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CHEESY HASHBROWN CASSEROLE is a staple at all of our holiday dinners! It’s simple to throw together with ingredients that you likely already have in your kitchen and it’s always one of the first foods to get eaten. Everyone loves this hashbrown casserole recipe!
Let’s just be real for a minute here.
Holiday dinners should basically consist of a giant hunk of meat (like ham or turkey) and about 23 different versions of potatoes.
I mean, right?
It’s not a holiday if you don’t fill your table with some roasted sweet potatoes, crockpot mashed potatoes, AND this cheesy hashbrown casserole!
Of course, we always serve up some vegetables, too. These keto Brussels sprouts are a hit and so is my green bean casserole with bacon.
But the truth is…holidays are about the potatoes! 😉
This hashbrown casserole has been a family favorite for years. In fact, I first shared this recipe back in 2011 before I really knew how to work a camera. I’ve updated the photos now that I’m a bit more experienced. 😉 You’re welcome.
Did I mention this tastes like the Cracker Barrel hashbrown casserole? We’re obsessed.
How to make hashbrown casserole:
This is a quick walk-through with photos, tips, and tricks. For the full recipe: Jump to Recipe
This recipe is really simple with just a few simple ingredients.
Start by adding your frozen hashbrowns to a large mixing bowl. Add in the cream of chicken soup (or use my cream of chicken soup substitute!), sour cream, cheese, butter, onion, and spices.
Stir it all together to combine and then spread into a 9×13 baking dish.
I like to sprinkle a little extra cheese on the top, because duh.
Pop this in your oven, uncovered, for about 45 minutes.
What comes out is cheesy potato perfection!
Can you freeze hashbrown casserole?
Absolutely! This dish is perfect for making in advance.
Just follow the recipe up to the part where you’d bake and then wrap tightly in foil.
Freeze for up to 3 months.
The night before baking, place the dish in the refrigerator to thaw and then bake as directed.
More potato recipes we love:
Instant Pot Sweet Potatoes: Baked sweet potatoes are a fav, but making them in the Instant Pot is even easier!
Homemade Scalloped Potatoes: The creamiest, cheesiest, best scalloped potatoes!
Baked Mashed Potatoes: The extra step makes them light and fluffy!
Crockpot Hashbrown Casserole: So cheesy and it doesn’t take up oven space!
Cheesy Hashbrown Casserole
Ingredients
- 2 pounds frozen hashbrowns
- 2 cups freshly grated cheddar divided
- 8 ounces sour cream
- 10 ounces cream of chicken soup
- 1/2 cup butter melted
- 1/2 cup onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon cracked pepper
Instructions
- Preheat oven to 350 degrees and grease a 9x13 baking dish.
- Mix together the hashrbowns, 1 1/2 cups cheddar, sour cream, cream of chicken soup, melted butter, onions, garlic powder, onion powder, and salt and pepper in a medium bowl.
- Spread the mixture into a 9x13 baking dish and sprinkle the remaining cheddar over the top.
- Bake uncovered for 45 minutes.
- Serve hot.
Tips & Notes:
Nutrition Information:
This post was originally published May 2011. It was updated with new photos and a video in September 2019.
Marian says
I thought the recipe that I have had for years was the best, but your recipe is going to replace my old recipe. Yours is absolutely delicious and it’s easy to make.
Karly says
Oh, I love to hear that! Thanks, Marian!
Lori says
I used grated potatoes
Granny Hawkins says
Can you use fresh potatoes as opposed to frozen to make this casserole? It seems that every recipe that I find all call for frozen. Is there something special about frozen hashbrowns?
Karly says
Hi Granny! I’ve never tried this with fresh potatoes – not sure how well it would work.
Granny Hawkins says
I think that I will try to make this with fresh potatoes. I will use Russets and about 2 lbs worth. I can’t really get a handle on what amount of fresh potatoes to use based on what the amount of frozen is called for, so I will just go with 2 lbs and see what happens. Will most likely make them in the next few days and will post the results here – if you don’t mind, for those who may be interested in using fresh potatoes.
Karly says
2 pounds would be my guess too. 🙂 Do let us know how they turn out!
Beverley Davis says
I have a question. Can diced hash browns be used instead of shredded? I am going to make a hash brown casserole which calls for the shredded but can only find diced
Karly says
Yep, diced will work just fine!
Angela says
“Holiday dinners should basically consist of a giant hunk of meat and about 23 different versions of potatoes.”
You are my people! ?
I usually make funeral potatoes, but I couldn’t find diced hash browns this week, so I’m trying this tonight. It sounds delicious!
Karly says
Haha! So glad we’re on the same page regarding dinner. 🙂
Hope you enjoy these cheesy potatoes!
Kate says
Could you cook this in a crock pot?
Karly says
We have a crockpot version you can try here!
Teree HM says
This recipe was so easy and fast to put together and definitely my idea of comfort food!! I added 1 1/2 cups of ham and I will definitely make this again!
Karly says
So glad you enjoyed the recipe! Sounds great wit the ham! 🙂
Susan says
Was very good
Karly says
Thanks, Susan!
Misty Rollins says
We love this recipe! It just tastes like comfort food. So so good.
Karly says
Thanks, Misty!
Brenda S. Batey says
Use this recipe often for church dinners. First dish to empty.
Karly says
Love to hear that!
Juanita Minor says
I have made this recipe for years and everyone loves it. I use cream of mushroom soup, always Campbells. I use extra cheese on top as well.
Karly says
Can’t go wrong with extra cheese! 🙂 So glad you enjoy the recipe!
Tim says
Delicious, I put French fried onions on top, instead of corn flakes.
Karly says
Yum!
Kat M. says
Family loved it! I added crushed cornflakes on top the last few minutes.
Karly says
Great idea!