If you’re craving a cozy, family-friendly dish that delivers creamy potatoes, melted cheese, and warm comfort in every bite, this easy hashbrown casserole is exactly what you need. It’s a simple, crowd-pleasing recipe perfect for busy weeknights, potlucks, holidays, brunches, or any meal where a hearty side dish belongs at the table.
Table of Contents
Why You’ll Love This Easy Hashbrown Casserole
This casserole is everything comfort food should be: creamy, cheesy, warm, and deeply satisfying. You don’t need any complicated steps or fancy ingredients , just a bag of hashbrowns, some pantry staples, and a few minutes of mixing before it bakes into bubbly perfection. It serves a crowd effortlessly and pairs well with breakfast favorites, roasted meats, grilled proteins, or holiday spreads. Because it uses frozen hashbrowns, there’s no tedious peeling or shredding required, making it a practical option for busy families.
Ingredients for Easy Hashbrown Casserole
Hashbrown Base
- Frozen shredded browns, 32 oz (about 8 cups), thawed
- Sour cream: 1½ cups
- Cream of chicken soup: 1 can (10.75 oz, about 1 cup)
- Unsalted butter: ½ cup, melted
- Yellow onion: ½ cup, finely chopped
- Minced garlic: 2 teaspoons (or 1 teaspoon garlic powder)
- Kosher salt: 1 teaspoon
- Black pepper: ¼ teaspoon
Cheesy Topping
- Shredded cheddar cheese : 2 cups total (half mixed in, half on top)
- Optional garnish: chopped fresh parsley
Ingredient Notes (Substitutions & Healthy Swaps)
Frozen vs. fresh potatoes:
Frozen hashbrowns offer convenience, consistent texture, and even cooking. If you prefer fresh potatoes, shred 8 cups of russet potatoes, rinse to remove starch, and squeeze dry. Keep in mind fresh potatoes may need slightly longer baking time.
Make it vegetarian:
Swap the cream of chicken soup with cream of mushroom soup or cream of celery soup. The flavor stays rich, savory, and comforting.
Lighten it up:
Replace sour cream with plain Greek yogurt. It keeps the creaminess while adding protein and reducing richness.
Cheese options:
Cheddar is classic, but variations like Colby Jack, Monterey Jack, smoked gouda, or pepper-jack add new flavor dimensions. Choose a cheese that melts smoothly for best results.
Garlic options:
Fresh minced garlic gives a deeper flavor, but garlic powder works perfectly if you want a more subtle taste.
Boost the flavor:
A pinch of paprika, dried thyme, or onion powder mixes well with the creamy base.
Step-by-Step Instructions
Step 1 – Preheat and Prepare
Set your oven to 350°F (177°C) and lightly grease a 9×13-inch casserole dish. A thin coat of butter or nonstick spray works well. This ensures the casserole releases cleanly and bakes evenly.
Step 2 – Thaw the Hashbrowns
Make sure your frozen shredded potatoes are fully thawed. Excess ice can water down the casserole. You can thaw them:
- In the refrigerator overnight
- At room temperature for 30–40 minutes
- In the microwave in short bursts
Drain any extra moisture if needed.
Step 3 – Mix the Casserole Base
In a large mixing bowl, combine:
- Thawed hashbrowns
- 1 cup of shredded cheddar
- Sour cream
- Melted butter
- Cream of chicken soup
- Onion
- Garlic
- Salt and pepper
Stir well until everything is evenly coated. The mixture will be thick and creamy.
Step 4 – Transfer to Baking Dish
Spoon the mixture into your prepared casserole dish and spread it out evenly. Smooth the top so the cheese melts uniformly later.
Step 5 – Add the Cheesy Topping
Sprinkle the remaining cup of shredded cheddar over the top. This creates the golden, bubbly crust that makes this casserole irresistible.
Step 6 – Bake
Bake uncovered for 45–55 minutes, or until:
- The edges are bubbling
- The top is melted and lightly golden
- The potatoes are hot and tender throughout
If you prefer a deeper golden crust, broil for 1–2 minutes at the end — but watch it closely.
Step 7 – Serve
Let the casserole rest for 10 minutes before serving. Garnish with chopped parsley for a fresh finish.
Pro Tips for Success
- Thaw thoroughly: Excess moisture weakens the texture. A fully thawed base helps the casserole bake beautifully.
- Use freshly shredded cheese: Pre-shredded bags contain anti-caking agents that melt less smoothly.
- Bake uncovered: This encourages browning and prevents sogginess.
- Don’t skimp on seasoning: Potatoes need enough salt, garlic, and onion to bring out their flavor.
- Add toppings wisely: Breadcrumbs or crushed Ritz crackers can create a crunchy top, but add them only for the last 20 minutes of baking.
Flavor Variations
1. Bacon & Cheddar Twist
Use turkey bacon or smoked turkey in place of traditional bacon for a smoky, savory spin without pork.
2. Southwest Style
Add green chiles, pepper-jack cheese, and a pinch of cumin for a bold, colorful casserole.
3. Broccoli & Cheese
Mix in 1–2 cups of small broccoli florets (blanched). Adds nutrition and color while keeping the dish kid-friendly.
4. Mushroom & Herb
Stir in sautéed mushrooms, thyme, and a handful of Swiss or gouda for an earthy, aromatic variation.
5. Breakfast Sausage Version
Add browned chicken sausage or turkey sausage for a morning-ready breakfast casserole.
Serving Suggestions
This casserole pairs beautifully with:
- Roasted or grilled chicken
- Baked ham alternatives like smoked turkey
- Steak or roast beef
- Scrambled eggs or omelets
- Holiday spreads and brunch buffets
- Salads or sautéed greens to balance the richness
It also works well as part of a potluck table or Sunday family dinner.
Storage and Freezing Instructions
Refrigerator:
Store leftovers in an airtight container for 3–4 days. Reheat in the oven at 325°F until hot.
Freezer:
This casserole freezes extremely well before or after baking.
- To freeze unbaked: Assemble fully, wrap tightly, and freeze for up to 2 months. Thaw overnight and bake as directed.
- To freeze baked: Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Reheat covered until heated through.
Easy Hashbrown Casserole—A Cheesy Potato Comfort Side
- Total Time: 65 minutes
- Yield: 10 servings
Description
A creamy, cheesy, comforting hashbrown casserole that’s perfect for potlucks, holidays, brunches, and easy weeknight dinners.
Ingredients
- 32 oz frozen shredded hashbrowns, thawed
- 1½ cups sour cream
- 1 can (10.75 oz) cream of chicken soup
- ½ cup unsalted butter, melted
- ½ cup finely chopped yellow onion
- 2 teaspoons minced garlic (or 1 teaspoon garlic powder)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups shredded cheddar cheese (1 cup mixed in, 1 cup on top)
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat the oven to 350°F (177°C) and lightly grease a 9×13-inch casserole dish.
- Ensure hashbrowns are fully thawed and drain excess moisture if needed.
- In a large bowl, combine hashbrowns, 1 cup of cheddar, sour cream, melted butter, cream of chicken soup, onion, garlic, salt, and pepper. Mix well.
- Spread the mixture evenly into the prepared casserole dish.
- Sprinkle the remaining 1 cup of cheddar cheese on top.
- Bake uncovered for 45–55 minutes, until bubbly and lightly golden.
- Let rest for 10 minutes before serving. Garnish with parsley if desired.
Notes
For best results, thaw hashbrowns completely, use freshly shredded cheese, and bake uncovered to ensure a golden top.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition Facts (Per Serving)
(Approximate values for 10 servings)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Protein | 9g |
| Carbs | 27g |
| Fat | 19g |
| Fiber | 2g |
| Sodium | 530mg |
Other Recipes You Might Enjoy
- Perfect Vanilla Bean Brown Butter Cheesecake
- Ultimate Double Chocolate Peppermint Cookies for Holidays
- Easy German Chocolate Cake with Coconut Pecan Frosting
FAQ About Easy Hashbrown Casserole
Can I use fresh potatoes instead of frozen hashbrowns?
Yes. Freshly shredded russet potatoes work well, but you’ll need about 8 cups total. Rinse them to remove starch, squeeze out the liquid, and note that they may take slightly longer to bake since they start raw. The final texture will be a little denser and more rustic.
Can I make this casserole ahead of time?
Absolutely. Prepare the entire casserole, cover tightly, and refrigerate it for up to 24 hours before baking. Add 5–10 minutes of extra cook time since it will be cold when going into the oven. This makes it perfect for holidays and busy mornings.
How can I make this casserole vegetarian?
Just substitute the cream of chicken soup with cream of mushroom or cream of celery. Everything else stays the same, and the flavor remains comforting and delicious. You can also add vegetables like broccoli, peas, or mushrooms for extra variety.
Why isn’t my casserole browning on top?
If the cheese isn’t browning, your dish may be positioned too low in the oven. Move it to a higher rack or broil it briefly at the end. Make sure to watch closely to prevent burning. Using freshly shredded cheese also helps with even browning.
Can I add meat to this recipe?
Yes. Cooked chicken, turkey sausage, or smoked turkey are great additions. Add about 1–2 cups of cooked meat for a heartier casserole. Avoid adding uncooked proteins, as they won’t have enough time to cook thoroughly in the oven.
Final Thoughts
This easy hashbrown casserole is the kind of recipe that brings everyone together: simple enough for everyday meals but comforting enough for holidays and special gatherings. Its creamy texture, golden cheese topping, and versatility make it a go-to dish that never disappoints. Whether you’re serving brunch, planning a potluck, or preparing a quick weeknight side, this casserole is a reliable favorite worth bookmarking. For more inspiration, check out this Easy Peanut Butter No Bake Cookies or explore more on Pinterest for your next meal idea!