Hashbrown Casserole Recipe

Introduction

Hashbrown casserole is a comforting and cheesy dish that’s perfect for breakfast, brunch, or as a hearty side. Crispy on top and creamy inside, this casserole brings together simple ingredients for a delicious crowd-pleaser.

Ingredients

• 30 oz frozen shredded hashbrown potatoes
• 2 tsp onion powder
• 1/2 tsp dried thyme (optional)
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cups shredded cheddar cheese
• 1/2 cup butter
• 10.75 oz canned cream of chicken soup
• 1 cup sour cream

Instructions

1. Step 1: Preheat your oven to 350° Fahrenheit. Lightly spray a 13×9-inch baking dish with nonstick cooking spray and set it aside.
2. Step 2: In a large bowl, combine the frozen hashbrowns, onion powder, dried thyme (if using), salt, pepper, and 1 cup of the shredded cheddar cheese.
3. Step 3: In a medium saucepan, melt the butter over medium-high heat. Stir in the cream of chicken soup until well combined and heated through. Remove from heat and stir in the sour cream.
4. Step 4: Pour the soup mixture over the hashbrown mixture and stir everything together until evenly incorporated.
5. Step 5: Transfer the mixture into the prepared baking dish and evenly sprinkle the remaining 1 cup of cheddar cheese on top. Bake for 1 hour or until the casserole is hot and bubbly.
6. Step 6: Remove from the oven and serve immediately for the best creamy and cheesy texture.

Tips & Variations

• For added flavor, mix in cooked bacon or diced green onions before baking.
• Use a mix of sharp cheddar and mozzarella for extra cheesy goodness.
• Substitute cream of chicken soup with cream of mushroom or cream of celery for a different twist.
• If you prefer a crispier top, broil the casserole for the last 3-5 minutes—watch closely to prevent burning.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or reheat the entire dish in a 350° Fahrenheit oven until heated through. The casserole can also be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a few hours ahead and refrigerate it before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Is there a vegetarian version of this casserole?

Absolutely! Simply substitute the cream of chicken soup with a vegetarian alternative or cream of mushroom soup and omit any meat additions. It will still be deliciously creamy and cheesy.

Hashbrown Casserole Recipe

Print Recipe

★★★★★

5 from 70 reviews

This classic Hashbrown Casserole is a comforting and cheesy side dish made with crispy frozen shredded potatoes, melted butter, creamy soup, and sharp cheddar cheese. Perfectly baked until golden and bubbly, it’s an ideal addition to family dinners or holiday meals.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes and Seasonings

• 30 oz Frozen Shredded Hashbrown Potatoes
• 2 tsp Onion Powder
• 1/2 tsp Dried Thyme (optional)
• 1/2 tsp Salt
• 1/2 tsp Pepper

Cheese

• 2 cups Cheddar Cheese, shredded (divided into 1 cup + 1 cup)

Other Ingredients

• 1/2 cup Butter
• 10.75 oz Cream of Chicken Soup (canned)
• 1 cup Sour Cream

Instructions

1. Preheat Oven: Preheat your oven to 350° Fahrenheit. Prepare a 13×9 inch baking dish by spraying it with non-stick cooking spray to prevent sticking, then set it aside.
2. Mix Dry Ingredients: In a large bowl, combine the frozen shredded hashbrowns, onion powder, dried thyme if using, salt, pepper, and 1 cup of shredded cheddar cheese. Stir thoroughly to evenly distribute the seasonings and cheese.
3. Melt Butter and Heat Soup: In a medium saucepan over medium-high heat, add the butter and cream of chicken soup. Stir occasionally until the butter has fully melted and the mixture is heated through. Remove from heat.
4. Add Sour Cream: Off the heat, stir the sour cream into the butter and soup mixture until the mixture is smooth and creamy.
5. Combine All Mixtures: Pour the warm soup mixture over the hashbrown mixture in the large bowl. Use a spatula or spoon to mix everything until well incorporated.
6. Assemble Casserole: Transfer the combined mixture into the prepared baking dish. Spread it evenly, then sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
7. Bake: Place the baking dish in the preheated oven and bake for 1 hour or until the casserole is hot throughout, bubbly around the edges, and the cheese on top is melted and lightly golden.
8. Serve: Remove from oven and let it rest briefly before serving immediately. Enjoy your warm, cheesy hashbrown casserole!

Notes

• For a vegetarian option, substitute the cream of chicken soup with cream of mushroom or cream of celery soup.
• Dried thyme adds a subtle earthy flavor but can be omitted if unavailable.
• Make sure not to thaw the hashbrowns before mixing to maintain a good texture after baking.
• You can add cooked and crumbled bacon or sautéed onions for added flavor.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Keywords: hashbrown casserole, cheesy casserole, baked potatoes, side dish, comfort food, cheesy potatoes