Cheesy Hashbrown Casserole: the ultimate comfort food guaranteed to disappear in minutes! I’m thrilled to share this incredibly delicious and easy-to-make recipe that’s perfect for breakfast, brunch, potlucks, or even a cozy weeknight dinner. Forget boring side dishes; this casserole is a showstopper!

While the exact origins of cheesy hashbrown casserole are debated, its roots are firmly planted in the heart of American comfort food. Many believe it evolved from simpler potato casseroles, gaining popularity in church cookbooks and family gatherings across the Midwest and South. It’s a dish that speaks of home, warmth, and shared meals.

What makes this casserole so irresistible? It’s the perfect marriage of textures and flavors. Imagine creamy, cheesy goodness enveloping perfectly tender hashbrowns, creating a symphony of savory delight in every bite. The crispy, golden-brown topping adds a delightful crunch that contrasts beautifully with the soft interior. Beyond the taste, it’s incredibly convenient. You can easily prepare it ahead of time, making it a lifesaver for busy mornings or when you’re hosting a crowd. Trust me, once you try this recipe, it will become a staple in your kitchen!

Ingredients:

30 ounces frozen shredded hash browns, thawed
1/2 cup butter, melted
1 can (10.75 ounces) condensed cream of chicken soup
1 pint (16 ounces) sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small onion, finely chopped
2 cups shredded cheddar cheese, divided
1/4 cup cornflakes, crushed (optional topping)
2 tablespoons butter, melted (optional topping)

Preparing the Hashbrown Mixture

Okay, let’s get started with this incredibly comforting and cheesy hashbrown casserole! First things first, we need to make sure our hash browns are thawed. Nobody wants a casserole with icy bits in it! I usually let them sit out on the counter for a couple of hours, or you can pop them in the fridge overnight. Once they’re thawed, we can move on to the good stuff.

Preheat your oven to 350°F (175°C). This is crucial! We want the oven nice and hot so the casserole cooks evenly and the cheese gets all melty and delicious.
In a large bowl, combine the thawed hash browns and melted butter. Make sure the butter is evenly distributed so every single shred of potato gets a little buttery goodness. This step is important for flavor and texture.
Add the condensed cream of chicken soup, sour cream, salt, and pepper to the bowl. Now, I know some people might be tempted to skip the soup, but trust me, it adds a wonderful creaminess and depth of flavor that you don’t want to miss. The sour cream adds a tangy counterpoint to the richness of the cheese and butter. Don’t forget the salt and pepper! They’re essential for bringing out all the flavors.
Add the finely chopped onion. I like to use a small onion, but if you’re a big onion fan, feel free to add a little more. Just make sure it’s finely chopped so it cooks evenly and doesn’t overpower the other flavors.
Stir everything together until well combined. You want to make sure all the ingredients are evenly distributed. Don’t overmix, though, or the hash browns might get a little mushy. Just gently fold everything together until it’s all nicely incorporated.
Add 1 1/2 cups of the shredded cheddar cheese to the mixture. We’re saving the other 1/2 cup for the topping, so don’t add it all in just yet! The cheese will melt into the casserole as it bakes, creating a gooey, cheesy interior.
Stir again to distribute the cheese evenly throughout the hashbrown mixture. Make sure every bite is cheesy!

Assembling and Baking the Casserole

Now that we’ve got our hashbrown mixture ready, it’s time to assemble the casserole and get it into the oven. This is the easy part!

Grease a 9×13 inch baking dish. This will prevent the casserole from sticking to the bottom of the dish and make it easier to serve. You can use butter, cooking spray, or even a little bit of oil.
Pour the hashbrown mixture into the prepared baking dish. Spread it out evenly so it cooks evenly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole. This will create a beautiful, golden-brown, cheesy crust.
(Optional) In a small bowl, combine the crushed cornflakes and melted butter. This adds a nice crunchy topping to the casserole. If you’re not a fan of cornflakes, you can skip this step or use breadcrumbs instead.
(Optional) Sprinkle the cornflake mixture evenly over the cheese.
Bake in the preheated oven for 45-50 minutes, or until the casserole is golden brown and bubbly. The exact baking time will depend on your oven, so keep an eye on it. You’ll know it’s done when the cheese is melted and bubbly and the casserole is heated through. A toothpick inserted into the center should come out clean.
Let the casserole cool for a few minutes before serving. This will allow it to set up a bit and make it easier to slice and serve.

Tips and Variations

This cheesy hashbrown casserole is a classic for a reason, but that doesn’t mean you can’t get creative with it! Here are a few tips and variations to try:

Add some protein: Cooked bacon, sausage, or ham would be delicious additions to this casserole. Just add them to the hashbrown mixture before baking.
Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the hashbrown mixture for a little kick.
Use different cheeses: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or Gruyere.
Add some veggies: Sautéed mushrooms, bell peppers, or spinach would be great additions to this casserole.
Make it ahead of time: You can assemble the casserole ahead of time and store it in the refrigerator until you’re ready to bake it. Just add a few minutes to the baking time.
Freeze it: This casserole freezes well. Just bake it according to the instructions, let it cool completely, and then wrap it tightly in plastic wrap and foil. To reheat, thaw it in the refrigerator overnight and then bake it in a preheated oven at 350°F (175°C) until heated through.
For a crispier topping: Broil the casserole for the last few minutes of baking time, watching carefully to prevent burning.
Use fresh hash browns: If you prefer, you can use fresh hash browns instead of frozen. Just make sure to cook them slightly before adding them to the casserole.
Make it vegetarian: Substitute the cream of chicken soup with cream of mushroom or cream of celery soup.

Serving Suggestions

This cheesy hashbrown casserole is perfect for breakfast, brunch, or even dinner! It’s a great side dish for ham, chicken, or beef. It’s also delicious on its own. Here are a few serving suggestions:

Serve it with a side of bacon or sausage.
Top it with a dollop of sour cream or Greek yogurt.
Garnish it with fresh chives or parsley.
Serve it with a side salad.
Pair it with a cup of coffee or tea.

I hope you enjoy this cheesy hashbrown casserole as much as I do! It’s a family favorite that’s sure to please everyone. Happy cooking!

Conclusion:

This Cheesy Hashbrown Casserole isn’t just another side dish; it’s a guaranteed crowd-pleaser that will have everyone asking for seconds. From its creamy, cheesy interior to its perfectly golden-brown, slightly crispy top, every bite is an explosion of comfort food goodness. I truly believe this recipe is a must-try because it’s incredibly easy to make, uses readily available ingredients, and delivers maximum flavor with minimal effort. It’s the kind of dish that makes you feel warm and fuzzy inside, perfect for cozy weeknight dinners or festive holiday gatherings. But the best part? It’s incredibly versatile! While I’ve shared my go-to version, feel free to experiment and make it your own. Looking for a heartier meal? Add cooked and crumbled sausage, bacon, or ham for a protein boost. Want to kick up the spice? A pinch of red pepper flakes or a dash of hot sauce will do the trick. For a vegetarian option, consider adding sautéed mushrooms, bell peppers, or onions to the hashbrown mixture. Serving suggestions are endless! This casserole is a fantastic accompaniment to grilled chicken, roasted turkey, or even a simple plate of scrambled eggs for a brunch spread. It’s also delicious served with a dollop of sour cream or a sprinkle of fresh chives for added flavor and visual appeal. For a potluck, consider baking it in a disposable aluminum pan for easy transport and cleanup. And if you happen to have leftovers (though I highly doubt you will!), they reheat beautifully in the microwave or oven. I’ve made this Cheesy Hashbrown Casserole countless times, and it’s always a hit. It’s the perfect dish to bring to a potluck, serve at a holiday gathering, or simply enjoy as a comforting weeknight meal. The creamy texture, the cheesy flavor, and the crispy topping all come together to create a truly unforgettable culinary experience. It’s a recipe that’s sure to become a staple in your household, just as it has in mine. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of this incredible casserole. I promise you won’t be disappointed. It’s a simple recipe, but the results are truly extraordinary. It’s the kind of dish that brings people together and creates lasting memories. I’m so excited for you to try this recipe and discover just how delicious and easy it is to make. Once you’ve had a chance to whip up your own batch of this amazing Cheesy Hashbrown Casserole, I’d love to hear about your experience! Share your photos, your variations, and your serving suggestions in the comments below. Let me know what you think and how you made it your own. I can’t wait to see what culinary creations you come up with! Happy cooking!