Creamy Hashbrown Casserole
This creamy, cheesy hashbrown casserole is a hearty, protein-rich comfort dish perfect for weeknight dinners, potlucks, or meal prep. Made with shredded potatoes, cheddar cheese, and a sour cream–chicken soup mixture, it’s baked until golden and bubbly, delivering warm, satisfying flavors with minimal effort.
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.
