Cheesy Hashbrown Casserole is a warm, comforting dish loaded with crispy hashbrowns, gooey melted cheese, and a creamy, rich base that brings it all together. It’s the kind of recipe that feels like a big, cozy hug on a plate with just the right amount of crunch and creaminess in every bite.
I love making this casserole for family gatherings or weekends when I want something simple but special. It’s one of those dishes that everyone always asks for again, and I think it’s because the combination of cheese and hashbrowns just can’t be beat. A little tip I’ve learned is to use a sharp cheddar for extra flavor and to make sure the top gets perfectly golden and bubbly.
For me, this casserole is the perfect side dish to serve with breakfast or dinner. It pairs wonderfully with eggs and sausage in the morning, or alongside a roast or grilled chicken for dinner. Whenever I make it, I like to let it rest for a few minutes before serving so it firms up just enough to scoop out easily without losing any of that cheesy goodness.
Key Ingredients & Substitutions
Frozen Hashbrowns: These are the base of the dish and bring a crispy texture when baked. If you prefer, you can use fresh shredded potatoes, but be sure to squeeze out extra moisture to avoid a soggy casserole.
Sharp Cheddar Cheese: I like sharp cheddar for its bold flavor. You can swap it for Colby Jack or mozzarella for a milder taste. Using part cheese inside the casserole and part on top creates a nice golden crust.
Cream of Chicken Soup: This makes the casserole creamy and flavorful. For a vegetarian option, substitute with cream of mushroom or cream of celery soup, or make a simple homemade white sauce with milk and flour.
Sour Cream: Adds tang and richness. Greek yogurt works great as a healthier alternative without losing creaminess.
How Do I Get a Crispy, Golden Top on My Casserole?
The key to a golden top is layering cheese and the right baking time. Here’s how:
- Sprinkle about a third of your cheese inside the mixture for creaminess.
- Reserve some cheese to spread evenly on top for browning.
- Bake uncovered in a preheated oven at 350°F — the dry heat helps form a crust.
- Keep an eye on the last 10 minutes; if the top isn’t browning enough, you can switch to the broil setting for 1-2 minutes, but watch closely to avoid burning.
Letting the casserole rest after baking is important too. It helps the layers set so you can cut clean slices without it falling apart.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy serving.
- Large mixing bowl – makes it simple to combine all your ingredients thoroughly.
- Spoon or spatula – great for mixing and spreading the casserole evenly.
- Measuring cups and spoons – ensure your cheese, sour cream, and spices are just right.
- Oven mitts – essential for safely handling the hot dish when it comes out of the oven.
Flavor Variations & Add-Ins
- Add cooked crumbled sausage or bacon for a meaty twist that boosts flavor and texture.
- Mix in diced bell peppers or chopped green onions for a fresh, colorful crunch.
- Swap sharp cheddar for pepper jack cheese to add a bit of spicy heat.
- Stir in a handful of frozen peas or corn for extra veggies and sweetness.
Cheesy Hashbrown Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1 cup diced onion
- 2 cups shredded sharp cheddar cheese, divided
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 cup sour cream
- ½ cup melted butter
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Chopped fresh parsley for garnish (optional)
How Much Time Will You Need?
This casserole requires about 15 minutes of preparation time and 45 to 55 minutes of baking. After baking, allow 5 to 10 minutes for resting before serving to let the flavors settle and the casserole firm up for easy slicing.
Step-by-Step Instructions:
1. Get Your Oven and Dish Ready
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish well using butter or nonstick spray so your casserole doesn’t stick.
2. Mix the Ingredients Together
In a large bowl, combine the thawed hashbrowns, diced onion, 1 ½ cups of shredded cheddar cheese, cream of chicken soup, sour cream, melted butter, garlic powder, salt, and pepper. Stir it all together until the ingredients are evenly mixed.
3. Assemble Your Casserole
Spread the mixture evenly in your greased baking dish, pressing it gently to make a smooth layer. Then sprinkle the remaining ½ cup of shredded cheddar cheese evenly on top—this will create a delicious cheesy crust as it bakes.
4. Bake to Perfection
Bake uncovered in your preheated oven for 45 to 55 minutes. You’re looking for the casserole to be hot and bubbly, with the top turning a beautiful golden brown and crispy.
5. Let It Rest and Serve
Once baked, take the casserole out of the oven and let it rest for 5 to 10 minutes. This step helps it to set up nicely so it holds its shape when you serve it. If you’d like, sprinkle some fresh chopped parsley on top for a bit of color and freshness. Serve warm and enjoy!
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Yes, you can! Just make sure to shred the potatoes finely and squeeze out as much moisture as possible before using to prevent a watery casserole. Parboil or microwave them briefly to soften before mixing for best results.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through, adding a splash of milk if it seems dry.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare and assemble the casserole, cover it tightly with foil, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.
What Can I Substitute for Cream of Chicken Soup?
You can use cream of mushroom or cream of celery soup as alternatives. For a homemade option, make a quick white sauce with butter, flour, milk, and seasoning—this keeps the casserole creamy and flavorful.
