Cheesy Hashbrown Casserole Recipe

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When you need a dish that’s rich, cheesy, and loaded with comfort, this Hashbrown Casserole checks all the boxes. It’s one of those recipes that just works for any occasion—whether you’re making breakfast for the family, serving it up as a side dish for a big dinner, or bringing it to a potluck. With its creamy potatoes and melty cheese, it’s the kind of no-fuss, crowd-pleasing dish you’ll find yourself making again and again.

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If you’re in a casserole mood, don’t miss my easy casserole recipes for more cozy bakes like this.

I love the versatility of hashbrown casserole. You can eat it for breakfast, brunch, or dinner—it works every time. It takes just 10 minutes of prep, and then it’s over to the oven to do the work. You can make it ahead, which makes it perfect for the holidays, potlucks, and family gatherings. It’s the ultimate crowd-pleaser and guaranteed cleaned plates!

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How To Make Hashbrown Casserole With Step-By-Step Instructions

A full printable recipe and the US customary and metric measurements are available in the recipe card below.

This easy hash brown casserole recipe is easy if you follow my simple instructions.

Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Getting the oven hot before you start is key to ensuring your casserole cooks evenly.

Mix the Casserole Base

In a large bowl, mix together the frozen hashbrowns, cream of mushroom soup, melted butter, sour cream, onion, thyme, salt, pepper, and half of the shredded cheese.

Stir everything until well combined. This is where all those flavors begin to come together.

Transfer to a Baking Dish

Grab a 9×13-inch baking dish and grease it well. Pour your hashbrown mixture into the dish, spreading it out evenly so it bakes up perfectly golden in every bite.

Bake Until Golden

Pop the dish into the preheated oven and bake uncovered for about 45 minutes. You’ll know it’s ready for the next step when the edges are crispy and golden.

Add the Final Cheese Layer

Now for the best part—cheese! Take the casserole out of the oven and sprinkle the rest of the shredded Cheddar on top. This will give you that ooey-gooey, cheesy topping everyone loves.

Finish Baking

Return the dish to the oven for another 10–15 minutes until the cheese is melted and bubbling. Once the top is perfectly golden and irresistible, you’re all set.

Serve and Enjoy

Let the casserole cool for a few minutes before serving, though I totally understand if you can’t wait. It’s creamy, cheesy, and comforting—ideal for any meal!

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Hashbrown Casserole

I make Hashbrown Casserole whenever I need a rich, creamy and cheesy comfort food that feeds a crowd without any fuss. Frozen hashbrowns get tossed with cream of mushroom soup, sour cream, and sharp cheddar cheese, then baked until golden and bubbly with crispy edges. I serve it for weekend brunches, church potlucks, casual family gatherings, and holiday mornings like Thanksgiving, Christmas, and Easter because it's easy make-ahead and always the dish that disappears first.

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Course: Breakfast, Brunch, Side Dish

Cuisine: American

Servings: 8

Calories: 388kcal

Author: Mandy Applegate

Equipment

• Ceramic baking dish 9 x 13

Ingredients

• 30 ounces frozen shredded hashbrown potatoes
• 10.75 ounces cream of mushroom soup canned
• ½ cup butter melted
• 1 cup sour cream
• ½ cup yellow onion sliced
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 cups Cheddar cheese freshly shredded

Metric – US Customary

Video

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Instructions

• Set your oven to 350°F (180°C) and lightly grease a 9 x 13-inch baking dish.
• In a large mixing bowl, combine the frozen hash browns, cream of mushroom soup, melted butter, sour cream, onion, dried thyme, salt, and pepper. Give a gentle stir, then add half of the shredded cheese. Stir until everything is evenly mixed.
  30 ounces frozen shredded hashbrown potatoes, 10.75 ounces cream of mushroom soup, ½ cup butter, 1 cup sour cream, ½ cup yellow onion, ½ teaspoon dried thyme, ½ teaspoon salt, ½ teaspoon pepper, 2 cups Cheddar cheese
• Pour the mixture into the prepared baking dish and spread it evenly. Bake uncovered for about 45 minutes, or until hot and bubbly.
• Remove from the oven, sprinkle the remaining cheese over the top, and return to the oven for another 10 to 15 minutes, or until the cheese is melted and golden.
• Let the casserole cool slightly before serving. Perfect as a hearty side dish or a comforting breakfast bake!

Notes

Here are my best tips for making perfect hashbrown casserole every time:

Use frozen hashbrowns straight from the bag: Don’t thaw them first because the excess moisture will make the casserole watery and prevent the crispy edges from forming.

Adjust saltiness: If you’re using unsalted butter instead of salted, increase the salt to 3/4 teaspoon and add an extra pinch of black pepper to bring out all the flavors.

Add extra flavor or heat: Stir in half a teaspoon of garlic powder or a pinch of black pepper to the base mixture for an extra layer of savory flavor or add a dash of hot sauce for a little kick.

Switch up the cheese for different flavors: Try using half cheddar and half mozzarella for extra melty, stretchy creaminess, or swap in Monterey Jack, Colby, or pepper jack to suit your taste.

Store properly: Let the dish cool completely, then cover it tightly with foil or transfer portions to airtight containers. It’ll stay fresh in the fridge for 3 to 4 days or in the freezer for up to 3 months. Thaw overnight in the fridge before reheating in the oven or microwave.

Flash freeze for better storage: If freezing individual portions, arrange them on a baking sheet and freeze for 1 to 2 hours before transferring to freezer bags or containers so they don’t stick together and you can grab just what you need.

Nutrition

Calories: 388kcal | Carbohydrates: 24g | Protein: 11g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 725mg | Potassium: 426mg | Fiber: 2g | Sugar: 2g | Vitamin A: 820IU | Vitamin C: 9mg | Calcium: 248mg | Iron: 1mg

Tried this recipe?Let us know how it was!

Recipe Notes and Expert Tips

• Quality Potatoes: Start with high-starch potatoes like Russets for a firmer, crispier texture that holds up well in the casserole.
• Properly Precook: If you’re using fresh potatoes, make sure to parboil them first. This cuts down on the baking time and helps with texture.
• Season Well: Don’t underestimate the power of salt, pepper, and your chosen spices. Season the hash browns before mixing them with other ingredients.
• Mix-in Magic: Add-ins like diced onions, bell peppers, or cooked veggie bacon can elevate your hashbrown casserole to the next level.
• Use the Right Dish: Opt for a baking dish that allows the casserole to spread evenly, ensuring consistent cooking.
• Let It Rest: After you pull it out of the oven, give your casserole a few minutes to settle. This makes it easier to cut and allows the flavors to meld.

How to Store Leftover Hashbrown Casserole

To store leftovers, make sure the casserole is completely cooled before transferring it to an airtight container. It will keep in the fridge for 3–4 days. When you’re ready to reheat, just pop it back in the oven at 350°F for about 10–15 minutes.

This casserole can also be frozen, though the texture of the potatoes might change slightly. If you decide to freeze, it’s best to do so before baking. Defrost overnight in the fridge, then bake as instructed for the freshest result.

More Easy Casserole Recipes for You To Try

If you’ve enjoyed our cheesy hashbrown casserole recipe, then check out these recipes!

• Cheesy Potato casserole when you want something extra comforting
• Broccoli casserole for a classic veggie-packed bake
• Creamy Corn casserole for an easy side everyone loves
• Green bean casserole if you’re planning for the holidays

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