easy hashbrown casserole recipe
The Best easy hashbrown casserole recipe
What I really appreciate about this recipe is how versatile it is. You can serve it as a side dish with eggs and bacon, or make it the main event with a side salad for a lighter meal. It reheats well too, so leftovers (if there are any) taste just as good the next day. And while it’s definitely a comfort food, it’s not as heavy as you might think—using real ingredients like shredded potatoes, cheese, and a little Greek yogurt instead of heavy cream keeps it from feeling too indulgent. It’s got protein, some veggies if you toss in a little bell pepper or spinach, and it’s a great way to sneak in extra nutrients without anyone even noticing. Honestly, it’s one of those recipes I keep coming back to because it’s easy, everyone loves it, and it just works.
Easy Hashbrown Casserole
A creamy, cheesy, and comforting hashbrown casserole that’s perfect for breakfast or brunch. This dish is simple to make and always a crowd-pleaser with its crispy topping and rich flavors.
🥘Ingredients
- 30 oz frozen shredded hashbrowns, thawed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 small onion, finely chopped
- 2 cups shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups cornflakes cereal, crushed
- 1/4 cup unsalted butter, melted
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. -
2
In a large mixing bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, melted butter, chopped onion, shredded cheese, salt, and black pepper. Mix well until all ingredients are evenly distributed. -
3
Transfer the hashbrown mixture into the prepared baking dish and spread it out evenly. -
4
In a small bowl, mix the crushed cornflakes with the melted butter for the topping. Sprinkle this mixture evenly over the hashbrown casserole. -
5
Bake in the preheated oven for 40-45 minutes, or until the casserole is bubbly and the topping is golden brown. -
6
Let the casserole cool for 5 minutes before serving. Enjoy!
🔧Equipment
- 9×13-inch baking dish
- Mixing bowl
- Measuring cups and spoons
- Oven
- Spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Hashbrown Casserole Works
❓ Frequently Asked Questions About Hashbrown Casserole
1. Can I make this hashbrown casserole ahead of time?
Yes! This casserole is perfect for making ahead. You can assemble it the night before, cover it tightly with foil or plastic wrap, and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes, then bake as directed (you may need to add 5-10 extra minutes if it’s cold from the fridge).
2. Can I use fresh potatoes instead of frozen hashbrowns?
While frozen hashbrowns work best for this recipe (they’re pre-cooked and shredded), you can use fresh potatoes in a pinch. Peel and shred 4-5 medium russet potatoes, then squeeze out excess moisture using a clean towel or cheesecloth. Parboil them for 3-5 minutes to soften slightly before mixing them into the casserole.
3. What can I substitute for sour cream in this recipe?
If you don’t have sour cream, you can use plain Greek yogurt (full-fat works best for creaminess), cream cheese (softened and thinned with a little milk), or even a can of cream of chicken soup for a different flavor. Keep in mind that substitutions may slightly alter the taste or texture.
4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions for 1-2 minutes or warm the whole casserole in the oven at 350°F (175°C) for 15-20 minutes, covered with foil to prevent drying out.
5. Can I freeze this hashbrown casserole?
Yes, you can freeze it either before or after baking. For unbaked casserole, assemble it in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge before baking. For baked casserole, let it cool completely, portion it, and freeze in airtight containers for up to 2 months. Reheat from frozen in the oven at 350°F (175°C) for 30-40 minutes, covered.
