This hashbrown casserole is a mixture of creamy potatoes with plenty of melted cheese, all baked to golden brown perfection. A simple yet totally satisfying side dish that’s perfect for any occasion!
Hashbrowns are a breakfast staple, but when you combine them with butter, sour cream, seasonings and cheese, they get even better! This hashbrown casserole is a family favorite and it takes just minutes to put together. You can even prep it ahead of time, which makes this dish a great addition to any gathering.
How do you make hashbrown casserole?
This dish is a blend of thawed hashbrowns, cheddar cheese, butter, sour cream, cream of chicken soup, onions and seasonings. Everything gets mixed together and then is spread into a casserole dish. A generous helping of cheese goes over the top, then the casserole goes into the oven to bake. Top your casserole with a sprinkling of parsley, then enjoy!
Tips for hashbrown casserole
- I use a bag of frozen hashbrowns which I thaw. You can also use freshly shredded potatoes, or refrigerated uncooked hashbrowns.
- Be sure to mince your onion finely for this dish, as you only want small pieces in each bite.
- While I love this recipe with cheddar cheese, you can also make it with colby, Monterey Jack or a blend of cheeses.
- To make this dish in advance, simply prepare the recipe, then store the casserole in the refrigerator covered with foil until you’re ready to bake it. You can assemble your casserole up to 6 hours before to plan to bake it.
- This casserole feeds a crowd, but can easily be halved and baked in an 8 or 9 inch square pan.
- I top my hashbrown casserole with a sprinkling of parsley for added color and flavor, but other herbs will work work such as chives or dill.
Hashbrown Casserole Variations
I love to serve this casserole as-is, but sometimes I add other ingredients to turn my hashbrowns into a main course.
- Meat: Add 1 1/2 cups cooked sausage, cubed ham or diced chicken.
- Vegetables: Add 1 1/2 cups cooked vegetables such as bell peppers, mushrooms or broccoli.
- Toppings: You can add additional toppings to your casserole, one popular option is to use crushed cornflakes mixed with butter. You could also use crushed buttery crackers as a topping or even cooked crumbled bacon.
How do you reheat hashbrown casserole?
The best way to reheat your casserole is to cover the pan with foil and place it in a 325 degrees F oven. Bake for 15-20 minutes or until leftovers are heated through and cheese is melted.
This hashbrown casserole is really perfect for any occasion. It makes for a great side dish at dinner time or a welcome addition to any brunch menu. There are so many different ways to customize your casserole that you’ll never be bored. I find that this recipe is a huge hit with friends and family time and time again!
More great casserole recipes
- Sweet Potato Casserole with Pecans
- Corn Casserole
- Loaded Mashed Potato Casserole
- Hash Brown Egg Casserole
- Broccoli and Cheese Casserole
- 2 lb bag frozen hashbrowns thawed
- 1/2 cup butter melted
- 10 1/2 ounce can cream of chicken soup
- 2 cups sour cream
- 1/3 cup onion finely diced
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 1/2 cups shredded cheddar cheese divided use
- 2 tablespoons chopped parsley
- cooking spray
- Preheat the oven to 350 degrees F. Coat a 9"x13" baking pan with cooking spray.
- Place the hashbrowns, butter, cream of chicken soup, sour cream, onion, salt, pepper, garlic powder, onion powder and 1 cup of cheddar cheese in a bowl. Stir to combine.
- Spoon the hashbrown mixture into the prepared pan. Top with the remaining cheese.
- Bake for 35-45 minutes or until top is golden brown. Sprinkle with parsley, then serve.