Hashbrown casserole is a classic comfort food that’s easy to make and always a hit. It’s creamy, cheesy, and packed with tender hashbrowns that get golden and crispy on top while staying soft inside. This dish brings together simple ingredients like potatoes, cheese, sour cream, and a bit of onion for flavor.
I love making hashbrown casserole for family gatherings or lazy weekend breakfasts because it feels like a warm, cozy hug in a dish. One tip I’ve learned is to use good quality shredded cheese and not to skip the crunchy topping—whether it’s crushed crackers or crispy fried onions—to add that extra layer of texture everyone loves.
Whenever I serve hashbrown casserole, I usually pair it with eggs or a side of fresh fruit to balance out the richness. It’s one of those recipes that warms you up on a chilly morning or makes any meal feel like a special occasion. Trust me, once you try it, it’ll become a recipe you want to make again and again!
Key Ingredients & Substitutions
- Shredded Hashbrowns
- Frozen hashbrowns are easy to use and save time. Thaw them well so the casserole isn’t watery. If fresh potatoes are handy, peel and shred about 3-4 large potatoes, then rinse and dry well before using.
- Butter
- Butter adds richness and helps bind the casserole. If dairy-free, try using olive oil or a plant-based margarine instead.
- Sour Cream
- Sour cream gives creaminess and a slight tang. You can swap it with Greek yogurt for a lighter option or dairy-free yogurt if needed.
- Cream of Chicken Soup
- This canned soup makes the casserole creamy and flavorful. For a vegetarian version, use cream of mushroom soup or try homemade cream sauce to control ingredients.
- Cheddar Cheese
- Sharp cheddar provides bold flavor and melty texture. You can mix in other cheeses like mozzarella or Monterey Jack for milder tastes, or use vegan cheese if you prefer.
- Onion
- Chopped onion adds mild sweetness and depth. Feel free to substitute with green onions or onion powder for a gentler onion flavor.
How Can You Get the Perfect Crispy Top Without Drying Out the Casserole?
Getting that golden, crunchy crust while keeping the inside creamy can be tricky. Here’s how I do it:
- Use a well-greased baking dish so the casserole doesn’t stick and crisps up nicely on edges.
- Don’t cover the dish while baking; the exposed top crisps better.
- Bake at 350°F (175°C) long enough — usually 45 to 55 minutes — until bubbly and the top is golden brown.
- If after baking, you want extra crispiness, place the casserole under the broiler for 1-2 minutes. Watch it closely to avoid burning.
- Let the casserole rest a few minutes before serving. This helps it set, so it’s creamy inside but not runny.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and a nice crispy top.
- Large mixing bowl – roomy enough to combine all ingredients without spilling.
- Spoon or spatula – helps mix everything gently and spread the casserole evenly in the dish.
- Measuring cups and spoons – to get your ingredients just right for the best flavor balance.
- Oven mitts – essential for safely handling the hot baking dish.
Flavor Variations & Add-Ins
- Add cooked bacon or sausage for a smoky, meaty twist that’s great for brunch.
- Stir in diced bell peppers or sautéed mushrooms for extra veggies and texture.
- Swap cheddar for pepper jack or smoked gouda to change the cheese flavor profile.
- Mix in chopped green onions or a pinch of garlic powder to boost the savory notes.
How to Make Hashbrown Casserole
Ingredients You’ll Need:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom soup for vegetarian option)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: chopped fresh parsley for garnish
Time You’ll Need:
This recipe takes about 10 minutes to prepare and around 45 to 55 minutes to bake. Allow a few minutes to cool before serving. So, plan for about an hour from start to finish.
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish so the casserole doesn’t stick.
2. Mix It All Up:
In a large bowl, add the thawed hashbrowns, melted butter, sour cream, cream of chicken soup, shredded cheddar cheese, chopped onion, salt, and pepper. Stir everything well until all ingredients are evenly combined.
3. Bake Your Casserole:
Spread the mixture evenly into your baking dish. Place it uncovered in the oven and bake for 45 to 55 minutes. You want the top to turn golden brown and bubbly throughout.
4. Let It Rest and Serve:
Once baked, take the casserole out and let it cool for a few minutes. Sprinkle chopped fresh parsley on top if you like a fresh, colorful touch. Serve warm and enjoy your comforting hashbrown casserole!
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Yes! You can shred fresh potatoes, but be sure to rinse and dry them thoroughly to remove excess starch and moisture. This helps prevent the casserole from becoming soggy.
Can I Prepare Hashbrown Casserole Ahead of Time?
Absolutely! You can assemble the casserole a day in advance, cover it tightly, and refrigerate. Bake it fresh when ready, adding a few extra minutes to the baking time if it’s cold from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Add Meat or Vegetables to This Recipe?
Definitely! Cooked bacon, sausage, or diced vegetables like bell peppers and mushrooms can be stirred in before baking to add extra flavor and texture.