A classic comfort food casserole that’s rich, golden, and irresistibly creamy.
Introduction
There are dishes that satisfy hunger — and then there are dishes that satisfy the soul. This Creamy Cheesy Hashbrown Casserole belongs in the second category. With its tender shredded potatoes enveloped in a velvety, flavorful cheese sauce and baked to golden perfection, it’s the kind of dish that brings people together.
Perfect for holiday brunches, cozy Sunday mornings, or as a crowd-pleasing side at dinner, this casserole is easy to prepare, universally loved, and made almost entirely from pantry and freezer staples. There’s no peeling or grating required, thanks to frozen hash browns, and the rest is as simple as mix, bake, and enjoy.
This is more than a side dish — it’s the first thing everyone reaches for and the last pan scraped clean.
Why You’ll Love This Recipe
- Rich, creamy, and loaded with cheddar cheese for maximum flavor.
- Convenient — uses frozen hash browns so there’s no prep work needed.
- Quick to make — ready in under an hour with minimal hands-on time.
- Versatile — ideal for breakfast, brunch, or dinner.
- Freezer-friendly — perfect for make-ahead holiday meals or weekly meal prep.
- Kid-friendly and crowd-approved — a guaranteed favorite at any gathering.
Ingredients
- 1 (30-ounce) bag frozen shredded hash browns, thawed
- 1 can (10.5 ounces) condensed cream of chicken soup (or cream of mushroom for a vegetarian version)
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese, divided
- ½ cup unsalted butter, melted
- ½ cup finely chopped onion (optional but recommended)
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Optional topping:
- 1 cup crushed cornflakes or Ritz crackers
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
- In a large mixing bowl, whisk together the cream of chicken soup, sour cream, melted butter, garlic powder, chopped onion (if using), salt, and pepper until smooth.
- Fold in the thawed hash browns and 1½ cups of the shredded cheddar cheese. Mix until everything is well combined and evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Top with the remaining ½ cup of shredded cheddar cheese. If using a crunchy topping, combine the crushed cornflakes or Ritz crackers with melted butter and sprinkle evenly over the casserole.
- Bake uncovered for 45 to 50 minutes, or until the casserole is hot, bubbly, and golden brown on top.
- Allow to cool for 5–10 minutes before serving to let the cheese set slightly.
Make-Ahead & Freezing Instructions
- To make ahead: Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.
- To freeze: Assemble the casserole and wrap it tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
- To reheat leftovers: Reheat individual portions in the microwave, or reheat the full casserole in a 300°F oven until warmed through.
Serving Suggestions
This casserole pairs beautifully with a variety of dishes, depending on the meal:
- For brunch, serve alongside scrambled eggs, sausage, and fresh fruit.
- For dinner, pair it with roasted chicken, baked ham, or a green salad.
- It also works as a hearty vegetarian main dish with the addition of roasted vegetables or a side of steamed greens.
Variations
- Add diced ham, cooked bacon, or sausage for a meatier version.
- Mix in green onions, bell peppers, or jalapeños for extra flavor and a touch of heat.
- Use a blend of cheeses — such as mozzarella, Monterey Jack, or pepper jack — for a twist on the classic flavor.
Final Thoughts
This Creamy Cheesy Hashbrown Casserole is more than a recipe — it’s a go-to comfort food that works for any occasion, feeds a crowd, and never fails to impress. Whether you’re making it for a holiday, a potluck, or just because, this dish proves that simple ingredients can create something unforgettable.
