If you are looking for the ultimate comfort food that brings a touch of warmth and cheesy goodness to your table, this Hashbrown Casserole Recipe is an absolute must-make. It blends crispy shredded potatoes with creamy sour cream and sharp cheddar cheese, all baked to golden perfection. Every bite offers a delightful contrast of textures from the tender potatoes to the buttery, crunchy topping, making it a guaranteed crowd-pleaser whether for breakfast, brunch, or as a hearty side dish at dinner. This recipe is simple enough to prepare quickly yet comforting enough to become a beloved staple in your recipe collection.
Ingredients You’ll Need
These ingredients are straightforward but essential, each bringing its unique touch of flavor, texture, and richness that makes this casserole so irresistibly delicious. The balance between creamy, savory, and crunchy elements creates a harmony you won’t forget.
- Frozen shredded hashbrowns (30 oz): The foundation of this dish, providing a classic crispy potato texture once baked.
- Condensed cream of chicken soup (10.5 oz can): Adds creaminess and depth of flavor that binds the casserole ingredients flawlessly.
- Sour cream (1 ½ cups): Brings tanginess and moisture that makes the casserole incredibly luscious inside.
- Shredded sharp cheddar cheese (2 cups): Offers a bold, cheesy punch that melts perfectly over the potatoes.
- Unsalted butter (½ cup, melted): Imparts richness and moisture, helping everything meld together beautifully.
- Finely chopped onion (½ cup): Infuses a subtle savory sweetness that enhances overall flavor complexity.
- Salt (1 teaspoon): Essential to brighten all the flavors and balance the richness.
- Black pepper (½ teaspoon): Adds just a touch of warmth and spice for depth.
- Crushed cornflakes or buttery crackers (1 cup, optional topping): Gives a wonderful crunchy crust that contrasts the creamy interior.
- Melted butter (2 tablespoons, for topping): Ensures the topping crisps up golden and delicious in the oven.
How to Make Hashbrown Casserole Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 350°F so it’s ready to bake your casserole. Grease a 9×13-inch baking dish well to prevent sticking and ensure an easy serving experience. Having your oven preheated is key, giving the dish an even and thorough cook.
Step 2: Combine the Ingredients
In a large bowl, toss together the thawed shredded hashbrowns, cream of chicken soup, sour cream, shredded cheddar cheese, melted butter, chopped onion, salt, and pepper. Stir gently but thoroughly until every ingredient is perfectly mixed. This step is where the flavors begin to meld and the magic starts.
Step 3: Transfer to Baking Dish
Spoon your creamy mixture evenly into the prepared baking dish. Spread it out smoothly so that it bakes uniformly. This ensures every portion of the casserole will be just as delicious as the others, with nice edges and a gooey center.
Step 4: Add the Topping
If you want that extra crunchy texture, combine crushed cornflakes or buttery crackers with melted butter, then sprinkle this mixture generously over the top of the casserole. This step is optional but highly recommended for adding that crave-worthy golden crust that everyone loves.
Step 5: Bake Until Golden
Place the casserole in the preheated oven and bake uncovered for 45 to 50 minutes. You’ll know it’s ready when it’s bubbling hot and the topping turns a gorgeous golden brown. After baking, allow it to rest for five minutes—this little pause lets the casserole set perfectly so it slices and serves beautifully.
How to Serve Hashbrown Casserole Recipe
Garnishes
To elevate the presentation and flavor, sprinkle freshly chopped green onions or chives on top just before serving. A dollop of sour cream can add a cool creamy contrast, and a light dusting of paprika or smoked paprika introduces a subtle kick and beautiful color.
Side Dishes
This Hashbrown Casserole Recipe pairs wonderfully with a variety of mains and sides. Think crispy bacon, grilled sausages, or roasted vegetables for a hearty meal. It’s also fantastic alongside eggs for brunch or even a fresh green salad to balance its richness.
Creative Ways to Present
For a fun twist, you can bake individual servings in ramekins or muffin tins to create adorable mini casseroles. These make perfect party bites or personalized portions for brunch guests. You can also experiment by swirling in bits of cooked ham or bacon before baking for that irresistible smoky layer.
Make Ahead and Storage
Storing Leftovers
Leftover hashbrown casserole keeps nicely in an airtight container in the refrigerator for up to 3 to 4 days. Simply cover it well to preserve moisture and prevent any fridge odors from seeping in, so it tastes just as fresh when reheated.
Freezing
This hearty casserole freezes beautifully. To save for later, store it in a freezer-safe container after baking or even prior to baking if you want to prep ahead. It can be frozen for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
For best results, reheat leftovers in the oven at 350°F until warmed through and the topping regains some crunch. Microwave reheating is convenient but may soften the topping. You can also add a few extra minutes under the broiler at the end to crisp it back up.
FAQs
Can I make this Hashbrown Casserole Recipe vegetarian?
Absolutely! Simply swap out the cream of chicken soup with cream of mushroom soup and you’ll still get that creamy, flavorful base without any meat products. The rest of the ingredients are vegetarian-friendly and equally delicious.
What can I use instead of cornflakes for the topping?
If you don’t have cornflakes on hand or want a different crunch, crushed buttery crackers or even panko breadcrumbs work wonderfully. Each option adds a unique texture but still results in that lovely golden crust.
How do I prevent the casserole from being watery?
Thaw the hashbrowns completely and gently squeeze out any excess moisture before mixing. Also, avoid overloading the dish with too much soup or sour cream. Baking uncovered helps evaporate extra liquid so you end up with a creamy but not soggy casserole.
Can I add meat to this dish?
Yes! Stirring in cooked ham cubes, crumbled bacon, or cooked sausage before baking introduces a rich, savory layer that pairs beautifully with the cheesy potatoes. It makes the dish more filling and hearty, perfect for those who love their casseroles meaty.
Is it okay to prepare the casserole the night before?
Definitely. You can assemble the casserole, cover it tightly, and store it in the refrigerator overnight. When ready, simply bake it as directed. This makes it super convenient for busy mornings or holiday gatherings.
Final Thoughts
This Hashbrown Casserole Recipe has become one of my absolute favorites to share with friends and family because it’s simple, flavorful, and brings everyone together around the table. Whether you’re making it for a cozy breakfast, a holiday side, or a special brunch, it’s sure to bring smiles and satisfy cravings. Give it a try—you might just find your new go-to comfort dish.
Print
Hashbrown Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Hashbrown Casserole is a creamy, cheesy side dish perfect for breakfast, brunch, or holiday meals. Featuring shredded hashbrowns mixed with cream of chicken soup, sour cream, sharp cheddar cheese, and a crispy cornflake topping, it’s a comforting and crowd-pleasing recipe that’s simple to prepare and bake to golden perfection.
Ingredients
Base Ingredients
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 ½ cups sour cream
- 2 cups shredded sharp cheddar cheese
- ½ cup unsalted butter, melted
- ½ cup finely chopped onion
- 1 teaspoon salt
- ½ teaspoon black pepper
Topping (Optional)
- 1 cup crushed cornflakes or buttery crackers
- 2 tablespoons melted butter
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to preheat while you prepare the casserole mixture.
- Mix Ingredients: In a large bowl, combine thawed shredded hashbrowns, cream of chicken soup, sour cream, sharp cheddar cheese, melted butter, finely chopped onion, salt, and black pepper. Stir thoroughly until all ingredients are well incorporated.
- Prepare Baking Dish: Grease a 9×13-inch baking dish with butter or non-stick spray. Spread the mixed hashbrown mixture evenly in the dish to ensure uniform cooking.
- Add Topping: If using a topping, combine the crushed cornflakes or buttery crackers with 2 tablespoons of melted butter until coated. Sprinkle this mixture evenly over the top of the casserole for a crispy, golden crust.
- Bake: Place the casserole uncovered in the preheated oven and bake for 45 to 50 minutes, until the casserole is hot, bubbly, and the topping is golden brown.
- Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes. This allows it to set slightly for easier serving. Enjoy warm as a comforting side dish.
Notes
- For a meatier version, add 1 cup of cooked ham or crumbled bacon to the mixture before baking.
- Substitute cream of mushroom soup to make a vegetarian alternative.
- To save time, assemble the casserole in advance and refrigerate up to 24 hours before baking.
