Cheesy Hashbrown Casserole Recipe
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Cheesy hashbrown casserole is the one I bring when a gathering needs something warm and creamy that feeds a crowd without much fuss. I build the savory base on cream of mushroom soup instead of the cream of chicken most versions use, and that swap is what keeps the whole dish vegetarian.
The shredded hash browns go in frozen, straight from the bag, and that one move is what stops the casserole from turning watery. What comes out is a golden, bubbling potato bake with crisp edges and a double layer of sharp cheddar.
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Why You’ll Love This Recipe
- Everything gets stirred in one bowl and poured into the dish, so there’s almost nothing to wash up afterward.
- One 9 x 13 dish gives you eight generous servings, enough for a potluck or a holiday table.
- Half the cheese goes into the mix and half melts on top, so a browned cheddar layer sits over a creamy, cheese-flecked base.
- The mushrooms in the soup give the base an earthy, savory depth, so it tastes complete without any meat. It’s vegetarian by design.
- You can build it days ahead and freeze it, so the work’s done long before the oven goes on.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
- Frozen shredded hash browns. Use them frozen, straight from the bag. Frozen shreds hold their shape, and the uncovered bake drives off the moisture that would otherwise pool and leave you with a watery dish. You’ll need a 30-ounce bag. If you’d rather cook potatoes from scratch on another morning, my homemade crispy hash browns are a skillet job, not a stand-in for the frozen shreds here.
- Cream of mushroom soup. This is the vegetarian swap for the cream of chicken most hash brown casseroles call for, and it does the same creamy, savory work. One 10.75-ounce can is all you need. If someone at the table has a mushroom allergy, cream of celery is the closest stand-in; I haven’t tested it in this exact recipe, but it does the same job in the dish.
- Sour cream. A full cup of full-fat sour cream keeps the base tangy and rich, so it doesn’t bake out dry; low-fat weeps and won’t hold as well.
- Sharp cheddar. Shred it yourself from a block if you can, since pre-shredded cheese is coated in anti-caking starch that melts less smoothly. You’ll use two cups, half in the mix and half over the top.
- Yellow onion and dried thyme. Half a cup of sliced onion and half a teaspoon of thyme are the seasoning backbone. If thyme runs strong for you, start with a scant half teaspoon; it’s easy to add more and hard to pull back.
- Butter. Half a cup, melted, ties the mix together and carries the flavor into every shred.
How to Make Cheesy Hashbrown Casserole
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Mix Everything in One Bowl
In a large bowl, combine the frozen hash browns, cream of mushroom soup, melted butter, sour cream, onion, thyme, salt, and pepper. Stir gently, then fold in half of the cheese, about one cup, and stir again until every shred is coated.
This base is almost the same as the one behind my Easy Potato Casserole, which starts with diced potatoes instead of shredded.
Bake in Two Rounds
Spread the mixture into a greased 9 x 13 dish and bake it uncovered at 350°F (180°C) for about 45 minutes, until it’s hot and bubbling at the edges.
Pull it out, scatter the remaining cheese, about one cup, over the top, and slide it back in for another 10 to 15 minutes until that layer melts and turns golden. Let it rest for a few minutes before serving so it settles instead of sliding across the plate.
Recipe Notes and Expert Tips
- Keep the hash browns frozen. It feels wrong to skip the thawing step, but frozen is exactly what keeps the potatoes from going to mush and the dish from weeping water into the pan.
- Match the salt to your butter. With unsalted butter, take the salt up to three-quarters of a teaspoon and add an extra pinch of pepper, or the whole thing reads flat.
- Shred the cheese yourself. Block cheddar melts down into the base and browns on top, where pre-shredded tends to sit in a rubbery layer.
- It works for breakfast too. This holds up as a brunch bake, not just a dinner side; if you want eggs folded through, my Egg and Potato Breakfast Casserole is built for exactly that.
Recipe Variations
- Swap in half mozzarella for the cheddar and the top pulls into longer, meltier strings; I’ve tested this one and prefer the extra stretch.
- A little garlic powder, half a teaspoon stirred into the base, or a few dashes of hot sauce gives it a kick; I’ve tested that version, and it’s a regular at my table.
- Pepper jack brings warmth to every bite, while Monterey Jack or Colby keep the top mellow and mild; all three are tested in place of some of the cheddar.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze for up to 3 months. Reheat gently in the oven or the microwave until the center is steaming and hot through, to 165°F (74°C).
If it’s been sitting out as part of a buffet or holiday spread, don’t leave it at room temperature longer than 2 hours, or 1 hour if the room’s above 90°F (32°C); after that, the safe move is to throw it out.
To make it ahead, assemble the casserole up to the point of baking, cover it well, and keep it in the fridge until you’re ready; then bake it straight from cold, adding a few extra minutes since it’s going in chilled. For longer storage, freeze it unbaked for up to 3 months and thaw it overnight in the fridge before baking.
What to Serve With Cheesy Hashbrown Casserole
On a holiday table this sits happily beside a Green Bean Casserole and a tray of roasted vegetables; the two casseroles share the creamy, cheesy register without crowding each other off the plate.
For brunch I keep the rest lighter, with scrambled eggs, sliced fruit, and something green so it isn’t all beige. A sharp, lemony salad does more to cut the richness than another heavy side would.
FAQs
No, add them frozen, straight from the freezer. Thawed shreds shed water into the pan, so the casserole steams instead of browning; frozen, they keep their structure and the top crisps up.
Yes. It uses cream of mushroom soup in place of the cream of chicken many versions call for, and there’s no meat anywhere in it. Check your soup label if you’re serving strict vegetarians, since brands vary.
The cornflake-topped version is the one a lot of people know as funeral potatoes; this one finishes with a second layer of cheddar instead, closer to the Cracker Barrel style. If you want that crunch, swap crushed cornflakes and melted butter in for the top layer of cheese, though I haven’t tested that exact change here.
I haven’t tested this one in a slow cooker, so I can’t promise the result. What I can tell you is that a slow cooker holds the moisture in rather than driving it off, so you’d lose the crisp edges and the browned cheese that the oven gives you.
More Vegetable Casseroles to Try
If this one earns a spot in your rotation, here are four more casseroles I come back to:
- Creamy Broccoli Casserole. The one I make when I want the same cheesy base but with a crunchy cracker top and something green on the plate.
- Cheesy Spinach Casserole. Cottage cheese and mozzarella make this rich and creamy; it’s my pick when the meal needs a green vegetable that still feels indulgent.
- Brussels Sprouts Casserole. Roasted sprouts in a butter-and-milk sauce with fried onions on top, for the nights I want something less cheese-heavy.
- Easy Cauliflower Casserole. Tender cauliflower under a panko-and-parmesan crust, the one I bring when a side needs to feel a bit more dressed up.
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
Video
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
Nutrition
Making this with frozen hashbrowns is such a time-saver! And I love how gooey and creamy it comes out.
If using frozen hashbrowns, do you thaw them first? Thie recipe sounds delicious and I just want to make sure I’m doing it correctly.
No need to thaw them, Phyllis, straight from the bag is what you want. Thawed hashbrowns let out a lot of water and you lose the crispy edges.
This recipe yields 8 servings or less.
I tried to do 5 stars but it only let me do 4 ?? I am making this ‘cracker barrel’ hashbrown and adding some of your ‘broccoli’ casserole recipe to combine the 2 – your recipes are amazing ❤️
Oh that’s odd, thanks for flagging it, I’ll have a look at what the stars are doing. Combining it with the broccoli casserole sounds good, let me know how that turns out. I’m glad you love my recipes!
what would you recommend as a sub for the cream of mushroom?
Cream of celery is the closest swap. Same thickness, same job in the dish, and mild enough that it won’t fight the cheese. I haven’t tested it in this recipe myself though, so I can’t promise it’ll taste identical.
I make this casserole all the time. The only thing that I don’t care for is the thyme. It is too harsh. Sometimes I add green pepper, or cutup breakfast sausage. I also use a 9×17 Pyrex dish. A 9×13 is too small and the ingredients don’t quite fit.
Steve, thank you for mentioning the dish size, especially as you make this regularly. That is really helpful feedback. It sounds as though leaving out the thyme and adding green pepper works well for you.
I have not tried this yet, but it sounds great. I just wondered if Cream of Celery soup would change the flavor too much. There is one here that is allergic to mushrooms.
Thank you,
Rosanne M.
Cream of celery is the milder of the two, Rosanne, so I wouldn’t expect it to take over the dish. I haven’t tested it in this one myself, so I can’t tell you exactly how it’ll taste, but it does the same job in the recipe.
is there any chance I can make this in my crockpot as my oven is on the blink but I really want to make this – great for year round and any meal❣️
Debbie, I haven’t tested this one in a slow cooker, so I can’t tell you how it would come out. What I can say is that a slow cooker keeps the moisture in rather than driving it off, so you wouldn’t get the crisp edges or the browned cheese on top that the oven gives you. If you do try it, let me know how it goes.
Hi Mandy! I’ve been making this for over a year now. My family loves it. I forgot earlier this morning how much butter I was supposed to put in . Went back here to check and, lo and behold, I haven’t even left a comment to tell you how much I appreciate this recipe! Thank you for the recipe.
Daphne
Had this yesterday. So good 🤤
Can I shred my own potatoes instead?
Fab recipe! This came out delicious x
Made this for brunch last weekend and my family kept asking when we can have it again . This has officially ruined regular hash browns for us !
Woof that’s a heavy dish. Don’t get me wrong, it was good. Real hit when I made it last week. At the tender age of 60, i gotta watch what I eat. I will be making this whenever the grandkids come to visit. Thank you for the recipe x Ginny