This hashbrown casserole is the ultimate comfort food, filled with creamy, cheesy goodness and baked to golden perfection.
I first made this dish for a family brunch, and it quickly became a favorite. It’s one of those recipes that brings everyone to the table with its cozy, nostalgic flavors.
Whether served as a breakfast casserole or a hearty side dish, this recipe is easy to make and guaranteed to please!
What’s Inside This Recipe?
My Take On This Cheesy Hashbrown Casserole
There’s something so satisfying about a warm, cheesy casserole, and this hashbrown version is no exception.
- I love how versatile it is you can serve it for breakfast, lunch, at a potluck, or alongside your favorite dinner entrees.
- It’s made with frozen shredded hashbrowns, which makes prep a breeze, and the combination of cheese, sour cream, and cream of chicken soup creates a rich, creamy texture that’s hard to resist.
- What I appreciate most about this recipe is how adaptable it is. You can customize it with different cheeses.
- It’s the perfect lunch dish to make ahead and bake when you’re ready, saving you time on busy mornings or when entertaining guests.
Ingredients
This cheesy hashbrown casserole recipe uses simple ingredients that you likely already have on hand. Here’s what you’ll need to make it:
- 1 (30-ounce) bag frozen shredded hashbrowns, thawed
- 2 cups shredded sharp cheddar cheese, divided
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- ½ cup unsalted butter, melted
- ½ cup diced onion (optional)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup crushed cornflakes or breadcrumbs (optional topping)
- 2 tbsp unsalted butter, melted (for topping)
You’ll also need a 9×13-inch casserole dish and non-stick cooking spray.
How to Make Hashbrown Casserole
Making this hashbrown casserole is simple and stress-free. Here’s how I do it:
1. Preheat your oven
Start by preheating your oven to 350°F. Lightly grease a 9×13-inch casserole dish with non-stick cooking spray to prevent sticking.
2. Mix the casserole base
In a large mixing bowl, combine the thawed hashbrowns, 1 ½ cups of shredded cheddar cheese, cream of chicken soup, sour cream, melted butter, diced onion (if using), garlic powder, salt, and pepper. Stir until everything is evenly combined.
3. Transfer to the baking dish
Spread the hashbrown mixture evenly into your prepared casserole dish. Smooth it out with a spatula to ensure even cooking.
4. Add the topping
If you’d like a crunchy topping, mix the crushed cornflakes or breadcrumbs with 2 tablespoons of melted butter. Sprinkle this mixture over the top of the casserole.
5. Bake until bubbly
Bake the casserole in the preheated oven for 45–50 minutes, or until the top is golden and the edges are bubbling.
For an extra cheesy finish, sprinkle the remaining ½ cup of cheddar cheese over the top during the last 5 minutes of baking.
6. Let it rest
Once baked, let the casserole cool for 5–10 minutes before serving. This helps it set and makes it easier to scoop.
How to Serve Your Hashbrown Casserole
This hashbrown casserole is incredibly versatile and pairs well with almost anything.
- Serve it as a side dish with roasted chicken or meatloaf for a comforting dinner.
- For breakfast or brunch, it’s perfect alongside scrambled eggs, bacon, or fresh fruit.
- To dress it up for a special occasion, sprinkle some fresh chopped parsley or green onions on top for a pop of color. It’s a crowd-pleaser for holiday gatherings, potlucks, or Sunday brunches.
Storing and Enjoying Leftovers
- Got leftovers? No problem! Store your hashbrown casserole in an airtight container in the refrigerator for up to 3 days.
- To reheat, pop a portion in the microwave or warm it in the oven at 350°F until heated through.
- You can also freeze the casserole before baking. Simply assemble it in the dish, cover tightly with plastic wrap and aluminum foil, and freeze for up to 2 months.
- When ready to bake, thaw overnight in the fridge and increase the baking time by 10–15 minutes.
Top Tips for Customizing Your Hashbrown Casserole
- Switch up the cheese: While sharp cheddar is a classic choice, feel free to experiment with Monterey Jack, Colby, or a blend of cheeses for a unique flavor.
- Add protein: Stir in diced cooked sausage to turn this into a hearty main dish.
- Try a different soup base: Cream of mushroom or cream of celery soup works just as well if you’d like a vegetarian option or a slightly different taste.
- Make it gluten-free: Use gluten-free cream of chicken soup and skip the breadcrumb topping for a gluten-free version.
Your Questions About Hashbrown Casserole Answered
Can I use fresh potatoes instead of frozen hashbrowns?
Yes, you can! Peel and shred fresh potatoes, then rinse and pat them dry to remove excess starch. This will help them bake evenly and prevent them from becoming gummy.
Can I make this casserole ahead of time?
Absolutely! Assemble the casserole up to a day in advance, cover it tightly, and store it in the refrigerator. When you’re ready to bake, pop it in the oven and bake as directed.
What can I use instead of cornflakes for the topping?
If you don’t have cornflakes, breadcrumbs, crushed Ritz crackers, or even crushed potato chips make excellent substitutes.
Can I double the recipe?
Yes! If you’re feeding a crowd, double the ingredients and bake the casserole in a larger dish like a roasting pan. Just keep an eye on the baking time, it may need a few extra minutes.
Cheesy, golden, and oh-so-comforting!
This creamy, cheesy hashbrown casserole is a recipe you’ll come back to again and again. It’s easy to make, endlessly versatile, and perfect for feeding a hungry family or a crowd. I can’t wait for you to try it, let me know how it turns out in the comments below!
If you loved this recipe, don’t forget to share it with friends or pin it for later. And be sure to check out some of my other comforting casserole recipes for more inspiration.
Happy cooking!
Cheesy Hashbrown Casserole
Ingredients
- 1 30-ounce bag frozen shredded hashbrowns, thawed
- 2 cups shredded sharp cheddar cheese divided
- 1 10.5-ounce can cream of chicken soup
- 1 cup sour cream
- ½ cup unsalted butter melted
- ½ cup diced onion optional
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup crushed cornflakes or breadcrumbs optional topping
- 2 tbsp unsalted butter melted (for topping)
Instructions
- Preheat your oven
- Start by preheating your oven to 350°F. Lightly grease a 9×13-inch casserole dish with non-stick cooking spray to prevent sticking.
- Mix the casserole base
- In a large mixing bowl, combine the thawed hashbrowns, 1 ½ cups of shredded cheddar cheese, cream of chicken soup, sour cream, melted butter, diced onion (if using), garlic powder, salt, and pepper. Stir until everything is evenly combined.
- Transfer to the baking dish
- Spread the hashbrown mixture evenly into your prepared casserole dish. Smooth it out with a spatula to ensure even cooking.
- Add the topping
- If you’d like a crunchy topping, mix the crushed cornflakes or breadcrumbs with 2 tablespoons of melted butter. Sprinkle this mixture over the top of the casserole.
- Bake until bubbly
- Bake the casserole in the preheated oven for 45–50 minutes, or until the top is golden and the edges are bubbling.
- For an extra cheesy finish, sprinkle the remaining ½ cup of cheddar cheese over the top during the last 5 minutes of baking.
- Let it rest
- Once baked, let the casserole cool for 5–10 minutes before serving. This helps it set and makes it easier to scoop.
