Cheesy Hashbrown Casserole is a classic holiday and potluck side that is cheesy, creamy, and easy to make! This casserole is filled with cheese, sour cream, hash brown potatoes and a tasty cornflake topping!
Hashbrown Casserole:
Hashbrown casserole is a side dish that has become a true favorite for any holiday or potluck gathering. It is a dish that is super popular in the midwest and something that most of us here grew up eating!
This casserole is great because it makes a huge 9×13 inch pan of cheesy potatoes. Big enough for anywhere from 10-20 people, depending on serving size. If your gathering will be more than 20 people, I’d recommend doubling the recipe.
We typically have this cheesy hashbrown casserole every single year for Easter. It goes great with ham, or whatever type of protein you decide to serve!
While we usually reserve this dish for special gatherings, it can also be a great main dish as well! You can simply add in cubed ham, cooked ground beef, chicken, or turkey, to make it a complete meal.
How to Make Cheesy Hashbrown Casserole:
Cheesy Hashbrown Casserole is incredibly easy to make! It only takes about 5-10 minutes of simple prep time to mix together your ingredients.
One thing that I think is important for this recipe is the type of soups that you use. I always use one can of cream of chicken soup, plus one can of condensed cheddar cheese soup. That combination along with the sour cream makes a great creamy base for this potato casserole!
Seasonings are also important to me. I like to use a combination of salt, pepper, garlic powder, and onion powder. A little salt goes a long way in this dish because of all of the cheese.
Don’t skip the melted butter! It adds extra flavor and richness to this potato dish.
Once you have your ingredients together it is easiest to mix up your soups, sour cream, butter, milk, and seasonings first. Next, stir in the cheese, then the frozen hashbrowns. Doing things in this order will make sure that your sauce is evenly distributed while baking.
Right before this goes in the oven, you can crush up about 2 cups of corn flakes and use a fork to mix them with them with your remaining melted butter. I simply use my hands or a fork to slightly break up the corn flakes. If you want finer pieces, you can run them through your food processor first.
Freezing Hashbrown Casserole:
If you would like to make this casserole ahead of time, here are a few tips!
This casserole can be mixed up entirely without the cornflake topping, covered, and refrigerated for up to 24 hours before serving.
If you would like to make this and freeze it there are a few things to keep in mind. Because hashbrown casserole contains sour cream, it will have the best texture if you bake as directed, then freeze. If you use this method, simply bake the casserole and allow it to cool completely. Then, wrap the dish in a good layer or two of heavy-duty aluminum foil. Freeze for up to 2 months.
If you do not want to bake the casserole before freezing, that is fine too. Keep in mind that the sour cream can separate when freezing, so the texture may be a little bit different. You can simply assemble the casserole as directed in the recipe. Cover in foil, and freeze for up to two months. When you are ready to bake, allow the casserole to thaw in the refrigerator completely. Then, bake as directed.
Enjoy!
~Nichole
Cheesy Hash Brown Casserole
Ingredients
- 1 2 Pound Package Frozen Shredded Hashbrowns
- 1 Can Condensed Cheddar Cheese Soup
- 1 Can Condensed Cream of Chicken Soup
- 1/4 Cup Milk
- 1 Cup Sour Cream
- 1 Stick Butter, Melted
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 Teaspon Garlic Powder
- 1 Teaspoon Onion Powder
- 3 Cups Shredded Cheddar Cheese
- 2 Cups Crushed Cornflakes
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 inch dish with non-stick cooking spray.
- In a large bowl, mix together the soup, milk, sour cream, HALF of the melted butter, and seasonings with a whisk until well combined.
- Add the hash browns and cheese, stir until ingredients are mixed well.
- Pour hash brown mixture into prepared pan.
- In a small bowl use a fork to mix together the crushed cornflakes and the other half of the melted butter. Sprinkle mixture on top of the casserole.
- Bake in preheated oven for 45 minutes, until hot and bubbly.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello! I would like to add eggs to this – how would you do this? Thanks!
I added 4 gegs to the melted butter mixture. I also substitued 4 oz of creamed cheese instead of the milk and sour cream. I have had some of these types of casseroles in the past that were just too watery for my taste. I don’t imagine the eggs will have much effect unless to hold the ingredients together better. Just a a chance I am taking.
How could I cut the cooking time down? Making this as a side with prime rib. Only have one oven so not sure how to time everything.
I know this is a year ago, but thawing the potatoes first should cut the cooking time in half. Mux it up and have it ready, and you could bake it while your prime rib rests.
Hello!! I am making this for our family Christmas dinner and doubling the recipe. (We have a few Big eaters). Question…l goofed and only bought one can of chedder soup. Still be ok? Also, l had planned on making the base of the recipe 48 hours in advance, not 24. Still be ok?
Hi! If you are doubling the recipe, I’d say you need at least 3-4 cans of soup total so that it doesn’t dry out. Hope that helps! 🙂
Hey, thank you for the recipe. Can you answer the above question about making and refrigerating this 48 hours in advance? I would love to get this done tonight instead of panic-style tomorrow…?
Yes, it’s no problem to make this casserole 1-2 days ahead. Cover and refrigerate until ready to bake.
I made this for a work party. I added hot sausage and chopped green & red bell peppers! I didn’t have corn flakes so I used ritz crackers instead and to was DELICIOUS!
This is absolutely fantastic! I reduced the garlic powder to 1/2 teaspoon and added 1/2 teaspoon of seasoned salt instead of the onion powder for a milder taste. It was the hit of the brunch. Easy and fast and feeds a crowd. This one’s a keeper.
This recipe was such a hit, thank you! I just substituted the cream of chicken for cream of celery to make it vegetarian friendly. 🙂
Can you cook this on low in a crockpot and bave it. One out the same?
You can try it in the crockpot on low. I’d definitely stir it up a few times during cooking!
So, I made this tonight and put in the fridge. I didn’t add the cheddar soup, and now I’m nervous it’s going to be too dry. I guess if I have to I can run to the store in the morning, but was hoping to avoid that.
I make a similar dish to this and never add the cheese soup and it’s not dry at all. Plus I use the diced potatoes and add a small chopped onion. Been making it for years. Delish !!!
I have made a variation of this for years and I only add one can of soup and no milk.. It’s never been dry . I also add green onions in place of powder . It is a staple at family get together. My family likes lots of corn flakes on top so I also make more than the recipes calls for and adjust the butter accordingly.
I am preparing to make this for a large carry in at work and have a couple of questions:
If I am doubling the recipe, would you suggest two 9×13 baking dishes (probably will use the throw away options), or could I use a larger foil pan that is like 20X13? If I use a bigger pan, will this change the baking time?
What milk do you suggest – 2%, whole?
Thank you!
Hi! I would personally suggest doing two of the 9×13 inch pans if you plan to double. I always use 2% milk because that’s what we have on hand all the time, but really any milk works fine. Hope that helps! 🙂
If mixing ahead and putting in fridge does that change the cooking time?
No, the cooking time should be the same