If you're searching for the perfect hashbrown casserole that's creamy, cheesy, and downright irresistible, this recipe has you covered. With a golden, bubbly top and tender layers of hashbrowns, sour cream, and cheddar cheese, it's a comfort food classic you'll come back to again and again. Whether you call it a hashbrown breakfast casserole or simply your go-to potluck dish, this recipe is quick to prepare and always a crowd-pleaser.
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I've been making casseroles like this for years, especially for family gatherings, church potlucks, and holiday mornings. If you love my Southern Mac and Cheese or Southern Baked Beans, you'll love how this dish fits right into the "comfort with soul" category.
Why You'll Love This Hashbrown Casserole
- Simple Ingredients - No fancy shopping trip needed, just pantry staples.
- Family-Friendly - Everyone loves cheesy potatoes, from kids to grandparents.
- Perfect Anytime - Serve it as a side dish at dinner or make it the star of a hearty breakfast spread.
- Make-Ahead Friendly - Assemble the night before, refrigerate, and bake the next morning.
Key Ingredients
- Refrigerated Hashbrowns - Shredded potatoes make this recipe fast and convenient.
- Sour Cream - Adds tang and creaminess.
- Cheddar Cheese - Sharp cheddar gives the best cheesy bite (use freshly shredded if possible).
- Cream of Chicken Soup - Brings everything together with a creamy base.
- Onion & Garlic Powder - For depth of flavor.
- Butter - Because everything is better with a little butter.
👉🏾 See the recipe card below for exact quantities and full instructions.
Helpful Swaps & Variations
- Meat Lovers: Add cooked crumbled bacon, breakfast sausage, or diced ham.
- Vegetarian Option: Swap cream of chicken soup with cream of mushroom soup.
- Cheese Variations: Try a blend of mozzarella, Colby Jack, or pepper jack for extra flavor.
- Topping Twist: Sprinkle crushed buttery crackers or cornflakes on top for a crunchy finish.
Before You Bake, Read This
- Don't Pack It Down: Gently spread the hashbrown mixture into your pan so it stays fluffy, not dense.
- Cheese Layer: Keep some cheese for the top to get that signature golden, bubbly crust.
- Bake Time: Check around 40 minutes, every oven is a little different.
📖 Recipe
Hashbrown Casserole Recipe
Equipment
- 1 large mixing bowl
- 1 9x13 inch baking dish
Ingredients
- 2 cups sour cream
- 2 cups shredded cheddar cheese, divided
- 1 can (10.5 ounces) cream of chicken soup
- ½ cup melted butter
- ½ cup onion, diced
- ¼ teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 30 ounces refrigerated shredded hash browns
Instructions
- Preheat oven to 375°F and lightly spray a 9x13-inch baking dish with cooking spray.
- In a large bowl, mix together 2 cups sour cream, 1 cup cheese, 10.5 ounces cream of chicken soup, ½ cup melted butter, ½ cup onion, ¼ teaspoon garlic powder, ¾ teaspoon salt, ½ teaspoon pepper, and 30 ounces hash browns until fully combined.
- Spread the mixture evenly into the prepared baking dish (don't pack down).
- Top with the remaining 1 cup cheese.
- Bake for 45 minutes, or until the cheese is melted and the top is lightly browned.
How to Store & Reheat
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm in the oven at 350°F until heated through, or microwave individual portions.
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Serving Ideas
This casserole pairs beautifully with breakfast favorites like scrambled eggs, bacon, or fresh fruit. For dinner, serve alongside Southern Fried Chicken or Meatloaf for a comforting, filling meal.
FAQs
They're often used interchangeably. Adding sausage, ham, or bacon turns it into more of a breakfast casserole, while the classic cheesy potato version is a versatile side dish.
Yes! If using frozen hashbrowns, make sure to thaw them completely and pat them dry with a clean towel to remove excess moisture. This prevents the casserole from turning watery.
The key is to thaw and drain frozen hashbrowns well (if using them), avoid packing the mixture too tightly into the pan, and bake until the top is golden and set. Using the right ratio of sour cream, cheese, and soup also ensures the casserole stays creamy but not runny.
Yes. While sharp cheddar gives the most classic flavor, you can try mozzarella for extra melt, Colby Jack for a milder taste, or pepper jack for a little spice. Mixing two cheeses also adds depth.
Definitely. Bake, cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven until warm all the way through.
Absolutely. Assemble the casserole, cover, and refrigerate overnight. Bake as directed the next day.
Yes, hashbrown casserole is perfect for meal prep. You can assemble it a day in advance, refrigerate it, and bake it the next day. Leftovers also store well for up to 4 days in the fridge and can be reheated in the oven or microwave.
This hashbrown casserole recipe is proof that comfort food doesn't have to be complicated. With just a handful of simple ingredients, you'll have a dish that's perfect for breakfast, dinner, holidays, or whenever you need a little cheesy potato goodness.
Have you ever had Hashbrown Casserole? If so, let me know in the comments. I'd love to hear your favorite thing about this cheesy dish!
💌 From my kitchen to yours, happy eating!
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