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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.
Emma Doyle says
Next time I would use half the cheese and no salt. Way too salty and cheesy for our taste and I love cheese! Also doesn’t need as much butter.. Otherwise very good.
Margie Holmes says
Delicious!!! Even the Grand-Kiddos Loved This!!!
Nancy Harris says
Could this dish be refrigerated overnight and baked the next day?
I love it and so do my guests!
Karly says
Yes, I think that would likely work fine. 🙂
Ailene says
Do the hashbrowns need to be thawed before making the recipe or are you adding them in frozen?
Karly says
I add them straight from the freezer. 🙂
Elaine says
You can use cream of mushroom, celery or chicken soup. I often use OBrien potatoes. Such an easy dist to take to potlucks.
Shauna says
Could i use fresh hashbrowns?
Karly says
I’ve never tried it, but I think it would work fine, so long as you squeeze a bit of the moisture from them.
JD in California says
Can I use cream of mushroom soup instead of chicken I can eat chicken
Karly says
@JD in California,
Sure!
sherri shaw says
hey there !!!! i am so very excited to read this recipe, however your site will not accept my email address…………….darn !!! would love to make this for my family ……….sorry…………. guess i am old now !!
is there a chance you could email me this back ??
blessings,
grammi & pappa by the beach !
Diana says
Karly, My family relies on my brother making his (as we call it) “Famous” hashbrown casserole for most family gatherings. It is almost identical to yours. The one difference I can see is after he tops the casserole with cheese, he puts “Crushed” Corn Flakes on the very top. This really gives it a nice crunchy topping.
Thanks for this beautiful recipe. I look forward to testing it out with my Brother …. lol.
Pauline says
Oops! I forgot to say to cut the smoked sauage into small pieces. Also grease a 9 x 13 glass baking dish.
Pauline says
I make something very similar to this but I use 1 pkg. refrigerated hash browns, 1 pkg. Hilshire Farms smoked sausage, 1 medium onion (chopped), 1/4 cup butter, 1/8 tsp. pepper, 1 cup sour cream & 2 cups cheddar cheese. Bake at 350 for 40-45 minutes. It’s delicious!
Karly says
Sounds delicious! I love smoked sausage!
Charlene says
What size can of soup please. We love cream of mushroom too. Going to try it both ways.
Karly says
Just the small 10 ounce sized can. 🙂
Pam Durrant says
Recipe sounds wonderful, but how many servings does it make, please?
Karly says
I’m so bad at predicting serving sizes. I think this would easily serve 8, maybe even 10 people, as a side dish.
Bethanie Hamilton says
I made this yesterday morning and it was DELICIOUS!!!! Thanks so much for sharing.
grace says
i still find pieces of paper with ‘grace + aaron = true love forever’ and ‘mrs chris turner’ and random hilarity like that. good memories. i’ve matured so much… 🙂
rockin’ casserole, karly!