Cheesy Hashbrown Casserole From Scratch
My cheesy hashbrown casserole is made completely from scratch without canned soup or cereal! Instead, I use wholesome ingredients, fresh potatoes, and breadcrumbs for the top. It’s the perfect side dish for holidays, Sunday suppers, and watching football! It’s my husband’s favorite recipe on the blog! I hope you love it as much as we do!
This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
I hope my cheesy hashbrown casserole becomes a staple on your holiday menu and on your Sunday supper table. It’s the perfect side dish to chicken, ham, and even burgers. It’ll make any meal feel a little extra special!
Inspiration Behind My Cheesy Hashbrown Casserole Recipe
My husband’s second favorite food, besides steak, is hashbrown casserole. He absolutely loves this dish, and because of him, I’ve fallen in love with it too!
Back home in the Midwest, it’s a staple at graduation parties, funerals, and many other gatherings. It’s a comfort food, but it’s called not only hashbrown casserole but cheesy potatoes, at least in Indiana. You’ll also hear some people call it funeral potatoes because they’re served after funerals.
The Midwestern version is often made with creamy canned chicken soup and topped with cornflakes coated in butter. This is how my husband grew up eating them. They are very delicious!
But when my husband and I moved down here to Tennessee, I found a very old cookbook at the library, and in it was a hashbrown casserole recipe made from scratch.
I was so excited to give it a try: boiling the potatoes, grating them, and making a homemade mixture. After I made it a few times, I developed my version and topped it with sourdough bread crumbs that I make at home.
My husband’s first bite had him saying, “These are the best cheesy potatoes I’ve ever had!” Since then, it’s been a staple in our home and a favorite on our table! I’m so excited for you to try it!
It’s simple, wholesome, and oh-so delicious!
What is Cheesy Hashbrown Casserole?
Cheesy hashbrown casserole is exactly what it sounds like! It’s hash browns, aka shredded potatoes, cheese, and a sour cream-based mixture. It’s creamy, cheesy, and so savory!
Is this a Copycat Cracker Barrel Hashbrown Casserole Recipe?
I’ve never had Cracker Barrel hashbrown casserole, but from what I’ve heard, mine is similar except it’s made completely from scratch at home, and I use breadcrumbs for the topping!
Why We Love My Hashbrown Casserole Recipe and So Will You!
- No Pre-Made Ingredients: No canned soups or cereal here!
- Made From Scratch: Each ingredient is wholesome.
- Homemade Hash Browns: The easy homemade hash browns make this dish so much better!
- Simple Steps: The steps are beginner-friendly and so simple!
- Easy to Make Ahead: You can easily prep this casserole ahead, up to 2 days.
- Perfect Side for Holidays: It’s cheesy and savory, the perfect holiday side!
My Tips for Making Hashbrown Casserole
- Make the hash browns ahead of time and store them in the freezer to speed up the process.
- Grate the cheese ahead of time to cut down on preparation time.
- Prepare this dish ahead of time and bake when you’re ready.
- Use homemade breadcrumbs instead of store-bought. They’re so much better!
Ingredients You’ll Need (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements.
- russet potatoes: you’re looking for medium-sized potatoes
- sour cream: this is the best base for this from scratch casserole
- shredded mild cheddar cheese: you can use medium cheddar if desired
- yellow onion: a white onion works well too
- sea salt: I like to use sea salt but you can use any
- ground black pepper: this adds so much flavor
- garlic powder: make sure it’s salt-free
- milk: I use whole milk but you can use any
- melted butter: salted stick butter is best
- bread crumbs: I like to use my homemade bread crumbs
Helpful Kitchen Tools for this Recipe
This section contains Amazon affiliate links to items I use and love for this recipe.
How to Make Cheesy Hashbrown Casserole
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
Rinse potatoes to remove dirt and place in a pot of boiling water with skins on (water should cover potatoes). Cook on medium heat for 20 minutes.
While potatoes are cooking, add sour cream, shredded cheese, finely diced onion, salt, pepper, garlic powder, milk, and melted butter into a medium sized mixing bowl. Stir to combine. Set aside while potatoes cook.
Take potatoes out of boiling water and let cook on a cooling rack or towel for 5-10 minutes. Discard water.
Preheat oven to 400 degrees Fahrenheit.
Once potatoes are cooled use your hands or a knife to peel off skins and grate each potato with a cheese grater into sour cream mixture.
Stir grated potatoes evenly into mixture. If your mixing bowl is oven-safe (like Pyrex) then evenly smooth out mixture and add breadcrumbs on top. If you don’t have an oven-safe glass bowl, transfer mixture to a casserole dish then top with breadcrumbs. You may need to add 5-10 minutes on the bake time.
Bake at 400 degrees Fahrenheit for 35-40 minutes or until fully cooked and breadcrumbs are golden brown. Serve and enjoy!
Video Tutorial
Make Ahead Instructions
If you want to make this hash brown casserole ahead of time, prepare it as the steps say all the way until baking. Instead of sticking the baking dish in the oven, place it in the fridge, covered, up to 2 days.
When you’re ready to bake, be sure to let the baking dish sit on the counter for 30 minutes before popping it into the oven. This prevents the cold dish from breaking.
What to Serve with Cheesy Hashbrown Casserole
You can serve this side dish for Thanksgiving, Christmas, Easter, a weeknight, Sunday suppers, or even brunch! Here are a few main dish ideas you can serve with it:
- Grilled Chicken Bites with Creamy Garlic Sauce
- Oven-Baked Buttermilk Fried Chicken Tenders
- Mini Meatloaf Recipe From Scratch
- Baked Mexican Chicken Skewers
- Strawberry Balsamic Chicken Breast
- Skillet Pomegranate Chicken Breast Recipe
How to Store Hashbrown Casserole
Store leftovers in an airtight container, preferably glass, in the fridge for 3-4 days.
My Favorite Way to Reheat Hash Brown Casserole
The best way to reheat cheesy hashbrown casserole, in our opinion, is in the oven at 400 degrees Fahrenheit until warm. About 10-15 minutes. It keeps the flavor and texture!
How to Freeze Hash Brown Casserole
Baked: Let the casserole cool completely and then place it in a glass, freezer-safe container. It’ll last in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Unbaked: Place the unbaked mixture in a glass, freezer-safe container. It’ll last in the freezer for up to 1 month. Thaw in the fridge overnight before baking. When you go to bake, make sure you use a different dish to ensure the cold one doesn’t break in the oven.
Frequently Asked Questions
You can use pre-made hashbrowns for this recipe as long as they’re raw and nothing has been added to them. I prefer homemade for the texture, but if you’re in a rush, go right ahead!
I’ve not had Cracker Barrel hashbrown casserole, but mine is made from scratch with similar ingredients. Just not exact.
Sure! My husband and I eat it sometimes after church on Sundays for brunch. It’s such a delicious savory option!
More Holiday Side Dishes to Try
If you’re looking for more holiday side dishes, try a few of these:
- Old Fashioned Mashed Potatoes Recipe From Scratch
- Homemade Brown Gravy (No Drippings or Cornstarch)
- Old-Fashioned Baked Mac and Cheese
- Sourdough Parker House Rolls
- Sourdough Steakhouse Rolls (Inspired by Texas Roadhouse!)
- Cheesy Hash Brown Casserole From Scratch
- Sourdough Cheddar Bay Biscuits (Better Than Red Lobsters)
- Sourdough Garlic Knots (Better Than Frozen Store Brands)
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Recipe
Cheesy Hashbrown Casserole (made from scratch!)
Ingredients
- 4 medium russet potatoes (I use organic)
- 1 1/2 cup sour cream
- 3 cups shredded mild cheddar cheese
- 1/2 of a yellow onion, finely diced (about 1/2 cup diced)
- 2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder (no salt added)
- 1/2 cup milk (I use whole milk)
- 6 Tbsp melted salted butter
- 1 cup bread crumbs (I use homemade breadcrumbs, recipe in notes)
Instructions
- Rinse potatoes to remove dirt and place in a pot of boiling water with skins on (water should cover potatoes). Cook on medium heat for 20 minutes.
- While potatoes are cooking, add sour cream, shredded cheese, finely diced onion, salt, pepper, garlic powder, milk, and melted butter into a medium sized mixing bowl. Stir to combine. Set aside while potatoes cook.
- Take potatoes out of boiling water and let cook on a cooling rack or towel for 5-10 minutes. Discard water.
- Preheat oven to 400 degrees Fahrenheit.
- Once potatoes are cooled use your hands or a knife to peel off skins and grate each potato with a cheese grater into sour cream mixture.
- Stir grated potatoes evenly into mixture. If your mixing bowl is oven-safe (like Pyrex) then evenly smooth out mixture and add breadcrumbs on top. If you don't have an oven-safe glass bowl, transfer mixture to a casserole dish then top with breadcrumbs. You may need to add 5-10 minutes on the bake time.
- Bake at 400 degrees Fahrenheit for 35-40 minutes or until fully cooked and breadcrumbs are golden brown. Serve and enjoy!
Video