Cheesy hashbrown casserole is the ultimate comfort dish, bringing together crispy potatoes, gooey cheese, and savory bacon in one irresistible bite. Perfect for brunches, dinners, or holidays.
Every forkful of this creamy, cheesy bake delivers big flavor with minimal prep. It’s a reliable crowd-pleaser that pairs beautifully with everything from roasted meats to fresh green salads.
Key Players in This Cheesy Hashbrown Casserole
- Frozen shredded hash browns – The heart of the dish, delivering that classic crispy-soft texture that makes casseroles so satisfying.
- Cooked bacon – Smoky and salty, bacon adds rich depth and irresistible crunch throughout the casserole.
- Cream of chicken and mushroom soup – A velvety base that brings creamy, savory cohesion to all the ingredients.
- Light sour cream – Adds tangy creaminess and softens the richness without overwhelming the dish.
- Shredded cheddar cheese – Bold and melty, cheddar infuses the casserole with sharp, cheesy goodness from top to bottom.
How to Make This Crowd-Pleasing Cheesy Hashbrown Casserole
Preheat your oven to 375°F to start things off. Combine the thawed hash browns, chopped bacon, condensed soup, sour cream, and most of the cheese in a large bowl.
Mix everything until it’s evenly coated and spoon it into a greased 13×9 baking dish. Bake it uncovered for 30 minutes until bubbling. Sprinkle on the remaining cheese and return to the oven for another 10 minutes, letting the top get perfectly melty and golden.
Tips, Tricks & Variations to Make It Your Own
For a deeper potato flavor, swap in freshly shredded russet potatoes—just soak and dry them well before mixing in. Want more crunch? Try adding crushed butter crackers or fried onions to the topping before the final bake.
For a spicier version, stir in diced jalapeños or a sprinkle of cayenne pepper. If you’re looking for a protein boost, shredded chicken or cubed ham mix in beautifully and make it heartier as a main dish.
To lighten it up, use low-fat cheese, Greek yogurt instead of sour cream, or a reduced-sodium soup. This dish is flexible and forgiving—great for customizing to fit your meal plan or pantry staples.
Saving the Goodness: How to Store Cheesy Hashbrown Casserole
Leftovers keep beautifully in the fridge for up to 4 days. Let the casserole cool completely before storing it in an airtight container.
To freeze, portion it into individual servings or freeze the whole casserole (wrapped tightly in foil and plastic wrap). Reheat in the oven at 350°F until warmed through, or microwave single portions for quick meals on the go.
This cheesy casserole is just as delicious the next day—maybe even better.
Hashbrown and Cheese Casserole
Ingredients
- 1½ cups shredded cheddar cheese
- 5 slices cooked bacon cut into ½-inch pieces
- 24 ounces frozen shredded hash browns thawed
- Salt and pepper to taste
- 1 cup light sour cream
- 10 ounces cream of chicken and mushroom soup 1 can
Instructions
- Preheat your oven to 375°F. In a large mixing bowl, blend the thawed hash browns, chopped bacon, canned soup, sour cream, and 1 cup of the shredded cheddar cheese. Stir the mixture thoroughly until all components are well incorporated, then transfer it into a greased 13×9-inch baking dish.
- Place the dish in the oven and bake for 30 minutes. Remove it briefly, scatter the remaining ½ cup of cheese over the top, and return to the oven to bake for an additional 10 minutes until the cheese is melted and bubbly.
