Cheesy Hashbrown Casserole

Cheesy Hashbrown Casserole Recipe | Easy Potato Bake

ByBella Skye
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Introduction to cheesy hashbrown casserole

Cheesy hashbrown casserole is one of those dishes that earns applause whenever it hits the table. It is rich, creamy, and comforting, yet simple enough to prepare with pantry staples. The star is shredded hash brown potatoes baked in a luscious sauce of melted cheese and cream, then finished with a golden, bubbly crust. What makes it special is how it manages to be both hearty and crowd-friendly, fitting equally well as a breakfast hash brown side dish or as part of a festive dinner spread. People love it because it blends familiar flavors into something greater than the sum of its parts, making it one of the most popular hash brown recipes for holidays, potlucks, and family gatherings.

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Why You’ll Love This Recipe

From a chef’s perspective, a great dish needs to balance flavor, texture, and practicality. Here is why this cheesy hashbrown casserole is worth mastering:

  • Creamy yet structured: The filling uses a balance of cream of chicken soup and sour cream, ensuring the potatoes stay moist without becoming soggy. It is the key to a successful hashbrown casserole with cream of chicken soup.
  • Cheese that matters: Not all cheese melts the same way. Using sharp cheddar provides both tang and smooth melt, making these cheesy hash browns rich but not greasy.
  • Crowd-pleasing versatility: This casserole works as a hash brown side dish for roasted meats, or it can stand alone as a vegetarian main course if you skip the cream of chicken.
  • Reliability: Many hash brown recipes risk being bland. This version layers seasoning and cheese to deliver flavor in every bite.
  • Scalable: Whether you are cooking for four or feeding a crowd, this dish doubles easily without compromising results.
Cheesy Hashbrown Casserole

Preparation and Cooking Time

  • Preparation time: 15 minutes
  • Cooking time: 45 minutes
  • Total time: 1 hour

Ingredients

For the casserole:

  • 2 pounds frozen shredded hash brown potatoes, thawed and drained
  • 1 can (10.5 ounces) cream of chicken soup (or cream of mushroom for a vegetarian option)
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese, divided
  • ½ cup unsalted butter, melted
  • 1 small onion, finely diced
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the topping:

  • 2 cups cornflakes, crushed (for extra crunch)
  • 2 tablespoons melted butter

Notes:

  • Freshly grated cheese melts better than pre-shredded.
  • You can use diced hash brown potatoes instead of shredded for a chunkier texture.
  • Plain Greek yogurt can replace sour cream for a lighter twist.
Cheesy Hashbrown Casserole

Step-by-Step Instructions

cooking

Step 1: Prepare the potatoes

Thaw the frozen hash brown potatoes completely and press out any excess liquid with paper towels. Excess water is the main reason cheesy hashbrown casserole turns runny, so drying them properly is essential.

cooking

Step 2: Build the base mixture

In a large bowl, combine cream of chicken soup, sour cream, melted butter, diced onion, garlic powder, paprika, salt, and pepper. Stir in half of the shredded cheddar cheese. This mixture forms the creamy foundation that coats every shred of potato.

cooking

Step 3: Fold in the potatoes

Add the hash brown potatoes to the mixture and fold gently until well coated. Folding instead of stirring prevents the potatoes from breaking down, keeping the casserole light and fluffy.

cooking

Step 4: Assemble the casserole

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. Spread the potato mixture evenly in the dish. Sprinkle the remaining cheddar cheese over the top for an extra cheesy layer.

cooking

Step 5: Add the topping

In a small bowl, toss crushed cornflakes with melted butter. Spread evenly over the casserole. The topping ensures a crunchy contrast to the creamy base, giving you that perfect cheesy hash brown casserole experience.

cooking

Step 6: Bake to golden perfection

Bake uncovered for 45 minutes until the casserole is bubbling at the edges and the topping is golden brown. Let rest for 5 minutes before serving to allow the layers to set.

How to Serve

Cheesy hashbrown casserole works beautifully as part of a breakfast or brunch spread, served alongside scrambled eggs, bacon, or fruit. For dinner, it makes a hearty cheesy potato casserole that pairs with roasted chicken, baked ham, or grilled steak. To elevate presentation, serve it in individual ramekins topped with a sprinkle of fresh parsley or chives. For potlucks or family gatherings, simply serve straight from the baking dish—it looks just as inviting.

Additional Tips

  • Grate your own cheese for the best melt and flavor. Pre-shredded cheese often has anti-caking agents that affect texture.
  • Add a pinch of cayenne or red pepper flakes to the mixture if you want a gentle heat.
  • Do not cover the casserole during baking, or the topping will lose its crispness.
  • For a stronger flavor, mix in some Parmesan with the cheddar.
  • If doubling the recipe, use a deeper casserole dish and add 10 extra minutes of baking time.

Recipe Variations

  • Loaded hash brown casserole: Add cooked bacon bits, scallions, and a sprinkle of extra cheese for a fully loaded style.
  • Vegetarian mushroom version: Replace cream of chicken with cream of mushroom soup and add sautéed mushrooms for depth.
  • Southwestern twist: Stir in diced green chilies, pepper jack cheese, and a pinch of cumin for a spiced-up variation.
  • Healthier swap: Use reduced-fat sour cream and cheese, and replace butter with olive oil for a lighter version of cheesy hashbrowns.

Freezing and Storage

  • Refrigeration: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the oven at 325°F until hot.
  • Freezing uncooked: Assemble casserole without the cornflake topping, wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the fridge, add topping, and bake.
  • Freezing cooked: Bake fully, let cool, and freeze in portions. Reheat covered with foil, then uncover for 5 minutes to crisp topping.

Nutritional Information (per serving, about 8 servings)

  • Calories: ~340
  • Fat: 22g
  • Carbohydrates: 28g
  • Protein: 8g
  • Fiber: 2g
  • Sodium: 560mg

Final Words

Cheesy hashbrown casserole is a dish every home cook should know. It is straightforward, crowd-pleasing, and adaptable to countless variations. From its creamy center to its crunchy topping, it offers everything people love in a comfort dish.

Whether you serve it as a breakfast hash brown side dish, a potluck favorite, or as part of your family dinner, it never disappoints. Mastering this recipe means you will always have a reliable and delicious cheesy potato casserole in your collection, and one that friends and family will ask you to make again and again.

FAQ’s

Yes, assemble the casserole up to a day in advance without the topping, refrigerate, then bake with topping added fresh.

Yes, but shred and rinse them well to remove excess starch, then pat dry before mixing.

Cheddar is classic, but Monterey Jack, Colby, or a mix of cheeses also melt beautifully.

This usually happens if the potatoes were not drained properly. Make sure frozen hash browns are fully thawed and dried.

Yes, replace the cream of chicken soup with a homemade white sauce (butter, flour, and milk) for a fresher flavor.

Cheesy Hashbrown Casserole Recipe | Easy Potato Bake
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Cheesy Hashbrown Casserole Recipe | Easy Potato Bake

Recipe by Bella SkyeCourse: Casserole Recipes
Servings

8

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

340

kcal

Ingredients

  • 2 pounds frozen shredded hash brown potatoes, thawed and drained

  • 1 can (10.5 ounces) cream of chicken soup (or cream of mushroom for a vegetarian option)

  • 1 cup sour cream

  • 2 cups shredded sharp cheddar cheese, divided

  • ½ cup unsalted butter, melted

  • 1 small onion, finely diced

  • 1 teaspoon garlic powder

  • ½ teaspoon paprika

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • For the topping:

  • 2 cups cornflakes, crushed (for extra crunch)

  • 2 tablespoons melted butter

Directions

  • Thaw the frozen hash brown potatoes completely and press out any excess liquid with paper towels. Excess water is the main reason cheesy hashbrown casserole turns runny, so drying them properly is essential.
  • In a large bowl, combine cream of chicken soup, sour cream, melted butter, diced onion, garlic powder, paprika, salt, and pepper. Stir in half of the shredded cheddar cheese. This mixture forms the creamy foundation that coats every shred of potato.
  • Add the hash brown potatoes to the mixture and fold gently until well coated. Folding instead of stirring prevents the potatoes from breaking down, keeping the casserole light and fluffy.
  • Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. Spread the potato mixture evenly in the dish. Sprinkle the remaining cheddar cheese over the top for an extra cheesy layer.
  • In a small bowl, toss crushed cornflakes with melted butter. Spread evenly over the casserole. The topping ensures a crunchy contrast to the creamy base, giving you that perfect cheesy hash brown casserole experience.
  • Bake uncovered for 45 minutes until the casserole is bubbling at the edges and the topping is golden brown. Let rest for 5 minutes before serving to allow the layers to set.

Notes

  • Grate your own cheese for the best melt and flavor. Pre-shredded cheese often has anti-caking agents that affect texture.
  • Add a pinch of cayenne or red pepper flakes to the mixture if you want a gentle heat.
  • Do not cover the casserole during baking, or the topping will lose its crispness.
  • For a stronger flavor, mix in some Parmesan with the cheddar.
  • If doubling the recipe, use a deeper casserole dish and add 10 extra minutes of baking time.

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