I remember the first time I brought this cheesy hashbrown casserole to a family potluck. It was love at first bite—a warm, comforting dish that everyone begged for seconds. This casserole quickly became my go-to recipe for holidays, parties, or any cozy night in. Today, I’m sharing the ultimate cheesy hashbrown casserole recipe with two versions: a super-quick classic and a creamy, from-scratch sauce option.
Table of Contents
Why This is the BEST Cheesy Hashbrown Casserole Recipe
- Foolproof Results: I’ll show you how to avoid a watery casserole every single time, so your dish comes out perfectly creamy and cheesy.
- Ultimate Versatility: Whether you want to whip this up quickly with canned soup or create a richer, homemade sauce, this recipe has you covered.
- Perfect for Planners: The clear, tested instructions make it easy to assemble ahead of time and bake when you’re ready.
- A Guaranteed Crowd-Pleaser: The combination of shredded hashbrowns, melted butter, sour cream, and gooey cheese produces the creamiest, cheesiest texture everyone loves.
The 1 Secret to a Perfect Casserole: Thawing Your Hashbrowns
The biggest mistake that ruins cheesy hashbrown casseroles is using frozen hashbrowns straight from the bag. Thawing is essential to prevent a watery, unevenly cooked dish. Here’s how I do it:
- Spread the frozen shredded hashbrowns on a baking sheet or tray.
- Let them thaw completely in the fridge or at room temperature.
- Once thawed, place the hashbrowns in a clean kitchen towel or cheesecloth.
- Squeeze firmly to remove as much excess water as possible.
Removing the moisture ensures your casserole bakes up creamy and not soggy.
Ingredients for Cheesy Hashbrown Casserole
- 32 ounces frozen shredded hash browns (thawed)
- ½ cup melted butter
- 10.5 ounces condensed cream of chicken soup (1 can, or cream of cheddar)
- 16 ounces sour cream
- ½ cup finely diced onion
- 2 cups shredded Colby cheese (divided, or cheddar cheese)
- ¼ teaspoon black pepper
Aisha’s Notes on Ingredients
| Ingredient | Notes & Substitutions |
|---|---|
| Shredded hashbrowns | Thaw fully and squeeze moisture for best results. |
| Melted butter | Adds richness and helps with baking texture. |
| Condensed cream of chicken/cheddar soup | Quick creamy base; for a fresher option, use homemade sauce (see variation). |
| Sour cream | Full-fat adds essential richness and tang; Greek yogurt can substitute. |
| Diced onion | Adds a mild savory punch and texture. |
| Shredded Colby or Cheddar cheese | Use for sharp, melty cheese flavor; Colby is milder than cheddar. |
| Black pepper | Enhances flavor without overpowering. |
How to Make Cheesy Hashbrown Casserole (Step-by-Step)
- Preheat the oven to 350°F. Grease a 9×13-inch casserole dish to prevent sticking.
- Mix the ingredients in a large bowl: combine thawed hashbrowns, melted butter, cream of chicken soup, sour cream, onion, 1 ½ cups cheese, and black pepper. Stir gently until just combined—avoid overmixing.
- Spread the mixture evenly into the prepared dish. Make sure to press the mixture into the corners for even baking.
- Top with the remaining ½ cup cheese to create a gooey, cheesy crust on top.
- Bake for 45-55 minutes until the casserole is hot, bubbly, and golden on top.
Variation: Rich & Creamy From-Scratch Sauce (No Canned Soup!)
For a fresher, homemade twist, try this simple cream sauce instead of canned soup:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ½ cups milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
Instructions:
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1-2 minutes until bubbly but not browned.
- Gradually whisk in milk, stirring constantly until the sauce thickens (about 5 minutes).
- Season with salt, pepper, and garlic powder.
- Cool slightly before mixing with the other casserole ingredients as in the classic recipe.
This rich, creamy sauce gives you comforting flavor without any processed ingredients.
The Ultimate Guide to Crunchy Toppings
| Topping | How to Prepare It | Final Texture/Flavor Notes |
|---|---|---|
| Cornflakes | Crush and toss with melted butter | Light, crispy, slightly sweet crunch |
| Panko breadcrumbs | Mix with melted butter and season | Extra-crispy, airy crunch with a toasty flavor |
| Crushed Ritz crackers | Combine with melted butter | Buttery, flaky crunch with a hint of saltiness |
| French’s fried onions | Use directly from the can | Crispy, savory, adds onion flavor with texture contrast |
Turn Your Side into a Main: Hearty Add-in Ideas
Add these cooked, prepped ingredients to your casserole to make it a filling one-pan meal:
- 1 cup cooked, crumbled bacon
- 1 cup cooked breakfast sausage
- 1 cup diced, cooked ham
- ½ cup sliced jalapeños for a spicy kick
Fold these into the mixture before baking for extra protein and flavor.
Make-Ahead & Storage Instructions
Storing Leftovers
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Make Ahead (Refrigerate)
Prepare the casserole as directed, cover tightly, and refrigerate for up to 24 hours. Bake at 350°F for about 55-65 minutes, or until bubbly and heated all the way through.
Make Ahead (Freeze)
Assemble the casserole but do not bake. Wrap tightly with foil and freeze for up to 3 months. Thaw overnight in the fridge. Bake covered at 350°F for 60-70 minutes, uncovering for the last 10 minutes to brown the cheese.
Cheesy Hashbrown Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a 9×13-inch casserole/baking dish.
- In a large bowl, mix thawed hash browns, melted butter, condensed soup, sour cream, onion, 1 1/2 cups cheese, and pepper until evenly combined.
- Spread the mixture into the prepared dish and sprinkle the remaining 1/2 cup cheese on top.
- Bake 45–55 minutes, until hot and bubbly with lightly golden edges.
Notes
Frequently Asked Questions (Troubleshooting Guide)
Why is my cheesy hashbrown casserole watery?
This usually happens when hashbrowns aren’t fully thawed or drained properly. Always squeeze out excess water before mixing.
Can I use cubed hashbrowns instead of shredded?
Shredded hashbrowns create a creamier texture. Cubed hashbrowns can be used but will result in a chunkier casserole and longer cook time.
Do I need to cover the casserole when baking?
No covering is necessary. Baking uncovered helps form a nice bubbly, cheesy crust on top.
How do I double this recipe for a large crowd?
Double the ingredients and use a larger baking dish (like two 9×13 pans or a 9×18-inch pan). Baking time may increase slightly—check for bubbling and a golden top.
What’s the difference between this and “Funeral Potatoes”?
Funeral potatoes often include a crunchy topping like cornflakes or fried onions, and sometimes diced ham. This recipe is simpler but can be modified with those add-ins.
What to Serve with Your Casserole
Pair your cheesy hashbrown casserole with:
- Glazed ham for a classic holiday combo
- Roast chicken for a hearty dinner
- Scrambled eggs to turn it into a comforting brunch
- Steamed green beans for fresh balance
- Fresh fruit salad to add a sweet contrast
Conclusion
This cheesy hashbrown casserole recipe is a comforting, easy staple you’ll reach for again and again. Whether you choose the quick classic with canned soup or the rich, creamy from-scratch sauce, you’ll love how simple it is to make and how much joy it brings to the table. I can’t wait to hear which version you make—the classic or the from-scratch! Let me know in the comments below, and don’t forget to share your favorite toppings!
