Cheesy hashbrown casserole combines shredded potatoes, sour cream, cream of chicken soup, and sharp cheddar in a creamy, golden bake that is a favorite at brunches and potlucks.
Frozen hashbrowns go in straight from the bag, so there is no peeling or grating. Stir everything together, spread it in a dish, and bake until the edges turn golden and the center is bubbly.
Table of Contents
Why This Cheesy Hashbrown Casserole Recipe Works
Frozen shredded potatoes save the work of peeling and grating, and they bake into tender strands with crisp, golden edges. The result tastes like homemade hashbrowns without any of the grating.
Sour cream and cream of chicken soup make the sauce creamy and tangy, and melted butter carries the flavor through the whole pan.
Sharp cheddar stirred in and sprinkled on top gives a rich, savory flavor and a bubbling cheese crust.
Ingredients for Cheesy Hashbrown Casserole
- For the base: thirty ounces of frozen shredded hashbrowns, cream of chicken soup, sour cream, melted butter, and a chopped onion.
- For the cheese: two cups of shredded sharp cheddar, with some set aside for the top, plus a little black pepper.
Hashbrowns. Use shredded potatoes rather than cubes, and add them straight from the freezer, because fully thawed potatoes turn watery.
Cream of chicken soup. This condensed soup binds the casserole and adds savory depth to the creamy sauce.
Sour cream. Full fat sour cream gives a rich texture, and it adds a pleasant tang that balances the cheese.
Cheddar. Shred sharp cheddar from a block when you can, since pre shredded cheese contains coating that can melt less smoothly.
Butter. Melted butter coats the potatoes so they brown and carries the flavor to every strand.
How to Make Cheesy Hashbrown Casserole
1. Heat the oven. Heat the oven to 350 degrees F and spray a nine by thirteen inch dish with nonstick spray.
2. Combine the base. Mix the frozen hashbrowns, soup, sour cream, melted butter, and chopped onion in a large bowl.
3. Add the cheese. Stir in most of the cheddar and the pepper until everything is evenly coated.
4. Fill the dish. Spread the mixture evenly in the prepared dish and sprinkle the reserved cheddar over the top.
5. Bake until golden. Bake for forty five to fifty five minutes, until bubbly and golden at the edges and hot in the center.
How to Serve Cheesy Hashbrown Casserole
Spoon the casserole onto plates while it is hot. It pairs well with fluffy pancakes, muffin tin egg bites, sous vide egg bites, and fresh peach lemonade on a brunch table, with fruit on the side.
How to Store and Reheat Cheesy Hashbrown Casserole
Cool the casserole within two hours and refrigerate it in a covered dish for three to four days. Freeze it baked or unbaked for up to three months, and reheat it until the center reaches 165 F. Frozen portions can go straight into a warm oven without thawing.
Tips and Variations for Cheesy Hashbrown Casserole
Do not thaw. Keep the hashbrowns frozen until you mix them, because thawed potatoes release water that can make the dish soggy. Pull the bag out only when the rest of the ingredients are ready to mix.
Cut the onion small. Chop the onion finely, so it softens in the bake and blends into the creamy sauce. Raw onion left in large pieces can stay sharp, so smaller is better here.
Add a crunchy top. A handful of crushed cornflakes mixed with melted butter makes a golden crunchy topping.
Make it ahead. Assemble the casserole a day early, cover it, and refrigerate it, then add a few minutes to the bake.
Flag the allergens. This casserole contains milk, wheat, and soy, so label it for guests with allergies.
Cover if needed. If the top browns too quickly, tent the dish with foil for the rest of the bake.
Cool safely. Do not leave leftovers out for more than two hours, and reheat them to 165 F.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for safe storage times.
Frequently Asked Questions About Cheesy Hashbrown Casserole
How do you make cheesy hashbrown casserole?
Mix frozen hashbrowns with soup, sour cream, butter, onion, and cheddar, then bake until golden and bubbly.
Can I make cheesy hashbrown casserole ahead of time?
Yes. Assemble it a day early and refrigerate it, then bake it with a few extra minutes.
Can I freeze cheesy hashbrown casserole?
Yes. Freeze it baked or unbaked for up to three months, and reheat it until hot in the center.
Can I use fresh potatoes?
Shred them, squeeze out the moisture, and use the same amount, though frozen hashbrowns are easier.
What can replace cream of chicken soup?
Cream of mushroom soup or a simple white sauce works, and each gives a slightly different flavor.
Cheesy Hashbrown Casserole
Equipment
- 9 by 13 inch baking dish
- Large mixing bowl
Ingredients
Main Ingredients
- 30 oz frozen shredded hashbrowns do not thaw
- 1 can condensed cream of chicken soup 10.5 ounce can
- 1 cup sour cream full fat
- ½ cup unsalted butter melted
- 1 medium onion chopped
- 2 cup shredded sharp cheddar cheese divided
- ¼ tsp black pepper
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and spray a 9 by 13 inch dish.
- Mix. Combine the hashbrowns, soup, sour cream, butter, and onion in a large bowl.
- Cheese. Stir in most of the cheddar and the pepper.
- Fill. Spread in the dish and sprinkle the reserved cheddar on top.
- Bake. Bake 45 to 55 minutes until bubbly and golden at the edges.
