Cheesy Hashbrown Casserole is a classic comfort food that brings together crispy hashbrowns, gooey melted cheese, and a creamy, dreamy sauce that’s simply irresistible. It’s the kind of dish that feels like a warm hug on a plate, perfect for family meals or holiday gatherings.
I love making this casserole because it’s so easy but always gets a big smile from everyone at the table. My favorite part is the crunchy cheese topping that adds just the right amount of texture against the soft, cheesy potatoes underneath. Whenever I bring this dish, people always ask for seconds!
This casserole pairs perfectly with a simple green salad or steamed veggies to balance out the richness. I often make it ahead of time so it’s ready to pop in the oven when I need a comforting crowd-pleaser. It’s one of those recipes I keep coming back to, especially on chilly days when all you want is something warm and cheesy.
Key Ingredients & Substitutions
Frozen shredded hashbrowns: These are perfect because they save time and keep the texture just right. If you can’t find shredded ones, try dicing fresh potatoes finely and parboiling them first.
Cheddar cheese: Sharp cheddar gives a nice flavor punch. You can swap it with Colby Jack or Monterey Jack for a milder taste. Mixing cheeses is great to add depth.
Sour cream: Sour cream adds creaminess and tanginess that balances the cheese. Greek yogurt works well as a lighter substitute.
Cream of chicken soup: This helps make the casserole creamy and rich. Use cream of mushroom or cream of celery soup for a veggie twist or make a quick DIY sauce with cream and chicken broth.
Butter: Adds richness and helps with baking. If dairy-free, substitute with olive oil or a plant-based butter.
How Do You Get a Crispy, Golden Cheese Topping?
The crispy cheese top is the star of this casserole. Here’s how to get that perfect crunchy layer:
- Use shredded sharp cheddar for great browning and flavor.
- Sprinkle cheese evenly over the casserole surface so it melts uniformly.
- Bake uncovered so moisture evaporates and cheese crisps up.
- Keep an eye on the last 10 minutes of baking—if it’s not browned enough, you can briefly broil for 1-2 minutes but watch closely to avoid burning.
- Let the casserole rest for a few minutes after baking to help the topping set and stay crisp when you serve.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy serving.
- Mixing bowl – big enough to hold all ingredients for easy combining.
- Measuring cups and spoons – helps you get the exact amounts for the best taste.
- Wooden spoon or spatula – great for mixing without scratching bowls.
- Oven mitts – essential for safely handling the hot casserole dish.
Flavor Variations & Add-Ins
- Add cooked bacon or diced ham for a smoky, meaty touch that pairs well with the cheese.
- Mix in sautéed mushrooms or bell peppers to add extra veggies and a subtle sweetness.
- Try using pepper jack cheese instead of cheddar for a mild spicy kick.
- Stir in some green onions or chives for a fresh, sharp flavor contrast.
Cheesy Hashbrown Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 (10.5 oz) can condensed cream of chicken soup
- 1/2 cup chopped onion (optional)
- 1/4 cup melted butter
- 2 cups shredded cheddar cheese (for topping)
- Salt and pepper, to taste
- Fresh parsley or chives (for garnish)
How Much Time Will You Need?
Preparation takes about 10 minutes to mix everything together, and baking takes 45 to 50 minutes. After baking, allow a few minutes of cooling before serving. So, around 1 hour in total from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to prevent sticking and make cleanup easier.
2. Mix the Casserole:
In a large mixing bowl, combine the thawed hashbrowns, 2 cups shredded cheddar cheese, sour cream, cream of chicken soup, chopped onion if you’re using it, melted butter, salt, and pepper. Stir everything well until all ingredients are mixed evenly.
3. Assemble the Casserole:
Pour the mixture into the prepared baking dish and spread it out evenly. This will help it cook uniformly and create a nice top layer.
4. Add Cheese Topping and Bake:
Sprinkle the remaining 2 cups of shredded cheddar cheese evenly over the top of the casserole. Place the dish in the oven and bake uncovered for 45-50 minutes, or until the cheese on top is golden brown and crispy, and the casserole bubbles around the edges.
5. Cool, Garnish, and Serve:
Once baked, let the casserole cool for a few minutes. Garnish with freshly chopped parsley or chives to add a bit of color and fresh flavor. Serve the casserole warm as a delicious side dish or a filling breakfast treat.
Can I Use Frozen Hashbrowns Straight from the Bag?
It’s best to thaw the hashbrowns first and pat them dry if needed. This prevents excess moisture that can make the casserole soggy and helps it bake evenly.
Can I Make This Casserole Ahead of Time?
Absolutely! You can assemble it the night before, cover it tightly, and refrigerate. When ready, bake it a little longer to ensure it’s heated through and the cheese is bubbly.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally for even heating.
Can I Substitute Cream of Chicken Soup?
Yes! Cream of mushroom or cream of celery soup work well too. You can also make a quick homemade cream sauce if you prefer a fresher taste.
