Cheesy Hashbrown Casserole is a warm and comforting dish that shows up with crispy edges, gooey melted cheese, and tender hashbrowns nestled inside. It’s the kind of recipe that brings together simple ingredients like shredded potatoes, cheddar cheese, and a creamy sauce, all baked until bubbly and golden on top.
I love making this casserole for family mornings or holiday breakfasts because it feels like a hug on a plate. One of my favorite parts is that you can easily tweak it by adding cooked bacon or green onions to mix things up, but even the basic version is always a crowd-pleaser. Plus, it’s one of those dishes that somehow tastes even better as leftovers!
Serving this cheesy casserole alongside eggs or a fresh fruit salad makes for a balanced and satisfying meal. I find it’s perfect for lazy weekends or when friends come over because it’s so easy to prepare ahead of time and then pop in the oven. It’s the kind of recipe that everyone asks for again and again, and honestly, I don’t mind sharing at all!
Key Ingredients & Substitutions
Frozen Shredded Hashbrowns: These save a lot of prep time and are the base of the dish. If you prefer fresh, you can grate raw potatoes, but make sure to squeeze out excess moisture for best texture.
Sharp Cheddar Cheese: This gives the casserole its cheesy punch. You can swap for Colby, Monterey Jack, or a mild cheddar if you want less intensity.
Sour Cream: Adds creaminess and tang. Greek yogurt is a great substitute for a lighter option without losing that creamy feel.
Condensed Cream of Chicken Soup: This thickens the casserole and adds flavor. Use cream of mushroom for a vegetarian twist or make a homemade béchamel if you prefer from scratch.
Melted Butter: Gives richness and helps bind the ingredients. You can reduce it slightly or use olive oil, but butter gives the best flavor here.
How Can I Get a Crispy, Golden Top on My Casserole?
Getting the perfect browned top is a big part of what makes this casserole special. Here’s how I do it:
- Use a little extra cheese on top – the remaining 1/2 cup cheddar melts and browns nicely.
- Bake uncovered for the full time to let moisture escape, which helps crisp the edges.
- If the top isn’t browning enough near the end, switch to broil for 2-3 minutes—watch closely so it doesn’t burn.
- Using a ceramic or glass baking dish helps hold heat evenly for a consistent crust.
Equipment You’ll Need
- 9×13-inch casserole dish – perfect size for even baking and easy serving.
- Large mixing bowl – to combine all ingredients without spilling.
- Measuring cups and spoons – for accurate ingredient amounts.
- Spoon or spatula – to mix the casserole and spread it smoothly.
- Oven mitts – essential for safely handling the hot dish.
Flavor Variations & Add-Ins
- Add cooked and crumbled bacon for smoky flavor and extra texture.
- Mix in chopped green onions or chives to brighten the dish with fresh notes.
- Swap cheddar for pepper jack or mozzarella to change the cheese profile.
- Stir in diced cooked ham or shredded chicken for a heartier casserole.
How to Make Cheesy Hashbrown Casserole
Ingredients You’ll Need:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup sour cream
- 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom soup)
- 1/2 cup melted butter
- 1/2 cup chopped onion (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
How Much Time Will You Need?
This casserole takes about 15 minutes to prep and then about 45-55 minutes to bake. Allow a few minutes to let it cool before serving. So altogether, plan for roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare Oven and Dish:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch casserole dish lightly to prevent sticking.
2. Mix the Casserole Ingredients:
In a large bowl, add the thawed hashbrowns, 1 1/2 cups of shredded cheddar cheese, sour cream, cream of chicken soup (or mushroom soup), melted butter, chopped onion if using, garlic powder, onion powder, and season with salt and pepper. Stir everything together until well combined.
3. Assemble the Casserole:
Pour the mixture into the greased casserole dish. Spread it out evenly with a spatula or spoon.
4. Add Cheese Topping and Bake:
Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top of the casserole. Place it in the oven, uncovered, and bake for 45-55 minutes until bubbly and the cheese on top turns golden brown.
5. Cool and Serve:
Once baked, let the casserole cool for a few minutes so it sets slightly. Serve warm and enjoy your cheesy, comforting dish!
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Yes! If using fresh potatoes, grate them finely and be sure to squeeze out excess moisture with a clean kitchen towel to avoid a soggy casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the point of baking, cover tightly with foil, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if it’s cold from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Add Other Ingredients to Change Up the Flavor?
Yes! Try mixing in cooked bacon, diced ham, green onions, or jalapeños for extra flavor and texture variations.
