Hashbrown Casserole has always held a special place in my heart. Growing up, family gatherings were incomplete without this creamy, cheesy dish gracing our table. When I smell it baking, memories of laughter and joy flood back. It’s the ultimate comfort food that’s perfect for brunches, holidays, or any family meal. The combination of crispy hash browns, rich cheddar cheese, and sour cream creates a mouthwatering experience that no one can resist. This creamy hash brown casserole recipe is not just easy to make but also brings everyone together. Let’s get cooking!
Why You’ll Love This Hashbrown Casserole
- Deliciously cheesy and creamy flavors that satisfy any craving.
- Quick prep time of just 10 minutes, allowing you to spend more time with your loved ones.
- Perfect for any meal, from brunch to dinner.
- Budget-friendly, using simple ingredients you likely already have.
- Can easily be made vegetarian, making it a versatile dish for everyone.
- Great for meal prep, allowing you to make it ahead of time.
- Pairs wonderfully with a variety of side dishes, enhancing your meal.
- Leftovers are just as tasty, perfect for lunch the next day.
Ingredients for Hashbrown Casserole
Here’s everything you need for this cheesy hash brown bake:
- 1 (32 oz) frozen hashbrowns – the base of our casserole, providing that satisfying texture.
- 1 (10.5 oz) can cream of chicken soup – adds creaminess and depth of flavor.
- 1 cup sour cream – for richness and tanginess.
- 2 cups shredded cheddar cheese – the star ingredient that makes it a true cheesy hash brown dish.
- 1 small onion, diced – adds a subtle sweetness and depth.
- 1/2 cup melted butter – for richness and to help everything bind together.
- 1 teaspoon salt – enhances all the flavors.
- 1/2 teaspoon black pepper – adds a gentle kick.
How to Make Hashbrown Casserole
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Step 2: In a large mixing bowl, combine the cream of chicken soup, sour cream, melted butter, diced onion, salt, and pepper.
- Step 3: Add in the frozen hashbrowns and mix well until everything is evenly coated.
- Step 4: Fold in the shredded cheddar cheese until fully combined.
- Step 5: Pour the mixture into the prepared baking dish and spread evenly.
- Step 6: Bake uncovered for 45 minutes or until hot and bubbly with a golden top.
- Step 7: Let rest for 5 to 10 minutes before serving.
Pro Tips for the Best Hashbrown Casserole
To ensure your casserole turns out perfectly every time, consider these expert tips:
- Use freshly shredded cheese for a creamier texture.
- Let the casserole rest before serving to set it up better.
- Try adding cooked bacon or sausage for a loaded hashbrown casserole twist.
What’s the secret to perfect Hashbrown Casserole?
The secret lies in using frozen hashbrowns instead of fresh potatoes. This ensures a consistent texture and flavor throughout the dish. Also, don’t skip the resting time after baking!
Can I make Hashbrown Casserole ahead of time?
Absolutely! You can prepare the casserole up to 24 hours in advance. Just cover it and store it in the refrigerator. Bake it right before serving, adding a few extra minutes to the cooking time.
How do I avoid common mistakes with Hashbrown Casserole?
One common mistake is using too much liquid. Stick to the recipe measurements to ensure the right consistency. Also, avoid overmixing the ingredients to maintain the hashbrowns’ texture.
Best Ways to Serve Hashbrown Casserole
This hash brown dish pairs wonderfully with a light salad or fresh fruit for a balanced meal. Consider serving it alongside scrambled eggs for a hearty breakfast or brunch option. For a comforting dinner, serve it with grilled chicken or a roasted vegetable medley.
Nutrition Facts for Hashbrown Casserole
Per serving (recipe makes 8 servings):
- Calories: 320
- Fat: 22g
- Saturated Fat: 12g
- Protein: 9g
- Carbohydrates: 22g
- Fiber: 2g
- Sugar: 1g
- Sodium: 600mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Hashbrown Casserole
After enjoying your hashbrown casserole, let any leftovers cool completely. Store them in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze for up to 3 months. To reheat, simply cover with foil and bake at 350°F (175°C) until heated through, about 20-30 minutes.
Frequently Asked Questions About Hashbrown Casserole
Can I freeze Hashbrown Casserole?
Yes! Wrap it tightly with plastic wrap and then foil. Thaw in the fridge overnight before reheating.
What can I add to my Hashbrown Casserole?
You can add cooked bacon, vegetables, or different cheeses for variety. For a vegetarian option, add sautéed spinach or mushrooms.
Is Hashbrown Casserole gluten-free?
Yes, if you use gluten-free cream of chicken soup, it can be made gluten-free.
Can I make Hashbrown Casserole without sour cream?
Yes, you can substitute Greek yogurt or cottage cheese for a similar texture with a bit of tang.
Variations of Hashbrown Casserole You Can Try
Feel free to experiment with this dish! Make a vegetarian hashbrown casserole recipe by adding your favorite vegetables. For a different flavor profile, try adding taco seasoning and top with salsa for a southwestern twist. You can also make a slow cooker hashbrown casserole by following the same steps but cooking it on low for 4-6 hours.
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Hashbrown Casserole: 5 Reasons You’ll Love This Comfort Dish
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This creamy Hashbrown Casserole is a comforting and easy-to-make side dish perfect for brunches, holidays, and family dinners. Packed with shredded potatoes, cheddar cheese, sour cream, and a buttery golden finish, it’s a cheesy potato bake everyone will love.
Ingredients
- 1 (32 oz) frozen hashbrowns
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 small onion, diced
- 1/2 cup melted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine cream of chicken soup, sour cream, melted butter, diced onion, salt, and pepper.
- Add in the frozen hashbrowns and mix well until everything is evenly coated.
- Fold in the shredded cheddar cheese until fully combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake uncovered for 45 minutes or until hot and bubbly with a golden top.
- Let rest for 5 to 10 minutes before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg
