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!

I love a good potato side dish, some of my favorites include baked potato wedges, grilled potato foil packets and this super easy hash brown casserole.

Hash brown casserole with potatoes, cheddar cheese, onions and sour cream, with a serving spoon in the dish.

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.

This casserole is one of my favorite side dish recipes and a favorite breakfast recipe. If you make it for breakfast, serve this dish with some other amazing breakfast recipes like crispy strawberry waffles, hearty baked oatmeal or a fresh and easy acai bowl.

Hashbrown Casserole Ingredients

To make hashbrown casserole make sure you have thawed hash browns, butter, cream of chicken soup, sour cream, onion, salt, black pepper, garlic powder, onion powder, cheddar cheese and parsley.

A bowl of potato shreds, cheese, cream of chicken soup, sour cream and seasonings.

How Do You Make Hashbrown Casserole?

To make hashbrown casserole start by placing in a large bowl melted butter, cream of chicken soup, sour cream, onion, salt, pepper, garlic powder, onion power and cheddar cheese in a bowl. Mix everything together. Next, spread the mixture in a casserole dish or baking dish. A generous helping of cheese goes over the top. Next, the casserole goes into the oven to bake. When the casserole is done, take it out of the oven. Sprinkle parsley on top and enjoy!

A mixture of hash browns, sour cream, cheese and seasonings in a casserole dish.

Tips For The Perfect Dish

  • I use a bag of frozen hashbrowns which I thaw. You can also use freshly shredded potatoes, or refrigerated uncooked hashbrowns.
  • This casserole is comfort food that feeds a crowd, but it can easily be halved and baked in an 8 or 9 inch square pan.
  • 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.
  • I top my hashbrown casserole with a sprinkling of parsley for added color and flavor. Other herbs will work work such as chives or dill.

Quick Tip

Be sure to mince your onion finely for this dish, as you only want small pieces in each bite.

A  shredded potato dish covered with shredded cheddar cheese!

Recipe FAQs

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.

Should I thaw hashbrowns for casserole?

You should thaw frozen hashbrowns before making a casserole. You can throw the hashbrowns in a refrigerator the day before you want to use them. In a pinch use the defrost setting on your microwave in 30 second intervals until they thaw.

How long does hashbrown casserole stay good in the refrigerator?

This casserole stays good in an airtight container in the fridge for up to 3 days.

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A spatula pulling out a serving of cheesy hash brown casserole.

Hashbrown Casserole Flavor 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, ground beef, 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 like Ritz crackers as a topping or even cooked crumbled bacon.
  • Cheese: While I love this recipe with cheddar cheese, you can also make it with Colby, Monterey Jack or a blend of cheeses.

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

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5 from 16 votes

Hashbrown Casserole

AuthorSara Welch
Hash brown casserole with potatoes, cheddar cheese, onions and sour cream, with a serving spoon in the dish.
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!
Time
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course Side
Cuisine American
Serves 8

Ingredients 

  • 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

Instructions 

  • 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.

Notes

  1. I use a bag of frozen hashbrowns which I thaw. You can also use freshly shredded potatoes, or refrigerated uncooked hashbrowns.
  2. Be sure to mince your onion finely for this dish, as you only want small pieces in each bite.
  3. This casserole feeds a crowd, but can easily be halved and baked in an 8 or 9 inch square pan.

Nutrition

Calories: 392kcal | Carbohydrates: 5g | Protein: 11g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 99mg | Sodium: 646mg | Potassium: 143mg | Sugar: 2g | Vitamin A: 1135IU | Vitamin C: 1mg | Calcium: 328mg | Iron: 0.7mg

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Comments

  1. 5 stars
    This casserole looks absolutely delicious! What a fun and comforting recipe to make for the family over the weekend. Delicious idea, Sara!

  2. Wow, I have never tried this recipe looks really delicious and easy. I will try to make this for my kids, thanks for sharing!

  3. This is so delicious and so easy to prepare. You gave me an another dish idea to prepare for our dinner tonight, thanks for sharing!

  4. I have a question, so I stead of the chicken soup what can I use to make this vegetarian without compromising the flavor? Otherwise this looks delicious. Thanks

  5. 5 stars
    My sister-in-law makes a hashbrown casserole, and I always forget to get her recipe! I’ll have to try this! It looks amazing!

  6. Hashbrowns used to be my jam, especially the ones from McDonald’s! But for some reason, I can’t find them here in Spain so I gave up on looking for them. Thank you so much for this recipe!

  7. 5 stars
    I super love hashbrown but never tried hashbrown casserole! I will try this for sure. Thanks a lot for the recipe.

  8. Casseroles are great too cook. It looks very pretty, fairly easy to make and it looks good on a place and before it.