If you’re craving the ultimate comfort food, look no further than hashbrown casserole — a warm, cheesy, and irresistibly creamy dish that’s perfect for any occasion. Whether you’re planning a cozy family dinner or a hearty brunch, this classic recipe is sure to steal the show. Keep reading to discover what makes this casserole a crowd favorite!
| Servings: | 8 |
| Prep Time: | 10 minutes |
| Cook Time: | 45 minutes |
| Total Time: | 55 minutes |
| Serving Size: | 1 slice |
Description
Golden, cheesy, and irresistibly creamy, hashbrown casserole is the kind of comfort food that brings people together around the table. Whether it is Sunday brunch or a holiday potluck, this dish always steals the spotlight. Imagine perfectly shredded potatoes coated in a rich blend of melted cheese and creamy soup, lightly baked until bubbling and golden on top. Each bite is a forkful of warmth and nostalgia.
This casserole tastes like home. It is crisp on the top, tender on the inside, and full of that hearty flavor that reminds you of cozy weekends and family gatherings. Whether it is served next to scrambled eggs in the morning or glazed ham at dinner, hashbrown casserole has a way of fitting into any meal as easily as a favorite sweater fits on a cold day. It is soul food in the most comforting and satisfying sense.
Why You’ll Love This Recipe
Hashbrown casserole is a true crowd-pleaser thanks to its creamy texture, cheesy flavor, and simple preparation. It takes just a few pantry staples and a few minutes of active prep time, making it perfect for busy mornings and special occasions alike. With frozen hashbrowns and canned soup, the effort is minimal but the end result tastes homemade and indulgent.
The recipe is also incredibly flexible. You can mix in bacon bits, green onions, or even switch up the cheese for different flavors. It is vegetarian-friendly as written, but you can easily customize it for any diet or occasion. Plus, it reheats beautifully so leftovers are always something to look forward to.
Ingredients
- 1 bag frozen shredded hashbrowns 32 ounces thawed
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can cream of chicken soup 10.5 ounces
- 1 small onion finely chopped
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 4 tablespoons unsalted butter melted
- 1 cup crushed cornflakes or buttery crackers
- 2 tablespoons melted butter for topping
Equipment
- 9×13 inch baking dish
- Large mixing bowl
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Aluminum foil if covering during baking
Instructions
- Preheat your oven: Set it to 350 degrees Fahrenheit. Lightly grease your 9×13 inch baking dish using butter or cooking spray. This helps prevent sticking and creates those tasty browned edges.
- Mix the base: In a large bowl, stir together the thawed hashbrowns, cheddar cheese, sour cream, cream of chicken soup, chopped onion, salt, garlic powder, and black pepper. This mixture should be creamy and evenly combined.
- Add melted butter: Stir in the 4 tablespoons of melted butter. The butter adds richness and helps the casserole firm up as it bakes.
- Assemble the casserole: Spread the mixture evenly in your prepared baking dish, pressing it down gently for even baking.
- Prepare the topping: In a small bowl, mix the crushed cornflakes or buttery crackers with the 2 tablespoons of melted butter. This topping adds just the right crunch.
- Top the casserole: Sprinkle the crumb topping evenly over the surface of the casserole.
- Bake: Place in the oven and bake for 45 to 50 minutes. The casserole should be hot and bubbly with a golden brown topping.
- Rest before serving: Let it sit for about 5 minutes to set slightly and make slicing easier. Trust me, this little wait is worth it.
Nutrition per serving
| Calories | 360 |
| Protein | 9g |
| Carbohydrates | 26g |
| Fat | 25g |
| Sugar | 3g |
| Fiber | 2g |
| Sodium | 620mg |
For extra flavor, sauté the chopped onions in olive oil or butter before mixing them in. It mellows their bite and adds a lovely caramelized note. You can also swap half the cheddar for Monterey Jack if you want something a little creamier and milder.
Serving and Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply place a portion in the oven at 350 degrees Fahrenheit for 15 to 20 minutes or warm in the microwave until heated through.
This casserole also freezes well. Let the dish cool completely, wrap tightly in plastic wrap and foil, and store in the freezer for up to 2 months. To reheat from frozen, bake covered at 375 degrees Fahrenheit for 45 to 60 minutes until hot and bubbly.
You can prepare this casserole a day ahead by assembling all the ingredients in the baking dish and storing it in the fridge, covered, until ready to bake. Just add 10 extra minutes to the baking time if cooking it straight from the refrigerator.
Course, Cuisine, Keywords
Breakfast, Brunch, Side Dish, American, hashbrown casserole, cheesy potatoes, comfort food, breakfast casserole
FAQ
Can I use frozen shrimp?
Yes, just make sure they are completely thawed and patted dry before cooking to avoid excess moisture.
What type of Parmesan works best?
Use real Parmigiano-Reggiano and grate it yourself. Pre-shredded cheese will not melt evenly and lacks flavor.
Can I make this dairy-free?
You can substitute the butter with olive oil and use nutritional yeast instead of Parmesan for a dairy-free version.
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Cheesy Hashbrown Casserole
Ingredients
- 1 bag frozen shredded hashbrowns 32 ounces, thawed
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can cream of chicken soup 10.5 ounces
- 1 small onion finely chopped
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 4 tablespoons unsalted butter melted
- 1 cup crushed cornflakes or buttery crackers
- 2 tablespoons melted butter for topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
- In a large mixing bowl, combine the thawed hashbrowns, cheddar cheese, sour cream, cream of chicken soup, chopped onion, salt, garlic powder, and black pepper. Mix until everything is well blended.
- Stir in the melted butter until evenly incorporated.
- Pour the mixture into the prepared baking dish and spread evenly.
- In a small bowl, combine the crushed cornflakes (or crackers) with the additional 2 tablespoons of melted butter.
- Sprinkle this topping evenly over the casserole.
- Bake for 45 to 50 minutes, or until the top is golden brown and the casserole is hot and bubbly.
- Let it rest for about 5 minutes before serving to allow the dish to set slightly.
