Cheesy Hashbrown Casserole Recipe
Introduction
This cheesy hashbrown casserole is a comforting, hearty dish perfect for breakfast, brunch, or a side at dinner. Creamy, cheesy, and packed with tender potatoes, it’s easy to prepare and sure to please the whole family.
Ingredients
- 1 bag (32 oz) frozen hash browns, thawed (cubed or shredded)
- 2 cups sour cream
- 1 small onion, finely chopped
- 1 can cream of chicken soup
- 2 cups shredded cheddar cheese, divided
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat your oven to 350°F and lightly grease a 13×9-inch baking pan.
- Step 2: In a large bowl, combine the thawed hash browns, sour cream, chopped onion, cream of chicken soup, 1 ½ cups of shredded cheddar cheese, melted butter, salt, and black pepper. Mix everything well.
- Step 3: Taste the mixture and adjust the salt and pepper if needed.
- Step 4: Spread the mixture evenly into the prepared baking pan and bake uncovered for 45 minutes.
- Step 5: Remove the casserole from the oven, sprinkle the remaining ½ cup of cheddar cheese on top, and bake for an additional 10 minutes until the cheese is golden and bubbly.
Tips & Variations
- For added flavor, stir in cooked and crumbled bacon or diced green chilies before baking.
- Use sour cream with a lower fat content for a lighter version without sacrificing creaminess.
- Swap cream of chicken soup for cream of mushroom soup to make it vegetarian-friendly.
- Make it a day ahead; the flavors deepen when chilled overnight before baking.
Storage
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in a 350°F oven until heated through, about 20 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh potatoes instead of frozen hash browns?
Yes, you can shred fresh potatoes, but be sure to squeeze out excess moisture before mixing to prevent the casserole from becoming watery.
Is this casserole freezer-friendly?
Absolutely. You can freeze the casserole before baking. Cover it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
Print
Cheesy Hashbrown Casserole Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
This Cheesy Hashbrown Casserole is a comforting and delicious dish featuring crispy hashbrowns baked in a creamy mixture of sour cream, cream of chicken soup, and cheddar cheese. Perfect as a hearty breakfast side or a satisfying dinner option, this casserole is easy to prepare and bakes to golden, bubbly perfection.
Ingredients
Hashbrown Base
- 1 bag (32 oz) Frozen Hash Browns, thawed (cubed or shredded)
Creamy Mixture
- 2 cups Sour Cream
- 1 small Onion, finely chopped
- 1 can Cream Of Chicken Soup
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
Cheese & Butter
- 2 cups Shredded Cheddar Cheese, divided
- 1/4 cup Butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 13×9 inch baking pan to prevent sticking, and set it aside while you prepare the casserole mixture.
- Combine Ingredients: In a large mixing bowl, combine the thawed hash browns, sour cream, finely chopped onion, cream of chicken soup, 1½ cups of shredded cheddar cheese, melted butter, salt, and black pepper. Mix all ingredients thoroughly to ensure even distribution of flavors.
- Adjust Seasonings: Taste the mixture and add additional salt and black pepper if necessary to suit your palate. This step ensures that the casserole is well-seasoned before baking.
- Bake the Casserole: Spread the prepared mixture evenly into the greased 13×9 inch pan. Place the pan uncovered in the preheated oven and bake for 45 minutes, allowing the casserole to set and the flavors to meld.
- Add Remaining Cheese and Finish Baking: After 45 minutes, remove the casserole from the oven and evenly sprinkle the remaining ½ cup of shredded cheddar cheese over the top. Return the casserole to the oven and bake for an additional 10 minutes or until the cheese is melted, golden, and bubbly.
Notes
- For a crunchier top, you can broil the casserole for 1-2 minutes at the end instead of just baking.
- Using cubed hash browns gives a slightly different texture compared to shredded; choose based on your preference.
- This casserole can be prepared a day ahead; refrigerate before baking and extend baking time by a few minutes.
- To make it vegetarian, substitute cream of chicken soup with cream of mushroom soup.
- Leftovers can be refrigerated up to 3 days and reheated in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: cheesy hashbrown casserole, hashbrown casserole recipe, cheesy potato casserole, easy casserole, comfort food, baked potato dish
