Restaurant-Style Hashbrown Casserole

Restaurant-Style Hashbrown Casserole

577
MARBALET 50

"This is a great way to dress up hashbrowns! Substitute Colby cheese for a change from the usual Cheddar."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 550 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

  • Calories:
  • 550 kcal
  • 28%
  • Fat:
  • 48 g
  • 74%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 1334 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.
  2. In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish.
  3. Bake in the preheated oven until browned, about 35 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

577
  1. 736 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 t...

Most helpful critical review

So I have made this a few times and to be honest, I think that the recipe on the side of the hashbrowns I buy is better. I won't be making it again, its not bad at all but its just not the best.

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 t...

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 use...

I have been making this for yrs. and reviewed it in the past. I have lightened it up for lifestyle changes that we have made in our family. I now use fat free cream of chicken soup and omit the ...

Excellent recipe !! very good flavor - I did change 2 things - I used 2 cans of cream of chicken & mushroom soup because that is what I had on hand and I also added extra shredded cheese. This w...

This is very good! I like it better than Cracker Barrel's version because their's is usually too greasy from sitting all day in a greasy pan. The only thing I did differently was cut the onion d...

This is an excellent recipe, a perfect sidedish for baked chicken! The changes I made are : I added 8 oz of sour cream and took the butter down to 2 tbsps because of the grease. Everyone should ...

As is, this recipe is very greasy and too salty. I cut the butter in half and left out the salt. Added a little sour cream and green onions over the top, then sprinkled with crushed cornflakes t...

I served this at my Mother's Day brunch and everyone loved it!

This is very similar to an old family favorite, except that we add a crunchy topping. Before baking, crush 4 cups of corn flakes (cereal) and mix it with 3/4 stick of melted butter. Spread thi...