Restaurant-Style Hashbrown Casserole Recipe

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 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.

Used ingredients as called for in original recipe except used one can cream of chicken soup, 1 cup sour cream, 3/4 cup milk. No salt or onion (My fellas don’t like either). Once mixed, I covered it and put the bowl in the refrigerator for several hours.? Spray Pam on my glass 9X 13 pan.?Cooked at 400 for 45 minutes, covered. Then uncovered and added a layer of cheddar cheese. Continued to cook for about 10 minutes. Then switched to broil for the final 5 minutes. I did not have any issues with it being greasy and I did use the full amount of butter.? Absolutely delicious!

I made a lot of additions to this, but will still rate a 5. I brought it to our Christmas Eve gathering tonight and it was a huge hit! I used two, 20 oz pkgs of Simply Potatoes Fresh Shredded Hash-Browns. I added sour cream, cream cheese, Velveeta, and Half-n-Half, which I mixed together with shredded Colby Cheese, the butter and the Cream of Chicken Soup, then melted in the microwave before mixing this into the potatoes. I also added dried parsley and minced garlic, which I sauteed with the chopped onion before mixing into the potato mixture. I sprayed the pan with Olive Oil Pam, to prevent sticking and I baked them for an hour at 350. Sooooo good!

I accidentally posted an unfinished review so here I go again: this recipes it delicious! I gave it 4 stars because I did change some things 1) I only used 1lb of frozen potatoes, if you’re feeding more than 8 people then you might want 2lbs like the recipe says. 2) I only used 1/4cup of butter. All the bother measurements I left the same. 3) I sautéed the onions in the butter before adding them to the mixture because I hate undercooked onions in HBR 4) I used cream of onion soup instead of chicken because I didn’t want little chicken bits in my casserole. 5) Then I baked it for closer to an hour (I eyeballed it instead of timing it) to get a crispy top. I served this at Easter brunch and got multiple compliments on it. I will definitely repeat.

I like to use the Alexia hasbrowns when I make this, because they come already seasoned with garlic, onion and white pepper. I add one can of cheddar cheese soup, about 1 1/2 cups of fine shredded cheddar, 2 Tablespoons of softened butter and 1/2 cup of sour cream. I mix it together the night before with the frozen hashbrowns as another reviewer suggested. The next day I cook it for 35 mins. on 350. I added a cornflake crumb topping (1 cup cornflake crumbs mixed with 2 T of melted butter) and put it under the broiler on low for a few minutes to brown the top. So good!

Made this for dinner tonight with a little tweaking. I thawed the hash browns first.Instead of real onion I used dehydrated onion . ( learn from my mistake, if you do this, omit the salt) I added about 1/4 c of sour cream and instead of adding the melted butter , poured it on top. 350 for one hour then a few minutes under the broiler. My family loved it.

Cracker Barrel actually uses colby cheese, not cheddar. The rest of the ingredients are spot-on. We mixed the soup, cheese, onion, margarine, salt & pepper together and then added the frozen potatoes and do not overmix.

Use Colby Cheese Reduce salt to 1/2 teaspoon Increase pepper to 1 teaspoon Add 1/2 teaspoon onion powder Add 1 cup crushed cornflakes to top

As is, I give this four stars. After reading reviews and using 1/4 cup butter, 1/4 cup low sodium chicken broth, and cutting the salt to 1/2 teaspoon, my family gives this five stars. I had to bake it for close to an hour though, covering the baking dish with foil the last 15 minutes. Thank you for sharing!

Great basic recipe for one of my favorite comfort-food sides! I will use this again! Here's what I did different: *Did not add additional salt - the condensed soup has plenty. *Cut the butter by about 1/5, or 3 Tbsp - possibly could've cut it more, but was concerned it wouldn't be buttery or creamy enough. *Added about 1 tsp of garlic powder - last minute decision, and I'm not sure how much difference it made, so it was probably just right - Not garlicy. *Thawed, individually, 2 bags of Ore-Ida cubed hashbrown potatoes in the microwave - they weren't completely thawed when I started (note to self: Plan ahead next time!) *Put the butter near the warm oven to soften - didn't soften properly like it would if I planned this several hours in advance ;), and it was more difficult to mix in w/ the other ingredients. *I doubled the cooking time, let it cool a bit, refrigerated, and then reheated for another 45 minutes the following day before taking it over to my Mom's. I had some nice crispy cheese around the edges - who doesn't love that?? *I doubled this recipe for 8 guests, and had well over half leftover. Maybe it says more about my cooking, but I think the number of servings for a single recipe could be changed to 6-8.

I thawed the hash browns in the fridge overnight, and when I mixed the ingredients, I added a few shakes of hot sauce in the mix...

Made it for a party — everyone raved.

I made it as the recipe was written. It was good, but I thought it had way too much butter. I'll use half as much next time.

Bro, this is straight fire.

Used earlier suggestion of less butter (about half of what recipe called for.) Used cream of poblano condensed soup instead - think I will add a can of chopped green chiles also next time.

have to laugh at one persons comment about the greasy mess. That's what mine turned out to be, then realized I mis-read the amount!!! MY fault!! Next time, will do it right. Its a good dish if you don't add a whole cup of butter!!! Ha ha, oh my. Easy to follow, just make sure you get the amounts right. Eye roll.

I used about half regular cheddar and half sharp white cheddar. I might have added some Gruyère and Swiss too - can’t remember. Lol. I think you can use any cheese you like. It was a hit at Christmas.

What turned me off was the One package of frozen hash browns, If I wanted frozen hash browns I would have bought them, I'm looking for a recipe to make them from scratch. That's what a recipe is

I have to make this all the time. Our entire family loves it!! I use cream of mushroom soup instead.