This creamy Hashbrown Casserole is the ultimate comfort food. Made with tender shredded potatoes, a rich homemade cheese sauce, and baked until golden and bubbly, it’s the perfect side dish for breakfast, brunch, or dinner. Every bite is cheesy, savory, and irresistibly satisfying.
Who Is This Recipe For?
This hashbrown casserole is perfect for:
- Busy families needing an easy crowd-pleaser
- Holiday breakfasts and brunch gatherings
- Potlucks and family dinners
- Beginners looking for a simple baked recipe
- Anyone who loves cheesy potato dishes
Why It’s Great
- Creamy, cheesy, and filling
- Made from simple, affordable ingredients
- No canned soup needed
- Perfect for make-ahead meals
- Customizable with meats or vegetables
Ingredients
- 30 oz frozen shredded hash brown potatoes, thawed
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 large garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups whole milk (or reduced-fat)
- 1 cup chicken stock
- 1 cup sour cream
- 8 oz shredded sharp cheddar cheese
- 1½ tablespoons minced parsley (fresh or dried)
- Salt, to taste
- Freshly cracked black pepper
- 1 cup shredded sharp cheddar cheese (for topping)
Kitchen Equipment Needed
- 9×13-inch casserole dish
- Medium saucepan
- Large mixing bowl
- Wooden spoon or whisk
- Measuring cups and spoons
- Oven
How to Make Hashbrown Casserole
1. Prepare the Oven
Preheat your oven to 350°F (175°C) and lightly grease a 9×13 baking dish.
2. Cook the Aromatics
Heat olive oil in a medium saucepan over medium heat. Add diced onion and sauté until soft and lightly golden. Stir in garlic and cook until fragrant.
3. Make the Cheese Sauce
Sprinkle flour over the onions and stir well. Slowly pour in the chicken stock while stirring, followed by the milk. Let the mixture heat and thicken.
4. Add Creaminess
Stir in sour cream, shredded cheese, salt, and black pepper. Continue cooking until the cheese melts and the sauce becomes smooth and creamy. Taste and adjust seasoning if needed. Stir in parsley.
5. Assemble the Casserole
In a large bowl, combine the thawed hash browns with the cheese sauce. Spread evenly into the prepared baking dish.
6. Bake
Sprinkle the remaining cheese on top. Bake for 35–40 minutes, or until golden on top and bubbling around the edges.
Storage
- Refrigerator: Store covered for up to 4 days
- Freezer: Freeze tightly wrapped for up to 2 months
- Reheating: Warm in the oven at 350°F or microwave until heated through
FAQ
Can I use fresh potatoes instead of frozen?
Yes, just shred and squeeze out excess moisture before using.
Can I make this casserole ahead of time?
Absolutely. Assemble, cover, and refrigerate up to 24 hours before baking.
Can I add protein?
Yes! Cooked bacon, ham, or sausage work great in this recipe.
What cheese works best?
Sharp cheddar gives the best flavor, but Colby-Jack or mozzarella can be mixed in.
Conclusion
This Hashbrown Casserole is creamy, cheesy, and incredibly easy to make. Perfect for feeding a crowd or serving as a comforting side dish, it’s a recipe you’ll come back to again and again. Whether for holidays or weeknight dinners, this casserole never disappoints.
