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
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
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.
3. Add the cream of chicken soup, onion, salt, and pepper.
4. Fold in potatoes until well coated.
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.
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.
Frequently Asked Questions
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.
Cover the dish tightly with plastic and store it in the fridge for up to 5 days.
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!
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!
Hashbrown Casserole
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.
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