Have new recipes emailed to you.
A classic, easy cheesy hashbrown casserole made with hashbrowns, cream of chicken soup, two kinds of cheddar, thyme and shallots. Topped with buttery crackers and baked until golden brown and bubbly.
If there was ever a dish that screamed comfort food, it would have to be casseroles. So many possibilities but usually involve potatoes or pasta, a creamy or tomato sauce, cheese (lots of cheese) and a crunchy top.
It is basically comfort food to the max and this Easy Cheesy Hashbrown Casserole is no exception. Like the classic Cracker Barrel version, this version uses shredded hash browns, cheddar cheese and condensed cream of chicken soup.
This casserole is great whether you are looking for a savory breakfast casserole or a dinner side dish. It would also make a fabulous addition to any holiday table.
FROZEN SHREDDED HASHBROWNS: But make sure they are thawed first! This will help prevent clumps of potatoes during the cooking.
DES’ TIP: Don’t use shredded fresh potatoes in this recipe. Frozen hashbrowns are parboiled. So the cooking will be different than if fresh potatoes were used.
CREAM OF CHICKEN SOUP: This gives the casserole a creamy savory flavor. If you want to make this hashbrown casserole vegetarian, substitute cream of mushroom soup instead!
SOUR CREAM: For a touch more creaminess! Use full fat.
EGG: I like to add an egg to this casserole to bind everything together.
SHALLOT: Shallots are more mild and delicate than other onions. This gives the casserole a subtle onion flavor without being overpowering.
EXTRA SHARP CHEDDAR AND EXTRA SHARP WHITE CHEDDAR: Being from the northwest, I am particular to Tillamook cheddar. Use your favorite brand! Also, make sure to freshly shred the cheese. It will melt better and it tastes better than the pre-shredded stuff, in my opinion.
FRESH THYME: I love thyme. It is one of my favorite herbs. It has an earthy peppery flavor and gives this casserole the little extra something. Don’t skip it!
RITZ CRACKERS: The buttery crackers give the top of this casserole the perfect crust.
Step #1: Combine thawed hashbrowns, shallots, extra sharp cheddar, sharp white cheddar and thyme. Mix well.
Step #2: Combine cream of chicken soup, sour cream and egg together in a bowl. Pour the mixture over the hashbrown mixture. Mix well to combine.
Step #3: Place the casserole into a 9×13. Spread evenly. Sprinkle crumbled Ritz crackers on top.
Step #4: Bake at 350 for 45 – 50 minutes or until golden brown and bubbly. Sprinkle with more fresh thyme on top. Serve hot.
In addition to being super cheesy and delicious, this hashbrown casserole is hearty and filling too! It would make a great comforting lunch as well as a light dinner. To make it even heartier, add some shredded chicken or diced ham.
If you’re looking for more casseroles, check out these other casserole recipes:
Want more potato recipes? Here are some of my favorites!
Preheat oven to 350 degrees.
Combine thawed hashbrowns, shallots, extra sharp cheddar, sharp white cheddar and thyme. Mix well.
Combine cream of chicken soup, sour cream and egg together in a bowl. Pour the mixture over the hashbrown mixture. Mix well to combine.
Place the casserole into a 9x13. Spread evenly. Sprinkle crumbled Ritz crackers on top.
Bake at 350 for 45 - 50 minutes or until golden brown and bubbly. Sprinkle with more fresh thyme on top. Serve hot.
Nutrition facts for estimation purposes only.
Calories: 700 , Total Fat: 31.4g , Saturated Fat: 13.3g , Cholesterol: 55mg , Sodium: 957mg , Carbohydrates: 88.3g , Fiber: 5.8g , Sugar: 5.9g , Protein: 13.8g
Have new recipes emailed to you.