Name: Cheesy Hashbrown Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 bag (30 oz) frozen hashbrowns thawed; 2 cups shredded cheddar cheese divided; 1 cup sour cream; 1 can (10.5 oz) cream of chicken soup; 1 small onion finely chopped; 1/2 cup melted butter; Salt and pepper to taste; Fresh chives for garnish

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One chilly weekend morning I found myself staring into the fridge hoping for breakfast inspiration and I spotted a bag of frozen hashbrowns some shredded cheese and a half carton of sour cream and that was all I needed to throw together what quickly became one of my family’s most-requested brunch dishes and this cheesy hashbrown casserole has been a favorite ever since and it shows up often whether it’s a holiday or just a lazy Sunday.

The beauty of this recipe is how cozy it feels with just a few basic ingredients and it bakes into something golden warm and bubbling with cheesy goodness and whether you serve it for breakfast dinner or a potluck it’s always met with requests for seconds and sometimes even thirds.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Hashbrowns – These form the base of the casserole and give it that classic texture and heartiness.
Cheddar cheese – Melted throughout for that rich gooey cheesy flavor.
Sour cream – Adds creaminess and a little tang to the mixture.
Cream of chicken soup – Helps bind everything together with savory flavor.
Onion – Chopped fine to give it a subtle sharpness and balance.
Butter – Makes everything extra rich and helps brown the top.
Salt and pepper – To season the whole dish just right.
Chives – Optional but great for garnish and a fresh pop of color.

Tools You’ll Need

Large mixing bowl – For combining all your ingredients easily.
Spatula or large spoon – To stir the hashbrown mixture without breaking it down too much.
9×13 baking dish – The perfect size to spread out the casserole evenly.
Oven – You’ll bake it to bubbly cheesy perfection.
Measuring cups – To help you portion everything just right.

Instructions

Step 1: Preheat the Oven

I begin by preheating the oven to 350°F so it’s nice and hot by the time I’m ready to bake.

Step 2: Mix the Base

In a large mixing bowl I combine the thawed hashbrowns with sour cream cream of chicken soup melted butter chopped onion and half of the shredded cheese and I mix it gently but thoroughly so everything is well distributed.

Step 3: Season It

Next I add salt and pepper to taste and give it one last stir just to make sure the flavors are even throughout.

Step 4: Transfer to Baking Dish

I pour the mixture into a greased 9×13 baking dish and spread it out evenly with the back of my spoon.

Step 5: Add Cheese and Bake

Then I sprinkle the rest of the shredded cheddar cheese over the top and pop it in the oven for about 45 minutes or until the top is golden brown and the sides are bubbling.

Step 6: Cool and Serve

Once it’s done I let it sit for 5 to 10 minutes before cutting into it so the pieces hold their shape better and then I sprinkle some fresh chives on top right before serving.

Tips

If you want extra crunch on top I recommend mixing some crushed cornflakes with a little melted butter and sprinkling them over the cheese before baking. I’ve also swapped cream of chicken soup with cream of mushroom or cream of cheddar with great results. And if I want to make it a main dish I’ll add diced ham or cooked bacon right into the mix.

Ways to Serve

This cheesy hashbrown casserole is perfect alongside eggs and sausage for a full breakfast and I’ve also served it next to a roast chicken or a big green salad for dinner and it’s a great dish to take to brunches potlucks or family holidays because it stays warm and satisfying for hours.

Frequently Asked Questions

Can I use fresh potatoes instead of frozen hashbrowns?

Yes you can but make sure to grate them and squeeze out as much moisture as possible before mixing them in.

Can I make this casserole ahead of time?

Absolutely you can assemble it the night before and refrigerate it then just bake it in the morning.

Can I freeze it?

Yes it freezes really well after baking and I let it cool completely and then freeze individual portions.

What other cheeses work in this recipe?

Mozzarella Monterey Jack or a blend of cheddar and Colby all work beautifully.

See You in the Kitchen

I really hope you give this cheesy hashbrown casserole a try because it’s one of those dishes that feels nostalgic and totally irresistible at the same time and once you taste it I’m pretty sure it’ll earn a spot in your regular recipe rotation.

Happy Cooking!