This cheesy hashbrown casserole is the ultimate comfort food, perfectly creamy and satisfying for any meal.
Packed with protein from cheese and rich in fiber from potatoes, it delivers a wholesome, hearty bite.
Quick to prepare and baked to bubbly perfection, it’s ideal for weeknight dinners, potlucks, or meal prep, combining good fats, flavor, and ease in one dish.
Creamy Hashbrown Casserole
Equipment
- 1 × 13×9-inch baking dish
- 1 × Large mixing bowl
- 1 × medium saucepan
- Non-stick cooking spray
Ingredients
- 30 oz frozen shredded hashbrown potatoes
- 2 tsp onion powder
- ½ tsp dried thyme optional
- ½ tsp salt
- ½ tsp black pepper
- 2 cups shredded cheddar cheese divided
- ½ cup butter
- 10.75 oz canned cream of c
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that your casserole will bake evenly and become hot and bubbly right from the start. While the oven is warming, prepare your baking dish to save time.
- Prepare the Baking Dish: Take a 13×9-inch baking dish and lightly coat it with non-stick cooking spray. Make sure the entire surface, including the corners, is evenly sprayed to prevent the casserole from sticking and to make serving easier later. Set it aside for now.
- Mix the Hashbrowns: In a large mixing bowl, combine 30 ounces of frozen shredded hashbrown potatoes with 2 teaspoons onion powder, ½ teaspoon dried thyme (if using), ½ teaspoon salt, and ½ teaspoon black pepper. Use a spoon or your hands to toss everything together until the seasonings are evenly distributed.
- Add Cheese to Hashbrowns: Take 1 cup of shredded cheddar cheese and sprinkle it over the seasoned hashbrowns. Mix gently so that the cheese is distributed evenly. This layer of cheese will melt into the potatoes during baking, adding creamy flavor and richness.
- Melt the Butter and Soup: Place ½ cup of butter in a medium saucepan over medium-high heat. Allow the butter to melt completely, then add 10.75 ounces of cream of chicken soup. Stir continuously until the mixture is smooth and the butter is fully incorporated.
- Incorporate the Sour Cream: Remove the saucepan from the heat. Slowly fold in 1 cup of sour cream, stirring until the mixture becomes creamy and uniform. This mixture will provide the casserole’s signature creamy texture, helping the hashbrowns bake up soft and flavorful.
- Combine Hashbrowns and Cream Mixture: Pour the butter-soup-sour cream mixture over the hashbrown and cheese mixture in your large bowl. Using a spatula or spoon, fold the ingredients together until every potato strand is coated evenly. Ensure there are no dry spots of hashbrown remaining.
- Transfer to Baking Dish: Carefully pour the combined mixture into the prepared 13×9-inch baking dish, spreading it evenly with a spatula. Smooth the top so it’s flat, which will help the casserole bake uniformly.
- Top with Remaining Cheese: Take the remaining 1 cup of shredded cheddar cheese and sprinkle it evenly over the top of the casserole. This cheese layer will melt and form a golden, bubbly topping, creating a visually appealing finish and extra cheesy flavor.
- Bake the Casserole: Place the casserole in your preheated oven and bake for 1 hour, uncovered. The casserole is done when it is hot, bubbly, and the cheese on top is melted and slightly golden brown. Baking time may vary slightly depending on your oven, so check around the 55-minute mark to prevent over-browning.
- Let it Rest: After removing the casserole from the oven, allow it to rest for 5–10 minutes. This will help it set slightly, making it easier to cut into portions and ensuring each serving holds together beautifully.
- Serve and Enjoy: Slice the casserole into portions and serve warm. This dish pairs well with a simple green salad or roasted vegetables for a complete meal. Enjoy the creamy, cheesy, and perfectly seasoned comfort food!
Notes
- Use frozen shredded hashbrowns directly; no need to thaw. This keeps them firm and prevents the casserole from becoming watery.
- Adjust cheese type to your preference—Monterey Jack, Colby, or even a smoked cheddar adds unique flavors.
- Optional herbs like thyme or paprika can enhance flavor without overpowering the creamy base.
- For a lighter version, substitute sour cream with Greek yogurt and use reduced-fat cheese.
- Ensure the butter and soup mixture is hot when poured over hashbrowns; this helps the casserole bake evenly.
Chef’s Secrets For Perfect Casserole
Achieving a creamy, flavorful hashbrown casserole comes down to a few key techniques.
First, do not overmix the potatoes with the cream mixture; gentle folding prevents the hashbrowns from breaking down and turning mushy.
Second, layering cheese both inside and on top creates depth in flavor and a beautifully golden crust.
For an extra touch of richness, consider browning the butter slightly before adding the soup—it adds a nutty undertone that enhances the overall taste.
Finally, letting the casserole rest for several minutes after baking ensures clean slices and a perfect presentation.
Serving Suggestions For Any Occasion
This hashbrown casserole pairs wonderfully with a variety of dishes.
For breakfast or brunch, serve alongside crispy bacon, sausage links, or scrambled eggs.
As a side for lunch or dinner, complement it with roasted vegetables, a crisp green salad, or grilled chicken.
For potlucks or family gatherings, top individual portions with fresh herbs like parsley or chives for color and extra flavor.
It’s versatile enough to be a main dish, side, or even a make-ahead meal for busy weekdays.
Storage Tips To Keep Fresh
Store any leftover casserole in an airtight container in the refrigerator for up to 4 days.
Reheat portions in the microwave or oven until warmed through and bubbly.
For longer storage, wrap the cooled casserole tightly in foil or plastic wrap and freeze for up to 3 months.
When ready to eat, thaw overnight in the refrigerator and bake at 350°F for about 30–40 minutes, or until heated thoroughly.
Always check that the casserole is piping hot before serving to maintain texture and taste.
Frequently Asked Questions
1. Can I make this casserole ahead?
Absolutely! You can assemble the casserole a day before baking. Cover it tightly and refrigerate overnight. Bake as directed the next day, adding an extra 5–10 minutes to ensure it’s heated through.
2. Can I use fresh potatoes instead of frozen?
Yes, but be sure to peel, shred, and parboil them first. Fresh potatoes contain more water, so draining or lightly squeezing them before mixing prevents the casserole from becoming watery.
3. Is there a vegetarian version of this casserole?
You can swap the cream of chicken soup for cream of mushroom or cream of celery soup to make it vegetarian. The flavor remains rich and creamy without the chicken base.
4. Can I add extra vegetables or protein?
Certainly! Fold in cooked broccoli, diced bell peppers, or cooked chicken or ham to make it heartier. Just keep the total volume similar to avoid overflowing the dish.
5. How do I make the top extra crispy?
For a golden, crispy topping, sprinkle panko breadcrumbs or extra shredded cheese on top during the last 15 minutes of baking. Broiling for 2–3 minutes at the end also gives a perfect crust without drying out the casserole.
