Hash Brown Casserole No Soup
Oct 25, 2019, Updated May 14, 2025
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Hash brown casserole is a quick and easy side dish. Perfect for breakfast, brunch, and dinner. Tastes just like it’s straight from Cracker Barrel.
I have updated this recipe since it was first published in 2019.
Growing up, we would go to Cracker Barrel every Sunday. It became our Sunday tradition to have a tasty breakfast and discuss the week ahead. Without fail, I would order a side of their cheesy hash brown casserole.
Me and my mom decided to try and make our own version of this breakfast casserole at home. After much trial and error, we think we came up with a great copycat recipe. It has all of that cheesy, delicious flavor as the restaurants.
The best part is that it’s so easy to put together. Stir the ingredients together, bake, and serve.
Want more casserole with hash browns? Try this farmers casserole and hash brown chicken casserole.
Ingredients
This hash brown casserole without soup is made with just a few ingredients. No soup cans required.
- Frozen shredded hash browns – You can use frozen of refrigerated hash browns.
- Cheddar cheese – I recommend using sharp cheddar cheese.
- Flour – Used to help thicken the cheese sauce.
- Onion – Small diced onion adds a mild flavor to the dish.
- Milk – Use whatever milk you have on hand.
- Beef broth – Adds an amazing layer of flavor. You can substitute with vegetable broth.
- Butter – Unsalted butter is needed.
- Sour Cream – Helps make the cheese sauce creamy.
- Garlic powder, salt, and pepper – Seasonings used for the casserole.
Hash brown casserole variations
This recipe is delicious on it’s own but you can add a few ingredients to make it your own.
- Veggies: Try adding in your favorite vegetables like diced mushrooms, bell peppers, or diced tomatoes.
- Protein: Add in some protein like crumbled breakfast sausage, bacon, or diced ham.
- Add some heat: Spice it up with pickled jalapenos or hot sauce.
How to make hash brown casserole
Scroll to the bottom for full printable recipe and ingredients list.
Step one: Melt butter in a saucepan. Stir in onions and cook for 2-3 minutes. Whisk in flour.
Step two: Stir in the beef broth and milk. Stir in the sour cream. Keep stirring until the mixture starts to slightly thicken.
Step three: Mix in the garlic powder, salt, pepper, and cheese.
Step four: Stir the cheese sauce and thawed hash browns together.
Step five: Spread the mixture in a 9 x 13 casserole dish. Top with extra shredded cheese.
Step six: Bake for about 30 minutes or until cheese melts and the casserole is heated through.
Should I thaw hash browns before cooking?
Yes, they need to be thawed before cooking.
Can you freeze hashbrown casserole?
Yes, if it has already been baked, allow the casserole to completely cool. Wrap tightly in freezer wrap and aluminum foil to prevent freezer burn. Store in the freezer for up to 3 months. When ready to eat, allow to thaw. Bake at 350 degrees for 20-30 minutes or until heated through.
More easy casserole recipes
- Cheesy ground beef and rice casserole – One of our go-to meals.
- Bisquick breakfast casserole – This breakfast casserole is perfect for any time of day.
- Sloppy Joe casserole – Sloppy Joe meat topped with tater tots.
- Cinnamon roll casserole – A simple sweet breakfast casserole.
Hash Brown Casserole Recipe
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 32 oz bag of frozen shredded hash browns, thawed
- 2 ½ cups shredded cheddar cheese
- ½ cup onion, diced
- 1 cup milk
- 1/2 cup beef broth
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9×13 baking dish with cooking spray.
- Thaw the hash browns. Melt the butter in a saucepan over medium heat. Stir in the onions and cook for 2-3 minutes.
- Stir in the flour. Pour in the beef broth and stir.
- Stir in the milk and continue stirring for 2-3 minutes.
- Stir in the sour cream, garlic powder, salt, and pepper. Keep stirring and let the mixture slightly thicken.
- Mix in 2 cups of shredded cheese. Stir until combined.
- Mix together the thawed hash browns and cheese sauce in a large bowl.
- Spread the mixture in prepared baking dish. Top with the remaining 1/2 cup of cheese.
- Bake at 350 degrees F for 30 minutes or until cheese has melted.
Notes
- Can I substitute with cubed hash browns? Yes, you can use shredded or cubed hash browns.
- What kind of cheese works best? I like using sharp cheddar cheese but you can substitute with with another cheddar, Monterey Jack, Colby Jack, or cheddar blend.
- How do I store? Cover the baking dish and refrigerate. You can also transfer the casserole to an airtight container. It will last up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be doubled and baked in a larger container? Thinking in a foil lasagna pan…
Yes, you can double the recipe.
Hi! I’m a little confused. You said the potatoes need to thaw and that this is included in the recipe time. Are you saying they should be thawed before going into the microwave or will they thaw during that 10 minutes?
Hi Christina! Sorry, they will actually thaw in the microwave with the other ingredients. So you add frozen hashbrowns, cheese, butter, broth,milk, onion and the spices to a bowl. Hope this helps.