Cheesy Hashbrown Casserole is pure comfort in a baking dish. This crowd-pleasing favorite delivers ultra-creamy potatoes bound by gooey, melty cheese with tender onions for pops of flavor, all finished with a golden, bubbling crust. Whether you’re planning brunch with friends, a cozy family dinner, or looking for a stellar potluck star, this casserole guarantees smiles and second helpings. It comes together with everyday ingredients in less than an hour, yet tastes like the kind of dish you’d request every holiday.
Ingredients You’ll Need
You’ll be amazed by how a handful of basic ingredients create such mouthwatering magic. Each one plays a pivotal role in the Cheesy Hashbrown Casserole, from texture to deep savory notes. Here’s what you need and why you truly don’t want to skip a single piece of this puzzle.
- Melted Unsalted Butter: Adds rich flavor and ensures your casserole isn’t dry.
- Kosher Salt: Coarse crystals season evenly, but start with less if you’re sensitive to salt.
- Ground Black Pepper: Wake up all the savory flavors with just the right amount of heat.
- Finely Chopped Onion: Gives sweet classic flavor and the perfect bite throughout.
- Cream of Chicken Condensed Soup: The secret to that creamy, cohesive base — a total flavor booster!
- Freshly Grated Colby Jack Cheese: Melts beautifully for stringy, gooey cheese pulls in every serving.
- Frozen Shredded Hash Browns: The backbone of the dish — convenient, starchy, and oh so delicious.
How to Make Cheesy Hashbrown Casserole
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375°F (191°C) so it’s perfectly hot when your casserole goes in. Grab your favorite oven-safe casserole or baking dish, give it a generous spray with cooking spray — this helps you scoop out that first portion without anything sticking behind (and makes clean-up so much easier).
Step 2: Make the Creamy Base
In a very large mixing bowl, stir together the melted butter, kosher salt, black pepper, finely chopped onion, cream of chicken soup, and all the freshly grated Colby Jack cheese. Stir until everything is beautifully combined. This is the flavor heart of your Cheesy Hashbrown Casserole.
Step 3: Fold in the Hashbrowns
Now, take your lightly thawed frozen hash browns and gently fold them into the mixture you just made. Use a spatula or big spoon to mix slowly — you want every bit of potato to get coated in cheesy, creamy goodness without smashing the hashbrowns apart. It’s a little step with a big payoff in texture!
Step 4: Fill the Baking Dish
Pour everything into your prepared casserole dish and smooth it out into an even layer. This ensures every bite bakes evenly, so you don’t get pockets of dry or overdone hashbrowns. Give the dish a gentle shake to settle everything in place.
Step 5: Bake to Golden Perfection
Slide the dish into the oven and bake uncovered for 35 to 40 minutes, just until the casserole is bubbling around the edges and the top is molten with cheese. For an unbeatable golden crust, switch the oven to broil for the last 5 minutes — but watch closely, broilers can go from golden to burned in a flash!
How to Serve Cheesy Hashbrown Casserole
Garnishes
Top your Cheesy Hashbrown Casserole with a scatter of sliced green onions, a sprinkle of extra shredded cheese, or even some crushed buttery crackers for extra crunch. If you’re in a spicy mood, a dash of hot sauce or a few jalapeño slices on the side can add a fun twist!
Side Dishes
This casserole is just begging to be paired with classic breakfast favorites like scrambled eggs and crispy bacon, or spooned alongside roasted vegetables for a comforting dinner. It’s also a great side for grilled chicken, pulled pork, or, honestly, any main that needs a cozy companion.
Creative Ways to Present
Feeling festive? Layer individual servings into ramekins for a brunch buffet, or serve from a rustic cast iron skillet for that homey touch. For a potluck crowd, you can transfer portions into festive muffin tins — they bake up as personal hashbrown cups everyone will love!
Make Ahead and Storage
Storing Leftovers
Cool any extra Cheesy Hashbrown Casserole completely before transferring to airtight containers. Leftovers keep well in the refrigerator for up to four days, and they taste just as divine reheated for a quick breakfast or snack.
Freezing
You can absolutely freeze this casserole! Wrap it tightly (either the whole dish or individual portions) with foil and plastic wrap — it will stay fresh in the freezer for up to three months. When you’re ready to enjoy, thaw overnight in the fridge for the best texture.
Reheating
To reheat, simply pop chilled slices in the oven at 350°F until warmed through and the cheese is melty. If you’re in a hurry, a quick zap in the microwave works just fine, but the oven is your ticket to that irresistible crispy top.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! Just shred your peeled potatoes, rinse and squeeze them dry very well to avoid a watery casserole. The texture will be a bit fresher and even more rustic using fresh potatoes.
What other cheeses work well in Cheesy Hashbrown Casserole?
Colby Jack melts wonderfully, but feel free to swap in cheddar, Monterey Jack, or even a bit of pepper jack for spice. Mixing cheeses is a fun way to customize the flavor to your taste!
Can I make this casserole vegetarian?
Definitely. Just substitute the cream of chicken soup with a cream of mushroom or celery soup to keep the base deliciously creamy and meat-free.
How do I prevent a soggy casserole?
Make sure to lightly thaw and drain your hashbrowns before mixing, and don’t skip baking uncovered! The uncovered baking step lets excess moisture escape, leaving the top perfectly crisp and the casserole set.
Is Cheesy Hashbrown Casserole good for breakfast or dinner?
Both — it’s versatile! Serve it hot for brunch with eggs and fruit, or as a hearty side dish at dinner with your favorite proteins. It even makes the best late-night snack straight from the fridge.
Final Thoughts
If you’re looking for a side dish that everyone will talk about (and request over and over), you truly can’t go wrong with this Cheesy Hashbrown Casserole. It’s simple, comforting, and sure to win the hearts of potato and cheese lovers everywhere. Go ahead and treat yourself — you deserve this kind of deliciousness!
Print
Cheesy Hashbrown Casserole Recipe
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Delicious and cheesy, this Cheesy Hashbrown Casserole is a comforting and flavorful dish perfect for breakfast or brunch.
Ingredients
For the Casserole:
- 6 tablespoons unsalted butter, melted
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 large white or yellow onion, finely chopped
- 10.5 ounce can of cream of chicken condensed soup
- 16 ounces freshly grated Colby Jack cheese
- 1 pound frozen shredded hash browns, lightly thawed
Instructions
- Preheat oven to 375°F (191°C): Spray a baking dish with cooking spray.
- Mix Ingredients: In a large bowl, combine melted butter, salt, pepper, onion, cream of chicken soup, and cheese.
- Add Hashbrowns: Gently fold in the hash browns until coated.
- Layer in Dish: Transfer mixture into the prepared dish.
- Bake: Bake uncovered for 35-40 minutes until bubbly.
- Broil: For a crispy top, broil for 5 minutes, monitoring closely.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Fat: 30 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 13 g
