Welcome to your new favorite comfort food recipe! This hashbrown casserole is the ultimate crowd-pleaser, perfect for any meal. Whether you need a hearty breakfast, a delightful brunch centerpiece, or a fantastic side dish for dinner, this easy recipe delivers. Get ready for a cheesy, crispy, and utterly delicious experience that will quickly become a family staple.
Table of Contents
Why You’ll Love This Hashbrown Casserole
This delightful hashbrown casserole recipe is a must-try for so many reasons. It’s perfect for busy weeknights or special gatherings.
- Effortless to Prepare: You can easily whip up this dish for any occasion, from simple family dinners to festive holidays.
- Convenient Ingredients: This recipe uses readily available items you likely already have in your pantry and freezer.
- Perfect Texture: It consistently achieves a wonderfully creamy interior with those irresistible crispy, golden-brown edges.
- Versatile Dish: Adapt it to your taste or what you have on hand; it’s a true chameleon in the kitchen.
- Loved by All: Its cheesy, savory goodness makes it a guaranteed hit with everyone, regardless of age or dietary preference.
Ingredients
Gathering your ingredients is the first step to making this amazing hashbrown casserole. Each component plays a vital role in creating its rich, comforting flavor.
- 32 ounces frozen shredded hashbrowns (about 8 cups)
- 2 cups shredded cheddar cheese, divided
- 10 ¾ ounce can condensed cream of chicken soup (about 1 cup)
- 1 ½ cups sour cream
- ½ cup unsalted butter, melted
- ½ cup yellow onion, finely chopped
- 2 teaspoons minced garlic (or 1 teaspoon garlic powder)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon chopped parsley, optional, for garnish
Notes & Substitutions
You can easily adapt this hashbrown casserole to fit your preferences or what you have on hand. Don’t be afraid to get creative!
- Potatoes: Feel free to swap frozen shredded hashbrowns for frozen diced potatoes. If using fresh russets, peel, shred, and squeeze out excess moisture thoroughly.
- Soup: For a delicious vegetarian option, substitute the cream of chicken soup with a can of condensed cream of mushroom soup.
- Cheese: While cheddar is classic, experiment with Monterey Jack, Colby, smoked gouda, mozzarella, or Parmesan for different flavor profiles. A blend works wonderfully too.
- Dairy: You can easily swap sour cream for an equal amount of plain Greek yogurt to add a slight tanginess and a boost of protein.
- Flavor Boosters: Enhance the savory notes with a pinch of smoked paprika, cumin, or a dash of cayenne pepper for a subtle kick. A little hot sauce can also brighten the flavors.
- Herbs: Instead of parsley, try fresh green onions, chives, finely chopped rosemary, or thyme as a beautiful garnish or mixed into the potato mixture.
Equipment
You don’t need fancy tools to make this fantastic cheesy hashbrown casserole. Just a few kitchen essentials will do the trick!
- Large mixing bowl
- 9×13 inch baking dish
- Measuring cups and spoons
- Whisk or spatula
How To Make Hashbrown Casserole
Creating this incredibly delicious hashbrown casserole is straightforward. Follow these simple steps for a perfect, comforting dish every time.
- Prep Oven: Preheat your oven to 350°F (177°C). Place an oven rack in the middle position to ensure even baking. This initial step is key for a beautifully cooked hashbrown casserole.
- Thaw Potatoes: Take your frozen shredded hashbrowns out of the freezer. You can thaw them quickly in the microwave according to package directions, or let them sit at room temperature for about 30 minutes. Once thawed, it’s crucial to drain any excess moisture. Squeeze the potatoes gently in a clean kitchen towel or paper towels to remove as much liquid as possible. This prevents a watery hashbrown casserole. Research suggests that removing excess starch and moisture from potatoes helps them achieve maximum crispness.
- Mix the Ingredients: In a large mixing bowl, combine the defrosted and drained potatoes. Add 1 cup of the shredded cheddar cheese, the entire can of cream of chicken soup, and the sour cream. Stir in the finely chopped yellow onion, melted butter, minced garlic (or garlic powder), kosher salt, and black pepper. Mix everything thoroughly with a spatula or large spoon until all ingredients are well combined and the potatoes are evenly coated. This ensures every bite of your hashbrown casserole is flavorful.
- Assemble Casserole: Lightly grease a 9×13 inch baking dish with cooking spray or a little butter. Transfer the hashbrown mixture from the bowl into the prepared baking dish. Spread it out evenly, ensuring the surface is relatively flat. This uniform layer helps the hashbrown casserole bake consistently.
- Add Topping: Evenly sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the hashbrown mixture in the baking dish. This top layer of cheese will melt into a golden, bubbly crust as it bakes, adding extra flavor and texture to your cheesy potato dish.
- Bake to Perfection: Place the baking dish in the preheated oven. Bake for approximately 45 to 55 minutes, or until the hashbrown casserole is hot and bubbly around the edges. Most casserole recipes, including this one, recommend an oven temperature of 350°F for thorough cooking. The cheese on top should be beautifully melted and lightly browned, indicating it’s perfectly cooked through.
- Serve Hot: Once baked, carefully remove the hashbrown casserole from the oven. Let it rest for a few minutes before serving; this allows the casserole to set slightly, making it easier to scoop. Garnish with fresh chopped parsley or your preferred herbs, if using, for a touch of freshness. Serve this comforting dish while still warm and enjoy!
Pro Tips & Troubleshooting
Making a fantastic hashbrown casserole is simple with a few smart techniques. These tips will help you achieve perfect results every time.
- Prevent Soggy Casserole: Always thaw your hashbrowns completely and, more importantly, squeeze out as much excess liquid as possible. This step is critical for a perfectly crisp, not watery, potato casserole.
- Achieve Extra Crispiness: For an irresistible crunchy topping, mix 2 tablespoons of melted butter with 1 cup of crushed cornflakes or Ritz crackers. Sprinkle this mixture over the cheese before baking for a delectable texture on your hashbrown casserole.
- Make Ahead: You can assemble the entire dish the day before. Simply cover it tightly with plastic wrap and refrigerate. When ready to bake, add about 10-15 minutes to the baking time since it will be going into the oven cold.
- Storage Tips: Store any leftover hashbrown casserole in an airtight container in the refrigerator for up to 3 days. This ensures it stays fresh and ready for a quick meal.
- Reheating: Warm individual servings in the microwave until heated through. For a crispier reheat, place portions in an oven or toaster oven at 350°F (177°C) for 10-15 minutes.
Serving Suggestions & Variations
This versatile hashbrown casserole recipe shines whether it’s the star of the show or a delightful accompaniment. Here are some ways to enjoy it!
- Classic Pairings: Serve this cheesy potato bake alongside your favorite breakfast proteins like fluffy scrambled eggs, savory breakfast links, or crispy turkey bacon.
- “Funeral Potatoes” Style: Create a classic “funeral potatoes” variation by stirring some of the cheddar cheese directly into the potato mixture. Then, top with the remaining cheese mixed with crushed cornflakes and butter for that signature crunchy crust.
- Add Protein: Boost the heartiness by incorporating cooked, crumbled breakfast sausage or sautéed plant-based sausage into the hashbrown mixture before baking.
- Spicy Kick: If you love a little heat, mix in some finely minced jalapeños or a generous dash of cayenne pepper. This adds a delightful warmth to your hashbrown casserole.
- Herbaceous Twist: Finish your serving with a sprinkle of fresh chives, dill, or a mix of finely chopped green onions for a bright, aromatic lift.
Nutrition Information
This cheesy hashbrown casserole offers a comforting and satisfying meal option. Here’s a summary of its nutritional breakdown per serving.
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 18 g |
| Protein | 7 g |
| Fat | 22 g |
| Saturated Fat | 12 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 5 g |
| Trans Fat | 0.3 g |
| Cholesterol | 58 mg |
| Sodium | 522 mg |
| Potassium | 293 mg |
| Fiber | 1 g |
| Sugar | 1 g |
| Vitamin A | 652 IU |
| Vitamin C | 7 mg |
| Calcium | 178 mg |
| Iron | 1 mg |
Please note: Nutritional values are estimates and can vary based on specific ingredients, portion sizes, and preparation methods. This information is intended for general guidance only.
Frequently Asked Questions
Do you have questions about making the perfect hashbrown casserole recipe? Here are some common inquiries and their helpful answers.
Can I use fresh potatoes instead of frozen?
Yes, you can. Peel, shred, and thoroughly squeeze out all the moisture from fresh russet potatoes before using; this may require a slightly longer baking time.
Why is my casserole watery?
Your casserole might be watery if the hashbrowns weren’t fully thawed or if you didn’t sufficiently drain the excess moisture from them before mixing.
What kind of cheese is best for this recipe?
Cheddar is a classic choice for a hash brown casserole, but many other cheeses, such as Colby, Monterey Jack, or a blend, will also melt beautifully and taste delicious.
How do I prevent the topping from burning?
If the cheese topping starts browning too quickly before the casserole is cooked through, you can loosely tent the baking dish with aluminum foil.
Is this recipe vegetarian?
It can easily be made vegetarian by substituting the cream of chicken soup with a can of condensed cream of mushroom soup.
Conclusion
This ultimate cheesy hashbrown casserole is truly a dish that brings comfort and joy to any table. Its simplicity, delicious flavor, and incredible versatility make it a must-have in your recipe collection. Whether you’re feeding a hungry family or preparing for a gathering, this easy recipe is sure to impress. We encourage you to try it out and experience the magic! Don’t forget to share your comments and ratings below; we love hearing from you.
The Best Cheesy Hashbrown Casserole Recipe
Equipment
- Oven
- Large Bowl
- 13×9 baking dish
- Microwave
Ingredients
Casserole
- 32 ounces frozen shredded hashbrowns (8 cups)
- 2 cups shredded cheddar cheese (divided)
- 10 ¾ ounce can cream of chicken soup (1 cup)
- 1 ½ cups sour cream
- ½ cup unsalted butter (melted)
- ½ cup yellow onion (finely chopped)
- 2 teaspoons minced garlic (or 1 teaspoon garlic powder)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon chopped parsley (optional)
Instructions
Instructions
- Preheat your oven to 350ºF (177ºC) and set the oven rack to the middle position.
- Thaw the frozen hashbrowns in the microwave or at room temperature for 30 minutes, then drain any excess moisture.
- In a large bowl, combine the defrosted potatoes, 1 cup cheddar cheese, cream of chicken soup, sour cream, onion, melted butter, minced garlic, salt, and pepper.
- Lightly grease a 13×9 baking dish, spread the hashbrown mixture inside, and evenly sprinkle the remaining 1 cup of cheddar cheese on top.
- Bake for 45 to 55 minutes, or until the casserole is hot and bubbly with a lightly browned cheese topping.
- Garnish with chopped parsley if desired, and serve the cheesy hashbrown casserole hot.