Classic Hashbrown Casserole – Cozy, Creamy, and Crowd-Pleasing
This Classic Hashbrown Casserole is the kind of cozy comfort food that makes a weeknight feel special and a holiday table feel complete. It’s creamy, cheesy, and golden on top, with that familiar diner-style potato goodness baked right in. You can prep it in minutes, toss it in the oven, and let it work its magic while you focus on everything else.
It’s also easy to tweak for different tastes or dietary needs without losing the soul of the recipe. If you’ve ever wanted a reliable side that everyone asks for again, this is it.
Classic Hashbrown Casserole - Cozy, Creamy, and Crowd-Pleasing
Ingredients
Method
- Thaw and prep: Thaw the frozen hashbrowns in the fridge or at room temperature until no longer icy. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Mix the base: In a large bowl, combine the cream of chicken soup, sour cream, melted butter, diced onion, garlic powder, salt, and pepper.Stir until smooth.
- Add potatoes and cheese: Stir in the thawed hashbrowns and 1 1/2 cups of the shredded cheddar. Mix gently to coat everything without mashing the potatoes.
- Spread in pan: Transfer the mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the remaining 1/2 cup cheddar over the top.
- Optional crunchy topping: If using, mix cornflakes or panko with 2 tablespoons melted butter and a pinch of salt.Scatter over the casserole. Dust with a little paprika for color.
- Bake: Bake uncovered for 45–55 minutes, until the edges bubble and the top is golden. The center should be hot and set.
- Rest and garnish: Let it rest for 10 minutes to firm up.Sprinkle with chopped chives or parsley before serving.
What Makes This Recipe So Good
- Simple ingredients, big flavor: You’ll use pantry and grocery staples to create something that tastes rich and satisfying.
- Hands-off baking: Minimal prep, no babysitting required. Mix, spread, bake, done.
- Perfect texture: Creamy interior with a crisp, golden top—thanks to a buttery finish and just the right bake time.
- Feeds a crowd: Great for potlucks, brunches, and holidays.It reheats well and travels easily.
- Flexible: Add-ins like ham, bacon, peppers, or broccoli make it a complete meal, or keep it classic as a side.
Shopping List
- Frozen shredded hashbrowns (32 ounces), thawed
- Cream of chicken soup (10.5-ounce can) or cream of mushroom for vegetarian
- Sour cream (1 1/2 cups)
- Shredded cheddar cheese (2 cups), divided
- Unsalted butter (1/2 cup), melted
- Yellow onion (1 small), finely diced
- Garlic powder (1/2 teaspoon)
- Kosher salt (1 teaspoon), more to taste
- Black pepper (1/2 teaspoon)
- Paprika (optional, for color)
- Cornflakes or panko breadcrumbs (1 to 1 1/2 cups), optional for topping
- Fresh chives or parsley (optional, for garnish)
- Cooking spray or extra butter for greasing the pan
Step-by-Step Instructions
- Thaw and prep: Thaw the frozen hashbrowns in the fridge or at room temperature until no longer icy. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix the base: In a large bowl, combine the cream of chicken soup, sour cream, melted butter, diced onion, garlic powder, salt, and pepper.Stir until smooth.
- Add potatoes and cheese: Stir in the thawed hashbrowns and 1 1/2 cups of the shredded cheddar. Mix gently to coat everything without mashing the potatoes.
- Spread in pan: Transfer the mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the remaining 1/2 cup cheddar over the top.
- Optional crunchy topping: If using, mix cornflakes or panko with 2 tablespoons melted butter and a pinch of salt.Scatter over the casserole. Dust with a little paprika for color.
- Bake: Bake uncovered for 45–55 minutes, until the edges bubble and the top is golden. The center should be hot and set.
- Rest and garnish: Let it rest for 10 minutes to firm up.Sprinkle with chopped chives or parsley before serving.
Keeping It Fresh
This casserole keeps well, which is part of its charm. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat portions in the oven at 350°F until warmed through to maintain the crisp top.
The microwave works in a pinch, but the topping may soften.
To freeze unbaked, assemble the casserole without the crunchy topping, wrap tightly, and freeze for up to 2 months. Bake from frozen at 350°F, loosely covered with foil for the first 30 minutes, then uncovered, adding the topping for the last 20–30 minutes. For best texture, thaw overnight in the fridge before baking.
Why This is Good for You
While this is comfort food, you can still make thoughtful choices. Potatoes provide potassium and vitamin C, and you can balance the richness by pairing the casserole with a bright salad or roasted vegetables.
Choosing reduced-fat sour cream and soup trims saturated fat without sacrificing flavor.
It’s also a smart make-ahead option for busy weeks. Cooking once and reheating later helps reduce takeout temptations. If you add lean protein like diced chicken or turkey and some veggies, this becomes a more complete, satisfying meal.
What Not to Do
- Don’t use frozen, solid hashbrowns: Icy potatoes lead to a watery, uneven bake.
- Don’t overmix: Stir just until combined.Overworking the potatoes can make the casserole dense.
- Don’t skip the salt: The soup and cheese add flavor, but a little extra seasoning wakes up the whole dish.
- Don’t cover while baking (unless frozen): You’ll miss that golden, lightly crisp top.
- Don’t overload with wet add-ins: If adding veggies like mushrooms or peppers, sauté and drain them first to avoid extra moisture.
Alternatives
- Vegetarian: Use cream of mushroom soup and add sautéed mushrooms, spinach, or broccoli florets.
- Protein boost: Stir in 1–2 cups diced ham, rotisserie chicken, or cooked crumbled bacon.
- Lighter version: Use reduced-fat sour cream and soup, and swap half the butter for chicken broth. Try part-skim cheese.
- Gluten-free: Use a certified gluten-free cream soup or make a quick homemade version. Choose gluten-free panko or skip the topping.
- Spicy: Add diced green chiles, a pinch of cayenne, or pepper jack cheese.
- From-scratch soup: Make a quick sauce by whisking 2 tablespoons butter and 2 tablespoons flour, then adding 1 cup chicken broth and 1/2 cup milk until thick.Season and use in place of canned soup.
- Different cheeses: Sharp cheddar is classic, but Gruyère, Colby Jack, or a little smoked gouda add depth.
FAQ
Can I use fresh potatoes instead of frozen hashbrowns?
Yes. Peel and shred russet or Yukon gold potatoes, then rinse and squeeze them very dry in a clean towel. Measure out about 6–7 cups.
Keep in mind fresh potatoes can brown quickly, so work fast or toss them with a bit of lemon water, then dry thoroughly before mixing.
Why is my casserole watery?
Usually it’s from using partially frozen hashbrowns or adding wet vegetables without cooking them first. Make sure potatoes are fully thawed and patted dry, and sauté moisture-heavy veggies so they don’t release liquid in the oven.
Can I make this ahead?
Absolutely. Assemble up to 24 hours in advance, cover, and refrigerate.
For best results, add the crunchy topping just before baking. If baking straight from the fridge, add 5–10 minutes to the bake time.
What size pan should I use?
A 9×13-inch pan works best for even cooking and a good ratio of creamy center to crispy top. For a thicker casserole, use a slightly smaller pan and bake a bit longer.
For a thinner layer, divide into two smaller pans and reduce bake time slightly.
How do I keep the top crispy when reheating?
Reheat in the oven at 350°F, uncovered. If the top needs a boost, switch to broil for 1–2 minutes at the end, watching closely to avoid burning.
Is there a good dairy-free option?
Yes. Use a dairy-free cream soup, plain unsweetened dairy-free yogurt or sour cream alternative, and your favorite meltable dairy-free cheese.
Opt for olive oil or plant-based butter in place of regular butter.
What should I serve with hashbrown casserole?
It pairs well with roast chicken, ham, or scrambled eggs for brunch. Add a simple green salad, sautéed green beans, or roasted Brussels sprouts to balance the richness.
Final Thoughts
Classic Hashbrown Casserole checks all the boxes: easy, comforting, and endlessly adaptable. It’s the kind of recipe that becomes a tradition because it’s reliable and everyone genuinely loves it.
Keep it simple for weeknights or dress it up for holidays—the method stays the same and the results never disappoint. Make it once, and you’ll have a new go-to for potlucks, family dinners, and those times you just want something warm and satisfying from the oven.
