Hashbrown Casserole Recipe
Hashbrown Casserole Recipe: loaded with tender, cheesy potatoes, this one-dish breakfast casserole is a no-fuss comfort food favorite you’ll want to serve again and again.
I first tried this cheesy potato casserole on a brisk November morning when my grandkids begged for something warm before the bus arrived. Honestly, there’s nothing quite like that golden crust giving way to a creamy, savory center—it’s the ultimate comfort food side dish or breakfast casserole. What makes this Hashbrown Casserole Recipe stand out is its simple prep (thanks to frozen shredded potatoes), family-friendly flavors, and the fact you can lighten it up with Greek yogurt or sneak in extra veggies. According to Google Trends, searches for “cheesy potatoes” spike by nearly 40% during the holiday season—clearly, folks crave hearty casseroles when temperatures dip. Whether you’re planning a boozy brunch, a cozy potluck, or a quick weeknight dinner, this easy recipe will earn rave reviews.
Why You’ll Love This Recipe
• Comfort food magic: rich, creamy layers of shredded potatoes and melted cheese.
• Effortless prep: most ingredients go straight from pantry or freezer to bowl.
• Versatile serving: use as a breakfast casserole, side dish for dinner, or party food superstar.
• Time-saver: assemble in 15 minutes, bake in under an hour—simple and satisfying.
• Make-ahead friendly: pop it together the night before, refrigerate, then bake fresh.
• Crowd-pleaser: kids adore the cheesy layer, adults love the savory gravy twist.
• Customizable: swap in ham, bacon, or roasted veggies for extra flavor.
Ingredients
1 (30-ounce) bag frozen shredded hashbrowns, thawed and drained (Ore-Ida is reliable)
2 cups shredded sharp cheddar cheese (Kraft or Tillamook work great)
1 cup grated Parmesan cheese (freshly grated for best taste)
1 cup sour cream (or whole-milk Greek yogurt for creaminess with less fat)
1 (10.5-ounce) can cream of chicken soup (swap for cream of mushroom for a vegetarian spin)
½ cup unsalted butter, melted (Land O’Lakes recommended)
1 small yellow onion, finely chopped (Vidalia onion adds mild sweetness)
2 cloves garlic, minced (fresh gives the best zing)
1 teaspoon smoked paprika (adds depth—regular paprika works too)
½ teaspoon onion powder
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives or parsley, for garnish (optional)
Tip: Make sure your hashbrowns are fully thawed and gently press out extra moisture with paper towels—that prevents a soggy base.
Directions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with a bit of butter or nonstick spray so the edges brown evenly.
-
Sauté Onion and Garlic
In a medium skillet over medium heat, melt 1 tablespoon of butter. Add chopped onion and cook until translucent, about 3 minutes. Stir in garlic and cook another 30 seconds—aroma should fill the kitchen. -
Mix the Creamy Base
In a large bowl, combine sour cream (or Greek yogurt), cream of chicken soup, melted butter, smoked paprika, onion powder, salt, and pepper. Whisk until smooth; this binds your cheesy potatoes into a luscious casserole dish. -
Fold in Potatoes and Cheese
Gently stir in the thawed hashbrowns, sautéed onion mixture, and 1½ cups of cheddar cheese. Reserve the remaining cheese and all Parmesan for topping. Overmixing can break down potato flakes, so stir just until ingredients are evenly coated. -
Transfer and Top
Spread the mixture into your prepared dish in an even layer. Sprinkle the remaining cheddar and all Parmesan cheese on top. This double-cheese approach gives you that irresistible golden crust. -
Bake to Perfection
Bake uncovered for 40–45 minutes, until the edges bubble and the top is lightly browned. If you crave extra crisp, switch to broil for 2 minutes—just watch closely so it doesn’t burn. -
Rest and Garnish
Remove from oven and let rest 5–10 minutes. This brief chill helps the casserole set and makes slicing neater. Sprinkle fresh chives or parsley for a pop of color before serving.
Servings & Timing
Yield: Serves 8 as a hearty side dish or breakfast casserole
Prep Time: 15 minutes (plus 10 minutes thaw/drain)
Bake Time: 40–45 minutes
Rest Time: 5–10 minutes
Total Time: About 1 hour
Variations
• Bacon Lover’s Twist: Stir in 6 slices of cooked, crumbled bacon for smoky crunch.
• Veggie Boost: Add 1 cup chopped bell peppers and mushrooms for a healthier take.
• Spicy Kick: Mix in 1–2 finely chopped jalapeños or a dash of cayenne.
• Ham & Swiss: Swap half the cheddar for Swiss cheese and fold in diced ham.
• Gluten-Free Version: Use gluten-free condensed soup or homemade sauce.
• Mini Casseroles: Divide into ramekins for easy individual servings at brunch.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze portions (wrapped tightly) for up to 3 months—thaw overnight in the fridge.
Reheat: Warm individual slices in the microwave for 1–2 minutes, or bake at 350°F for 15 minutes until heated through.
Make-Ahead: Assemble casserole covered with foil, refrigerate up to 24 hours, then bake straight from the fridge—just add 5 extra minutes to the bake time.
Notes
• I learned that draining your hashbrowns really matters—too much moisture yields a soggy bottom layer.
• For a lighter twist, swap half the sour cream for Greek yogurt and choose reduced-fat cheese; it still feels decadent.
• If you prefer a uniform texture, pulse everything once in a food processor before spreading.
• Using smoked paprika instead of regular paprika deepens the savory flavor without overwhelming the potatoes.
FAQs
Q: Can I use fresh potatoes instead of frozen?
A: Absolutely—peel and shred about 4 cups of russet potatoes, soak in cold water for 10 minutes, then drain and pat dry before mixing.
Q: Is there a vegetarian option?
A: Yes—replace cream of chicken soup with cream of mushroom or cream of celery, and skip any meat mix-ins.
Q: How do I prevent the cheese from clumping?
A: Make sure ingredients are at room temperature and stir gently so the cheese distributes evenly.
Q: Can I double the recipe for a larger crowd?
A: You can, but bake in two dishes or a larger pan—bake time may increase by 10–15 minutes.
Q: Why is my casserole watery?
A: Likely the potatoes weren’t drained fully; pressing them in a towel before mixing helps absorb excess liquid.
Q: What’s the best way to get a golden top?
A: Broil for the last 1–2 minutes of cooking, keeping a close eye to avoid burning.
Q: Can I add more veggies or protein?
A: Of course—fold in cooked broccoli florets, diced chicken, or crumbled sausage for extra substance.
Q: What size dish should I use?
A: A 9×13-inch pan works perfectly; a slightly smaller pan yields a thicker casserole but may need extra bake time.
Conclusion
This Hashbrown Casserole Recipe brings cozy, cheesy goodness to any meal—whether you’re serving it as a side dish for dinner or as the star of your Sunday brunch. It’s easy, flexible, and just the right kind of comfort food to brighten chilly mornings or festive gatherings. Give it a try, leave a comment to share your twists, and explore more potato dishes and breakfast casserole ideas right here!
Hashbrown Casserole
Ingredients
- 1 30-ounce bag frozen shredded hashbrowns thawed and drained (Ore-Ida is reliable)
- 2 cups shredded sharp cheddar cheese Kraft or Tillamook work great
- 1 cup grated Parmesan cheese freshly grated for best taste
- 1 cup sour cream (or whole-milk Greek yogurt for creaminess with less fat)
- 1 10.5-ounce can cream of chicken soup (swap for cream of mushroom for a vegetarian spin)
- 1/2 cup unsalted butter (Land O’Lakes recommended)
- 1 small yellow onion finely chopped (Vidalia onion adds mild sweetness)
- 2 cloves garlic minced (fresh gives the best zing)
- 1 teaspoon smoked paprika (adds depth—regular paprika works too)
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh chives or parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with butter or nonstick spray.
- In a medium skillet over medium heat, melt 1 tablespoon of butter. Add chopped onion and cook until translucent, about 3 minutes. Stir in garlic and cook another 30 seconds—aroma should fill the kitchen.
- In a large bowl, combine sour cream (or Greek yogurt), cream of chicken soup, melted butter, smoked paprika, onion powder, salt, and pepper. Whisk until smooth; this binds your cheesy potatoes into a luscious casserole dish.
- Gently stir in the thawed hashbrowns, sautéed onion mixture, and 1½ cups of cheddar cheese. Reserve the remaining cheese and all Parmesan for topping. Overmixing can break down potato flakes, so stir just until ingredients are evenly coated.
- Spread the mixture into your prepared dish in an even layer. Sprinkle the remaining cheddar and all Parmesan cheese on top. This double-cheese approach gives you that irresistible golden crust.
- Bake uncovered for 40–45 minutes, until the edges bubble and the top is lightly browned. If you crave extra crisp, switch to broil for 2 minutes—just watch closely so it doesn’t burn.
- Remove from oven and let rest 5–10 minutes. This brief chill helps the casserole set and makes slicing neater. Sprinkle fresh chives or parsley for a pop of color before serving.
