Cheesy Hashbrown Casserole is that perfect comfort food that’s creamy, cheesy, and full of crispy edges that everyone loves. It’s made with shredded potatoes, loads of melty cheese, and a hint of onion flavor that gives it a little extra warmth. This casserole is such a crowd-pleaser during holidays or any weekend brunch when you want something simple but satisfying.
I’ve made this casserole more times than I can count, and what I really like is how easy it is to throw together ahead of time. I usually prepare it the night before, cover it, and pop it into the oven in the morning. The cheese melts just right, and the hashbrowns soak up all those cozy flavors, making it feel like a little hug on a plate. Plus, it reheats beautifully if you have leftovers.
My favorite way to serve this dish is alongside scrambled eggs and some crispy bacon for a classic breakfast combo. It’s also great to bring to potlucks because it’s one of those dishes people always ask for seconds of. If you want a little extra crunch, try adding a sprinkle of crushed cornflakes or breadcrumbs on top before baking—it’s a simple trick that really takes the casserole up a notch!
Key Ingredients & Substitutions
Frozen shredded hashbrowns: These save time and give the casserole a consistent texture. You can use fresh shredded potatoes if you prefer, but be sure to squeeze out excess moisture to avoid sogginess.
Sharp cheddar cheese: This gives the dish its strong cheesy flavor. For a milder taste, use mild cheddar or a mix with mozzarella for stretchiness. If dairy-free, try vegan cheese alternatives.
Sour cream: This adds creaminess and a slight tang. Greek yogurt works as a healthier swap, providing similar texture and flavor.
Cream of chicken soup: It lends creaminess and seasoning. For a vegetarian option, cream of mushroom soup is great, or you can use a homemade white sauce if you want to avoid canned soup.
Onion: Optional but adds a subtle savory note. You can finely chop green onions or skip them if you’re not a fan.
Eggs and butter: Eggs help hold everything together while butter adds richness. For a lighter version, you can reduce the butter slightly or use a butter substitute.
How Do You Get the Perfect Cheesy, Creamy, and Crispy Hashbrown Casserole?
The texture balance is what makes this casserole special—creamy inside and a little crispy on top. Here’s how to nail it:
- Thaw the hashbrowns completely and drain any excess water. This keeps the casserole from becoming watery.
- Mix ingredients gently but thoroughly. Don’t overmix, or the texture will turn mushy.
- Reserve some cheese for topping. This melts and browns to add a crunchy, flavorful crust.
- Bake uncovered so moisture evaporates and the top crisps up nicely. If the top browns too fast, loosely cover with foil toward the end.
- Let the casserole rest 5-10 minutes after baking to firm up. This makes it easier to cut clean slices.
Following these tips helps you get that classic cheesy hashbrown casserole that’s warm, creamy, and delicious with a satisfying golden top.
Equipment You’ll Need
- 9×13 inch baking dish – It’s the perfect size to hold the casserole and helps it bake evenly.
- Mixing bowl – You’ll combine all your ingredients here; a large one makes stirring easier.
- Spoon or spatula – For mixing the ingredients without scratching your bowl.
- Measuring cups and spoons – To get your cheese, sour cream, and spices just right.
- Oven mitts – Handy to safely remove the hot casserole from the oven.
Flavor Variations & Add-Ins
- Add cooked bacon or ham for a smoky, meaty boost that pairs well with the cheese.
- Mix in diced green chilies or jalapeños for a mild spicy kick and extra flavor.
- Swap cheddar for pepper jack or a blend of cheeses for a different melty taste.
- Stir in sautéed mushrooms or diced bell peppers to add some veggies and texture.
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 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian option)
- 1/2 cup chopped onion (optional)
- 1/4 cup melted butter
- 2 large eggs, lightly beaten
Seasonings:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley or chives, chopped for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and mix all ingredients. Then you’ll bake the casserole for 45 minutes. After baking, allow it to rest for 5-10 minutes before serving. Total time: about 1 hour.
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray so the casserole doesn’t stick.
2. Mix the Ingredients:
In a large bowl, combine the thawed hashbrowns with 1 1/2 cups of the shredded cheddar cheese (reserve about 1/2 cup for topping), sour cream, cream of chicken soup, chopped onion, melted butter, and beaten eggs. Stir in garlic powder, salt, and black pepper until everything is mixed well but not overmixed.
3. Assemble the Casserole:
Pour the mixture into your prepared baking dish and spread it out evenly. Sprinkle the reserved shredded cheddar cheese evenly on top for a cheesy crust.
4. Bake and Rest:
Bake the casserole uncovered for about 45 minutes, or until the top is bubbly and golden brown. When done, take it out and let it rest for 5-10 minutes to set before scooping out.
5. Serve and Enjoy:
If you like, garnish with fresh parsley or chopped chives for a bit of color and fresh flavor. Serve warm as a side dish with eggs, bacon, or your favorite main course.
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Yes! If using fresh shredded potatoes, be sure to pat them dry thoroughly to remove excess moisture. This helps prevent a soggy casserole. You might also want to blanch them briefly before mixing.
Can I Make Cheesy Hashbrown Casserole Ahead of Time?
Absolutely! Prepare the casserole and cover it tightly with foil or plastic wrap, then refrigerate for up to 24 hours. Bake 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 for best texture, or use the microwave if short on time.
Is There a Dairy-Free Version of This Recipe?
You can substitute dairy ingredients with vegan options: use dairy-free sour cream, plant-based cheese, and a cream of mushroom soup that’s free of dairy. The texture will be slightly different but still tasty!
