Cheesy Bacon and Hashbrown Casserole
Our hashbrown casserole recipe is loaded with all the things you’d expect from a comforting breakfast casserole like gooey cheese, smokey bacon, and diced onions.
How can you go wrong with a cheesy hashbrown casserole recipe? If you’ve ever been to Cracker Barrel and tried their version (HBR for short!), you know amazing it is!
John and I met while we worked at Cracker Barrel. He was in the kitchen and I was a server.
Let me tell you, their casserole was hands down one of the most popular items on the menu. And, yes, the abbreviation for it is actually HBR.
Many, many years ago I decided to make a version just for us. It’s different from the restaurant version, but my family loves it.
My bacon and hashbrown casserole is creamy, cheesy, and has a hint of heat. That part is optional. If you don’t care for spice, I’ll tell you how to leave it out.
It’s similar to our cheesy breakfast casserole with ham. Much like our sausage gravy, it’s a dish that my family loves and I don’t get around to making it as often as I should.
If this casserole sounds good, you may also love my loaded hashbrowns and sausage egg casserole recipes.
What you’ll need:
- Frozen shredded hashbrowns (thawed).
- Unsalted butter.
- Condensed cream of chicken soup or my substitute cream of chicken recipe.
- Sour cream.
- Onion.
- Hot sauce (I use Tabasco but something like Frank’s Red Hot or another brand would also work. Omit this if you don’t want the spiciness).
- Pepper jack and cheddar cheese (if you don’t want to use pepper jack, swap it with mozzarella, monterey jack, or more cheddar).
- Salt and pepper.
- Bacon.
How to make hashbrown casserole with bacon
Long before you start the recipe, set the hashbrowns out to thaw. While the hashbrowns thaw, cook the bacon until it gets crispy then crumble it into pieces and set aside.
Once you’re ready to prep everything, preheat the oven to 350°F, and lightly grease a 9×13-inch baking dish.
In a very large mixing bowl, whisk together the cream of chicken soup, sour cream, butter, hot sauce (if using), salt, and pepper.
Add the thawed hashbrowns, onion, half of the, and half the bacon. Stir until everything is well mixed.
Spread the mixture into the prepared baking dish, and top with the remaining cheese and crumbled bacon.
Bake for 35-45 minutes or until the cheese is bubbling and the casserole is hot throughout. Let it cool for about 10 minutes before serving.
Tips for the best hashbrown casserole with bacon
- Make sure to thaw the hashbrowns.
- Drain the bacon well and remove any excess grease.
- Don’t overcook it; otherwise, it will dry out.
Can you thaw frozen shredded hashbrowns in the fridge?
Yes, you can! Leave them in their bag and set them in the fridge the day before you need them. It’s a great time saver when making this casserole.
What to serve with hashbrown casserole:
The sky’s the limit here. I can’t even begin to list all the things that are great with this dish, so I’ll give you a few ideas to get you started:
- Chicken fried steak.
- Fried catfish.
- Chicken tenders.
- Turkey and gravy.
- Spiral ham (think Easter lunch).
- Scrambled eggs.
- Steak.
- Literally the entire Cracker Barrel menu!
Can you freeze hashbrown casserole?
Yes! Here’s how:
To freeze before baking, assemble the casserole in a freeze-safe dish, wrap it tightly with plastic wrap and foil, and freeze for up to 2 months.
Thaw it in the fridge overnight before baking. Uncover and bake at 350°F. It will take a little longer.
To freeze after baking, wrap it tightly and freeze for up to 2 months.
Storage
Store any leftovers in an airtight container in the fridge for 4-5 days.
If you like this recipe you may also like:
How to Video
Ingredients
- 30 ounces frozen shredded hashbrowns, thawed
- 8 slices bacon, cooked and crumbled
- 4 tablespoons unsalted butter, melted and cooled
- 10 ½ ounces cream of chicken soup, 1 can
- 8 ounces sour cream
- ½ cup white onion, diced
- 1 tablespoon hot sauce, optional
- 4 ounces pepper jack cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 ounces sharp cheddar cheese
Instructions
Prep
- Remove the frozen hashbrowns from the freezer and allow them to thaw completely. Cook bacon the slices and crumble it into bite sized pieces, and set aside.30 ounces frozen shredded hashbrowns8 slices bacon
Assembly and Bake
- Preheat oven to 350°F, and prepare a 9×13-inch baking dish with cooking spray.
- In an extra large bowl combine the hashbrowns, butter, cream of chicken soup, sour cream, diced onion, hot sauce, half the cheese, salt, and pepper.4 tablespoons unsalted butter10 ½ ounces cream of chicken soup8 ounces sour cream½ cup white onion1 tablespoon hot sauce4 ounces pepper jack cheese1 teaspoon salt½ teaspoon black pepper
- Place the mixture in your prepared dish and top it with the remaining cheese, and bake it for 35-45 minutes or until the all of the cheese is nice and bubbly.4 ounces sharp cheddar cheese
- Remove the casserole from the oven and top it with the bacon. Serve hot!8 slices bacon
How to Store Leftovers
- Store leftovers in an airtight container in the fridge for 4-5 days.
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
