Description
Recreate the iconic cheesy, creamy flavor of the restaurant favorite with this effortless ‘dump and bake’ side dish. This hashbrown casserole perfectly balances tangy sour cream with a rich, buttery finish and a blanket of melted Colby cheese.
Ingredients
The Potato Base
- 32 oz frozen shredded hash browns, thawed
- 1/2 cup (1 stick) butter, melted
The Creamy Binder
- 16 oz sour cream
- 10.5 oz can condensed cream of chicken soup
- 1/2 cup onion, finely diced
- 1/4 teaspoon black pepper
The Cheese
- 2 cups shredded Colby cheese (divided)
Instructions
Prep: Preheat oven to 350°F. Grease a 9×13-inch baking dish.
Mix: In a large bowl, combine thawed hash browns, melted butter, soup, sour cream, diced onion, black pepper, and 1 1/2 cups of the Colby cheese. Stir well.
Layer: Spread the mixture evenly into the baking dish and smooth the top.
Top & Bake: Sprinkle the remaining 1/2 cup of cheese over the top. Bake for 45–55 minutes until bubbly and golden-brown.
Rest: Let the dish sit for 5 minutes before serving to allow the sauce to set.
Notes
Thaw is Crucial: Frozen potatoes release excess water during baking, which will make the casserole runny. Ensure they are fully thawed and patted dry if needed.
Colby over Cheddar: Colby cheese has a higher moisture content and a milder flavor, which is the secret to that specific restaurant-style creamy melt.
Vegetarian Hack: Simply swap the cream of chicken soup for cream of mushroom or extra cream of cheddar.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 Scoop
- Calories: 360
- Sugar: 3
- Sodium: 640
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 22
- Fiber: 2
- Protein: 9
- Cholesterol: 65
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