This hashbrown casserole recipe is the perfect dish for a holiday potluck or lazy weekend brunch and is made with simple ingredients. Hashbrowns in a deliciously creamy cheese sauce, topped with cheese – does it get any better? It’s hearty and comforting but also easy to make ahead of time. Plus, it’s always a hit with kids and adults alike.
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If you love potato recipes like our potato casserole, Hasselback potatoes, and dauphinoise potatoes, then we think you’ll love this easy recipe, that’s often referred to as funeral potatoes!
Why You’ll Love This Easy Potato Casserole
- If you like the Cracker Barrel hashbrown casserole, then you’ll LOVE this recipe (and the best part is that it’s a lot cheaper)!
- Enjoy it as the perfect side dish for breakfast, brunch, lunch, or dinner.
- Perfect for a family gathering, Thanksgiving, or Christmas.
- It’s a great way to use up leftover hashbrowns or potatoes.
- All the ingredients are 100% vegetarian.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below to make the best hashbrowns casserole recipe you’ve ever eaten.
Whether you’re serving it for breakfast, lunch, or dinner, this hashbrown casserole full of cheesy goodness is a winner and far more cost effective tha a trip to Cracker Barrel!
How To Make Hashbrown Casserole With Step-By-Step Instructions
Our easy hash brown casserole recipe is easy if you follow our simple instructions.
A full printable recipe and the US customary and metric measurements are available in the recipe card below.
Preheat your oven to 350°F/175°C.
In a large bowl, combine your frozen shredded hashbrowns, cream of mushroom soup (cheddar cheese soup would work. Naturally, it’ll change the flavor, but it’ll work), melted butter, sour cream, sliced onion, dried thyme, salt, and pepper, and half of the shredded cheese, and mix until combined.
Then pour the hash brown mixture into a prepared baking dish, use either nonstick cooking spray or butter, and bake the cheesy potatoes for approximately 45 minutes uncovered.
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Remove the casserole dish from the oven, scatter the remaining cheese (if you want a crunchy topping, you could add crushed cornflakes or Ritz crackers), and bake for 10 – 15 minutes until the cheese is bubbling.
Garnish with optional parsley, serve immediately, and enjoy!
We hope you enjoy making and eating our absolutely delicious cheesy hashbrown casserole recipe and would love to hear how you got on with making it.
Please leave a comment below, and feel free to ask any questions you may have.
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
Store your cheesy casserole in the fridge covered with aluminum foil for up to three days and freeze for up to three months.
Can I Use Frozen Hashbrowns?
Yes, you can!
We use frozen shredded hashbrown potatoes for this recipe, and there is no need to thaw your frozen potatoes!
Can You Freeze Hashbrown Casserole?
Yes, you can.
Simply freeze any leftover cheesy hashbrown casserole for up to three months.
If you are batch cooking, then follow the instructions up to the point of baking and freeze the uncooked casserole.
What Are Hashbrowns?
A hashbrown, also known as a hashed brown, is a type of potato dish that is popular in the United States and Canada.
It is made with shredded potatoes, then frying them with butter or oil. Hashbrowns can be served as a breakfast dish, side dish, or main course.
How Is This Recipe Different From Others?
This recipe is a 100% vegetarian hash brown potato casserole.
Many recipes include cream of chicken soup, chicken broth, or even ground beef, which makes it totally unsuitable for vegetarians.
More Easy Casserole Recipes for You To Try
If you’ve enjoyed our cheesy hashbrown casserole recipe, then check out these recipes!
- Potato casserole
- Broccoli casserole
- Corn casserole
- Squash casserole
- Pineapple casserole
- Green bean casserole
Easy to Make Cheesy Hashbrown Casserole Recipe
Utensils
Ingredients
- 30 oz Frozen shredded hashbrown potatoes
- 10.75 oz Cream of mushroom soup canned
- ½ cup Butter melted
- 1 cup Sour cream
- ½ cup Yellow onion sliced
- ½ tsp Dried thyme
- ½ tsp Salt
- ½ tsp Pepper
- 2 cups Cheddar cheese freshly shredded
Instructions
- Preheat your oven to 350F/175C
- In a large mixing bowl, combine frozen shredded hashbrowns, mushroom soup, melted butter, sour cream, onion, dried thyme, salt, pepper, and half of the cheese, and mix until evenly combined30 oz Frozen shredded hashbrown potatoes, 10.75 oz Cream of mushroom soup, ½ cup Butter, 1 cup Sour cream, ½ tsp Dried thyme, ½ cup Yellow onion, ½ tsp Salt, ½ tsp Pepper, 2 cups Cheddar cheese
- Pour the mixture into a greased 9 x 13 baking dish. Bake for approximately 45 minutes uncovered, then remove from the oven, scatter the remaining cheese and bake for a further 10 – 15 minutes until the cheese is bubbling. Serve immediately and enjoy your hash brown casserole!
Notes
- 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.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Elizabeth Swoish says
These were great. I added some garlic powder and red pepper flakes to mine. Will make again.
Rupali says
OMG! This combo of creamy mushrooms, cheese, and potatoes baked golden delicious is now my new comfort food. I have to be careful not to finish this all by myself.
Jenn says
This is so good and so easy! I need to take a dish to a party and everyone loved this and asked me for the recipe!
Alex Bala says
My little guys loved these hash browns. They are full of flavor and very easy to make. They will be a brunch staple now. Thanks!
Donna says
I think this might just be the kids new fav meal! They were already obsessed with hash browns, so they were over the moon when I served this up!
Gina says
This was an insanely decadent side dish! There’s nothing quite more comforting than cheesy, creamy potatoes all together. Enjoyed this with steak and already craving the leftovers!
Mandy from Splash of Taste says
Those leftovers seem to call you don’t they…
Sarah says
amazing!! made this ahead of time when we had company and it was a huge hit. loved the onions in this and also added some fresh thyme. perfect!
Mandy from Splash of Taste says
Fresh thyme is a lovely addition!
Jane says
You can’t go wrong with this cheesy hashbrown casserole recipe! I’ve made it for my family many times, and they always love it.
Mandy from Splash of Taste says
I love that it’s a real crowd-pleaser for you!
claudia says
This was so good, I had it for breakfast with scrambled eggs. It was cheesy, creamy and delicious all my favourite things!
Mandy from Splash of Taste says
I love eating it with eggs too, glad you enjoyed it!
Ali says
We loved this recipe – the cream of mushroom changed the game and made this the best hash we’ve ever had!! This is our go-to hash recipe now – thank you!
Mandy from Splash of Taste says
That’s lovely to hear, really pleased you enjoyed it!