Hashbrown casserole recipe
Hashbrown casserole is a warm and comforting dish that's perfect for any gathering or family meal. It features crispy shredded potatoes baked in a creamy mixture, usually with cheese and…
Tip: save now, cook later.Hashbrown casserole is a warm and comforting dish that’s perfect for any gathering or family meal. It features crispy shredded potatoes baked in a creamy mixture, usually with cheese and a touch of onion for flavor. The top gets golden and slightly crunchy, creating a wonderful contrast to the soft inside.
I love making hashbrown casserole because it’s one of those dishes that seems to please just about everyone. It’s simple to throw together but tastes like you’ve spent hours in the kitchen. I usually add a bit of extra cheese on top for that gooey finish, and sometimes I sprinkle crushed cornflakes or crunchy onions on the surface to give it a little extra crunch.
Hashbrown casserole is my go-to for weekend brunches or holiday breakfasts, and it pairs wonderfully with eggs and bacon. It’s also a great side dish for dinner when you want something hearty and filling without a lot of fuss. I always find that it brings people a little closer around the table because who can resist a dish this comforting and easy to love?
Key Ingredients & Substitutions
Frozen Hashbrowns: The shredded potatoes are the base here. I like using frozen because it’s easy and consistent. If fresh potatoes are available, grate and squeeze out excess moisture for best results.
Cheddar Cheese: Sharp cheddar adds nice flavor and melts well. You can sub with Colby, Monterey Jack, or a mix for a milder taste. Reserving some cheese for the top helps get a golden crust.
Cream of Chicken Soup: This gives the casserole its creamy texture and flavor. Use cream of mushroom or celery soup for a twist, or swap for a homemade cream sauce to control ingredients.
Sour Cream: Adds richness and tang. If you want a lighter version, use Greek yogurt or cottage cheese blended smooth. It still gives creaminess but with less fat.
Butter: Melted butter helps bind and adds flavor. For dairy-free, try a plant-based butter substitute or olive oil instead.
How Do I Get the Perfect Creamy Yet Crispy Texture?
The key is balancing moisture with baking time.
- Thaw and drain frozen hashbrowns well to avoid sogginess.
- Mix ingredients evenly so the cheese and soup coat every potato shred.
- Reserve some cheese for sprinkling on top for browning and crunch.
- Bake uncovered at 350°F (175°C) until the edges bubble and top is golden, about 45-55 minutes.
- Let it cool a few minutes to set before serving; this helps it slice cleanly.
If you want extra crunch, try adding crushed cornflakes or fried onions on top during the last 10 minutes of baking. It adds a nice texture contrast without extra effort.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for even cooking and easy serving.
- Large mixing bowl – to combine all your ingredients smoothly without spills.
- Measuring cups and spoons – essential for getting the right balance of flavors.
- Wooden spoon or spatula – great for mixing without scratching your bowl.
- Oven mitts – to safely handle your hot casserole dish.
Flavor Variations & Add-Ins
- Add cooked, crumbled breakfast sausage or diced ham for a meaty boost.
- Mix in chopped bell peppers or mushrooms for some extra veggies and texture.
- Use pepper jack cheese instead of cheddar for a mild spicy kick.
- Stir in chopped green onions or crispy fried onions on top for a fresh crunch.
How to Make Hashbrown Casserole
Ingredients You’ll Need:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1/2 cup unsalted butter, melted
- 1 medium onion, finely chopped (optional)
- 2 cups shredded cheddar cheese
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 2 large eggs, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- Chopped chives or green onions for garnish (optional)
How Much Time Will You Need?
It takes about 15 minutes to prepare the ingredients and mix everything together. Then, bake the casserole in the oven for 45 to 55 minutes. After baking, allow it to cool for 5 to 10 minutes before serving. Altogether, plan for around 1 hour and 10 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Set your oven to preheat at 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking.
2. Mix Hashbrowns and Butter:
In a large bowl, combine the thawed shredded hashbrowns with the melted butter. Stir well so the potatoes are evenly coated.
3. Add the Remaining Ingredients:
Add the finely chopped onion if you’re using it, along with most of the shredded cheddar cheese (save about ½ cup for topping). Then mix in the cream of chicken soup, sour cream, milk, beaten eggs, salt, black pepper, and garlic powder if desired. Stir everything together until well combined.
4. Assemble the Casserole:
Pour the mixture into your prepared baking dish and spread it out evenly. Sprinkle the reserved cheddar cheese evenly over the top for a cheesy crust.
5. Bake and Serve:
Bake in your preheated oven for 45 to 55 minutes, or until the casserole is bubbly on the sides and the top is golden brown. Take it out and let it cool for 5 to 10 minutes. Garnish with chopped chives or green onions if you’d like, then serve warm and enjoy!
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Yes! If using fresh potatoes, peel and shred them, then squeeze out as much moisture as possible with a clean towel to prevent a watery casserole.
Can I Make Hashbrown Casserole Ahead of Time?
Absolutely. Prepare the casserole up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking from chilled.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Substitute the Cream of Chicken Soup?
Yes, you can use cream of mushroom or cream of celery soup for a different flavor. For a homemade version, mix equal parts milk and cream with a bit of flour and chicken broth until thickened.
