This cheesy hashbrown casserole is a comforting, crowd-pleasing dish loaded with melted cheese, smoky bacon, and diced onion. It’s an easy make-ahead casserole that works for breakfast, brunch, or as a hearty side for dinner.
If you love the classic Cracker Barrel-style hashbrown casserole, this version delivers the same creamy, cheesy comfort with a homemade twist. I developed this recipe years ago and my family devours it whenever I make it.
My bacon and hashbrown casserole is creamy, cheesy, and has an optional hint of heat from hot sauce. If you prefer no spice, simply omit the hot sauce or reduce the amount.
What you’ll need:
- Frozen shredded hashbrowns, thawed.
- Unsalted butter (melted).
- Condensed cream of chicken soup (or a homemade substitute).
- Sour cream.
- White onion, diced.
- Hot sauce (optional; use Tabasco, Frank’s, or omit for no heat).
- Pepper jack and sharp cheddar cheese (substitute pepper jack with mozzarella, Monterey Jack, or extra cheddar if preferred).
- Salt and black pepper.
- Bacon, cooked and crumbled.
How to make hashbrown casserole with bacon
1. Start by thawing the hashbrowns: remove from the freezer and allow them to thaw completely. While they thaw, cook the bacon until crisp, crumble it, and set aside.
2. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
3. In a very large mixing bowl, whisk together the cream of chicken soup, sour cream, melted butter, hot sauce (if using), salt, and pepper.
4. Add the thawed hashbrowns, diced onion, half of the shredded cheeses, and half the crumbled bacon. Stir until everything is evenly combined.
5. Spread the mixture into the prepared baking dish, then top with the remaining cheese and the rest of the crumbled bacon.
6. Bake 35–45 minutes, until the cheese is bubbly and the casserole is heated through. Let it rest about 10 minutes before serving so it sets and is easier to slice.
Tips for the best hashbrown casserole with bacon
- Be sure the hashbrowns are fully thawed so the casserole heats evenly and the texture is right.
- Drain the bacon well to remove excess grease before adding it to the casserole.
- Avoid overbaking; remove the casserole once the cheese is bubbling and the edges are golden to keep it moist.
Can you thaw frozen shredded hashbrowns in the fridge?
Yes. Leave the hashbrowns in their bag and move them to the refrigerator the day before you plan to use them. Thawing in the fridge is convenient and helps the casserole come together quickly when you’re ready to assemble.
What to serve with hashbrown casserole:
This casserole pairs well with many mains. A few ideas:
- Chicken fried steak or chicken tenders.
- Fried catfish or grilled steak.
- Turkey with gravy or sliced spiral ham for holidays.
- Scrambled eggs for a hearty breakfast or brunch.
- It also complements a wide variety of comfort-food favorites.
Can you freeze hashbrown casserole?
Yes. To freeze before baking, assemble the casserole in a freezer-safe dish, wrap tightly with plastic wrap and foil, and freeze up to 2 months. Thaw in the refrigerator overnight before baking and allow extra bake time. To freeze after baking, cool completely, wrap tightly, and freeze up to 2 months. Thaw in the fridge before reheating.
Storage
Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat portions in the oven or microwave until hot.
If you like this recipe you may also like:
- Egg Casserole with Hashbrowns
- Farmer’s Casserole
- Crescent Roll Breakfast Casserole
- Bisquick Breakfast Casserole
Cheesy Bacon and Hashbrown Casserole Recipe
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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
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Remove the frozen hashbrowns from the freezer and allow them to thaw completely. Cook the bacon until crisp, crumble into bite-sized pieces, and set aside.
Assembly and Bake
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Preheat oven to 350°F and prepare a 9×13-inch baking dish with cooking spray.
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In a very large bowl combine the hashbrowns, melted butter, cream of chicken soup, sour cream, diced onion, hot sauce (if using), half the cheese, salt, and pepper. Mix until well combined.
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Spread the mixture into the prepared dish, top with the remaining cheese, and bake for 35–45 minutes or until the cheese is bubbly and the casserole is hot throughout.
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Remove from the oven, sprinkle the remaining crumbled bacon on top, and serve warm.
How to Store Leftovers
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Store leftovers in an airtight container in the refrigerator for 4–5 days.
Notes
- Calorie and nutrition numbers are approximate and based on the ingredients listed and an 8-serving yield; actual values may vary.
- You can mix the bacon into the casserole, reserve some for topping, or put it all on top—any method works.
- Use one cheese or a combination. You can place half the cheese in the casserole and half on top for a melty, golden finish.
Nutrition
Calories: 434 kcal
Carbohydrates: 25 g
Protein: 14 g
Fat: 32 g
Meet Kimberly
Hi, I’m Kimberly Vargo. I create approachable comfort food—from easy dinners and sides to desserts and condiments—often inspired by family recipes and vintage cookbooks.
