Why Make This Recipe
Cheesy Hashbrown Casserole is a warm and comforting dish perfect for any occasion. It combines the creamy texture of sour cream with the crunch of hash browns and the richness of cheddar cheese. This side dish is easy to make, delicious, and always a crowd-pleaser at gatherings, family dinners, or holiday celebrations.
How to Make Cheesy Hashbrown Casserole
Ingredients
- 1 bag (32 oz) Frozen Hash Browns, thawed (cubed or shredded)
- 2 cups Sour Cream
- 1 small Onion, finely chopped
- 1 can Cream Of Chicken Soup
- 2 cups Shredded Cheddar Cheese, divided
- 1/4 cup Butter, melted
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
Directions
- Preheat the oven to 350°F. Lightly grease a 13×9 pan and set it aside.
- In a large bowl, combine the potatoes, sour cream, onion, cream soup, 1 ½ cups of cheese, melted butter, salt, and pepper.
- Mix everything well and taste for additional salt and pepper if needed.
- Spread the mixture into the prepared pan. Bake uncovered at 350°F for 45 minutes.
- Remove from the oven and top with the remaining ½ cup of cheese. Bake for an additional 10 minutes, or until it is golden and bubbly.
How to Serve Cheesy Hashbrown Casserole
Serve Cheesy Hashbrown Casserole hot from the oven. It’s perfect alongside grilled meats, as a side for holiday meals, or even for breakfast with eggs and bacon. You can garnish it with fresh herbs like parsley or chives to add a pop of color.
How to Store Cheesy Hashbrown Casserole
To store leftovers, let the casserole cool to room temperature. Place it in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. You can also freeze it—just make sure to wrap it tightly. Thaw it in the fridge before reheating.
Tips to Make Cheesy Hashbrown Casserole
- Use fresh ingredients for the best flavor.
- If you like a little heat, consider adding diced jalapeños or hot sauce to the mixture.
- You can substitute cream of chicken soup with cream of mushroom soup for a different taste.
- For added crunch, sprinkle some crushed cornflakes or breadcrumbs on top before the last baking stage.
Variation
You can easily customize this recipe. For a vegetarian option, skip the cream of chicken soup and use vegetable broth instead. You can also add mixed vegetables or cooked bacon to the casserole for extra flavor.
FAQs
1. Can I make Cheesy Hashbrown Casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it, cover it, and refrigerate. Bake it the next day, adding a few extra minutes if needed.
2. Can I use fresh potatoes instead of frozen hash browns?
Yes, you can use fresh grated potatoes, but make sure to soak them in cold water for at least 30 minutes to remove excess starch.
3. How do I reheat leftover Cheesy Hashbrown Casserole?
To reheat, place it in the oven at 350°F for about 20-30 minutes until heated through. You can also microwave individual portions if you prefer.
Cheesy Hashbrown Casserole
Ingredients
Main Ingredients
- 1 bag (32 oz) Frozen Hash Browns, thawed (cubed or shredded)
- 2 cups Sour Cream
- 1 small Onion, finely chopped
- 1 can Cream Of Chicken Soup Can substitute with cream of mushroom for a different taste.
- 2 cups Shredded Cheddar Cheese, divided Reserve ½ cup for topping.
- 1/4 cup Butter, melted
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
Preparation and Baking
- Preheat the oven to 350°F. Lightly grease a 13×9 pan and set it aside.
- In a large bowl, combine the potatoes, sour cream, onion, cream soup, 1 ½ cups of cheese, melted butter, salt, and pepper.
- Mix everything well and taste for additional salt and pepper if needed.
- Spread the mixture into the prepared pan. Bake uncovered at 350°F for 45 minutes.
- Remove from the oven and top with the remaining ½ cup of cheese. Bake for an additional 10 minutes, or until it is golden and bubbly.