from a lazy hostess (i.e. me).  You can make everything the day before, leave it in the fridge and just bake it the next day. Especially handy if you’re expecting guests or just don’t want to be stuck at the stove.

6. Crispy Cornflakes Topped Hashbrown Casserole – The Secret Ingredient You Need!

No matter how many hashbrown casseroles we make (and we do it often), this one with cornflakes on top is my secret trump card.

It may seem like a small thing. Just a sprinkle. But once it crunches under the spoon, it’s done, finita. Dinner has been taken to the next level. And by the way, no one ever guesses exactly what’s on top. 

Ingredients:

• 3 cups grated hashbrowns (can be from the freezer, defrost)
• 1 can of chicken or mushroom cream soup (10.5 ounces)
• 1 cup sour cream
• 1/2 cup milk
• 1.5 cups grated cheddar cheese
• 1/2 finely chopped onion
• Salt, pepper to taste
• 1.5 cups cornflakes (cornflakes, no sugar!)
• 2-3 tbsp. melted butter

How to prepare:

1. In a large bowl, combine hashbrowns, cream soup, sour cream, milk, cheese, onion, salt and pepper.
2. Transfer everything to an oiled baking dish. 
3. In a separate bowl, knead the cornflakes, but not to dust! Just lightly – so that there are pieces. Mix them with the melted butter.
4. Sprinkle the flakes over the casserole and put it in the oven for 45 minutes at 350°F (175°C). The cereal on top will get ruddy and crispy, but inside everything will be soft and stretchy. So much for the contrast of textures!

The cornflakes provide that crunch that makes everything even more delicious and interesting. We made this for dinner with friends once, and one guest (a picky one, by the way!) ate, silently, three plates. He then confessed that he hated hashbrowns… but this stuff changed his mind.

Tip.  Add some fried bacon or even a couple spoonfuls of ranch sauce to the mix. 

7. Homemade Hashbrown Casserole with a French Onion Kick – So Savory!

Have you ever tried adding caramelized onions or French onion dip to a hashbrown casserole?

If you haven’t – oooh, get ready. Because it’s not just delicious. It’s rich, deep, and flavorful. This casserole is a great way to impress without stressing too much. And with a flavor that draws you to the kitchen faster than a dinner bell.

This is a serious dish. Without pathos, but with a wow effect. Give it a try!

What you’ll need:

• 3 cups grated hashbrowns (thawed)
• 1 large onion
• 2 tbsp. butter
• 1 can (10.5 ounces) of cream of mushroom soup
• 1 cup sour cream
• 1/2 cup onion dip (you can buy ready-made or make your own)
• 1.5 cups grated cheese (cheddar or Swiss is ideal)
• Salt, pepper to taste
• Optional: a little thyme or rosemary for a “French” chic touch
• Butter for the mold

How to cook.

1. Caramelize the onion.  Slice the onion into half rings. Fry it in butter for 15-20 minutes over medium heat, stirring. It should become soft, golden and sweet. Yes, it smells delicious already, although it’s still a long way from a casserole!
2. In a large bowl, mix hashbrowns, cream soup, sour cream, onion dip, half the cheese, caramelized onions, salt and pepper. You can add a pinch of thyme.
3. Transfer to an oiled mold.
4. Sprinkle remaining cheese on top.
5. Bake at 350°F (175°C) for about 40-45 minutes. The top should brown and the edges should be slightly crisp.

The first time I made this casserole was because we had leftover onion dip from a picnic. It was a pity to throw it away, and I was tired of eating it just like that. So the idea was born. And then I specifically started making dip just for the sake of this casserole.

If you want to make your own dip, just mix 1 cup of sour cream with 2 tbsp of fried onions and 1/2 tsp of garlic powder. So much for the “French twist”.

Tip. Add some toasted bread crumbs or crispy onion rings on top before serving. This will give that same restaurant vibe, but at home.

8. The Best Ever Crockpot Hashbrown Casserole – Set It & Forget It!

There are days when you’re floundering between errands and dinner somehow doesn’t cook itself. It’s at times like these that the slow cooker (a.k.a. crockpot) is my superhero. And this crockpot hashbrown casserole is a direct route to a delicious and totally stress-free dinner. Just put everything in the bowl, press the button, and go about your business.

Ingredients:

• 1 pack (about 900g) grated frozen hashbrowns, defrosted
• 1 can of cream of chicken soup (10.5 oz)
• 1 cup sour cream
• 1/2 cup milk
• 1/2 onion, finely chopped
• 2 cups grated cheddar cheese (can be mixed with mozzarella)
• Salt, pepper to taste
• Optional: 1/2 tsp. garlic powder or ranch-type seasoning
• For crunch: fried bacon, green onions, or crispy onion rings before serving

Instructions:

1. In a large bowl, mix all ingredients, leaving 1/2 cup of cheese for sprinkles at the end.
2. Place everything in a greased, oiled crockpot bowl. Top with the remaining cheese.
3. Cook on LOW for 5-6 hours or on HIGH for 3 hours. Don’t touch, don’t stir – just let the situation go and trust the potatoes.
4. About 10 minutes before serving, you can sprinkle fried bacon or green onions on top. 

It’s not just “convenient.” It’s actually delicious. The casserole turns out soft, rich, cheesy. And if you add inside a little cooked chicken or leftover minced meat from yesterday – here’s a full dinner.

P.S. And if you still don’t have a crockpot – I’ve been using this model for three years now. Simple, sturdy, works like clockwork.

9. Cheesy Shredded Potato Casserole That Will Steal the Show

This casserole is the kind of casserole that people ask you to “bring to dinner” at the last minute. “Make, you know, the one with cheese…you know!”

 And I do know. Because this cheesy shredded potato casserole is an absolute star on any table. No competition. 

Ingredients:

• 900g frozen shredded potatoes (defrosted)
• 1 can of chicken (or mushroom) cream soup
• 1 cup of sour cream
• 1/2 cup milk
• 2 cups grated cheddar (you can substitute some of it for mozzarella or Swiss for savory)
• 1/2 cup finely chopped onion
• Salt and pepper to taste
• 2 tbsp. melted butter
• Optional: a little paprika or garlic powder for depth of flavor
• For sprinkles: 1 cup breadcrumbs or cornflakes mixed with 1 tbsp. butter

How to cook:

1. Preheat the oven to 350°F (180°C) and grease a baking dish
2. In a large bowl, mix hashbrowns, cream soup, sour cream, milk, cheese, onion, salt, pepper and melted butter.
3. Transfer to a mold, gently flatten.
4. If you use sprinkles, mix the breadcrumbs with butter and place on top. You can add a little grated cheese on top – it won’t be superfluous, trust me.
5. Bake for 45-50 minutes, until everything is browned, bubbly and golden.

A trick for the advanced.  Add finely chopped roasted broccoli or cubes of ham to the potato mixture – it will turn out even more interesting and nutritious. And if you put some sharp cheddar on top, you’ll get a real “cheese crust”.

10. Classic Baked Hashbrown Casserole That’s Perfect for Any Meal

Sometimes you wish you didn’t have to reinvent the wheel. Not add bacon, corn, taco toppings, onion dip, or cornbread on top (although they’re all awesome, no kidding!). 

Just…make a classic.

This is the kind we make on a Sunday afternoon or serve for lunch with a simple salad. This is the kind of baked hashbrown casserole that goes with literally everything from breakfast to dinner, and even for Monday morning lunch.

Ingredients:

• 900g frozen grated hashbrowns (defrosted)
• 1 can of cream of mushroom or chicken soup (10.5 oz)
• 1 cup sour cream
• 1/2 cup milk
• 1.5 cups grated cheese (cheddar, Muenster, Swiss – anything will do)
• 1/2 onion, finely chopped
• 2 Tbsp. melted butter
• Salt and pepper to taste
• Optional: a little garlic powder or green onion for freshness

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a baking dish. 
2. In a large bowl, combine hashbrowns, cream soup, sour cream, milk, cheese, onion, butter, salt and pepper.
3. Transfer to a mold, flatten.
4. Put in the oven and bake for 45-50 minutes, until everything is browned and bubbly around the edges.

This is a classic. It’s foolproof.  You know it’s going to turn out delicious. You know you always have the ingredients on hand. And most importantly, it gives you the freedom

 – you can serve it with a salad,

 – you want to serve it with scrambled eggs and bacon,

 – or just a slice on a plate with a pickle on the side.

Because sometimes, you don’t have to get fancy to feed a hearty and delicious meal. You just need to bake hashbrowns with cheese.

Tip.  This casserole is great frozen. You can make two at once, freeze one and then take it out at the most unexpected moment (for example, when guests came over and it’s like you “just made it”).

So… Which One Are You Cooking First?

Each of these recipes has been tested more than once in our house – with friends, alone, on holidays and on the most ordinary Tuesdays.

These are the kinds of dishes that become “ours” – passed down, shared, remembered.

So, if you are looking for something quick, tasty, hearty and something that can be served for breakfast or dinner, this selection is for you.

Tell me in the comments which one you’d try first? Or maybe you have your own “signature” one? I’m really curious – because there’s nothing cooler than sharing homemade recipes.