Introduction
If you’re anything like me, you want a dish that’s quick to throw together but still feels like a comforting, cheesy hug on a plate. That’s exactly why I adore the easy cheesy hashbrown potato casserole recipe. It hits the spot every time—loaded with crispy potatoes, melty cheese, and just enough seasoning to make your taste buds dance. I’ve been making this casserole for years, especially when hosting family dinners or potlucks, because it’s an absolute crowd-pleaser. The best part? You don’t have to be a pro cook to whip this up, and the ingredients are simple and easy to find.
This recipe combines creamy, crispy, and cheesy elements in one pan, meaning one less dish to wash and more time to relax. I’ll share my step-by-step tips so your casserole turns out perfect every time.
Ingredients List
When it comes to the easy cheesy hashbrown potato casserole recipe, clarity in your ingredients really makes a difference. Here’s everything laid out clearly:
- 3 cups frozen shredded hashbrowns, thawed (don’t squeeze out the moisture, but make sure it’s not icy)
- 1 cup sour cream (full fat works best for creaminess)
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom if you prefer)
- 1½ cups shredded cheddar cheese (sharp or mild, your choice, but sharp adds more flavor)
- 1 small onion, finely diced
- ½ teaspoon garlic powder
- ½ teaspoon salt (feel free to adjust based on your taste or cheese saltiness)
- ¼ teaspoon black pepper
- 3 tablespoons unsalted butter, melted (for topping)
- 1 cup crushed cornflakes or breadcrumbs (for a crispy topping)
Every ingredient here has a purpose. The sour cream and cream soup create that creamy base, while the cheese adds a powerful punch of flavor. The diced onion gives a mild bite without overwhelming the dish. The topping brings that golden, crispy finish that turns this casserole into comfort food heaven.
How to Prepare the Easy Cheesy Hashbrown Potato Casserole Recipe
I want you to find this super easy, so I’ll walk you through it exactly like I do when I’m cooking for my family. Let’s break it down straightforwardly:
- First, preheat your oven to 350°F (175°C). This ensures it’s hot and ready when your casserole is assembled.
- In a large mixing bowl, combine the thawed hashbrowns, sour cream, cream of chicken soup, shredded cheddar cheese, diced onion, garlic powder, salt, and pepper. Stir everything gently but thoroughly so every bite will have flavor without mashing the potatoes.
- Pour this mixture into a greased 9×13 inch baking dish. Spread it out evenly with a spoon or spatula.
- In a small bowl, mix the melted butter with the crushed cornflakes or breadcrumbs. Sprinkle this evenly over the top of the casserole. This step is what gives you that crave-worthy crispy crust.
- Bake uncovered for about 45 minutes to 1 hour. You’re aiming for bubbly edges and a golden crust on top. If the top browns too fast, just loosely tent with foil.
- Once done, let it rest for about 10 minutes before serving. This helps everything set and makes it easier to cut perfect squares.
Trust me, waiting those 10 minutes is worth it. The casserole comes together beautifully, with creamy insides and crispy edges. Don’t skip the topping—it’s the best part!
Why You’ll Love This Easy Cheesy Hashbrown Potato Casserole Recipe
- Quick to prepare with common pantry staples
- Rich, creamy texture balanced by a crispy, golden topping
- Can be prepped ahead and refrigerated before baking
- Comfort food that pleases kids and adults alike
- Versatile enough to adapt with additional ingredients like bacon, peppers, or different cheeses
Every time I bring this to a gathering, it disappears fast. The combo of creamy potato, tangy sour cream, and cheesy goodness with that crunchy top makes it a winner every time.
Ingredient Notes and Substitutions
Sometimes you have to make do with what’s in your fridge or pantry. Here are a few ideas:
- Hashbrowns: Frozen shredded potatoes are easiest, but you can use fresh grated potatoes—just be sure to squeeze out excess water to avoid sogginess.
- Cream Soup: Cream of chicken adds a classic flavor. For vegetarians, cream of mushroom works well, or use a homemade white sauce if you want to avoid canned soups.
- Cheese: Mix it up with mozzarella, Monterey Jack, or even pepper jack for a spicy kick.
- Onion: Dried minced onion can be a quick substitute, but fresh diced onion gives more flavor and texture.
- Topping: Use crushed Ritz crackers or even crushed pork rinds if you want gluten-free.
Storage and Reheating Instructions for the Casserole
Leftovers? No problem. This easy cheesy hashbrown potato casserole stays delicious when stored right.
- Cover tightly with foil or plastic wrap and refrigerate for up to 3-4 days.
- To reheat, use your oven at 350°F and cover with foil to avoid drying out. Heat for about 20-25 minutes or until warmed through. You can remove the foil in the last 5 minutes to crisp the topping back up.
- If you’re in a hurry, microwave in individual portions, but be aware the topping might lose its crispness.
Nutrition Disclaimer
Nutrition information can vary greatly based on ingredient brands and exact quantities used. Because of these differences, precise nutritional data is not provided here. Please consider this a general guideline and adjust based on your specific ingredients and portion sizes.
FAQs About Easy Cheesy Hashbrown Potato Casserole Recipe
Can I use fresh potatoes instead of frozen hashbrowns?
You can, but fresh grated potatoes have more moisture, so you’ll want to squeeze them well before mixing. This helps avoid a watery casserole. Frozen hashbrowns give consistent texture and are super convenient.
What can I add to make this casserole more flavorful?
Try mixing in cooked bacon bits, diced bell peppers, or sliced green onions. A dash of smoked paprika can also add a smoky note without overpowering the classic flavor.
Is this casserole good for potlucks or meal prepping?
Absolutely! It travels well and can be baked right before serving or reheated easily. If prepping ahead, assemble it up to a day in advance, keep it covered in the fridge, then bake when you’re ready.
Can I make this recipe dairy-free?
Yes, you can swap sour cream for a dairy-free alternative, use dairy-free shredded cheese, and choose a dairy-free creamy soup option. The taste will be a little different but still satisfying.
How do I make the topping extra crispy?
Use fresh melted butter and gently press the crushed cornflakes or breadcrumbs into it before sprinkling on top. Also, baking uncovered helps crisp the top nicely.
PrintEasy Cheesy Hashbrown Potato Casserole Recipe
Easy Cheesy Hashbrown Potato Casserole Recipe that melts hearts fast perfect for comforting meals anyone will love in just 30 minutes
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dinner
- Cuisine: American
Ingredients
- 3 cups frozen shredded hashbrowns, thawed (do not squeeze out moisture, ensure not icy)
- 1 cup sour cream (full fat recommended)
- 1 can (10.5 oz) cream of chicken soup or cream of mushroom soup
- 1½ cups shredded cheddar cheese (sharp or mild)
- 1 small onion, finely diced
- ½ teaspoon garlic powder
- ½ teaspoon salt (adjust to taste or cheese saltiness)
- ¼ teaspoon black pepper
- 3 tablespoons unsalted butter, melted (for topping)
- 1 cup crushed cornflakes or breadcrumbs (for crispy topping)
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine thawed hashbrowns, sour cream, cream of chicken soup, shredded cheddar cheese, diced onion, garlic powder, salt, and pepper. Stir gently but thoroughly.
- Pour mixture into a greased 9×13 inch baking dish and spread evenly.
- In a small bowl, mix melted butter with crushed cornflakes or breadcrumbs. Sprinkle evenly over casserole.
- Bake uncovered for 45 minutes to 1 hour until bubbly and golden crust forms. Tent with foil if top browns too fast.
- Let casserole rest for 10 minutes before serving to set and make cutting easier.
