Cheesy Hashbrown Casserole

If you plan your week around casseroles, we can still be friends — especially if your love language is melted cheese and zero fuss. This is the kind of dish that makes people ask for seconds while you pretend it wasn’t deliberately easy.

Why This Recipe Is Awesome

Because it solves three stubborn problems: hunger, boring side dishes, and the dishwasher. Frozen hashbrowns show up ready to do the heavy lifting, a few pantry staples make the sauce, and the oven does the rest while you pretend you were fully involved. It’s forgiving — overmix it, underseason it, whatever; it still becomes hot, cheesy, and comforting. Also, it scales like a dream, feeds a crowd, and passes for both Sunday brunch and holiday potluck without judgement.

Ingredients You’ll Need

• 1 (30 oz) bag frozen shredded hashbrowns, thawed slightly or straight from the freezer — your call
• 2 cups shredded sharp cheddar cheese, plus a little extra for the top — sharp keeps it interesting
• 1 (10.5 oz) can condensed cream of chicken soup (or cream of mushroom for vegetarian)
• 1 cup sour cream — tangy and glues everything together
• 1/2 cup whole milk (or heavy cream for extra silkiness)
• 1/2 cup (1 stick) unsalted butter, melted — because casserole
• 1 small yellow onion, finely chopped or grated — mild sweetness
• 2 large eggs, beaten — helps set the bake
• 1 tsp garlic powder, 1 tsp onion powder
• 1 tsp kosher salt and 1/2 tsp black pepper (adjust to taste)
• 1 cup crushed cornflakes or panko for topping (optional) — for crunch if you care
• 2 tbsp melted butter for the topping (optional)

Step-by-Step Instructions

1. Step 1

   Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, stir together the thawed or partially thawed hashbrowns, shredded cheddar, soup, sour cream, milk, melted butter, chopped onion, beaten eggs, garlic powder, onion powder, salt, and pepper until everything looks evenly coated. If the mix seems dry, add a splash more milk; if it’s soupy, it will still set in the oven but don’t drown it.

2. Step 2

   Spread the mixture into the prepared dish and smooth the top. Mix the crushed cornflakes or panko with the extra melted butter and sprinkle over the casserole if you want a golden crunch. Bake uncovered for 45–55 minutes until bubbly and the center is set; if the top is browning too fast, tent loosely with foil. Let it rest for 10–15 minutes before serving so it slices cleanly and nobody gets molten-cheese trauma.

Common Mistakes to Avoid

Thinking “more milk = creamier” and turning the casserole into a soup. Add liquid gradually. Using low-quality cheese because you think it won’t matter — it will. Not seasoning properly; hashbrowns and canned soup are shy about flavor unless you coax them. Overpacking the dish makes the center dense and slow to cook, while skipping the rest period guarantees a sloppy, molten mess on the plate. And finally, covering the dish the whole time — you’ll steam the top and lose the beloved golden crust.

Alternatives & Substitutions

Out of cream of chicken? Use cream of mushroom, onion soup mix with a little extra broth, or ditch canned soup entirely and whisk together 2 tbsp butter, 2 tbsp flour, and 1 cup milk to make a quick roux-based sauce. For a lighter touch, swap sour cream for full-fat Greek yogurt (same tang, more protein). Cottage cheese lovers: blend 1 cup cottage cheese until smooth and use it in place of some of the sour cream for a cottage-cheese-rich texture. Dairy-free? Use a vegan butter, unsweetened almond milk, vegan cream-style soup, and dairy-free cheddar shreds — results vary, but it still hits the comfort button. Want more kick? Stir in a 4 oz can of chopped green chiles or 1/2 cup cooked, chopped bacon. If you’re using fresh potatoes, shred, squeeze out excess moisture, and either parboil for 5 minutes or roast first so they don’t sit soggy.

FAQ

Question 1?

Can I use fresh potatoes instead of frozen? Yes. Grate them on the large holes, squeeze out as much moisture as you can with a towel, and either toss them in a splash of oil and roast at 425°F for 15–20 minutes or parboil for a few minutes to remove rawness. Fresh will be a touch denser and less uniform, but it’s delicious if you don’t mind the extra step.

Question 2?

Can I make this ahead or freeze it? Totally. Assemble in the dish, cover tightly, and refrigerate for up to 24 hours — add 10–15 minutes to the bake time straight from the fridge. For freezing, freeze unbaked in a disposable pan (or wrapped well) for up to 3 months; thaw overnight in the fridge before baking. You can also bake, cool completely, and freeze; reheat at 350°F until warmed through.

Question 3?

How do I get a crispy, golden top without burning the cheese? Two options: mix crumbs (panko or crushed cornflakes) with a little melted butter and sprinkle over the casserole before baking, or bake uncovered until nearly done then switch to broil for 2–4 minutes while watching closely. If broiling, move the dish to the middle rack so it crisps and doesn’t incinerate in 30 seconds.

Final Thoughts

This casserole is the culinary equivalent of slipping on comfy slippers — cozy, forgiving, and oddly satisfying. Tweak the add-ins, make it fancied-up with smoked gouda and green onions, or keep it humble with plain cheddar and cornflakes; either way, you’ll end up with a crowd-pleaser that’s embarrassingly low effort for the amount of praise it gets. Leftovers reheat beautifully in the oven at 325°F until warmed through, or in slices on a skillet for a crisp bottom. Go forth, make it, and enjoy pretending it took more work than it did.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.