Name: Cheesy Hashbrown Casserole Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 32 ounces frozen hashbrowns, thawed; ½ cup (113 g) unsalted butter, melted; 10.25 ounce can cream of chicken soup; 16 ounces sour cream, full fat; ½ cup (71 g) finely chopped yellow onion, about 1 small onion; 8 ounces cheddar cheese, shredded (about 2 cups); 1 teaspoon salt; ½ teaspoon black pepper

Jump to Recipe· 4.6 from 41 reviews

If you’re on the hunt for the ultimate comfort food side dish or a cozy brunch hit, this Cheesy Hashbrown Casserole Recipe is exactly what you need. It’s creamy, cheesy, and just downright irresistible. Trust me, once you make it, your whole family (or friends!) will be asking for seconds—and maybe even thirds! Stick with me here, because I’m about to share all my tips so you nail this golden, bubbling casserole every time.

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Why This Recipe Works

Perfectly Creamy Texture: The sour cream and cream of chicken soup work their magic blending moisture and richness.
Cheese That Melts Just Right: Sharp cheddar melts smoothly and adds the perfect tang without overpowering.
Simple Yet Flavorful: A few everyday ingredients come together for a dish that tastes cozy and special.
Make-Ahead Friendly: You can prep this casserole beforehand, saving you stress on busy days.

Cheesy Hashbrown Casserole, cheesy hashbrown casserole, hashbrown casserole sides, easy cheesy casserole, creamy hashbrown bake - The image shows a white rectangular baking dish filled with a golden-brown hash brown casserole topped with small green herb pieces scattered unevenly on the surface. The casserole has a crispy, textured top layer with visible shredded potatoes that have browned edges. The dish is placed on a soft beige cloth and set on a white marbled surface. Around the dish, there are white speckled side plates and a black-handled knife visible. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I love how the ingredients in this Cheesy Hashbrown Casserole Recipe balance comfort and simplicity. Each element has a key role, and picking the right versions—like full-fat sour cream—makes a huge difference in that creamy, dreamy result.

Cheesy Hashbrown Casserole, cheesy hashbrown casserole, hashbrown casserole sides, easy cheesy casserole, creamy hashbrown bake - Flat lay of a mound of thawed shredded frozen hashbrowns, a small white ceramic bowl of melted unsalted butter, a small white ceramic bowl of smooth cream of chicken soup, a small white ceramic bowl of thick full-fat sour cream, finely chopped yellow onion scattered neatly, a small white ceramic bowl filled with shredded sharp cheddar cheese, a few whole uncracked brown eggs, a small white ceramic bowl of white granulated salt, and a small white ceramic bowl of whole black peppercorns arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Frozen hashbrowns: Thawing them is essential to avoid sogginess and ensure even cooking.
Unsalted butter: Melts into the dish adding richness without overpowering the flavors.
Cream of chicken soup: Brings comforting creaminess and a gentle savory note.
Sour cream: Gives tanginess plus creaminess that keeps the casserole moist but not runny.
Yellow onion: Adds a hint of sweet sharpness; finely chopped to melt right in.
Cheddar cheese: Classic choice—for me, sharp cheddar is unbeatable here.
Salt and pepper: Simple seasoning that brings all the flavors together beautifully.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ve tried different spins on this Cheesy Hashbrown Casserole Recipe, and it’s so much fun to customize it based on what you love—or what’s in your pantry. Feel free to play around with cheeses, add heat, or even change up the crunch factor.

Spicy Kick: I like stirring in a small can of diced green chiles when I want that southwest vibe.
Crunchy Topping: Crushed cornflakes or buttery Ritz crackers mixed with a little melted butter takes this casserole to the next level for company dinners.
Dairy Swap: Greek yogurt works well instead of sour cream if you want to lighten it up a bit or add a bit of protein punch.
Cheese Variety: Mozzarella or Monterey Jack bring a milder melt; Gouda adds a smoky touch I’m obsessed with.

Step-by-Step: How I Make Cheesy Hashbrown Casserole Recipe

Step 1: Prep Your Ingredients and Oven

Start by preheating your oven to 375°F and greasing a 9×13-inch baking dish—trust me, greasing it well helps with easy serving later! Meanwhile, let your frozen hashbrowns thaw completely; I usually pop them in the fridge the night before to drain any excess moisture.

Step 2: Mix It All Together

Grab a large bowl and stir together the melted butter, cream of chicken soup, sour cream, finely chopped onions, salt, pepper, shredded cheddar, and your thawed hashbrowns. The key here is to mix gently but thoroughly, so everything is evenly coated without mashing those potatoes.

Step 3: Bake Until Golden and Bubbling

Pour the mixture into your prepared dish and smooth the top with a spatula. Pop it in the oven and bake for 30 to 45 minutes, checking towards the end to catch that beautiful golden brown crust. When it’s bubbling and smells heavenly, you know it’s ready.

Step 4: Let It Rest Before Serving

Don’t rush this step! Letting the casserole rest for 10 minutes helps it set, making it easier to slice and serve without everything sliding around. I often sprinkle on fresh chopped parsley or chives here for a pop of color and freshness.

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Pro Tips for Making Cheesy Hashbrown Casserole Recipe

Don’t Skip Thawing: Using thawed hashbrowns avoids excess water and helps the casserole bake evenly and get that perfect texture.
Choose Your Cheese Wisely: Sharp cheddar lends bold flavor, but mild cheese melts smoother if you prefer creaminess over tang.
Watch the Bake Time: Start checking around 30 minutes to prevent overbaking and drying out the edges.
Resting Is Essential: Letting it cool for 10 minutes makes serving easier and keeps slices intact.

How to Serve Cheesy Hashbrown Casserole Recipe

Cheesy Hashbrown Casserole, cheesy hashbrown casserole, hashbrown casserole sides, easy cheesy casserole, creamy hashbrown bake - A square piece of cheesy baked dish sits on a white speckled plate, showing about three layers: the bottom creamy white layer with soft texture, a middle layer of tender yellow potato slices, and the top layer covered with melted golden orange cheese and small green parsley pieces scattered on top. The edges are slightly browned, giving a crispy look. The plate rests on another similar white speckled plate, all placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m always a fan of adding a bit of fresh green to this warming dish, so chopped chives or parsley are my go-tos. They lift the flavor and brighten up the plate beautifully. Sometimes crispy fried onions on top add a fun crunch that everyone loves, especially kids.

Side Dishes

This casserole pairs perfectly with protein-rich mains like baked chicken thighs, grilled sausages, or even a simple roast beef. For veggies, roasted Brussels sprouts or steamed green beans balance out the cheesy richness nicely.

Creative Ways to Present

For holidays or brunch parties, I sometimes serve this casserole in individual ramekins for a cute, fancy touch. Another fun idea: top each portion with a dollop of sour cream and a sprinkle of paprika or smoked paprika for color and a hint of smoky flavor.

Make Ahead and Storage

Storing Leftovers

I store my leftovers in an airtight container in the fridge, where they keep beautifully for up to 4 days. When I want a quick snack, I just reheat a portion in the microwave or oven.

Freezing

Freezing this casserole works wonderfully, either before or after baking. When prepping ahead, I cover tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw it overnight in the fridge before baking or reheating to keep the best texture.

Reheating

For leftovers, I prefer warming the casserole in the oven at 350°F covered loosely with foil—this preserves the cheesy, moist texture. Microwaving works in a pinch but can make the cheese a little oily, so I recommend oven reheating if you have time.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?

Fresh potatoes aren’t recommended for this recipe because they release too much moisture, making the casserole watery. Frozen, thawed hashbrowns are the best choice for consistent texture and even cooking.
What can I substitute for cream of chicken soup?

You can swap cream of chicken soup with cream of mushroom soup for a vegetarian option, or make a simple homemade white sauce if you prefer no cans. The key is to keep the creamy base that binds everything together.
How do I make the casserole crunchy on top?

Adding a topping like crushed cornflakes, crushed Ritz crackers mixed with melted butter, or even fried onions can give you that delightful crispy layer. Sprinkle your chosen topping about 10-15 minutes before the casserole finishes baking so it browns nicely without burning.
Can I prepare this casserole ahead of time?

Absolutely! You can assemble the entire casserole, cover it tightly, and refrigerate for up to 2 days before baking. This is a lifesaver for busy mornings or holiday meals.

Final Thoughts

This Cheesy Hashbrown Casserole Recipe is one of those dishes that immediately makes your kitchen feel like home. I’ve served it on busy weeknights and to guests at holiday dinners, and it’s always a crowd-pleaser. It’s comforting, simple to make, and perfect for sharing. So go ahead—try it out, put your own spin on it, and watch it become your family’s new favorite!