Cheesy Hashbrown Casserole is a warm and comforting dish that brings together crispy potatoes and melty cheese in every bite. With golden hashbrowns baked in a creamy, cheesy sauce and topped with a crunchy layer, it’s like a big warm hug on a plate. This casserole shines as a side dish but can easily be the star of any meal.
I love making this casserole for family gatherings because it’s simple to prepare and almost everyone asks for seconds. I usually use a mix of cheddar cheese for that strong, sharp flavor and a little bit of onion to add a subtle kick. It’s an easy recipe that feels special without needing fancy ingredients or extra time in the kitchen, which is a huge win in my book.
When I serve it, I like to pair it with a fresh green salad or some roasted veggies to balance out the richness. It’s also perfect for potlucks or holiday meals since it stays delicious even when reheated. Every time I bring this to a get-together, people always tell me it reminds them of cozy family dinners, and that never gets old.
Key Ingredients & Substitutions
Frozen shredded hashbrowns: These are the base of the casserole. Using thawed frozen hashbrowns saves time and helps create a creamy texture inside. If you can’t find frozen, you can grate fresh potatoes, but make sure to squeeze out excess moisture.
Cheddar cheese: Sharp cheddar gives this dish a nice strong flavor and melts beautifully. You can swap with Colby Jack or Monterey Jack for a milder taste, or use a blend for extra gooeyness.
Sour cream: It adds creaminess and tang to balance the cheese. Greek yogurt is a good substitute if you want a lighter version.
Cream of chicken soup: This adds savory moisture and creaminess. For vegetarian options, use cream of mushroom or cream of celery soup instead.
Melted butter: Butter adds richness and helps bind the casserole. You could use margarine, or olive oil for a different flavor and a bit less saturated fat.
How Do You Get the Perfect Crispy Cheese Topping?
That golden, crispy cheese layer on top makes this casserole special. To get it just right:
- Add the extra shredded cheddar cheese on top just before baking.
- Bake uncovered so the moisture can escape, helping the top crisp up.
- Watch the casserole during the last 10 minutes to avoid burning the cheese—remove it when it’s golden and bubbly.
- Let the casserole cool for a few minutes before cutting. This helps it hold its shape and keeps the top crispy longer.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even baking and easy serving.
- Large mixing bowl – to combine all your ingredients smoothly without spills.
- Measuring cups and spoons – helps you get the right balance of cheese, soup, and butter.
- Wooden spoon or spatula – great for mixing the casserole ingredients thoroughly.
- Oven mitts – to safely handle the hot casserole dish when removing it from the oven.
Flavor Variations & Add-Ins
- Add cooked bacon or diced ham for a smoky, meaty boost that pairs well with the creamy potatoes.
- Mix in chopped green onions or chives for a mild onion flavor that freshens up the dish.
- Stir in some diced bell peppers or sautéed mushrooms to add texture and extra veggies.
- Try mixing pepper jack cheese instead of cheddar for a bit of spicy kick and melty goodness.
How to Make Cheesy Hashbrown Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 1/2 cup chopped onion (optional)
- 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom for vegetarian option)
- 1/2 cup melted butter
- Salt and pepper to taste
- Chopped fresh parsley (for garnish, optional)
Topping:
- 2 cups shredded cheddar cheese (for topping)
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and then needs 45 to 55 minutes to bake. After baking, it’s best to let it cool for a few minutes before serving, so plan for around 1 hour in total.
Step-by-Step Instructions:
1. Prepare Your Dish:
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
2. Mix the Casserole Ingredients:
In a large bowl, combine thawed hashbrowns, 2 cups shredded cheddar cheese, sour cream, chopped onion (if using), condensed cream of chicken soup, melted butter, salt, and pepper. Stir everything well until fully mixed.
3. Assemble the Casserole:
Spread the mixture evenly into the prepared baking dish. Then sprinkle the remaining 2 cups of cheddar cheese evenly on top.
4. Bake and Serve:
Bake the casserole uncovered for 45 to 55 minutes, until it’s bubbly and golden brown on top. When done, take it out and let it cool a bit. If you like, sprinkle with fresh chopped parsley before serving. Enjoy your delicious, creamy, and cheesy hashbrown casserole!
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Yes, you can grate fresh potatoes, but make sure to squeeze out excess moisture using a clean towel or cheesecloth to avoid a soggy casserole. Thawing frozen hashbrowns saves time and helps achieve a creamier texture.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole mixture and assemble it in your baking dish, then cover and refrigerate overnight. When ready, bake it as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or gently in the microwave, stirring occasionally.
Is There a Vegetarian Alternative to Cream of Chicken Soup?
Yes, you can substitute cream of mushroom or cream of celery soup for a vegetarian-friendly version. Both options maintain the creamy texture and add delicious savory flavor.
