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Hashbrown Casserole

This one is for my Cracker Barrell lovers! It tastes SO much like the real thing (maybe even better... shhh!) Truly the perfect breakfast, or anytime of day casserole.


  • 1 pack of frozen hashbrowns

  • 1 can Cream of Chicken

  • 1 can of Cheddar Cheese sauce

  • 1/2 cup of Sour Cream

  • 1/2 cup Ricotta cheese

  • Shredded cheese (as desired)

  • 1/2 diced white onion

  • Season salt

  • 1/3 cup Milk

  • 1/2 stick butter

  • Oregano


  1. Preheat the oven to 400 degrees

  2. In a large bowl, mix the hash brow, cream of chicken, cheddar cheese sauce, sour cream, ricotta cheese, some shredded cheese, the diced onion, oregano, and season salt then mix very well.

  3. Place mixture into your baking dish and bake until lightly golden brown (about 20-25 minutes)

  4. In a separate bowl, heat up the butter and milk until you’re able to pour.

  5. Remove the hashbrown from the oven and pour the butter/milk mixture around the outer area of the casserole and into any other crevices and sprinkle more shredded cheese on top.

  6. Bake for 10-15 more minutes until crispy golden brown.

  7. Take out and let sit for about 10 minutes, then serve!

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