Hashbrown casserole recipe
Hashbrown casserole is a comforting, cheesy dish that's perfect for breakfast, brunch, or even a cozy dinner. The crispy hashbrowns combined with creamy cheese and a crunchy topping make every…
Tip: save now, read later.
Hashbrown casserole is a comforting, cheesy dish that’s perfect for breakfast, brunch, or even a cozy dinner. The crispy hashbrowns combined with creamy cheese and a crunchy topping make every bite so satisfying. It’s one of those dishes where simple ingredients come together to create something really special.
I love making hashbrown casserole when I want something that feels like a warm hug in food form. It’s easy to prepare and always gets rave reviews from family and friends. A little tip I like to share is to use a mix of sharp cheddar and mozzarella for that perfect cheesy flavor and gooey texture. Plus, adding a bit of onion or sour cream really takes it up a notch.
My favorite way to serve hashbrown casserole is alongside a fresh green salad or steamed veggies to balance out the richness. It’s also a great dish to bring to potlucks because it feeds a crowd and holds up well. Whenever I make it, I’m reminded of those relaxing weekend mornings and family gatherings that somehow just feel a bit cozier with this casserole on the table.
Key Ingredients & Substitutions
Shredded Hashbrowns: Frozen hashbrowns save time and add a perfect texture. If you prefer fresh, shred and squeeze out excess moisture before using.
Cheddar Cheese: Sharp cheddar gives that familiar cheesy flavor. You can mix in mozzarella for gooeyness or use Monterey Jack for a milder taste.
Sour Cream: Adds creaminess and tang. For a lighter option, try Greek yogurt or plain yogurt. It keeps the texture rich without extra fat.
Cream of Chicken Soup: This acts as the binder. If avoiding canned soup, try a homemade cream sauce with butter, flour, and milk. Use cream of mushroom or celery soup for different flavors.
Butter: Melted butter adds richness and helps everything bind together. Unsalted lets you control the salt level in the dish.
Onion & Garlic Powder: These add a subtle depth of flavor. If you skip fresh onion, a little extra garlic powder helps balance the taste.
How Do I Get the Hashbrown Casserole CreamY and Not Too Wet?
Getting the right texture is key. Here’s what I do:
- Thaw frozen hashbrowns completely and drain any excess liquid to avoid sogginess.
- Mix sour cream, cheese, soup, and butter well before adding to the potatoes. This ensures even creaminess.
- Don’t over-mix the casserole; just combine until ingredients are evenly distributed to keep some texture.
- Use a baking dish that’s not too deep. This helps the casserole cook evenly and the top to brown nicely.
- Check for doneness at 45 minutes. If it’s not set, bake a bit longer, but watch so it doesn’t dry out.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy serving.
- Large mixing bowl – big enough to mix all ingredients without spilling.
- Spoon or spatula – to combine ingredients gently and spread the mixture evenly.
- Measuring cups and spoons – for accurate ingredient amounts.
- Oven mitts – to safely handle the hot casserole dish.
Flavor Variations & Add-Ins
- Add cooked crumbled bacon for a smoky, salty bite that pairs great with cheese.
- Mix in sautéed mushrooms or diced bell peppers to boost veggies and add sweetness.
- Use pepper jack cheese instead of cheddar for a mild spicy twist.
- Swap sour cream for cream cheese for a richer, tangier flavor that’s extra creamy.
Classic Cheesy Hashbrown Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1 1/2 cups shredded cheddar cheese (reserve 1/4 cup for topping)
- 1/2 cup finely chopped onion (optional)
- 2 cups sour cream
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- Fresh parsley, chopped, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 45-55 minutes to bake. After baking, let it cool for 5-10 minutes before serving. So, plan on roughly an hour from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Your Dish:
Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Mix the Ingredients:
In a large bowl, combine thawed hashbrowns, chopped onion if using, most of the shredded cheddar cheese (keep about 1/4 cup aside), sour cream, cream of chicken soup, melted butter, garlic powder, salt, and pepper. Stir everything together until evenly mixed.
3. Assemble the Casserole:
Spread the mixture evenly in your prepared baking dish. Then sprinkle the reserved cheddar cheese over the top for a delicious cheesy crust.
4. Bake the Casserole:
Bake uncovered in the oven for 45-55 minutes. You’ll know it’s done when the casserole is set and the top looks bubbly and golden brown.
5. Cool and Serve:
Once baked, let your casserole sit for 5-10 minutes — this helps it firm up a bit. Garnish with chopped fresh parsley if you like, then serve warm. Enjoy it as a comforting main dish or a hearty side!
Can I Use Frozen Hashbrowns Without Thawing?
It’s best to thaw the hashbrowns completely and drain any excess liquid before using to avoid a watery casserole. Thaw them overnight in the fridge or quickly in cold water, then pat dry.
Can I Make Hashbrown Casserole Ahead of Time?
Yes! You can assemble the casserole a day before, cover it tightly, and refrigerate. Bake it straight from the fridge, adding extra baking time if needed until fully heated through and bubbly.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed evenly.
What Can I Substitute for Cream of Chicken Soup?
If you prefer homemade or don’t have cream of chicken soup, use a simple white sauce made from butter, flour, and milk, seasoned with salt and pepper. Cream of mushroom soup also works well as a substitute.
