Cheesy Hash Brown Casserole

Name: Cheesy Hash Brown Casserole Perfect for 4 Cozy Weeknight Dinners
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 30 ounces frozen shredded hash browns, thawed; 2 cups sharp cheddar cheese, shredded and packed tightly; 1 cup sour cream (full-fat recommended); 1/2 cup diced yellow onion (small dice); 1 can (10.5 ounces) cream of chicken soup; 1/2 cup melted butter; 1 teaspoon salt; 1/2 teaspoon black pepper; Optional: 1/2 teaspoon garlic powder or paprika

Author : Molly Hardin

Author: molly

Published: October 18, 2025

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Cheesy hash brown casserole is my go-to comfort dish for family dinners and potlucks. It’s like a warm hug on a plate—so creamy, cheesy, and satisfying. The crispy top with tender, cheesy potatoes underneath hits all the right notes.

I’ve tried many recipes over the years, but mine stands out because of the balance of simple ingredients that come together perfectly. You’ll find sour cream for richness, melted cheese for gooeyness, and just the right seasoning to keep it flavorful but not overpowering. Plus, it’s super easy to assemble—great when you want something delicious without too much fuss.

If you’re new to hash brown casseroles or just want a solid recipe that’ll impress, stick with me. I’ll share tips, swaps, and exactly how to get that perfect bake every time. Trust me, once you try this cheesy hash brown casserole, it’ll be a family favorite too.

Ingredients for Cheesy Hash Brown Casserole

This list is straightforward but precise. You’ll want to use frozen shredded hash browns—about 30 ounces, thawed completely and drained if needed, so your casserole doesn’t get watery. For cheese, I go with sharp cheddar for that punch of flavor, shredded and packed tightly to measure 2 cups. Sour cream adds creaminess; go for full-fat if you want richness.

Don’t skip the diced onions—small dice works best—to add a little texture and depth. Melted butter builds flavor and helps bind everything. I also add cream of chicken soup—usually about 1 can (10.5 ounces)—which ties everything together and keeps the casserole moist but not soggy. If you want to make it vegetarian, just swap it for cream of mushroom soup.

Here’s the breakdown:

30 ounces frozen shredded hash browns, thawed
2 cups sharp cheddar cheese, shredded and packed tightly
1 cup sour cream (full-fat recommended)
1/2 cup diced yellow onion (small dice)
1 can (10.5 ounces) cream of chicken soup
1/2 cup melted butter
1 teaspoon salt
1/2 teaspoon black pepper
Optional: 1/2 teaspoon garlic powder or paprika for a subtle kick

Using fresh, well-drained ingredients here will make all the difference. Frozen potatoes naturally have some water, so thaw everything fully to avoid a runny casserole. Same goes for diced onions—if they seem watery, pat dry lightly.

How to Prepare Cheesy Hash Brown Casserole

When I first started making this casserole, I was all over the place with steps. Now, I keep it simple and clear. You want to prep your ingredients first, so no scrambling later. I usually start by thawing the hash browns in the fridge overnight or in a bowl of cold water, then drain thoroughly and squeeze out excess moisture.

Once your potatoes are ready, preheat your oven to 350°F (175°C). That’s the perfect temp for the cheese to melt while the top forms a nice crust.

Mix the melted butter, sour cream, cream of chicken soup, salt, pepper, and any spices in a large bowl. Toss the hash browns and diced onions in this mixture until everything’s evenly coated.

Then stir in about 1 1/2 cups of the shredded cheese, reserving the rest for the topping. Spread this evenly in a greased 9×13 baking dish.

Sprinkle the remaining cheese on top, which creates that golden, bubbly crust we all love. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake an additional 15 minutes to brown the cheese.

Let the casserole sit for 5-10 minutes after baking. This resting time helps the casserole firm up, making it easier to serve and enhances the flavors melding together.

Here’s the step-by-step:

Thaw hash browns completely and drain excess water
Preheat oven to 350°F (175°C)
Mix melted butter, sour cream, cream of chicken soup, salt, pepper, and spices
Add hash browns and diced onions, stir to coat evenly
Stir in 1 1/2 cups shredded cheddar cheese
Transfer to greased 9×13 baking dish, top with remaining cheese
Cover with foil, bake 40 minutes; uncover and bake 15 minutes more
Rest 5-10 minutes before serving

Why You’ll Love This Cheesy Hash Brown Casserole

Easy to make with pantry staples and frozen potatoes
Creamy, cheesy, and perfectly seasoned every time
Great for feeding a crowd or meal prepping
Customizable with simple ingredient swaps
Comfort food that pairs well with many main dishes

Tips for Success with Cheesy Hash Brown Casserole

Thaw hash browns fully and squeeze excess moisture to avoid a watery casserole
Use sharp cheddar—mild can make it taste bland
Don’t skip the resting after baking; it helps firm up the casserole
If you want a crispier top, broil for 2-3 minutes at the end—watch carefully!
Feel free to stir in cooked bacon or green onions for extra flavor

Frequently Asked Questions About Cheesy Hash Brown Casserole

Can I make cheesy hash brown casserole ahead of time?

Yes, you can assemble the casserole a day ahead. Keep it covered in the fridge, and when you’re ready, bake it straight from cold. You’ll just need to add about 10-15 extra minutes to the baking time.

What can I use instead of cream of chicken soup?

If you want a vegetarian option or can’t find cream of chicken soup, substitute cream of mushroom soup, or make a quick homemade white sauce. Just remember this adds moisture, so keep the balance in mind.

Can I use fresh potatoes instead of frozen hash browns?

Fresh potatoes work, but you’ll need to shred, rinse, and then parboil or microwave them to remove excess starch and soften before mixing. Frozen hash browns save time and generally give more consistent results.

How do I store leftovers?

Cool leftovers completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. The casserole may firm up after refrigeration, so adding a splash of milk before reheating helps keep it creamy.

Can I freeze cheesy hash brown casserole?

Yes, once cooked and cooled, freeze in a tightly sealed container. Thaw overnight in the fridge before reheating. Texture might change slightly but it’s still delicious and convenient for busy days.