Cheesy Hashbrown Casserole is the ultimate comfort food you didn’t know you needed. It’s filled with crispy hashbrowns, gooey melted cheese, and a creamy sauce that binds everything together just right. The top gets that perfect golden crust that’s slightly crispy and so inviting.
I love making this casserole for family gatherings or lazy Sunday mornings because it always brings smiles all around the table. One of my favorite things is that it’s easy to prepare ahead of time, so I can focus on hanging out with everyone instead of stressing in the kitchen.
When I serve it, I usually add a simple green salad or some fresh fruit on the side to balance all that cheesy goodness. Honestly, it feels like a warm hug on a plate, and it’s one of those dishes that everyone asks for seconds of. If you haven’t tried it yet, give it a go—you might just find your new favorite comfort dish!
Bake, Serve, Wear the Vibe 👕
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Key Ingredients & Substitutions
Frozen shredded hashbrowns: These give the dish its classic texture. I like to thaw them well and squeeze out excess moisture so the casserole isn’t watery. If you prefer, fresh shredded potatoes work too but might take longer to cook.
Cheddar cheese: Sharp cheddar adds a nice tangy cheese flavor. You can swap with Monterey Jack or Colby for a milder taste. Mozzarella on top helps with that golden, melty crust that’s hard to resist.
Sour cream: It keeps the casserole creamy and adds a slight tang. Greek yogurt is a great substitute if you want a lighter option without losing creaminess.
Cream of chicken soup: This binds everything together nicely. I’ve used cream of mushroom or cream of celery as alternatives, especially for different flavor twists or vegetarian versions.
Onion and butter: Onion adds a subtle sharpness, and butter boosts richness. If you skip onion, a bit of garlic powder can be a nice flavor boost.
How Can I Get the Crispiest, Golden Top on My Casserole?
Achieving a beautiful golden top is simple but key for this dish’s texture. Here’s what helps:
- Evenly sprinkle shredded cheese on top — this melts and browns well.
- Use a mixture of cheddar and mozzarella for both flavor and stretchiness.
- Bake uncovered so moisture can escape, letting the top crisp up.
- About 45-50 minutes at 350°F works well, but switch your oven to broil for the last 2-3 minutes if you want extra browning—just watch carefully to avoid burning.
- Letting the casserole rest for 5-10 minutes after baking helps it set and keeps it from falling apart when you serve.
Using these tips, you’ll get that fantastic crunchy edge while the inside stays smooth and cheesy!
Equipment You’ll Need
- 9×13-inch baking dish – perfect size to hold the casserole and bake evenly.
- Large mixing bowl – makes it easy to mix all the ingredients without spilling.
- Measuring cups and spoons – helps you get the right amounts for best results.
- Wooden spoon or spatula – great for mixing the casserole ingredients gently.
- Oven mitts – essential for safely handling the hot casserole dish.
Flavor Variations & Add-Ins
- Add cooked and crumbled bacon for a smoky, salty boost that pairs well with cheese.
- Mix in chopped bell peppers or diced jalapeños to add a fresh crunch or mild heat.
- Swap sour cream with plain Greek yogurt for a tangier and lighter version.
- Stir in cooked sausage or diced ham to turn it into a heartier main dish.
How to Make Cheesy Hashbrown Casserole
Ingredients You’ll Need:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom soup as a substitute)
- 1/2 cup chopped onion (optional)
- 1/4 cup unsalted butter, melted
- 2 cups shredded mozzarella or additional cheddar cheese (for topping)
- Salt and pepper to taste
- 2 tablespoons chopped chives or green onions (for garnish)
How Much Time Will You Need?
This recipe takes around 15 minutes to prepare and about 45 to 50 minutes to bake. After baking, allow 5 to 10 minutes for resting, so you’ll need roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Baking Dish:
Set your oven to 350°F (175°C) and grease a 9×13 inch baking dish to keep your casserole from sticking.
2. Mix the Ingredients:
In a large bowl, combine the thawed hashbrowns, 2 cups of cheddar cheese, sour cream, cream of chicken soup, chopped onion if you’d like, melted butter, salt, and pepper. Mix them well until everything is smooth and combined.
3. Assemble the Casserole:
Spread the mixture evenly in your prepared baking dish. Then, sprinkle the remaining 2 cups of cheese over the top to get a lovely cheesy crust.
4. Bake and Rest:
Bake the casserole uncovered for 45 to 50 minutes until it’s bubbling and the top turns golden and crispy. Once done, take it out and let it rest for 5 to 10 minutes so it can set.
5. Garnish and Serve:
Sprinkle chopped chives or green onions over the top for a fresh pop of flavor and color. Serve your delicious cheesy hashbrown casserole warm, and enjoy every creamy, cheesy bite!
Can I Use Frozen Hashbrowns Without Thawing?
It’s best to thaw the hashbrowns first and squeeze out excess moisture to avoid a watery casserole. Thaw them overnight in the fridge or quickly in the microwave before using.
Can I Make This Casserole Ahead of Time?
Yes! Prepare the casserole up to the baking step, cover it tightly with foil, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave or oven until warmed through.
What Are Some Good Substitutes for Cream of Chicken Soup?
You can use cream of mushroom or cream of celery soup for a different but delicious flavor. For a homemade version, mix cream, chicken broth, and a bit of flour or cornstarch as a thickener.
