Cheesy Hashbrown Casserole is a creamy, comforting dish loaded with crispy hashbrowns, gooey melted cheese, and a touch of creaminess that makes it so satisfying. It’s the kind of recipe that brings warmth and smiles to any breakfast or brunch table.
I love making this casserole because it’s so simple but feels special enough for holidays or weekend get-togethers. The combination of sharp cheddar cheese and tender hashbrowns always wins everyone over, and I find myself sneaking bites before it even hits the table. A little tip I’ve learned: letting it sit for a few minutes after baking helps it firm up so it’s easier to serve and still super delicious.
This casserole is perfect served alongside eggs and bacon for a hearty breakfast, or as a side dish with dinner when you want something filling and cheesy. It’s one of those dishes that brings everyone together, sharing stories and seconds, making mealtime feel cozy and happy every time.
Key Ingredients & Substitutions
Shredded Hashbrowns: Frozen hashbrowns save lots of prep time here. If you can’t find shredded, you can chop diced potatoes finely. Just make sure they’re thawed and drained well to avoid sogginess.
Sharp Cheddar Cheese: Cheddar adds the perfect cheesy flavor and meltiness. You can swap for Colby or Monterey Jack for a milder taste, or try a bit of mozzarella for extra stretch.
Sour Cream: This gives creaminess and tang. If you want to cut calories, plain Greek yogurt is a great substitute with similar texture and a touch of protein.
Cream of Chicken Soup: This builds the creamy base and adds subtle flavor. Use cream of mushroom if you prefer or want it vegetarian. For homemade, mix heavy cream with a touch of broth and season well.
Eggs: Eggs bind everything together so your casserole holds its shape when sliced. Don’t skip these unless you want a more loose texture.
How Do I Make Sure My Casserole Is Creamy but Not Soggy?
The biggest challenge is balancing moisture. If your dish is too wet, it won’t set well and tastes mushy. Follow these tips for a perfect texture:
- Thaw hashbrowns completely and squeeze out excess water with a kitchen towel.
- Use just one can of cream soup (avoid adding extra liquid).
- Mix ingredients gently but thoroughly to distribute moisture evenly.
- Bake uncovered so steam can escape and the top crisps nicely.
- Let the casserole rest 5–10 minutes after baking so it firms up for easy serving.
By controlling moisture and resting time, your casserole will be creamy inside with a golden cheesy top — just how it should be.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy serving.
- Mixing bowl – big enough to combine all the ingredients without spills.
- Measuring cups and spoons – to get your ingredient amounts just right.
- Spatula or large spoon – for mixing the casserole mixture smoothly.
- Oven mitts – essential for safely handling the hot baking dish.
Flavor Variations & Add-Ins
- Add cooked bacon or sausage for a smoky, meaty twist that boosts flavor and protein.
- Mix in diced green chiles or jalapeños for a spicy kick that livens up the dish.
- Try swapping cheddar for pepper jack cheese to add a little heat and creaminess.
- Stir in sautéed mushrooms or spinach to add veggies that blend well with the creamy texture.
How to Make Cheesy Hashbrown Casserole?
Ingredients You’ll Need:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 2 cups sharp cheddar cheese, shredded
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom)
- 1/2 cup chopped onions (optional)
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
How Much Time Will You Need?
This cheesy hashbrown casserole takes about 15 minutes to prepare and around 45 to 55 minutes to bake. After baking, allow it to rest for 5 to 10 minutes before serving. Altogether, expect about an hour from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Your Dish
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish well to prevent sticking and to make cleanup easier.
2. Mix the Casserole Ingredients
In a large bowl, combine the thawed hashbrowns, 1 ½ cups of shredded cheddar cheese, sour cream, melted butter, cream of chicken soup, beaten eggs, chopped onions (if using), salt, and black pepper. Stir everything together until the mixture is well combined and creamy.
3. Assemble and Bake
Pour the mixture into the baking dish, spreading it evenly. Sprinkle the remaining ½ cup of cheddar cheese over the top. Place the dish in the oven and bake uncovered for 45 to 55 minutes, until the casserole is bubbly around the edges and the cheese is golden and melted.
4. Let It Rest and Serve
Once baked, remove the casserole from the oven. Let it sit for 5 to 10 minutes — this helps it to set and makes it easier to cut and serve. Enjoy warm as a tasty side dish or a comforting breakfast option.
Can I Use Frozen Hashbrowns Without Thawing?
It’s best to thaw the hashbrowns completely and squeeze out excess moisture before mixing. Using them frozen can make the casserole watery and affect the texture.
Can I Substitute Cream of Chicken Soup?
Yes! Cream of mushroom soup works well as a substitute, or you can use a homemade white sauce if you prefer a fresher taste.
How Long Can I Store Leftovers?
Store leftover casserole in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Add Meat or Vegetables?
Absolutely! Cooked bacon, sausage, or sautéed veggies like mushrooms and spinach can be stirred in for extra flavor and heartiness.
