Hashbrown casseroles are a beloved comfort food that combines creamy, cheesy goodness with crispy potato texture. Whether you’re serving breakfast, brunch, or dinner, these casseroles are easy to make, crowd-pleasing, and endlessly adaptable.
Why You’ll Love This Recipe
- Simple Ingredients: Pantry staples and frozen hashbrowns make this dish quick to prepare.
- Perfect for Any Meal: Ideal for breakfast, potlucks, holidays, or family dinners.
- Versatile: Easy to customize with meats, veggies, or different cheeses.
- Comforting & Delicious: Rich, creamy, and topped with a buttery crunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- ½ cup chopped onion
- ½ cup melted butter
- Salt and pepper to taste
- 2 cups crushed cornflakes (optional topping)
- 2 tablespoons melted butter (for topping)
Directions
- Preheat oven to 350°F (175°C).
- Mix the base: In a large bowl, stir together soup, sour cream, cheddar cheese, onion, ½ cup melted butter, salt, and pepper.
- Add hashbrowns: Fold in the thawed hashbrowns and mix until well coated.
- Assemble: Pour the mixture into a greased 9×13-inch baking dish.
- Top (optional): If using, mix cornflakes with 2 tablespoons melted butter and sprinkle over the casserole.
- Bake uncovered for 45–50 minutes, or until hot and bubbly with a golden top.
- Cool slightly and serve.
Servings and Timing
- Servings: 8 to 10
- Preparation Time: 10 minutes
- Cooking Time: 45–50 minutes
- Total Time: 55–60 minutes
Variations
- With Meat: Add cooked crumbled sausage, diced ham, or bacon.
- Vegetarian: Use cream of mushroom or celery soup and add sautéed bell peppers or spinach.
- Spicy Version: Stir in chopped green chilies or use pepper jack cheese.
- Cheese Swap: Try gouda, Swiss, or a cheddar-jack blend for different flavor profiles.
Storage/Reheating
- Storage: Refrigerate in an airtight container for up to 4 days.
- Reheating: Reheat in a 350°F oven for 15–20 minutes or microwave individual portions.
- Freezing: Freeze baked or unbaked (without topping) for up to 2 months. Thaw overnight in fridge before reheating.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Yes, grate peeled potatoes and rinse them to remove starch. Squeeze out moisture before using.
Can I make this casserole ahead of time?
Absolutely. Assemble it, cover, and refrigerate up to 24 hours before baking.
What can I substitute for cream of chicken soup?
Use cream of mushroom, celery, or homemade white sauce for a similar creamy texture.
How do I make it gluten-free?
Use a gluten-free cream soup and ensure toppings (like cornflakes) are gluten-free.
Can I add eggs to make it a breakfast casserole?
Yes, add 4–6 beaten eggs to the mixture or pour over before baking for a quiche-style casserole.
Do I have to use the cornflake topping?
No, you can skip it or use alternatives like Ritz crackers or breadcrumbs.
How do I make this dairy-free?
Use dairy-free cheese, sour cream, and a dairy-free soup alternative.
Can I halve the recipe?
Yes, use an 8×8-inch dish and bake for slightly less time, about 35–40 minutes.
Why is my casserole watery?
Excess moisture can come from not thawing the hashbrowns fully. Always thaw and pat dry before using.
What should I serve with hashbrown casserole?
Great with scrambled eggs, sausage links, roast chicken, or a crisp green salad.
Conclusion
Hashbrown casserole is a timeless classic that’s easy to make and loved by all. Creamy, cheesy, and endlessly customizable, it’s the perfect dish for gatherings, holidays, or cozy nights at home. Try one of the variations or stick to the traditional favorite—either way, it’s bound to be a hit.
PrintHashbrown Casserole Recipes
A creamy and cheesy hashbrown casserole that’s perfect for breakfast, brunch, or a comforting side dish. This recipe combines crispy hashbrowns with a rich, creamy sauce and loads of cheese, baked until golden and bubbly.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- 1 bag (30 oz) frozen hashbrowns (thawed)
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a vegetarian version)
- 1/2 cup sour cream
- 1/4 cup melted butter
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, chopped
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cornflakes or crushed Ritz crackers (optional, for topping)
- 2 tbsp butter, melted (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large mixing bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, melted butter, cheddar cheese, Parmesan cheese, chopped onion, garlic powder, salt, and pepper. Mix until everything is well combined.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- If using, mix the crushed cornflakes or Ritz crackers with the melted butter, then sprinkle the mixture evenly over the casserole for a crunchy topping.
- Bake for 45–50 minutes, or until the casserole is golden brown and bubbly.
- Let it cool for a few minutes before serving. Serve warm as a side dish or breakfast casserole.
Notes
- For a spicier version, add a small can of diced green chilies or jalapeños to the mixture.
- Feel free to swap the cheddar cheese for a different type of cheese, such as Monterey Jack or mozzarella, for a different flavor.
- This casserole can be made ahead and stored in the refrigerator. Bake for an extra 10-15 minutes if baking from cold.
- For a gluten-free option, use gluten-free cornflakes or breadcrumbs for the topping.
Nutrition
- Serving Size: 1 portion
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg