The Best Hashbrown Casserole Recipe

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I’m so tired of restaurants playing with my emotions!! I was craving Cracker Barrel®️ Hashbrown Casserole so badly last night! I wanted nothing else. Those pillowy shreds of potatoes smothered in cheese with the faintest hint of onion flavor haunted my tastebuds! I need it. To my dismay, those folks have taken it off the menu! Sucked for me. But, great for you! Because I was forced to come up with my own version the next day! And, of course, it’s so much better! 

I could make a roux from scratch with my own creams and stuff. But, why in the heck would I do that with Cream of everything exists! The canned stuff gets a bad wrap. But, this stuff is glorious in this recipe. Not too mention, opening a can is only one step. Roux who??


Don’t you dare put those raw onions in this casserole! I know we have to bake the thing, but it’s not enough! Sauté those veggies in butter for added flavor. You’ll still get a pleasant little crunch in the casserole. 

I know you love to ask me if you can substitute this for that in my recipes. FUN FACT: I HATE that ish! I’m an artist! Just follow the dang recipe, hell! Yes, you NEED havarti cheese! Thank me now. 

No Sticking

Spray or butter your foil to prevent it from sticking to the cheese. If you’re rich, just buy the nonstick foil. Save yourself some tears. Peeling off that beautiful top layer of cheese along with the foil will break your heart. Take my word for it. 

Isn’t This Breakfast Food?

No. Well, yeah. But, it works anytime of the day. Don’t make this difficult. Your family wants this added to the Thanksgiving spread. They told me. Ciao. 

The Best Hashbrown Casserole Recipe

Meet your new favorite side dish! Creamy, cheesy hashbrown casserole that is incredibly simple to prepare. Don’t substitute a thing! Trust me!
Prep Time 1 hour
Cook Time 20 minutes
Servings 8 people


  • 30 oz pkg. frozen shredded hashbrowns
  • 2 10.5 oz cans cream of chicken soup
  • 8 oz sour cream
  • 1/3 cup half and half
  • 4 TBS butter
  • 1/2 onion diced
  • 1/2 bell pepper diced
  • 1 TBS onion powder
  • 1 tsp garlic powder
  • 1 tsp chicken bouillon powder
  • 1/2 tsp salt
  • 1 cup havarti cheese
  • 2 cups shredded sharp cheddar
  • Chives for garnish


  1. Preheat oven to 350°F
  2. Melt the butter in a pan
  3. Sauté the onions and bell peppers until translucent; about 3 minutes.
  4. Set aside.
  5. In a large mixing bowl, combine all remaining ingredients except for 1 cup of cheddar cheese and the chives.
  6. Mix well
  7. Grease a 9×13 casserole dish with butter
  8. Pour the mixture into the dish; spread evenly
  9. Sprinkle the last 1 cup of shredder cheddar on top.
  10. Spray a sheet of aluminum foil with nonstick spray
  11. Cover the dish and bake for 40 mins.
  12. Remove the foil and continue baking for another 20-25 mins.
  13. Rest for 20 minutes.
  14. Garnish with chives.
  15. Enjoy!

Cheesy Broccoli And Rice Casserole

I refuse to call this a casserole. I just hate that term. Don’t ask why. Y’all know I’m weird. But, it’s rainy and I’m hungry! This is fast and yummy! I know, I know, there are a million variations of this. I make it many ways. This one is my favorite and I know it will be yours as well.

 You can add cooked chicken and make it a one skillet meal. And those that have been asking for more low carb options, you can 86 the rice, throw some cauliflower in a food processor, and sub that for the rice. You’re welcome. And I love you more. 


B. Coop

Cheesy Broccoli and Rice
Serves 6
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
  1. 2 cups of cooked rice
  2. 1 16 oz pk of frozen cut broccoli (thawed)
  3. 1 small diced onion
  4. 2 tablespoons butter or olive oil
  5. 1 T minced garlic
  6. 2 (10 oz) cans cream of mushroom or chicken soup
  7. 3/4 cup sour cream
  8. 1 T ranch dry seasoning
  9. 1 T mayo
  10. 2 cups shredded sharp cheddar cheese
  11. 1/4 cup milk
  12. onion & garlic powder to taste
  13. salt and pepper to taste
  1. Preheat oven to 350 degrees F
  2. Melt butter or add oil to your pot
  3. Saute onions until translucent
  4. Add garlic and saute for 30 secs
  5. Add broccoli
  6. Saute for 5 mins
  7. Add cream of mushroom or cream of chicken soup
  8. Stir in the cooked rice
  9. Add the ranch mix, sour cream, mayo garlic, and onion powders. Stir well.
  10. Season to taste with salt and pepper
  11. Stir in 1 cup of cheese
  12. Add the milk and stir to combine
  13. Butter a 9x13 dish and pour in the mixture
  14. Sprinkle remaining cheese on top
  15. Bake until cheese melts
  16. Enjoy!
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