Cheesy Hashbrown Casserole is a warm and comforting dish that’s loaded with crispy hashbrowns, melted cheese, and a creamy sauce that ties it all together. It’s the kind of side everyone loves, especially when you want something simple yet satisfying for breakfast, brunch, or dinner. The combination of gooey cheese and tender potatoes makes it a total crowd-pleaser.
I always think of this casserole as the ultimate handy dish to bring to a potluck or holiday meal because it feels like a little bit of home in every bite. My favorite trick is to add a sprinkle of crushed cornflakes or breadcrumbs on top before baking to get that extra golden crunch. It’s the perfect mix of soft and crispy, and it always reminds me of cozy family gatherings.
When I serve this casserole, I like to pair it with fresh fruit or a simple green salad to balance out all the cheesy goodness. Plus, it reheats beautifully, so leftovers mean you get to enjoy it again the next day—always a win in my book. Whether you’re making it for a special occasion or just because, this cheesy hashbrown casserole never fails to bring smiles to the table.
Key Ingredients & Substitutions
Frozen Shredded Hashbrowns: These are the base of the dish, providing a soft and tender texture. If you can’t find shredded potatoes, diced hashbrowns work too but may change the texture slightly.
Cheddar Cheese: Sharp cheddar adds rich flavor and a nice color. You can swap it for Colby or Monterey Jack if you want a milder taste. Mixing two types of cheese, like cheddar and mozzarella, keeps it gooey and balanced.
Sour Cream: This adds creaminess and a bit of tang. Greek yogurt can work as a healthier alternative, though it will lighten the flavor a bit.
Cream of Chicken Soup: This creamy soup holds everything together. For a vegetarian option, use cream of mushroom soup. You can also make a homemade creamy base with milk and flour if you want to avoid canned soup.
Onion & Butter: Chopped onion adds subtle sweetness and texture. Melted butter brings richness. Don’t skip these—they help make the casserole feel homey and comforting.
How Do You Get the Perfect Golden, Cheesy Top?
The secret to that beautiful golden top is even cheese distribution and proper baking time. Here’s how I do it:
- Mix most of the cheese into the potato mixture to get creamy cheesiness throughout.
- Reserve some cheese to sprinkle on top; this melts and browns for a great crust.
- Bake uncovered so the top can brown nicely. If you cover it, the cheese will stay pale and soft.
- Watch the casserole in the last 5 minutes to avoid burning; if needed, you can tent it loosely with foil.
This way you get a casserole that’s creamy inside with a crispy, bubbly cheese top. Adding a sprinkle of chopped chives at the end can brighten up the flavors and add a fresh touch.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy serving.
- Large mixing bowl – helpful for combining all your ingredients smoothly.
- Measuring cups and spoons – to get the right amounts of cheese, sour cream, and soup.
- Wooden spoon or spatula – great for mixing without breaking up the hashbrowns too much.
- Oven mitts – essential for safely handling the hot casserole dish.
Flavor Variations & Add-Ins
- Add cooked and crumbled bacon for a smoky, savory boost.
- Stir in diced jalapeños or a pinch of cayenne for a spicy kick.
- Mix in sautéed mushrooms or diced bell peppers for extra veggies and texture.
- Use smoked gouda or pepper jack cheese to change up the cheese flavor with a smoky or spicy note.
How to Make Cheesy Hashbrown Casserole?
Ingredients You’ll Need:
Main Ingredients:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup sour cream
- 1 cup cream of chicken soup (or cream of mushroom soup for a vegetarian option)
- ½ cup chopped onion
- ½ cup melted butter
- 2 cups shredded mozzarella cheese
- Salt and pepper, to taste
- Optional garnish: chopped chives or green onions
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and around 45 to 50 minutes to bake. So, plan for approximately 1 hour from start to finish, including some cooling time before serving.
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking.
2. Mix the Hashbrown Mixture:
In a large bowl, combine the thawed hashbrowns, 1 ½ cups of shredded cheddar cheese, sour cream, cream of chicken soup, chopped onion, melted butter, salt, and pepper. Mix everything together well until fully combined.
3. Assemble the Casserole:
Spread the hashbrown mixture evenly into the prepared casserole dish. Then sprinkle the remaining ½ cup of cheddar cheese and the shredded mozzarella cheese evenly over the top.
4. Bake and Serve:
Place the casserole in the oven, uncovered. Bake for 45 to 50 minutes or until the casserole is hot, bubbly, and the top is a beautiful golden brown. Remove from oven and let cool for a few minutes before serving. Garnish with chopped chives or green onions if you like.
Enjoy your creamy, cheesy hashbrown casserole – it’s a wonderful side for any meal or a comforting dish all on its own!
Can I Use Frozen Hashbrowns Without Thawing?
It’s best to thaw the frozen hashbrowns before mixing to avoid excess water in the casserole, which can make it soggy. Thaw them overnight in the fridge or spread them out on a baking sheet to thaw faster.
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole the night before, cover it tightly with foil or plastic wrap, and refrigerate. When ready, bake it straight from the fridge—just add a few extra minutes to the baking time.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the casserole in the oven at 350°F (175°C) until heated through, or use a microwave for quicker reheating.
Can I Substitute the Cream of Chicken Soup?
Absolutely! Cream of mushroom soup works well for a vegetarian version, or you can use a homemade creamy sauce made from milk and flour to avoid canned soup altogether.
