If you are looking for a wholesome and comforting dish to serve during the holidays or just a fun Sunday brunch, take a look at this hashbrown casserole recipe! Crispy, shredded hashbrowns + a ton of ooey gooey melted cheese? Yes, please!
The Perfect Hashbrown Casserole Recipe For Breakfast Or Special Dinner!
Growing up, I would often see this cheesy hashbrown casserole at one of three occasions…
- Breakfast. Once a month, my family would get together for a special family brunch on Sunday and you better believe my grandmother would be serving up these cheesy hashbrowns with some classic eggs and bacon. She knew how much I loved them!
- Funerals. I’m not quite sure why but this recipe was a staple at funeral receptions growing up. So much so, some people called them “Funeral Potatoes”.
- Holiday Dinners. Just thinking about eating these crispy hashbrowns with a slice of smoked turkey during Thanksgiving makes my mouth water!
As you can now tell, this hashbrown casserole recipe is perfect for any and every kind of occasion. And honestly, there doesn’t even need to be an occasion- they’re that good!
All you need are the 6 ingredients listed below to make the best hashbrown casserole with cheddar cheese.
Ingredients Needed To Make Cheesy Hashbrown Casserole
To make this hashbrown casserole at home, these are the ingredients you will need:
- Frozen Hashbrowns: Buying frozen hashbrowns saves you a lot of time and meal prep when making this dish!
- Cream Of Chicken Soup: Using the cream of chicken soup not only helps bind all of the ingredients together but also helps pack in flavor to the potatoes.
- Sour Cream: I typically add in sour cream to help balance out the creaminess of the cream of soup as well as the melted cheese. It adds that perfect tart flavor.
- Onions: In this recipe, you can use chopped white onions or green onions. Or, both! Sometimes, I will use the chopped onions mixed in with the hashbrowns and I’ll save the green onions to sprinkle over the top for a pop of color and freshness.
- Cheddar Cheese: I love using cheddar cheese in this hashbrown recipe. It melts perfectly!
- Butter: What’s a casserole dish without butter?
Don’t forget to season with salt and pepper!
Frequently Asked Questions About Hashbrown Casserole
Whenever I share this recipe, I get some of the same questions. Here are the most popular ones that people ask!
If you have a question that isn’t listed here, please leave them in the comments and I’ll answer them as soon as I possibly can.
Should I let the frozen hashbrowns thaw out before using them in this dish?
I wouldn’t let them completely thaw out- just slightly defrost them. That way they don’t completely break apart when you mix everything together.
Why is my hashbrown casserole not getting crispy enough?
There are a few reasons why your hashbrowns might not be getting as crispy as you would like.
- There might be too much liquid in the dish. Make sure to drain and remove as much liquid from the potatoes as you can before cooking.
- Your casserole dish might be too overcrowded. I used a 9×13 baking dish and it was a perfect size. My cheesy hashbrowns came out golden brown and crispy!
- Your oven isn’t hot enough. Before adding the baking dish to the oven to cook, double-check and make sure the oven is set at 350 degrees and that it’s warm enough.
How long does it take to bake this recipe?
I baked my cheesy hashbrown casserole for about an hour. I would just keep an eye on it during the last 15 minutes to make sure it doesn’t get too crispy or burnt.
What other cheeses can I use in this recipe?
While I highly recommend sticking with the cheddar cheese, I completely understand it’s not everyone’s favorite. If you decide to swap it out, try using some:
- Monterey Jack
- Pepper Jack
What is a good substitute for sour cream?
If you just so happen to run out of sour cream, you can use buttermilk or Greek yogurt as a substitute.
How can I make this cheesy hashbrown casserole extra special?
Besides all of the cheesy goodness that’s already happening in this casserole, there are a few ingredients you can add to really take this hashbrown casserole to a whole other level…
- Cook up some bacon! Consider cooking up some thick slices of bacon and chopping it up before sprinkling it over the top of this dish. I mean- it’s bacon. What’s not to love?
- Grab those cornflakes. Using the cornflakes can help add a whole extra layer of crunch to the hashbrowns.
- Throw in some jalapenos. I sometimes get in the mood for something a little bit spicy. So, I’ll grab 1-2 jalapenos, chop them up into small bite-sized pieces and mix it in. Depending on how spicy you want it, remove some of the seeds.
More Grandma-Approved Recipes to Try:
If you enjoyed this recipe for cheesy hashbrown casserole, take a look at some of these other yummy recipes:
- Cheesy Broccoli and Rice Casserole
- Classic Homemade Lasagna
- Homemade Taco Seasoning
- Beef Enchilada Recipe With Cheese
- Easy Ground Beef Tacos
Which do you think is better: eating hashbrown casserole for breakfast or holiday dinner? I’d love to hear what you think in the comments below!Print
- 2 lbs. frozen hashbrowns, defrosted slightly
- 10.5 oz. can of cream of chicken soup
- 8 oz. sour cream
- ½ cup yellow onion or green onions, chopped
- 8 oz. shredded cheddar cheese
- ½ cup butter, melted
- salt & pepper to taste
- bacon pieces, optional
- cornflakes, optional
- 1 jalapeño, optional
- Preheat oven to 350º
- Mix all ingredients together in a large bowl and stir to combine.
- Pour into a 9 x 13 baking dish.
- Optional: add crushed corn flakes to the top for an added crunch.
- Bake at 350º for 1 hour.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Cuisine: American
Keywords: cheese, potatoes, side dish