Tender shredded hashbrowns meet creamy, cheesy goodness in this easy hashbrown casserole. It only takes 10 minutes of prep to get into the oven for one of the tastiest potato side dishes!
Why this recipe works
Not only does hashbrown casserole make a tasty breakfast but it’s also a popular side dish for all sorts of meals. You’ve most likely seen it served during the holidays or at large gatherings. This recipe is quite similar to Cracker Barrel’s hashbrown casserole full of melty cheese and soft shredded hashbrowns. You may also know them as cheesy potatoes, funeral potatoes, or cheesy hashbrowns.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
HASHBROWNS – We use frozen shredded hashbrowns, the prepackaged kind you can find at your grocery store. You can shred your own hashbrowns if preferred, or use frozen cubed hashbrowns if you can’t find shredded.
ADDITIONS – Shredded cheese, I would recommend shredding your own off the block. It doesn’t include any preservatives or coating that can affect the meltiness. Another key to this casserole is cream of chicken soup. We have a recipe for homemade cream of chicken soup if you’d like to try it yourself. Lastly, a few seasonings, sour cream, and butter make it creamy and delicious.
How to Make Hashbrown Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Thaw and drain the hashbrowns of excess water as best as possible.
- Mix all ingredients in a large bowl, reserving 1/2 cup of shredded cheese for the topping.
- Pour the mixed ingredients into a 9×13 casserole dish.
- Bake at 350F for 45 minutes uncovered. Add reserved cheese and bake for another 10-15 minutes until melted and bubbly.
Frequently Asked Questions & Expert Tips
I would suggest you thaw the hashbrowns before making this casserole. You don’t want the hashbrowns to be soggy, which can happen if you leave them frozen while cooking. Be sure to pat them dry with a paper towel before beginning to remove excess moisture. Thaw overnight in the refrigerator or dethaw in the microwave.
Yes, you can freeze hashbrown casserole. Bake and allow it to cool completely before covering with an air-tight lid or plastic wrap and aluminum foil. Store in the freezer for up to 3 months.
Hashbrown casserole can certainly be prepped in advance. Prepare the casserole, wrap it tightly with plastic wrap, and store it in the refrigerator until ready to bake (1-2 days ahead of time). You may need a few extra minutes in the oven because it’s coming straight from the refrigerator.
Serving Suggestions
If you enjoy a bit of a crunch on your hashbrown casserole, go ahead and lightly crumble up some corn flakes or potato chips mixed with melted butter to top it off. Serve for breakfast with eggs and bacon or as a side dish for Thanksgiving, Christmas, Easter, or basically at any type of gathering. Optionally garnish with fresh chopped parsley.
Ingredients
- 32 oz frozen shredded hashbrowns thawed and pat dry
- 2 cups cheddar cheese freshly shredded
- 1/2 yellow onion diced small, about 1/2 cup
- 16 oz sour cream
- 10.5 oz cream of chicken soup
- 8 Tbsp butter melted
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Things You’ll Need
- 13×9 baking dish
- Large mixing bowl
Before You Begin
- This casserole can be prepped a day in advance then stored in the refrigerator covered with plastic wrap or an air-tight lid.
- We recommend shredding your own cheese from the block. Pre shredded cheeses contain cellulose which blocks moisture and does not melt as well.
Instructions
- Thaw and drain the hashbrowns of excess water as best as possible.
- Mix all ingredients in a large bowl, reserving 1/2 cup of shredded cheese for the topping.
- Pour the mixed ingredients into a 9×13 casserole dish.
- Bake at 350F for 45 minutes uncovered. Add reserved cheese and bake for another 10-15 minutes until melted and bubbly.
