Creamy Cheesy Hashbrown Casserole (Printable View)

A creamy, cheesy hashbrown dish inspired by a classic favorite, ideal for breakfast or as a hearty side.

# What You’ll Need:

→ Main

01 - 30 oz frozen hash browns, thawed
02 - 8 tablespoons unsalted butter, melted
03 - 10.75 oz condensed cream of chicken soup
04 - 1 small onion, finely chopped
05 - 2 cups shredded cheddar cheese, divided
06 - 1 cup sour cream
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper

# How To Make It:

01 - Preheat your oven to 350°F
02 - In a large mixing bowl, combine the chopped onion, 1 cup cheddar cheese, salt, and pepper
03 - Add the sour cream and condensed cream of chicken soup; mix until smooth
04 - Fold in the thawed hash browns and melted butter until evenly coated
05 - Lightly grease a 9x11 inch baking dish with non-stick cooking spray
06 - Spread the hash brown mixture evenly in the prepared baking dish
07 - Sprinkle the remaining 1 cup cheddar cheese over the top
08 - Bake uncovered for 45 to 60 minutes, or until the casserole is golden brown and bubbly
09 - Let cool for 5 minutes before serving

# Best Practices:

01 -
  • It tastes like you spent hours cooking when you actually spent ten minutes prepping.
  • Everyone asks for the recipe after their first bite, which never gets old.
  • It reheats beautifully, so you can make it ahead for busy mornings.
02 -
  • If your hashbrowns are still frozen when you start mixing, you'll end up with a watery casserole that never gets creamy, so thaw them completely first.
  • Don't cover it with foil while baking, or the top won't brown and you'll lose that crispy-edged texture that makes people come back for seconds.
03 -
  • Don't thaw the hashbrowns in advance the night before; they release moisture and get soggy sitting in the fridge.
  • Grating your own cheese from a block instead of buying pre-shredded makes a noticeable difference in how smoothly it melts.
Go Back