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There’s something about a hashbrown casserole that feels like a warm hug on a plate. It’s the dish that shows up at every potluck, the one that gets passed around the holiday table until the pan is scraped clean, and the recipe whispered between friends like a precious secret. I’ve been making my version for years, and it’s become more than a side dish in my home—it’s a tradition.
This isn’t just about tossing ingredients together. It’s about creating that perfect bite: creamy and tender in the center, with those irresistible, golden-crispy edges that everyone fights over. The best part? It’s deceptively simple. With a few humble ingredients and one bowl, you can create pure comfort food magic.
Let’s make a casserole that will have everyone asking for the recipe. I’ll walk you through every step, and share all my little secrets for making it truly unforgettable.
Ingredients Needed for the Recipe
Every ingredient here plays a specific role. They work together to build layers of flavor and texture. Here’s what you’ll need and why it matters:
- Unsalted Butter: We melt this right in the baking dish. It’s not just for greasing; it creates a rich, flavorful foundation that helps the bottom and edges turn a deep, crispy brown. That’s where the magic happens.
- Full-Fat Sour Cream: This is the heart of the creaminess. It adds a subtle tang that balances the richness and keeps the casserole lush and moist. Trust me, this is not the place for the low-fat version.
- Cream of Chicken Soup: Now, this is the classic binder. It adds a savory depth and creates the saucy, cohesive texture that holds everything together beautifully. It’s a nostalgic flavor that just works.
- Shredded Cheddar Cheese: We use it two ways. Most gets mixed right in for gooey pockets of cheese throughout. The rest is saved for the top, where it bakes into a gorgeous, bubbly crust. Grating a block yourself melts smoother, but a good pre-shredded bag works in a pinch.
- One Small Onion, Finely Chopped: This is your flavor booster. The onion almost melts into the creamy sauce as it bakes, providing a sweet, aromatic base note that cuts through the richness. Don’t skip it.
- Kosher Salt & Black Pepper: Simple, but vital. They wake up all the other flavors. I prefer kosher salt for its clean taste and how easy it is to pinch and sprinkle evenly.
- Frozen Shredded Hash Browns: The star of the show. Using frozen is the ultimate timesaver—no peeling or grating required. Don’t thaw them. The frozen shreds help the casserole bake up perfectly, without becoming gummy.
How to Make Hashbrown Casserole?
It’s a straightforward process, but paying attention to these steps ensures perfection. Let’s get that oven preheating to 350°F.
Step 1: Prep Your Pan
Take your 9×13-inch baking dish and pour in that melted butter. Tilt and swirl the dish until the bottom and a bit up the sides are fully coated. This buttery layer is your first step towards those incredible crispy edges. Set it aside for now.
Step 2: Build the Creamy Base
Grab a large mixing bowl. In it, combine the sour cream and the entire can of cream of chicken soup. Stir them together until smooth. Now, add in two cups of your shredded cheddar, the finely chopped onion, salt, and pepper. Stir it all up—you’ll have a thick, fragrant, cheesy sauce.
Step 3: Bring in the Potatoes
Here comes the fun part. Dump the entire bag of frozen shredded hash browns right into the bowl. Using a large spatula, gently fold the potatoes into the creamy mixture. Be patient. You want every single shred to be beautifully coated. The mixture will be very thick, and that’s exactly what you want.
Step 4: Assemble & Top
Spoon the hearty potato mixture into your buttered baking dish. Use the spatula to press it down into an even layer. Now, take that last remaining cup of cheddar cheese and sprinkle it evenly over the top. This blanket of cheese will bake into the most inviting golden crust.
Step 5: Bake to Perfection
Slide the dish into your preheated oven. Now, the hard part: waiting. Bake it for 45 to 50 minutes. You’re looking for the cheese to be fully melted and spotted with golden brown, and the edges to be visibly bubbling and browned. Your kitchen will smell absolutely incredible.
Step 6: The Crucial Rest
I know it’s tempting to dive right in, but please let it rest. Pull the casserole out and let it sit on the stovetop for a good 15 minutes. This allows the creamy interior to set just enough so you get a perfect scoop, and it saves everyone from burnt tongues. It’s worth the wait.
Tips
- Go for the Gold: Don’t under-bake. Those dark golden-brown corners and edges are the prize. They offer a fantastic textural contrast to the creamy center.
- Customize Your Onion: If you want a milder onion flavor, you can sauté the chopped onion in a bit of the melted butter for a few minutes before adding it to the mix. It softens the bite beautifully.
- Make it Ahead: This is a fantastic do-ahead dish. You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add about 5-10 extra minutes to the bake time since it will be going in cold.
- The Freezer is Your Friend: Assemble the casserole in a disposable aluminum pan, wrap it in a few layers of plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight before baking as directed.
Substitutions and Variations
The beauty of this recipe is its flexibility. Make it your own!
- Soup Swap: Not a fan of cream of chicken? Cream of mushroom or celery soup work wonderfully for a similar creamy result. For a vegetarian version, cream of potato or a hearty cream of celery is perfect.
- Cheese Please: Cheddar is classic, but the cheese world is your oyster. A mix of Monterey Jack and Colby is mellow and lovely. Smoked Gouda adds a fantastic depth. Pepper Jack brings a gentle, welcome heat.
- Add Some Crunch: For an amazing textural twist, mix 1 cup of crushed cornflakes, crispy fried onions, or panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle this over the cheese layer before baking. Watch it closely, as it can brown quickly.
- Make it a Main: This easily transforms into a hearty brunch or dinner. Fold in a pound of cooked, crumbled breakfast sausage, cubed ham, or shredded rotisserie chicken before baking. You’ve got a complete, satisfying meal.
- Veggie Boost: Stir in a cup of thawed, drained frozen peas and carrots, or some chopped steamed broccoli florets for color, flavor, and a little extra nutrition.
Serving Ideas and Pairings
While this casserole can absolutely steal the show, it plays incredibly well with others.
For a legendary holiday brunch or weekend breakfast, serve it alongside fluffy scrambled eggs, crispy bacon or breakfast sausage links, and a platter of fresh fruit. It’s the ultimate crowd-pleasing spread that feels special without being fussy.
As a dinner side dish, it’s pure comfort. It’s the perfect partner to a simple roasted chicken or a juicy herb-crusted pork tenderloin. Add a bright, crisp green salad or some steamed green beans to round out the plate. The creamy, cheesy potatoes just make everything feel like a celebration.
And let’s be honest, sometimes the best pairing is just a quiet kitchen, a fork, and that corner piece with the most crispy bits. No judgment here.
Storing and Reheating Your Leftovers
If you’re lucky enough to have leftovers, they store wonderfully. Cover the baking dish tightly with plastic wrap or transfer portions to an airtight container. It will keep in the refrigerator for up to 4 days.
To reheat, I have two favorite methods. For single servings, the microwave is fine—just heat in 30-second bursts until warm. But to truly revive that magical crispy texture, reheat it in the oven. Place servings in a baking dish, cover with foil, and warm at 350°F for about 15-20 minutes. Remove the foil for the last few minutes to let the top crisp back up.
Why This Recipe Works Every Time
After making this for so many gatherings, I’ve learned why it’s always a hit. It’s the harmony of textures and the balance of flavors. The frozen potatoes ensure the shreds stay distinct and don’t turn to mush. The dual use of cheese provides both interior creaminess and exterior delight.
Most importantly, it’s food that makes people feel good. It’s familiar, generous, and made with care. It’s the dish that says, “Come on over, there’s plenty.” And really, isn’t that the best kind of food there is?
I hope this recipe finds its way into your kitchen and becomes a part of your own family’s story. Give it a try, and don’t forget to save that corner piece for yourself. You deserve it.
Hashbrown Casserole Recipe
Description
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!
ingredients
Instructions
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Preheat the oven to 350°F. Pour the melted butter into a 9×13-inch baking dish and swirl to coat.
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In a large mixing bowl, stir together the sour cream, cream of chicken soup, 2 cups of shredded cheddar, onion, salt, and pepper.
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Fold in the frozen shredded hash browns until well coated.
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Spoon the mixture into the prepared baking dish and sprinkle with the remaining 1 cup of cheddar cheese.
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Bake for 45 to 50 minutes or until the casserole is bubbling and beginning to brown at the corners.
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Let cool for 15 minutes before serving.
Nutrition Facts
Servings 8
Serving Size 1 serving
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 12g60%
- Trans Fat 0.5g
- Cholesterol 60mg20%
- Sodium 720mg30%
- Potassium 380mg11%
- Total Carbohydrate 22g8%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 12g24%
- Calcium 250 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For an extra crunchy texture: Add panko breadcrumbs, cornflakes, or crushed Ritz crackers tossed in melted butter over the cheese. Cover with foil until the last 5–10 minutes to prevent burning.
- Hashbrown swap: Use frozen cubed hashbrowns if shredded aren’t available.
- Cheese options: Swap cheddar for mozzarella, Monterey Jack, pepper jack, Gruyère, or provolone.
- Add protein: Stir in shredded chicken, cubed ham, or crumbled bacon bits.
- Spice it up: Add diced jalapeños for heat.
Frequently Asked Questions
Can I freeze this hashbrown casserole?
Yes! This casserole freezes very well before or after baking. Thaw in the fridge overnight, bring to room temperature, and bake as directed. For best results, freeze in a disposable aluminum tray.
How do I store leftovers?
Cover tightly with plastic wrap and store in the refrigerator for up to 5 days.
How do I reheat it?
Reheat in a 350°F oven until warmed through, or microwave individual portions.