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posted by Amy Johnsonon December 20, 2017 (updated Sep 14, 2021) 19 comments »
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This all-time favoriteCheesy Hashbrown Casserole Recipe is not just for breakfast. It’s an equally delicious side dish for any meal of the day.
We enjoy this classic favoriteCheesy Hashbrown Casserole Recipe all throughout the year. Made with shredded potatoes and cheddar cheese, this cheesy casserole is an excellent addition to breakfast, brunch and even makes a great savory side dish that perfectly compliments ham or beef.Plus, it can be easily prepared ahead of time and rewarmed or cooked before serving, which makes it a fabulous choice for entertaining.
Cheesy Hashbrown Casserole couldn’t be easier to make. Super duper easy! While the oven is preheating, butter or coat a baking dish with cooking spray. Next, mix together shredded potatoes, cream of chicken or mushroom soup (or a homemade substitute, found in recipe notes below), shredded cheddar cheese, sour cream, chopped onion and ground red pepper. Spread the mixture into the prepared baking dish and bake at 350-degrees F until hash browns are tender, about 45 minutes or so. The casserole can be kept in a warm oven until ready to serve.
As mentioned before, if you don’t like using canned soup, it is easy to make your own. prepare your own by melting 2 tablespoons of butter over medium-low heat in a saucepan. Whisk in 3 tablespoons of all-purpose flour; continue to cook, stirring for 1-2 minutes. Then whisk in 2/3 cup of chicken broth, 1/2 cup milk and 1/4 teaspoon garlic powder, continuing to whisk until it slightly thickens. Continue to simmer for 1-2 minutes, stirring occasionally.
This easy homemade substitution is perfect for other casseroles as well, like Broccoli Casserole or Cauliflower Cheese Casserole. As far as the hashbrowns, you can purchase pre-shredded hashbrown potatoes or make your own using a box grater.
More potato recipes you’ll enjoy:
- Scalloped Potatoes Recipe with Leeks and Thyme
- Texas Style New Potato Salad Recipe
- Quick Baked Potatoes
- Twice Baked Potatoes Recipe
Cheesy Hashbrown Casserole Recipe
Cheesy Hashbrown Casserole Recipe
Yield: 10
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Made with shredded potatoes and cheese this easy casserole is a delicious savory side dish for any meal.
Ingredients
- 20 ounces (weight) shredded hash brown potatoes
- 1 can cream of chicken or mushroom soup (see soup substitution below)*
- 8 ounces shredded cheddar cheese (about 2 cups)
- 1 cup sour cream
- 1/4 cup chopped onion
- 1/2 teaspoon ground red pepper
Instructions
- Butter or coat with cooking spray a 2-quart baking dish.
- Preheat oven to 350-degrees F.
- Combine all ingredients and spread evenly into prepared baking dish.
- Bake uncovered at 350-degrees F until hash browns are tender, about 45 minutes.**
Notes
This Cheesy Hashbrown Casserole Recipe can be prepared a day ahead then kept covered and refrigerated until ready to bake. Or go ahead and bake it, then cover, refrigerate and rewarm.
*Cream of chicken soup substitution: In a small sauce pan, melt 2 tablespoons butter over medium-low heat. Whisk in 3 tablespoons all-purpose flour; continue to cook, stirring for 1-2 minutes. Whisk in 2/3 cup chicken broth, 1/2 cup milk and 1/4 teaspoon garlic powder, continuing to whisk until it slightly thickens. Simmer for 1-2 minutes stirring occasionally.
**Adjust cooking time as necessary to make sure hash browns are cooked until tender.
Did you make this recipe?
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originally published on December 20, 2017 (last updated Sep 14, 2021)
19 commentsLeave a comment »
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19 comments on “Cheesy Hashbrown Casserole Recipe”
Amy —Reply
Great comfort food. I think I could make a meal out of this.
Susie Mandel —Reply
I agree, Amy!
Alice MIller —Reply
This was delicious! It was easy to cut in half for just the three of us. I found my sour cream had spoiled but I had half a pkg. of cream cheese which I softened in the microwave and substituted instead. It was even richer and very flavorful. I use cream cheese instead of sour cream in my mashed potatoes so was pretty sure this would work and it did!
Amy Johnson —
What a fabulous substitution, Alice. Sounds yummy!
william —Reply
You realize that this is more addicting than Mac& cheese..
Amy Johnson —
I agree. 🙂
william —Reply
Have salmon on the side with cappers
Linda Langdon —Reply
Great recipe.Love it with shredded potatoes or hashbrowns.
lawrence —Reply
Added 1/2 lb of thick cut bacon. Like bacon makes everything better. Great recipe. Turned out wonderful.
Amy Johnson —
Oh yes, great addition, Lawrence! 🙂
Genny —Reply
If I shred the potato myself do I still have to freeze it for cheesey potatoe recipe. The stores I shopped at doesn’t carry the shredded, or can I use the regular hash brown for the recipe.
Jennifer —
Yes. I always use the chunky ones. You would not need to freeze them, they are just frozen for convenience.
themexcellentone —Reply
Made this recipe tonight but subbed plain greek yogurt for the sour cream and OMG…it was SO good! Thanks for posting an easy dinner side that’ll last us two meals.
Julie M Gribben —Reply
Do you thaw the shredded hashbrowns 1st b4 mising to bake?
Traci Winkler —Reply
I made these for a Christmas dinner and my family said they were the best they had ever had!
Kristin —Reply
I add some sausage because you always need meat too or whatever leftover meat I have (bacon, hamburger, etc or all of it) and green chiles. This is my husbands favorite breakfast!
Randy Willer —Reply
I love this recipe, I go with the cream of chicken. I fry my hash brown on a big griddle, makes the texture less raw-ish you might say (just enough to have slight browned edges). I add diced Ortega green Chiles. I also added strips of bacon on top. Sometimes strips of green chilis on top with the bacon.
Granny Hawkins —Reply
I have a question that is not addressed in the page or in the comments.
If you want to use fresh potatoes and shred them, how many potatoes would you need for this recipe and what kind would be recommended?
I would like to make this recipe and all of the added extra ideas make it sound like an interesting experiment.
Amy Johnson —
I have not made this using fresh potatoes so I cannot say how many to use. Let me know if you try it.
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