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!
Did you love this recipe?
Please leave a 5-star rating and review below!
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!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Ingredients
- 30 ounce bag frozen shredded hashbrown potatoes, thawed
- 16 ounces sour cream
- 10.5 ounce can cream of chicken soup
- 8 ounces shredded sharp cheddar cheese, divided
- 1/2 cup butter, melted, divided
- 1 small yellow onion, finely diced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 2 cups crushed potato chips, cornflakes, or Ritz crackers
Instructions
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Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking, 5 quart braising pan, or a large saute pan dish with about a tablespoon of melted butter.
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In a large mixing bowl, combine cream of chicken soup, sour cream, half the cheese, the remaining melted butter, diced onion, garlic powder, onion powder, salt, and pepper. Stir until smooth and well mixed.
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Add the thawed hashbrowns and stir until they are evenly coated in the creamy mixture.
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Transfer the mixture to the prepared baking dish and spread it into an even layer.
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Sprinkle the remaining cheddar cheese evenly over the top.
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Sprinkle crushed potato chips over the casserole.
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Bake uncovered for 45-50 minutes, or until the casserole is bubbly and the top is golden brown.
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Let it rest for 5-10 minutes before serving so it can set slightly.
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
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- Let the hashbrowns thaw completely to avoid excess moisture.
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- 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.
Nutrition
- Serving Size: 1/12 of the casserole
- Calories: 297
- Sugar: 1.8 g
- Sodium: 388.4 mg
- Fat: 20.7 g
- Carbohydrates: 19.6 g
- Fiber: 2 g
- Protein: 9.4 g
- Cholesterol: 53.3 mg
This is not a “new” recipe. It is even on the back of the Simply best refrigerated shredder hash browns. Although it IS very tasty. A really new recipe for an old favorite would be great
Maybe you should work on developing a really new recipe for an old favorite if that’s what you’d like to make then, Nana.