Save Pin
This creamy, feel-good hash brown bake takes a nod from the way Cracker Barrel does it—extra smooth potatoes with lots of melty cheese baked until golden and bubbling. People go for seconds every time, whether that's at brunch with friends or the office potluck.
I first whipped up this dish for Christmas brunch since you barely have to do anything, but everyone acts like you brought a showstopper. Now, my crew asks for it anytime there’s a big breakfast planned.
Dreamy Ingredients
- Colby cheese, shredded: Mild and melty with a tiny tang Freshly grated makes everything melt smoother and taste better
- Margarine: Drop little bits all over the top for that classic crunchy brown crust Swap in butter for a more buttery hit
- Cream of celery soup: Brings a gentle herby flavor and more creaminess Look for real celery pieces in it to add some crunch
- Cream of mushroom soup: This one’s smooth and savory for a thick, rich base Use the canned stuff you like or whip up some from scratch if you're feeling extra
- Fresh onion, diced: Chopped up small so every bite is sweet and flavorful Finely dice for max flavor that spreads out
- Frozen shredded hash browns: Go with brands like Ore Ida—they taste like real potatoes Avoid bags with clumps of ice so it doesn’t get soggy
Step-by-Step How-To
- Bake It Off:
- Slide the dish right in the middle of your oven Bake with no lid until the cheese is bubbling and getting brown edges—about 45 to 60 minutes Give it a minute longer if you want the top really crispy Check at 45 minutes to make sure
- Cheese Topping Time:
- Scatter the rest of your shredded cheese all over so it’s totally covered Add little blobs of margarine across the whole thing to make it bubble up golden
- Layer It In:
- Dump your bowl of mix into the greased dish Spread it out so it fills every edge and lies even for the best bake
- Mix Everything Together:
- In your biggest bowl, dump in the frozen potatoes, diced onion, both cream soups, and half your cheese Blend it all up until the potatoes get evenly coated with soup
- Get the Oven & Pan Ready:
- Turn the oven on to 350°F first Off to the side, grab a 9x13 baking dish and mist it with cooking spray so the dish pops right out when you’re done
Save Pin
Smart Storage
Let the dish cool off, then cover it up tight with foil and pop it in the fridge. It’ll stay good for around three days. If you want to keep it longer, slice it up, wrap each piece with plastic, and freeze them. Thaw overnight in the fridge and warm it in a 300°F oven so the edges turn crisp again.
Subbing Ingredients
No Colby? Cheddar, mozzarella, or a mix work just fine. Trying to go lighter? Swap in a scoop of Greek yogurt for part of the soup, or try your own simple creamy blend with milk and flour. For veggie eaters, pick soup cans marked meatless. Every swap gives it a new vibe.
Tasty Pairings
Spoon it onto plates with scrambled eggs and crispy bacon for brunch vibes. Makes a killer side with roasted chicken or sweet ham at dinnertime. You can crisp up leftovers in a skillet for a quick breakfast—the edges turn extra crunchy. Sometimes I toss green onions or fresh chives on top just to freshen things up.
Save Pin
Comfort Food Origins
This casserole follows the old Southern comfort food tradition—potatoes and cheese loaded together in a hearty dish. Cracker Barrel made it famous, but it’s shown up everywhere from holiday church potlucks to lazy home breakfasts. It’s the kind of dish that instantly feels like part of the family table.
Common Recipe Questions
- → Is it okay to swap out the cheese?
For sure! Try cheddar, Monterey Jack, or any cheese blend you like for different vibes and melty goodness.
- → Do I need to thaw the hash browns?
You’ll get better mixing and baking with thawed ones, but you can toss in frozen potatoes too if you’re in a rush.
- → Can I toss in meat or veggies?
Go for it! Cooked bacon, ham, mushrooms, or bell peppers totally work and make it even heartier.
- → What’s an easy margarine replacement?
Butter does the trick and adds some yummy, familiar flavor.
- → How do I tell when it’s really ready?
The top turns bubbly and golden, especially the edges, and the middle should be steamy and hot.