Hashbrown Casserole

Hashbrown Casserole

Description:
This cheesy, creamy hashbrown casserole is a comfort food classic. Made with frozen hashbrowns, sour cream, and plenty of cheddar cheese, it’s the ultimate crowd-pleasing dish great for potlucks, holidays, or hearty family meals.

Ingredients:

• 1 (30 oz) bag frozen shredded hashbrowns, thawed

• 1 can (10.5 oz) condensed cream of chicken soup (or substitute with cream of mushroom for a vegetarian version)

• 2 cups (225g) shredded cheddar cheese

• 1 cup (240g) sour cream

• ½ cup (115g) unsalted butter, melted

• 1 small onion, finely chopped (about ½ cup)

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

• Optional topping: 1 cup crushed cornflakes or Ritz crackers + 2 tbsp melted butter

Equipment:

• 9×13-inch (23×33 cm) baking dish

• Large mixing bowl

• Spatula or wooden spoon

• Measuring cups and spoons

• Oven mitts

• Knife and cutting board

Time:

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour

Serving Size:

• Serves 8–10 people

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. Mix the Ingredients:

• In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, cheddar cheese, melted butter, onion, garlic powder, salt, and pepper. Stir until everything is well mixed.

3. Transfer to the Dish:

• Spread the mixture evenly into the prepared baking dish.

4. Add Optional Topping:

• If using, mix crushed cornflakes or Ritz crackers with 2 tbsp melted butter and sprinkle over the top of the casserole.

5. Bake:

• Bake uncovered for 45–50 minutes, or until hot and bubbly and the top is golden brown.

6. Cool Slightly & Serve:

• Let cool for about 5–10 minutes before serving. Enjoy!

Hashbrown Casserole

This cheesy, creamy hashbrown casserole is a comfort food classic. Made with frozen hashbrowns, sour cream, and plenty of cheddar cheese, it’s the ultimate crowd-pleasing dish great for potlucks, holidays, or hearty family meals.

Print Recipe

Prep Time:15 minutes mins

Cook Time:45 minutes mins

Total Time:1 hour hr

Equipment

• 9x13-inch (23x33 cm) baking dish
• Large mixing bowl
• Spatula or wooden spoon
• Measuring cups and spoons
• Oven mitts
• Knife and cutting board

Ingredients

• 1 30 oz bag frozen shredded hashbrowns, thawed
• 1 can 10.5 oz condensed cream of chicken soup (or substitute with cream of mushroom for a vegetarian version)
• 2 cups 225g shredded cheddar cheese
• 1 cup 240g sour cream
• ½ cup 115g unsalted butter, melted
• 1 small onion finely chopped (about ½ cup)
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• Optional topping: 1 cup crushed cornflakes or Ritz crackers + 2 tbsp melted butter

Instructions

• Preheat the Oven:
• Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
• Mix the Ingredients:
• In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, cheddar cheese, melted butter, onion, garlic powder, salt, and pepper. Stir until everything is well mixed.
• Transfer to the Dish:
• Spread the mixture evenly into the prepared baking dish.
• Add Optional Topping:
• If using, mix crushed cornflakes or Ritz crackers with 2 tbsp melted butter and sprinkle over the top of the casserole.
• Bake:
• Bake uncovered for 45–50 minutes, or until hot and bubbly and the top is golden brown.
• Cool Slightly & Serve:
• Let cool for about 5–10 minutes before serving. Enjoy!

Servings: 10 people

10 FAQs About Hashbrown Casserole

1. Can I use fresh potatoes instead of frozen hashbrowns?

Yes! You can grate fresh potatoes (about 6–7 medium potatoes). Rinse and squeeze out excess moisture using a clean kitchen towel before using.

2. Can I make it ahead of time?

Absolutely. Prepare the casserole (without the topping), cover, and refrigerate for up to 24 hours before baking. Add topping just before baking.

3. Can I freeze the casserole before baking?

Yes. Assemble the casserole in a freezer-safe dish, wrap tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking.

4. Can I add meat like bacon or sausage?

Yes! Cooked crumbled bacon, sausage, or diced ham can be mixed in for extra protein and flavor.

5. What can I use instead of cream of chicken soup?

You can use cream of mushroom soup for a vegetarian option or make a homemade white sauce (béchamel) as a substitute.

6. Is there a healthier version?

Use reduced-fat sour cream, light cheese, or plain Greek yogurt to lighten it up. You can also cut down on butter or omit the topping.

7. Can I make it in a slow cooker?

Yes. Cook on low for 4–5 hours or on high for 2–3 hours. Note: it won’t get as crispy on top as it would in the oven.

8. How do I make the top crispy without adding crackers or cereal?

Bake uncovered and consider adding a light sprinkling of extra cheese near the end of the bake time to crisp up the surface.

9. Can I use diced hashbrowns instead of shredded?

Yes, but the texture will be slightly chunkier. Make sure they are thawed and well-mixed with the other ingredients.

10. What should I serve with hashbrown casserole?

It pairs well with eggs, bacon, fruit, roasted vegetables, or as a side dish for roasted meats or grilled chicken.

How To Store Hashbrown Casserole

Refrigerator (Up to 4 Days):

• Let casserole cool to room temperature.

• Store in an airtight container or wrap the dish tightly with plastic wrap or foil.

• Reheat in the microwave or oven at 350°F (175°C) for 20–25 minutes until heated through.

Freezer (Up to 3 Months):

• Freeze fully baked or unbaked (no topping) casserole wrapped tightly in foil and plastic wrap.

• Thaw overnight in the refrigerator.

• Reheat or bake at 350°F (175°C) until hot and bubbly (30–45 minutes depending on thickness).