Hashbrown Casserole Recipe
This hashbrown casserole recipe delivers the ultimate comfort food—crispy edges, creamy potato layers, and golden melted cheese throughout.
Perfect for brunch, dinner, or potlucks, it’s hearty, rich, and irresistibly satisfying with every bite.
What You’ll Need for This Hashbrown Casserole
Frozen diced hash browns – These form the hearty, tender base and hold their shape while soaking up the creamy mixture.
Unsalted butter – Melted butter adds richness and helps bind the filling while encouraging a crisp, golden top.
Cream of chicken soup – A classic shortcut that adds depth and creaminess with minimal effort.
Sour cream – Brings tang and creaminess, balancing out the richness of the cheese and butter.
Sweet onion – Finely chopped for flavor, these mellow out during baking and infuse the casserole with a subtle savory note.
Marble cheddar cheese – Sharp, melty, and golden, this cheese is both mixed in and layered on top for gooey texture and visual appeal.
Freshly-cracked black pepper – A light seasoning that adds warmth without overwhelming the other flavors.
How to Prepare This Cheesy Hashbrown Casserole
Begin by gently combining all ingredients—except for a portion of the cheese reserved for topping—in a large mixing bowl. Transfer the mixture into a greased 9×13 glass baking dish.
Top the casserole with the reserved cheese. Cover with foil and bake at 350°F for 45 minutes. Remove the foil, return to the oven, and bake uncovered for another 45 minutes until bubbling and golden.
Tips for Perfecting Your Hashbrown Casserole Recipe
For a crisper top, broil the casserole for the last 2–3 minutes after baking. Swap in cream of mushroom soup for a vegetarian twist or add cooked bacon for extra savoriness. Let the casserole rest for 10 minutes before serving for cleaner slices.
How to Store Leftover Hashbrown Casserole
Store leftovers tightly covered in the fridge for up to 4 days. To reheat, warm in a 350°F oven until heated through, or microwave individual portions. For longer storage, freeze slices wrapped in foil for up to 2 months, then reheat straight from frozen or thaw overnight in the fridge.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes. Assemble the casserole the night before, cover, and refrigerate. Bake as directed when ready to serve.
Can I use shredded hash browns instead of diced?
Yes, but the texture will be slightly different. Shredded hash browns create a smoother, more uniform consistency.
Can I use fresh potatoes instead of frozen?
You can peel and dice fresh potatoes, but make sure to parboil them first to ensure even cooking.
Is there a gluten-free version of this recipe?
Use a gluten-free cream of chicken soup to make the recipe gluten-free. All other ingredients are typically gluten-free, but always check labels to be sure.
Hashbrown Casserole Recipe
Ingredients
- 4 cups grated marble cheddar cheese
- ½ cup unsalted butter melted
- 1 pint sour cream
- ¼ teaspoon freshly-cracked black pepper
- 3/4 cup finely chopped sweet onion
- 32 ounces defrosted McCain’s diced hash browns
- 1 can 10 ¼ ounces cream of chicken soup
Instructions
- Preheat the oven to 350°F. In a large mixing bowl, thoroughly combine all ingredients, reserving 1 ½ cups of the shredded cheese for the topping. Transfer the mixture into a greased 9×13-inch (5-quart) glass baking dish, smoothing the surface evenly. Sprinkle the reserved cheese uniformly over the top. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil, return the casserole to the oven, and continue baking uncovered for an additional 45 minutes, or until the top is golden and the edges are bubbling.