This casserole is the definition of comfort food. It’s incredibly easy to throw together using frozen hash browns and pantry staples. The creamy texture, bold cheddar flavor, and crispy topping make it irresistible. It feeds a crowd, can be prepped ahead, and works as a side or a main dish. It’s also a great way to use up leftover cheese or sour cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Frozen shredded hash browns (thawed)
Cheddar cheese (shredded)
Sour cream
Cream of chicken soup (or substitute)
Butter
Onion (finely chopped)
Salt
Pepper
Garlic powder (optional)
Cornflakes or crushed crackers (optional topping)
Additional melted butter (for topping)
Directions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine thawed hash browns, sour cream, cream of chicken soup, melted butter, chopped onion, shredded cheddar cheese, salt, pepper, and garlic powder.
Mix well until all ingredients are evenly incorporated.
Spread the mixture evenly into the prepared baking dish.
If using a topping, mix crushed cornflakes or crackers with melted butter and sprinkle over the top.
Bake uncovered for 45–50 minutes, or until hot and bubbly with a golden crust.
Let cool slightly before serving.
Servings and timing
This Cheddar Hash Brown Potato Casserole serves 8 to 10 people. Prep time is about 10–15 minutes, and bake time is 45–50 minutes, for a total time of around 1 hour.
Variations
Use different cheeses like mozzarella, pepper jack, or Colby.
Make it vegetarian by using cream of mushroom soup instead of cream of chicken.
Add diced bell peppers or green onions for a pop of color and flavor.
Use cubed hash browns instead of shredded for more texture.
Top with crushed potato chips for a salty crunch.
Storage/Reheating
Store leftovers covered in the refrigerator for up to 4 days. To reheat, bake at 350°F for 15–20 minutes or microwave individual portions for 1–2 minutes until heated through. You can also freeze the unbaked casserole—just thaw overnight in the fridge before baking as directed.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble it up to 24 hours in advance and bake it when needed.
Do I need to thaw the hash browns first?
Yes, thawing helps them cook evenly and prevents excess moisture in the casserole.
Can I use fresh potatoes instead of frozen hash browns?
You can, but be sure to shred them and remove as much moisture as possible.
What can I substitute for cream of chicken soup?
Cream of mushroom, celery, or a homemade white sauce all work well.
Can I freeze leftovers?
Yes, freeze in an airtight container for up to 2 months. Reheat in the oven for best results.
Is this recipe gluten-free?
Use a gluten-free soup and topping to make the recipe gluten-free.
Can I double the recipe?
Absolutely. Use two 9×13 pans or one large roasting pan, and adjust baking time as needed.
What’s the best cheese to use?
Sharp cheddar provides bold flavor, but you can mix in others like Monterey Jack for variety.
Why is my casserole watery?
This can happen if hash browns aren’t fully thawed or drained. Make sure to thaw and pat dry.
Can I leave out the onion?
Yes, or replace it with onion powder if you prefer a milder flavor.
Conclusion
Cheddar Hash Brown Potato Casserole is a classic comfort food dish that’s simple to make and incredibly satisfying. With its creamy base, cheesy flavor, and crispy top, it’s bound to become a family favorite. Whether you serve it for breakfast, brunch, or as a side, it delivers warmth and flavor in every bite.
Cheddar Hash Brown Potato Casserole is a creamy, cheesy comfort food favorite made with simple ingredients like frozen hash browns, sour cream, and cheddar cheese. It’s perfect as a breakfast dish, brunch option, or hearty side.
Ingredients
1 (30 oz) bag frozen shredded hash browns, thawed
2 cups shredded cheddar cheese
1 (10.5 oz) can cream of chicken soup
1 cup sour cream
1/2 cup butter, melted
1 small onion, finely chopped
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder (optional)
1 1/2 cups crushed cornflakes or crackers (optional topping)
2 tbsp melted butter (for topping)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, combine the thawed hash browns, shredded cheddar cheese, sour cream, cream of chicken soup, melted butter, chopped onion, salt, pepper, and garlic powder (if using).
Mix until all ingredients are evenly combined.
Spread the mixture evenly into the prepared baking dish.
If using a topping, mix the crushed cornflakes or crackers with 2 tablespoons of melted butter and sprinkle over the top.
Bake uncovered for 45–50 minutes, or until hot, bubbly, and golden brown on top.
Let the casserole cool slightly before serving.
Notes
Use cream of mushroom soup to make it vegetarian.Swap in different cheeses like mozzarella or pepper jack for variation.Top with crushed potato chips or breadcrumbs for a crunchy twist.Add diced bell peppers or green onions for color and extra flavor.Use cubed hash browns instead of shredded for a chunkier texture.
