Save My sister brought this casserole to a family breakfast last spring, and I watched my dad go back for thirds without saying a word—just kept nodding with his mouth full. Turns out it's a Cracker Barrel copycat, which explained the golden, crispy top and that impossibly creamy middle that somehow stayed together. I begged for the recipe that afternoon, and now it's become my go-to when I need something that feels fancy but requires almost no skill.
I made this for a potluck last winter, and I remember standing in my kitchen at 6 a.m., the oven humming away while I rushed to get ready. When I opened that dish at the event, the steam rose up and fogged my glasses, and three people immediately asked for the recipe before they even tasted it. That golden, bubbling cheese top had them convinced I'd been up since midnight.
Ingredients
- Frozen hash browns (30 oz): Buy them pre-shredded and thawed the night before so you're not wrestling with ice crystals in the morning.
- Unsalted butter (1 stick, melted): The butter carries the flavor through every layer, so don't skip it or use margarine—it changes everything.
- Condensed cream of chicken soup (10.75 oz): This is what makes it creamy without requiring you to make a sauce from scratch; cream of mushroom works beautifully if you want vegetarian.
- Onion (1 small, finely chopped): Chop it small enough that it disappears into the casserole but still gives you those sweet, soft moments.
- Shredded cheddar cheese (2 cups, divided): Use real cheddar, not the pre-sliced kind that has anti-caking agents—it melts smoother and tastes sharper.
- Sour cream (1 cup): This is the secret ingredient that keeps the casserole moist and tangy instead of heavy.
- Salt and black pepper: Taste as you mix; the soup already has sodium, so you might need less than you think.
Instructions
- Heat your oven and gather your bowl:
- Set the oven to 350°F and grab your largest mixing bowl—you'll need the space to fold everything without it spilling everywhere. Take a breath before you start; this is the easiest part.
- Build the flavor base:
- Toss the onion, 1 cup of cheddar, salt, and pepper into the bowl and let them get acquainted for a moment. Then add the sour cream and soup, stirring until it's smooth and creamy with no lumps hiding in the corners.
- Bring the potatoes in:
- Pour in your thawed hash browns and the melted butter, then fold everything together gently—you want the potatoes intact, not mashed into oblivion. This takes about two minutes of stirring, and you'll know it's ready when every potato is coated in that creamy mixture.
- Prepare your vessel:
- Spray your 9 by 11 inch baking dish with non-stick spray so nothing sticks to the sides. This matters more than you'd think, especially when you're pulling it out of the oven.
- Spread and top:
- Pour the entire mixture into the dish and smooth the top with a spatula until it's even. Scatter the remaining 1 cup of cheddar over the top like you're blessing it—don't hold back.
- Bake until golden:
- Slide it into the oven uncovered for 45 to 60 minutes; you'll know it's done when the top is golden brown and bubbling at the edges. Start checking around 45 minutes because ovens are temperamental, and you don't want it dry.
- Rest before serving:
- Let it sit for 5 minutes when it comes out—this lets it set up so it doesn't fall apart on the plate. Use this time to pour coffee or grab a spatula.
Save There's something about pulling a casserole out of the oven when guests are arriving—the confidence it gives you, the way the kitchen smells like melted cheese and butter, the fact that you can claim credit for something that tastes like comfort. This dish has a way of making breakfast feel like an occasion instead of just another morning.
Vegetarian and Dietary Swaps
If you're cooking for vegetarians, swap the cream of chicken soup for cream of mushroom or cream of celery—the ratio stays exactly the same, and honestly, the mushroom version might be richer. Some people add a splash of vegetable broth to make it less thick, but I prefer the original creamy texture. Check your soup labels for gluten if that matters in your kitchen.
Flavor Variations Worth Trying
Once you've made this classic version, it becomes a canvas for creativity—I've stirred in crispy bacon bits, diced jalapeños, and even fresh chives right before baking. A friend of mine added smoked paprika and it changed the whole vibe. The onion can be replaced with caramelized onions if you're feeling ambitious, and garlic powder sneaked in never hurt anyone.
Storage, Reheating, and Make-Ahead Tips
This casserole actually tastes better the next day when the flavors have had time to get cozy with each other, so make it the evening before if you're serving a crowd. Leftovers last three days in the fridge, and you can reheat individual portions in the microwave or the whole thing in a 350°F oven for about fifteen minutes. You can also assemble it completely, cover it, and refrigerate overnight before baking—just add five to ten extra minutes to the baking time.
- Store leftovers covered in an airtight container so they don't dry out or absorb fridge flavors.
- Reheat gently in the oven rather than the microwave if you have time; it keeps the texture from getting rubbery.
- Freeze individual portions in small containers if you want breakfast casserole on demand for the next month.
Save Make this casserole and you'll understand why my dad asked for thirds, and why I've made it at least a dozen times since. It's the kind of recipe that tastes like someone you love spent all morning cooking, even though you barely spent any time at all.
Recipe FAQs
- → What cheese works best in this dish?
Cheddar cheese is traditionally used for its sharp flavor and excellent melting properties, contributing to the creamy texture.
- → Can I make this dairy-free?
Substituting dairy ingredients like butter, cheese, and sour cream with plant-based alternatives can adapt the dish for dairy-free needs.
- → How do I achieve a golden crust on top?
Sprinkling extra cheddar cheese on top before baking helps create a golden, bubbly crust during cooking.
- → Is it possible to add meat to enhance flavor?
Yes, adding cooked bacon or ham can infuse a smoky, savory element to the dish.
- → What soup substitutes work for a vegetarian version?
Replacing the cream of chicken soup with cream of mushroom or cream of celery soup maintains creaminess without meat.
