This easy hashbrown casserole is a warm, comforting dish layered with cheesy goodness and a rich, creamy sauce that bakes up beautifully golden and bubbly. Perfect for breakfast, brunch, or any gathering.
Hashbrown casserole is the ultimate crowd-pleaser, made with frozen shredded potatoes, gooey cheddar, and a flavorful blend of seasonings—all baked to comforting perfection in under an hour.
What You’ll Need for This Irresistible Hashbrown Casserole
- Frozen shredded hashbrowns (32 oz) – The star of the show, they provide a crispy, golden base and soak up all the creamy, cheesy flavors.
- Shredded cheddar cheese (2 cups) – Divided between the mix and topping, cheddar adds sharp, melty richness that ties everything together.
- Cream of chicken soup (10¾ oz can) – Adds savory depth and creamy texture without overwhelming the dish.
- Sour cream (1½ cups) – Brings tangy creaminess that balances the richness and keeps the casserole moist.
- Unsalted butter (½ cup) – Melted butter binds the ingredients and enhances flavor with every bite.
- Yellow onion (½ cup, finely chopped) – Adds a sweet, aromatic base to contrast the creamy components.
- Minced garlic (2 teaspoons) – Boosts the savory profile with a hint of warmth and complexity.
- Kosher salt (1 teaspoon) – Essential for seasoning and bringing out the natural flavors.
- Black pepper (¼ teaspoon) – Adds just enough spice to balance the creaminess.
How to Make It: Simple Steps for a Classic Hashbrown Casserole
Start by preheating your oven to 350°F and defrosting the hashbrowns—this ensures even baking and prevents sogginess.
Next, stir together the thawed potatoes with cheese, sour cream, soup, onions, butter, and seasonings until creamy and well-blended.
Spread the mixture into a greased baking dish, top with more cheese, and bake until golden and bubbling with crispy edges.
A sprinkle of parsley at the end adds a pop of color and freshness—serve hot for the ultimate comfort food experience.
Creamy Twists and Savory Tips
For extra indulgence, stir more cheese directly into the potato mixture or go bold with different blends like Pepper Jack or Colby. Want a crunchy topping? Crushed cornflakes or buttery crackers take it up a notch.
To keep things vegetarian, swap the cream of chicken for mushroom soup without losing that creamy texture. Prefer diced potatoes? Go for it—they add more bite and work just as well.
Make it ahead for brunch or busy mornings by assembling the night before. Just cover tightly and refrigerate, then bake fresh when needed.
How to Store, Freeze & Reheat Hashbrown Casserole Like a Pro
Cool the casserole completely before storing. It keeps well in an airtight container in the fridge for up to 3 days.
To reheat, use the microwave in 15- to 30-second bursts, or pop it back in the oven to revive that crispy topping.
Want to freeze? Assemble but don’t bake—cover tightly with foil and freeze for up to one month. Thaw overnight in the fridge before baking as usual.
Hobo Hash Brown Casserole
Ingredients
- ½ cup finely chopped yellow onion
- 2 teaspoons minced garlic or 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 cup condensed cream of chicken soup 10 ¾ ounces
- 1 teaspoon kosher salt
- 32 ounces frozen shredded hashbrowns approximately 8 cups, thawed
- ½ cup melted unsalted butter
- 1 teaspoon chopped parsley optional
- 2 cups shredded cheddar cheese divided
- 1 ½ cups sour cream
Instructions
- Preheat the oven to 350ºF (177ºC), positioning the rack in the center of the oven.
- Allow the frozen hashbrowns to thaw either at room temperature for about 30 minutes or by microwaving. Ensure any liquid is thoroughly drained.
- In a large mixing bowl, stir together the thawed hashbrowns, 1 cup of shredded cheddar, cream of chicken soup, sour cream, melted butter, chopped onion, garlic, salt, and black pepper until the mixture is uniform.
- Lightly coat a 13×9-inch baking dish with non-stick spray or butter. Spread the prepared mixture evenly in the dish, then sprinkle the remaining 1 cup of shredded cheddar evenly over the top.
- Place in the oven and bake for 45 to 55 minutes, or until the casserole is bubbling and the cheese on top has turned a light golden brown.
- Remove from the oven and, if desired, garnish with chopped parsley. Serve hot.
