Ultimate Cheesy Hashbrown Casserole
Weekend mornings deserve a delicious treat. This cheesy hash brown casserole is the answer. It’s a fun twist on traditional breakfast potatoes, offering a cheesy and flavorful option that the whole family will love.
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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.
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.
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
Cheesy Hashbrown Casserole Recipe
Utensils
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
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 ounces frozen shredded hashbrown potatoes, 10.75 ounces cream of mushroom soup, ½ cup butter, 1 cup sour cream, ½ teaspoon dried thyme, ½ cup yellow onion, ½ teaspoon salt, ½ teaspoon 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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