Easy Cheesy Hashbrown Casserole

This simple hashbrown casserole recipe comes together in minutes with everyday ingredients and delivers a golden, bubbly casserole that everyone will love. It’s the perfect make-ahead side dish for any occasion!

Easy Hashbrown Casserole Recipe

• So easy: Just mix and bake — no fancy prep required!
• So delicious: Creamy, cheesy, and crispy on top, it’s classic comfort food at its best.

Ingredients for Hashbrown Casserole

• Frozen Shredded Hashbrown Potatoes: The base of this casserole. Make sure they’re thawed so the mixture bakes evenly. You can substitute with diced hashbrowns if you prefer a different texture.
• Sour Cream: Adds richness and tang. Stick with full-fat for the best flavor and texture.
• Cream of Chicken Soup: Gives the casserole its creamy, savory flavor. Use cream of mushroom or cream of celery for a vegetarian version.
• Sharp Cheddar Cheese: Melts perfectly and adds a bold, cheesy flavor. Mild cheddar or Colby Jack also work.
• Butter: Adds buttery flavor to the casserole. Salted or unsalted butter both work.
• Yellow Onion: Provides a subtle sweetness and flavor. You can use white onion or shallot for a more oniony flavor!
• Spices: Onion powder and garlic powder are the easiest way to add tons of flavor in just seconds – no chopping required!
• Crushed Potato Chips, Cornflakes, or Ritz Crackers: The crispy topping! Potato chips add saltiness, cornflakes are extra crunchy, and Ritz crackers give a buttery finish.

How to Make Hashbrown Casserole

Add cream of chicken soup, sour cream, cheddar cheese, melted butter, diced onion, garlic powder, onion powder, salt, and pepper to a large bowl.

Mix until smooth and well blended.

Stir in the thawed hashbrowns until they’re fully coated in the creamy mixture.

Spread the mixture evenly in a greased baking dish.

Sprinkle with cheese and crushed potato chips.

Bake uncovered for 45–50 minutes, until bubbly and golden brown. Let rest for 5–10 minutes before serving so it can set slightly.

Tips for Making Hashbrown Casserole

• Let the hashbrowns thaw completely to avoid excess moisture.
• Swap cream of chicken soup for any other “cream of” condensed soup.
• For extra flavor, add diced ham, crispy bacon, or sliced green onions.
• If you prefer a little spice, mix in a few dashes of hot sauce or cayenne pepper.
• Make it extra crispy by broiling for 2–3 minutes at the end of baking.

Make-Ahead Instructions

• Assemble the casserole (without the potato chips!) up to 24 hours in advance, cover tightly with foil or plastic wrap, and refrigerate.
• When ready to bake, let it sit at room temperature for 20–30 minutes, top with potato chips, and bake as directed.
• Plan to add some extra baking time to account for the colder temperature.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing Hashbrown Casserole

• Wrap tightly in plastic wrap and foil.
• Place inside a freezer-safe Ziploc.
• Freeze for up to 3 months.
• Thaw overnight in the fridge before reheating.

Reheating Hashbrown Casserole

• Reheat in a 350-degree oven, covered with foil, for 20–25 minutes or until warmed through.
• For smaller portions, microwave in 30-second intervals until warmed through.
• Season to taste with salt and pepper before serving.

Serving Suggestions

• honey glazed ham
• ham and cheese sliders
• Dutch oven pot roast
• instant pot beef stew
• oven braised short ribs

Try these easy side dish recipes next!