Jacy There’s something incredibly comforting about a warm, bubbling dish straight from the oven, especially when it involves crispy potatoes and melted cheese. Whether you’re feeding a hungry crowd at brunch, looking for the perfect potluck contribution, or simply craving a hearty side dish, a great casserole is the answer. Today, we’re diving into the ultimate crowd-pleaser: an easy, delicious, and incredibly satisfying hashbrown casserole recipe easy to make. This version is a classic for a reason, transforming simple ingredients into a creamy, golden masterpiece. Get ready to fall in love with this cheesy hashbrown casserole.
Table of Contents
Cheesy Hashbrown Casserole
Ingredients
- 1 (30 oz) package frozen shredded hash browns, thawed
- 1 medium yellow onion, finely diced
- 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom for vegetarian)
- 1 cup sour cream (full-fat recommended for best texture)
- 1/2 cup unsalted butter, melted
- 2 cups sharp cheddar cheese, shredded (divided)
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 2 cups cornflakes, lightly crushed (optional, for topping)
- 2 tablespoons butter, melted (for topping)
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
2. In a very large mixing bowl, combine the thawed hash browns and diced onion.
3. In a separate medium bowl, mix together the condensed soup, sour cream, 1/2 cup melted butter, garlic powder, smoked paprika, pepper, and salt until smooth and well combined.
4. Pour the creamy soup mixture over the hash browns and onions. Add 1 1/2 cups of the shredded cheddar cheese and all of the Monterey Jack cheese. Stir everything together until the potatoes are evenly coated. This is the heart of your cheesy hashbrown casserole.
5. Transfer the mixture to the prepared baking dish and spread it out into an even layer.
6. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
7. If using the cornflake topping, mix the lightly crushed cornflakes with the 2 tablespoons of melted butter in a small bowl. Sprinkle this mixture evenly over the cheese.
8. Bake, uncovered, for 50-60 minutes, or until the casserole is hot and bubbly all the way through and the top is golden brown. The edges should be slightly crisp.
9. Let the casserole rest for 10 minutes before serving. This resting time allows it to set perfectly, making it the ideal hashbrown casserole recipe easy to slice and serve.
Tips & Variations
- Make it Vegetarian: Use cream of mushroom or cream of celery soup.
- Add Protein: Mix in 1-2 cups of diced cooked ham, crumbled cooked bacon, or browned breakfast sausage.
- Spice it Up: Add a diced jalapeño or a pinch of cayenne pepper to the mix.
- Herb Lovers: Stir in 2 tablespoons of fresh chopped chives or parsley.
- Topping Swap: Substitute crushed potato chips, French fried onions, or panko breadcrumbs for the cornflakes.
Serving & Storage
This casserole is a star at breakfast or brunch alongside scrambled eggs and fresh fruit. It’s also a fantastic dinner side with roasted chicken, grilled steak, or baked ham. For storage, let it cool completely, then cover tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave or the entire dish, covered with foil, in a 325°F oven until warmed through. You can also freeze the assembled but unbaked casserole for up to 2 months. Thaw in the refrigerator overnight before baking as directed.
Nutritional Benefits
While this is a indulgent dish, it does offer some nutritional value. Potatoes provide vitamin C, potassium, and fiber, especially if you use hash browns with the skin on. Cheese offers a good source of calcium and protein. Using a reduced-fat soup and sour cream can lighten the dish slightly if desired.
Common Mistakes to Avoid
- Not Thawing Hash Browns: Using frozen hash browns will make the casserole watery and extend cooking time significantly. Thaw them in the fridge overnight or spread them on a sheet pan for 30-60 minutes.
- Overmixing: Gently fold the ingredients together. Over-stirring can break down the hash browns and make the texture gummy.
- Skipping the Rest: Cutting into the casserole immediately will cause it to be soupy. Letting it rest allows the sauce to thicken.
- Underseasoning: Taste the mixture before baking (you can microwave a small spoonful to check) and adjust salt and pepper as needed. The potatoes and soup need proper seasoning.
Final Conclusion
This classic dish proves that simple ingredients can create something truly special. With its creamy interior, crispy edges, and irresistible cheesy flavor, this hashbrown casserole recipe easy is guaranteed to become a regular in your meal rotation. It’s the perfect combination of comfort and convenience. Don’t wait for a special occasion—make this beloved cheesy hashbrown casserole tonight and watch it disappear!
FAQs
Can I make hashbrown casserole ahead of time?
Absolutely! You can assemble the entire casserole (without the cornflake topping) up to 24 hours in advance. Cover tightly and store in the refrigerator. When ready to bake, add the topping and bake as directed, adding 5-10 extra minutes if needed since it will be cold from the fridge.
What can I use instead of canned soup?
You can make a quick homemade substitute. Melt 3 tablespoons of butter in a saucepan, whisk in 3 tablespoons of flour, and cook for 1 minute. Gradually whisk in 1 cup of milk or chicken broth and cook until thickened. Season with salt, pepper, and a pinch of garlic powder.
Why is my casserole watery?
The most common causes are using frozen (not thawed) hash browns or not letting the casserole rest after baking. Thawing allows excess moisture to release before baking, and resting lets the sauce thicken as it cools slightly.
Can I use fresh potatoes instead of frozen hash browns?
Yes, but it requires more prep. Peel and shred 2-3 large russet potatoes. To prevent browning and remove excess starch, soak the shreds in cold water for 15 minutes, then drain and squeeze them very dry in a clean kitchen towel before using.
How do I rehash leftover casserole to keep it crispy?
For the crispiest leftovers, reheat portions in an air fryer at 375°F for 5-8 minutes or in a toaster oven. The microwave will soften the topping. For the whole dish, reheat in a conventional oven at 325°F, uncovered, until hot.
Cheesy Hashbrown Casserole
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick spray.
- In a very large mixing bowl, combine the thawed hash browns and diced onion.
- In a separate medium bowl, mix together the condensed soup, sour cream, 1/2 cup melted butter, garlic powder, smoked paprika, pepper, and salt until smooth and well combined.
- Pour the creamy soup mixture over the hash browns and onions. Add 1 1/2 cups of the shredded cheddar cheese and all of the Monterey Jack cheese. Stir everything together until the potatoes are evenly coated.
- Transfer the mixture to the prepared baking dish and spread it out into an even layer.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- If using cornflake topping, mix the lightly crushed cornflakes with the 2 tablespoons of melted butter in a small bowl. Sprinkle this mixture evenly over the cheese.
- Bake, uncovered, for 50-60 minutes, or until the casserole is hot and bubbly all the way through and the top is golden brown.
- Let the casserole rest for 10 minutes before serving.
