I love a good hashbrown casserole, and I bet you do too! These recipes make breakfast or dinner easy and delicious. Whether you need a hearty morning meal or a fantastic side dish, hashbrown casseroles are always a great choice.
Today, I’m sharing two of my favorite ways to make these comforting dishes. You’ll find a cheesy egg casserole perfect for brunch, and a copycat version of a popular restaurant hashbrown casserole that goes with anything. Let’s get cooking!
Jump to Recipe:
Cheesy Hashbrown Egg Casserole for Breakfast
This casserole is perfect for a weekend breakfast or a holiday brunch. It’s packed with eggs, cheese, and hashbrowns, making it a filling and tasty dish for everyone.
You can prepare it ahead of time, which makes mornings much simpler. Just assemble it the night before and bake it in the morning!
Key Ingredients & Casserole Tips
- Frozen Hashbrowns: Make sure to thaw your hashbrowns before you mix them. This helps them cook evenly and prevents your casserole from becoming watery.
- The Right Cheese: Use a cheese that melts well, like cheddar, Monterey Jack, or a mix of both. Freshly shredded cheese often melts better than pre-shredded.
- Adding Meat: Cooked sausage, ham, or bacon can be added to this casserole for more protein and flavor. Just chop it up and mix it in with the other ingredients.
What You Need for Cheesy Hashbrowns
- 1 (30-ounce) bag frozen shredded hashbrowns, thawed
- 1 pound cooked breakfast sausage, crumbled (optional)
- 1 cup shredded cheddar cheese, plus more for topping
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper (any color)
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
⏱️ Prep Time: 15 minutes⏱️ Cook Time: 45-55 minutes🍽️ Yields: 8-10 servings
How to Make Cheesy Hashbrowns with Eggs
Step 1: Prep Your Oven and Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Make sure your hashbrowns are thawed; if not, spread them on a baking sheet to thaw quicker.
Step 2: Combine the Filling
In a large bowl, mix the thawed hashbrowns, cooked sausage (if using), 1 cup of shredded cheddar cheese, chopped onion, and chopped bell pepper. Spread this mixture evenly into your prepared baking dish.
Step 3: Make the Egg Mixture
In a separate bowl, whisk the eggs, milk, salt, pepper, and garlic powder together until everything is well combined and a little frothy. Pour this egg mixture evenly over the hashbrown mixture in the baking dish.
Step 4: Bake Until Golden
Bake for 45-55 minutes, or until the eggs are set and the top is golden brown. You can sprinkle extra cheese on top during the last 10 minutes of baking if you like. Let it sit for a few minutes before slicing and serving.
📝 Final Note on Cheesy Hashbrowns
You can prepare this casserole the night before! Just cover the dish tightly with plastic wrap and keep it in the fridge. In the morning, remove the wrap and bake as directed, adding about 10-15 minutes to the baking time.
Cracker Barrel Copycat Hashbrown Casserole
If you love the cheesy, creamy hashbrown casserole from Cracker Barrel, then you will love this recipe. It tastes just like the restaurant version and is surprisingly simple to make at home.
This casserole is great as a side dish for any meal, from a Sunday roast to a simple weeknight dinner. It’s a crowd-pleaser for sure!
Key Ingredients & Casserole Secrets
- Cream of Chicken Soup: This is a key ingredient for that specific creamy texture and flavor. You can use a low-sodium version if you prefer.
- Sour Cream: Adds a nice tang and helps keep the casserole moist. Full-fat sour cream gives the best results.
- Onion Grating: Grating the onion instead of chopping it finely helps it blend into the casserole without strong chunks, just a mild onion flavor throughout.
What You Need for the Cracker Barrel Copycat
- 1 (30-ounce) bag frozen shredded hashbrowns, thawed
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup grated yellow onion
- 1/2 cup (1 stick) unsalted butter, melted
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
⏱️ Prep Time: 10 minutes⏱️ Cook Time: 45-50 minutes🍽️ Yields: 8-10 servings
How to Make the Copycat Hashbrown Casserole
Step 1: Get Ready to Bake
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Make sure your hashbrowns are fully thawed before you start mixing.
Step 2: Mix Your Wet Ingredients
In a large bowl, combine the cream of chicken soup, sour cream, grated onion, melted butter, salt, and pepper. Mix until everything is smooth and well blended.
Step 3: Combine Everything
Add the thawed hashbrowns and 1 1/2 cups of the shredded cheddar cheese to the wet mixture. Gently stir until the hashbrowns are evenly coated. Pour this mixture into your prepared baking dish and spread it out.
Step 4: Bake to Perfection
Bake for 40 minutes. Then, remove the casserole from the oven, sprinkle the remaining 1/2 cup of cheddar cheese over the top, and return it to the oven for another 5-10 minutes, or until the cheese is melted and bubbly and the casserole is golden brown. Let it cool for a few minutes before serving.
📝 Final Note on Hashbrown Casserole
For an extra layer of texture, you can mix 1 cup of crushed cornflakes with 2 tablespoons of melted butter and sprinkle this on top before the final 10 minutes of baking. It adds a nice crunch!