Creamy Cheesy Hash Brown Casserole

Creamy Cheesy Hash Brown Casserole

This baked hash brown casserole is rich, cheesy, and incredibly simple to prepare. It combines shredded potatoes with a creamy mixture of sour cream, soup, butter, and cheddar cheese, then bakes until bubbly with a lightly golden top. It works great as a breakfast side dish, holiday brunch option, or comforting dinner addition.

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Course: Breakfast, Side Dish

Cuisine: American

Keyword: Creamy Cheesy Hash Brown Casserole

Prep Time: 5

Cook Time: 45

Resting Time: 10

Total Time: 1

Servings:

Notes

Ingredients

1 small onion, finely diced
1 tbsp olive oil
28–32 oz frozen hash browns, thawed
1 stick butter, melted
10.5 oz cream of chicken soup (cream of cheddar can also be used)
16 oz sour cream
2.5 cups cheddar cheese, shredded
1/3 teaspoon pepper

Instructions

Preheat the oven to 350°F (175°C).
Place a small skillet over medium heat and add the olive oil. Stir in the diced onion and cook for about 5 minutes, just until the onion becomes soft. Remove from heat and set aside.
Make sure the thawed hash browns are dry by patting them with paper towels.
Reserve 1 cup of the shredded cheddar cheese for topping the casserole later.
In a large mixing bowl, combine the remaining cheddar cheese with the hash browns, melted butter, cream of chicken soup, sour cream, pepper, and the cooked onions. Stir until everything is evenly mixed.
Spread the mixture into a greased 9×13-inch casserole dish.
Sprinkle the reserved cheddar cheese evenly over the top.
Cover the dish and bake for 45 minutes.
Remove the cover and increase the oven temperature to 400°F (205°C). Continue baking for 10–15 minutes, until the top becomes lightly browned and slightly crisp.
Take the casserole out of the oven and allow it to rest for 10 minutes before serving.

Notes

Thawing the Hash Browns

You can thaw frozen hash browns in one of these ways:

Leave them in the refrigerator overnight.
Use the defrost function on a microwave.
Place them in a bowl at room temperature for about 45 minutes.

After thawing, dry them well before mixing them into the casserole.

Slow Cooker Method

Prepare the casserole mixture exactly as described above, keeping some of the cheese aside for topping.

Transfer the mixture into a lightly greased slow cooker.
Cook on low for 4–5 hours or high for about 3½ hours.
Add the reserved cheese on top, cover, and cook just until the cheese melts.

Slow cooker temperatures vary, so check occasionally as it cooks.

Make Ahead Option

The casserole can be assembled the day before baking. Cover the dish and store it in the refrigerator overnight. Ensure the hash browns are thawed and dried before mixing them with the other ingredients.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days.
The casserole can also be frozen for up to 3 months.
To reheat after freezing, thaw in the refrigerator first. Then bake covered at 350°F for 20–25 minutes, or heat individual portions in the microwave until hot.

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