Cheesy Hashbrown Casserole is a comforting, cheesy, and crispy dish that’s perfect for any occasion. It features tender shredded potatoes mixed with creamy cheese and a hint of onion, all baked to golden perfection with a crunchy topping. This casserole has a great balance of gooey and crispy textures that make every bite so satisfying.
I love making this casserole for family breakfasts or potlucks because it’s always a crowd pleaser. The creamy cheese and the softness of the hashbrowns remind me of cozy weekend mornings when everyone gathers around the table. One tip I have is to use shredded cheddar for a sharp, rich flavor that really stands out against the creamy potatoes.
My favorite way to serve it is straight from the oven when the top is perfectly browned and crispy but the inside is still warm and creamy. It pairs wonderfully with eggs or sausage, but honestly, it’s delicious all on its own. Whenever I bring this dish out, people are quick to ask for seconds—it’s just one of those comforting recipes that feels like a warm hug on a plate.
Key Ingredients & Substitutions
Shredded Hashbrowns: Frozen hashbrowns are easy and save time. Make sure they’re thawed and drained to avoid soggy casserole. If you prefer fresh, grate potatoes and pat dry before use.
Cheddar Cheese: Sharp cheddar adds great flavor and melts beautifully. You can swap for Colby Jack or Monterey Jack for a milder taste. Avoid pre-shredded cheese with anti-caking agents for a smoother melt.
Sour Cream: Adds creaminess and tang. If you want a lighter option, Greek yogurt works well. It keeps the texture creamy but adds protein.
Cream of Chicken Soup: This creamy soup helps bind and flavor the casserole. For a vegetarian dish, substitute with cream of mushroom or cream of celery soup. Or try making a simple homemade white sauce.
Butter: Melted butter enriches the dish and helps everything meld together. You can use olive oil for a lighter fat or melted margarine if needed.
Onion: Fresh onion adds a mild crunch and sweetness. If fresh isn’t your thing, try onion powder or green onions for a subtler flavor.
How Do You Get a Perfectly Crispy & Golden Top on the Casserole?
The crispy cheese top is what makes this casserole extra delicious. Here’s how to nail it:
- Spread the topping cheese evenly across the casserole surface to create uniform browning.
- Bake uncovered so moisture can evaporate, helping the top crisp up.
- During the last 5 minutes of baking, switch the oven to broil (keep a close eye!) to get an extra crispy, golden crust.
- Let the casserole cool a few minutes before serving – it firms up and makes slicing easier.
Following these steps ensures you get that perfect mix of creamy inside and crispy outside every time!
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for even cooking and browning of the casserole.
- Large mixing bowl – to easily combine all ingredients without spilling.
- Wooden spoon or spatula – great for mixing everything gently without breaking the hashbrowns.
- Measuring cups and spoons – for accuracy with cheese, sour cream, and butter.
Flavor Variations & Add-Ins
- Add cooked crumbled bacon for a smoky, salty crunch that pairs wonderfully with the cheese.
- Mix in sautéed mushrooms or diced bell peppers to add a fresh, earthy flavor and a bit of color.
- Swap half the cheddar cheese for pepper jack to add a subtle spicy kick.
- Stir in cooked shredded chicken for a heartier, all-in-one meal version.
How to Make Cheesy Hashbrown Casserole
Ingredients You’ll Need:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 1 can (10.5 oz) condensed cream of chicken soup
- ½ cup melted butter
- 1 small onion, finely chopped
- 2 cups shredded cheddar cheese (for topping)
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 45-55 minutes to bake. Allow a few extra minutes to let it cool slightly before serving. Altogether, you’re looking at just under an hour for a comforting, cheesy casserole.
Step-by-Step Instructions:
1. Get Ready
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking and make cleanup easier.
2. Mix the Ingredients
In a large bowl, combine the thawed hashbrowns, 2 cups of shredded sharp cheddar cheese, sour cream, cream of chicken soup, melted butter, and finely chopped onion. Add salt and pepper to your liking. Stir everything well until the hashbrowns are fully coated in the creamy mixture.
3. Assemble the Casserole
Spread the hashbrown mixture evenly into the prepared baking dish. Then, sprinkle the remaining 2 cups of shredded cheddar cheese evenly over the top.
4. Bake and Serve
Bake uncovered for 45-55 minutes, or until the casserole is bubbly, and the cheese topping turns golden brown and crispy. Once done, take it out of the oven and let it cool for a few minutes before serving. If you like, sprinkle some fresh parsley on top for a touch of color and freshness.
Enjoy your warm, cheesy, and crispy hashbrown casserole – perfect as a hearty side or a satisfying main dish!
Can I Use Frozen Hashbrowns Straight from the Bag?
It’s best to thaw the frozen hashbrowns first and drain any excess moisture to prevent the casserole from becoming soggy. You can thaw them overnight in the fridge or quickly by spreading them on a baking sheet at room temperature.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole as directed, cover it tightly with foil, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking straight from the fridge.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through to help maintain the crispy top.
Can I Substitute the Cream of Chicken Soup?
Yes! For a vegetarian option, use cream of mushroom or cream of celery soup. You can also make a simple homemade white sauce if you prefer fresh ingredients.
