Cheesy Hashbrown Casserole
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?
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
This cheesy hashbrown casserole feeds a crowd and is always a hit!
- 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
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.
Package sizes are shrinking and 32 ounce bags of frozen hashbrowns can be harder to find these days. I often use a 26 ounce bag with no other changes and it works just fine.
Sometimes we add a cup of crumbled bacon to these cheesy potatoes for extra goodness!
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.