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    Home » Recipes » Side Dishes » Hashbrown Casserole

    Hashbrown Casserole

    Published: January 11, 2023 · Modified: Jan 11, 2023 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This cheesy and flavorful Hashbrown Casserole recipe is the definition of comfort food! Loaded with cheese and shredded potatoes, this casserole is so simple to make and is perfect for potlucks, parties, or large dinner gatherings. It comes together with just a couple of minutes of prep, so you’ll have this cheesy casserole ready in no time.

    A plate with a serving of hashbrown casserole with a mug of coffee and the baking dish in the background.
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    Pinterest graphic of a plate with a serving of hashbrown casserole with a fork. Coffee and a second plate in the background.
    Pinterest graphic of a spoonful of hashbrown casserole lifted from the baking dish.
    Pinterest graphic of a white baking dish of hashbrown casserole.
    Pinterest graphic of a portion of hashbrown casserole being spooned out of a baking dish.
    Pinterest graphic of a plate with a serving of hashbrown casserole with a mug of coffee and the baking dish in the background.

    This hashbrown casserole recipe makes for the perfect side dish for any occasion. It’s cheesy with crispy edges thanks to the butter coating the baking dish guaranteeing you will definitely reach for seconds. I also love how creamy and tender the center is, thanks to the sour cream and can of cream of chicken soup. All the textures and flavors go so well together, making for the ultimate side dish.

    Even better, this cheesy casserole comes together in a few steps, and you can prepare it within minutes. Simply mix everything together, top it off with extra cheese, and bake! Similar to Cracker Barrel’s hashbrown casserole, this homemade version will be a hit with your family. It’s also make-ahead friendly as it reheats wonderfully, and you can freeze a tray for later! Want another comforting side dish recipe? Try my green bean casserole recipe, sweet potato casserole recipe, or potatoes au gratin recipe.

    What You Need to Make This Recipe

    Ingredients needed to make a hashbrown casserole.

    Butter — the melted butter helps keep the casserole from sticking to the baking dish and adds richness and flavor. The butter will also make the edges nicely browned and crispy.

    Sour cream — sour cream adds a delicious tangy flavor and richness to the hashbrown casserole. Check out my guide on how to make sour cream if you do not have any on hand. I recommend using full-fat sour cream when possible.

    Shredded cheese — I recommend using good-quality cheese when possible, as it adds creaminess and richness to the casserole. If you have time, grating it from a block is a more budget-friendly option.

    Shredded hashbrowns — save time by using a bag of frozen shredded hashbrowns instead of freshly grating them. There’s no need to thaw the shredded hashbrowns before adding them to your mixture.

    How to Make Hashbrown Casserole

    Set of two photos showing melted butter poured into a baking dish and cheese added to a bowl.

    1. Pour the melted butter into a 9×13-inch baking dish and swirl to coat.

    2. In a large mixing bowl, add the sour cream and 2 cups of shredded cheddar.

    Set of two photos showing cream of chicken soup, onion, salt, and pepper added to a bowl and mixed together.

    3. Add the cream of chicken soup, onion, salt, and pepper.

    4. Fold in potatoes until well coated.

    Set of two photos showing hashbrown casserole mixture added to a buttered baking dish and topped with cheese.

    5. Spoon the mixture into the prepared baking dish.

    6. Sprinkle with the remaining cup of cheddar cheese and bake for 45 to 50 minutes or until the casserole is bubbling and beginning to brown at the corners. Let cool for 15 minutes before serving.

    A plate with a serving of hashbrown casserole with a fork tucked in.

    Pro Tips for Making This Recipe

    • For an extra crunchy texture, you can add some panko breadcrumbs, cornflakes, or crushed Ritz crackers tossed in melted butter over the cheese. However, you’ll have to cover the baking dish with foil until the last 5 to 10 minutes to ensure the crunchy toppings don’t burn.
    • You can use frozen cubed hashbrowns if you can’t find shredded hashbrowns.
    • If you’re not a fan of cheddar cheese, you can use any type of melty cheese in its place, such as mozzarella, Monterey Jack, pepper jack, Gruyere, and provolone.
    • You can add some meat to this hashbrown casserole, such as shredded chicken, cubed ham, or crumbled bacon bits.
    • Add some heat to this old-fashioned hashbrown casserole by adding some diced jalapeños.
    A spoonful of hashbrown casserole lifted from a baking dish.

    Frequently Asked Questions

    Can I make this ahead of time?

    You sure can! This casserole freezes very well before or after baking. Just thaw in the fridge overnight, then bring to room temperature, and bake as directed. I recommend freezing the dish in a disposable aluminum tray instead of a ceramic baking dish, as it’ll be easier to move them in and out of the freezer.

    How do I store leftovers?

    Cover the dish tightly with plastic and store it in the fridge for up to 5 days.

    How do I reheat leftovers?

    You can reheat leftovers in a baking dish in the oven at 350F or in the microwave until warmed through.

    If you love this recipe try these out!

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      Breakfast Casserole

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      Chicken Casserole

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      Chicken Spaghetti

    • A plate with a serving of baked ziti by a glass of wine and baking dish.

      Baked Ziti

    If you’ve tried this Hashbrown Casserole recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A white baking dish filled with hashbrown casserole with a portion scooped out.
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    5 from 1 vote

    Hashbrown Casserole

    Made with simple ingredients, this cheesy Hashbrown Casserole is the perfect side dish for any occasion. It's comfort food for a crowd!
    Course Side Dish
    Cuisine American
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 12 servings
    Calories 342kcal
    Author John Kanell

    Equipment

    • Large mixing bowl
    • 9×13″ casserole dish

    Ingredients

    • ½ cup unsalted butter melted (113g)
    • 2 cups sour cream (480g)
    • 1 (10.5-ounce/298g) can cream of chicken soup
    • 3 cups shredded cheddar cheese divided (12 ounces/338g)
    • 1 small onion finely chopped
    • 1 teaspoon kosher salt
    • 1 teaspoon ground black pepper
    • 1 (30-ounce/850g) bag frozen shredded hash brown potatoes

    Instructions

    • Preheat the oven to 350°F. Pour the melted butter into a 9×13-inch baking dish and swirl to coat.
    • In a large mixing bowl, stir together the sour cream, cream of chicken soup, 2 cups of shredded cheddar, onion, salt, and pepper. Fold in potatoes until well coated.
    • Spoon the mixture into the prepared baking dish and sprinkle with the remaining cup of cheddar cheese.
    • Bake for 45 to 50 minutes or until the casserole is bubbling and beginning to brown at the corners. Let cool for 15 minutes before serving.

    Notes

    • For an extra crunchy texture, you can add some panko breadcrumbs, cornflakes, or crushed Ritz crackers tossed in melted butter over the cheese. However, you’ll have to cover the baking dish with foil until the last 5 to 10 minutes to ensure the crunchy toppings don’t burn.
    • You can use frozen cubed hashbrowns if you can’t find shredded hashbrowns.
    • If you’re not a fan of cheddar cheese, you can use any type of melty cheese in its place, such as mozzarella, Monterey Jack, pepper jack, Gruyere, and provolone.
    • You can add some meat to this hashbrown casserole, such as shredded chicken, cubed ham, or crumbled bacon bits.
      Add some heat to this old-fashioned hashbrown casserole by adding some diced jalapeños.

    Nutrition

    Calories: 342kcal | Carbohydrates: 17g | Protein: 10g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 581mg | Potassium: 297mg | Fiber: 1g | Sugar: 2g | Vitamin A: 804IU | Vitamin C: 7mg | Calcium: 253mg | Iron: 1mg
    *Nutrition Disclaimer
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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