Name: Cheesy Hashbrown Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 (30-ounce) bag frozen shredded hashbrowns; 2 cups shredded cheddar cheese, divided; 1 (10.5-ounce) can cream of chicken soup; 1 cup sour cream; ½ cup unsalted butter, melted; 1 small onion, finely chopped; ½ teaspoon garlic powder; ½ teaspoon salt; ½ teaspoon black pepper; 1 cup crushed cornflakes (optional, for topping); 2 tablespoons melted butter (for topping, optional)

If you're searching for a side dish that's absolutely dreamy, look no further than this Cheesy Hashbrown Casserole! This classic comfort food is bubbling with gooey cheddar cheese, rich creaminess, and a mouthwatering golden crust. It's everything you love about hashbrowns-made even better with a cheesy, savory twist.

What makes this recipe a must-try? It's incredibly quick to prep (just mix and bake!), easily feeds a crowd, and is a total showstopper at brunches, holidays, or casual family dinners. The creamy texture and burst of cheese in every bite will have everyone coming back for seconds.

This is the casserole that brings people together, inspired by my favorite church potluck memories. Whether you're hosting a holiday breakfast or just want a cozy side for dinner, you'll love how deliciously easy it is.

Golden cheesy casserole with crispy topping in a baking dish

Why You'll Love This Recipe

Ridiculously easy to make-just mix, spread, and bake
Feeds a crowd and always disappears fast
The perfect blend of creamy, cheesy, and crispy textures
Versatile enough for breakfast, brunch, or dinner
Ideal for making ahead and reheating for busy mornings

Key Ingredients for Cheesy Hashbrown Casserole

See recipe card below for full list of measurements, ingredients, and instructions.

Frozen Shredded Hashbrowns

These form the hearty, starchy base of the casserole, soaking up all the creamy flavor. No need to thaw before using-just break up any clumps for even mixing. You can use refrigerated hashbrowns or even dice your own potatoes for a chunkier texture if you prefer.

Cheddar Cheese

A generous helping of shredded cheddar gives the casserole its irresistible melt and signature sharp taste. Freshly shredded cheese melts more smoothly, but pre-shredded works fine for convenience. Mix in pepper jack or mozzarella for flavor twists.

Cream of Chicken Soup

This canned soup delivers the ultra-creamy, savory foundation that binds the casserole together. If you're looking for a vegetarian option, swap in cream of mushroom or celery soup-either keeps the richness intact.

Sour Cream

Sour cream adds a tangy richness that balances out the cheese and makes the casserole extra indulgent. Full-fat delivers the creamiest results, but you can use light sour cream or plain Greek yogurt for a lighter version.

Melted Butter

Butter infuses each bite with buttery goodness and helps the hashbrowns develop a golden, slightly crisp edge. Salted or unsalted butter works-just taste for seasoning before baking.

Cheesy Hashbrown Casserole cooking process

Instructions for Cheesy Hashbrown Casserole

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat the Oven

Start by heating your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray for easy cleanup.

Mix the Casserole Base

In a large mixing bowl, combine the frozen hashbrowns, 1 ½ cups of the shredded cheddar, cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and black pepper. Stir gently until thoroughly mixed and everything is well coated.

Spread and Top

Spread the mixture evenly in your prepared baking dish. Sprinkle the remaining ½ cup cheddar cheese over the top for extra melted goodness.

If you want a crispy topping, mix the crushed cornflakes with 2 tablespoons melted butter and scatter evenly over the casserole.

Bake to Perfection

Bake uncovered for 40-45 minutes, until the casserole is bubbling around the edges and the top is golden brown. If using the cornflake topping, it should be toasted and crisp.

Serve Hot and Enjoy

Grab a big spoon and serve it up right away while it's still hot and cheesy! Leftovers are just as delicious the next day.

Recipe Variations

Swap the Soup

Switch out the cream of chicken soup for cream of mushroom or celery to make this recipe vegetarian or to change up the flavor profile. Both keep things rich and creamy.

Make It Spicy

Give your casserole a kick by adding chopped jalapeños, a pinch of cayenne, or using pepper jack cheese instead of cheddar for a spicy twist everyone will love.

Go Gluten-Free

Use gluten-free cream soup and swap the cornflake topping for crushed gluten-free crackers or omit the crunchy topping altogether to keep things celiac-friendly.

Meat Lover's Version

Fold in cooked bacon, ham, or breakfast sausage before baking. The savory, smoky flavor adds another delicious layer and turns this side into a hearty main course.

Veggie-Loaded Option

Toss in sautéed bell peppers, mushrooms, spinach, or even broccoli floret pieces to boost the nutrition and add color. Just cook off any excess water from vegetables first so the casserole stays nice and creamy.

Serving Suggestions

Serve this Cheesy Hashbrown Casserole with scrambled eggs, breakfast sausage, or a fresh fruit salad for a complete brunch spread. It also makes a mouthwatering side for roasted chicken, glazed ham, or steak. Garnish with sliced green onions or chopped fresh parsley for a pop of color and extra flavor.

Storage and Reheating

Let leftovers cool completely before covering and storing in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 20-25 minutes, or microwave individual portions until steaming. This casserole also freezes beautifully-wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat as above for best results.

Frequently Asked Questions About Cheesy Hashbrown Casserole (FAQ)

Q: Can I make Cheesy Hashbrown Casserole ahead of time?

A: Absolutely! You can assemble the casserole the night before, cover it, and store it in the fridge. Just bake as directed the next day, adding a few extra minutes if needed.

Q: Can I use fresh potatoes instead of frozen hashbrowns?

A: Yes, just peel and shred about 6 medium russet potatoes and squeeze out any excess moisture. The bake time remains the same.

Q: What’s the best cheese for this recipe?

A: Sharp cheddar is the classic choice, but feel free to use a mix-try half mozzarella for extra melt or add pepper jack for a spicy kick.

If you're craving a creamy, cheesy classic that everyone will love, this Cheesy Hashbrown Casserole is the answer! Give it a try for your next brunch, gathering, or family dinner-and don't forget to leave a comment or star rating to let me know how it turned out!