Cheesy Hashbrown Casserole is a classic comfort dish that’s all about crispy, golden hashbrowns covered in melty, gooey cheese, and baked to perfection. It brings together that salty, creamy goodness you want in a side dish, with a little crunch on top that makes every bite satisfying.
I love making this casserole when I need something simple but special. It’s one of those recipes that everyone seems to enjoy, no matter the occasion. I usually add a bit extra cheese because, well, you can never have too much cheese! Plus, it’s a great way to sneak some veggies in by tossing in some chopped onions or bell peppers before baking.
My favorite way to serve Cheesy Hashbrown Casserole is alongside breakfast eggs or roasted chicken for dinner. It feels like a warm hug on a plate, and leftovers taste just as good the next day. If you’re looking for a dish that’s easy to prepare and loved by all ages, this casserole is a winner every time.
Key Ingredients & Substitutions
Frozen Hashbrowns: Using frozen shredded hashbrowns saves time and keeps the texture consistent. You can swap with fresh grated potatoes, but be sure to squeeze out excess moisture for a better result.
Cream of Chicken Soup: This adds creaminess and flavor. For a vegetarian option, use cream of mushroom or cream of celery soup. You could also make a simple homemade white sauce.
Sharp Cheddar Cheese: Cheddar gives a nice tangy, cheesy flavor and melts perfectly. If you want a milder taste, try Colby or Monterey Jack. I like to add extra cheese on top for a crispy golden finish.
Sour Cream: Sour cream adds richness and a slight tang. Greek yogurt is a great substitute if you want less fat but still keep creaminess.
How Can I Make the Casserole Creamy Yet Crispy on Top?
The key is balancing moisture and baking time. First, mix all creamy ingredients thoroughly so every bite is flavorful. Then, spreading the mixture evenly in the dish lets it cook uniformly.
- Bake uncovered so moisture escapes and cheese on top browns nicely.
- Adding cheese on top last creates that golden crunchy layer.
- Let it cool briefly before serving to let it set and prevent it from being too runny.
Patience with baking time is important—too short and the inside is soggy, too long and it can dry out. Check it at 45 minutes and up to 55 for perfect texture.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy serving.
- Large mixing bowl – gives you plenty of room to mix all ingredients without spills.
- Measuring cups and spoons – to get the right amounts of cheese, sour cream, and spices.
- Rubber spatula or wooden spoon – great for folding the casserole ingredients together gently.
- Oven mitts – to safely handle the hot dish when taking it out of the oven.
Flavor Variations & Add-Ins
- Add cooked bacon bits for smoky, savory flavor that pairs great with cheese.
- Mix in diced bell peppers or jalapeños for a little color and mild heat.
- Swap part of the cheddar for pepper jack cheese to add a spicy kick.
- Stir in cooked, shredded chicken to make it a more filling main dish.
Cheesy Hashbrown Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1 (10.5 oz) can condensed cream of chicken soup
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup chopped green onions or scallions, divided
- 1 cup sour cream
- 1/2 cup melted butter
- 1/2 cup chopped yellow onion (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 45 to 55 minutes to bake. Add a few minutes to let the casserole cool before serving. Overall, you can expect around an hour from start to enjoying your delicious cheesy hashbrown casserole!
Step-by-Step Instructions:
1. Get Ready and Preheat:
Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to stop the casserole from sticking.
2. Mix the Ingredients:
In a large mixing bowl, add the thawed hashbrowns, cream of chicken soup, 1 1/2 cups of the shredded cheddar cheese, 1/4 cup chopped green onions, sour cream, melted butter, chopped onion (if using), garlic powder, salt, and pepper. Stir everything until it’s well combined and smooth.
3. Assemble the Casserole:
Pour the mixture into your prepared baking dish and spread it out evenly so it’ll bake consistently. Then, sprinkle the remaining 1/2 cup shredded cheddar cheese on top for a cheesy crust.
4. Bake Until Golden:
Put your dish in the oven and bake uncovered for 45 to 55 minutes. Look for bubbles around the edges and a lightly browned cheese topping—that means it’s ready.
5. Cool and Serve:
Take the casserole out and let it cool for 5 minutes, so it sets nicely. Sprinkle the rest of the chopped green onions on top for a fresh, tasty finish. Serve warm and enjoy!
Can I Use Frozen Hashbrowns Without Thawing?
It’s best to thaw the hashbrowns first to avoid excess moisture in the casserole, which can make it soggy. Thaw them overnight in the fridge or speed it up by leaving them out at room temperature for about 30 minutes and then pat dry.
Can I Make This Casserole Ahead of Time?
Yes! Prepare the casserole up to the baking step, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready, bake it a few extra minutes until bubbly and golden.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently in the oven or microwave until warmed through. Avoid reheating too long to keep the cheese from drying out.
What Can I Do to Make It Vegetarian?
Swap the cream of chicken soup with a cream of mushroom or cream of celery soup to keep it vegetarian-friendly without sacrificing creaminess.
