Name: Cheddar Hashbrown Casserole Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 32 ounces frozen hashbrowns, thawed; ½ cup unsalted butter, melted (113 g); 10.25 ounce can cream of chicken soup; 16 ounces full-fat sour cream; ½ cup finely chopped yellow onion, about 1 small onion (71 g); 8 ounces shredded cheddar cheese, about 2 cups; 1 teaspoon salt; ½ teaspoon black pepper

Jump to Recipe· 4.6 from 11 reviews

If you’re looking for a comforting, crowd-pleasing dish that feels like a warm hug, then you’re going to absolutely love this Cheddar Hashbrown Casserole Recipe. It’s creamy, cheesy, and packed with just the right balance of savory flavors to make it a staple at any meal—breakfast, dinner, or even your next holiday get-together. I promise, once you make it, you’ll wonder how you ever lived without it!

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Why This Recipe Works

Simple Ingredients: Uses pantry staples and frozen hashbrowns for convenience without compromising flavor.
Rich & Creamy Texture: The blend of sour cream, butter, and creamy soup creates a luscious, comforting bite.
Cheesy Goodness: Sharp cheddar melts beautifully, adding bold flavor and a gorgeous golden crust.
Versatile & Customizable: You can easily tweak it with your favorite cheese, spices, or even a crunchy topping.

Cheddar Hashbrown Casserole, cheesy hashbrown casserole, creamy hashbrown bake, easy breakfast casserole, holiday hashbrown dish - The image shows a white rectangular baking dish filled with a golden-brown hash brown casserole topped with small green herb pieces scattered unevenly on the surface. The casserole has a crispy, textured top layer with visible shredded potatoes that have browned edges. The dish is placed on a soft beige cloth and set on a white marbled surface. Around the dish, there are white speckled side plates and a black-handled knife visible. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Cheddar Hashbrown Casserole Recipe is all about building layers of comfort with the right ingredients. Each one plays a key role—from creating that creamy base to bringing in the cheesy punch we all love.

Cheddar Hashbrown Casserole, cheesy hashbrown casserole, creamy hashbrown bake, easy breakfast casserole, holiday hashbrown dish - Flat lay of a mound of thawed shredded frozen hashbrowns, a small white ceramic bowl of melted unsalted butter, a small white ceramic bowl of smooth cream of chicken soup, a small white ceramic bowl of thick full-fat sour cream, finely chopped yellow onion scattered neatly, a small white ceramic bowl filled with shredded sharp cheddar cheese, a few whole uncracked brown eggs, a small white ceramic bowl of white granulated salt, and a small white ceramic bowl of whole black peppercorns arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Frozen Hashbrowns: Thawed for even cooking and the perfect foundation texture-wise; I prefer shredded over diced for that classic casserole feel.
Unsalted Butter: Adds richness and helps bind everything together; melting it beforehand ensures a smooth mix.
Cream of Chicken Soup: Brings savory depth and creaminess—feel free to swap with cream of mushroom for a different twist.
Sour Cream: Gives tang and moisture; full-fat is best for that luscious mouthfeel, but Greek yogurt can work in a pinch.
Yellow Onion: Finely chopped for a subtle bite without overpowering the dish.
Cheddar Cheese: The star of the show—sharp cheddar melts perfectly and bakes into a beautifully golden topping.
Salt & Black Pepper: Simple seasonings to enhance all those delicious flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Cheddar Hashbrown Casserole Recipe is how easy it is to put your own spin on it. Whether you want to add a little zip, swap in your favorite cheese, or boost the crunch factor, it’s all about making a dish you love.

Green Chiles Kick: Adding a 4-ounce can of chopped green chiles gave it a subtle southwestern heat that seriously elevated the flavor.
Crunch Topping: For holiday dinners, I sprinkle crushed cornflakes or Ritz crackers on top—baked just until crispy for that amazing texture contrast.
Cheese Swap: Once, I used gouda and Monterey Jack instead of cheddar, and my family was thrilled with how creamy and mellow it turned out.
Make it Vegetarian: Swap cream of chicken soup for cream of mushroom and you’re good to go for a meatless version without losing that comforting vibe.

Step-by-Step: How I Make Cheddar Hashbrown Casserole Recipe

Step 1: Prep Your Hashbrowns & Oven

Start by preheating your oven to 375°F and greasing a 9×13-inch baking dish—trust me, this helps the casserole come out cleanly and keeps that crispy golden edge where the potatoes meet the pan. Make sure your hashbrowns are fully thawed; if not, the casserole may turn out soggy in spots because frozen potatoes release water as they cook. I like to spread my hashbrowns out on a paper towel for a few minutes to soak up any extra moisture before mixing.

Step 2: Mix It Up

Grab a large bowl and combine your thawed hashbrowns, melted butter, cream of chicken soup, sour cream, finely chopped onion, shredded cheddar, salt, and pepper. Stir everything together gently but thoroughly—this is the moment where all the creamy, cheesy magic comes to life. I usually give it a taste here to see if it needs a pinch more salt or pepper, since sometimes the cheese can vary in saltiness.

Step 3: Bake and Wait Patiently

Pour the cheesy potato mixture into your prepared dish and smooth it out. Pop it in the oven and bake for about 30 to 45 minutes until it’s bubbling around the edges and golden brown on top. The smell will lure everyone to the kitchen like bees to honey—I’ve told you this before, but it definitely smells better baked than grandma’s old apple pie! When it’s done, give it at least 10 minutes to rest so the casserole firms up a bit and is easier to serve without falling apart.

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Tips from My Kitchen

Use Thawed Hashbrowns: I learned the hard way that frozen potatoes can make the casserole watery—thawing (and dabbing excess moisture) is key.
Don’t Skip the Resting Time: Letting the casserole sit after baking helps it set up, making serving easier and cleaner.
Try a Crunchy Topping: Adding crushed cornflakes or crackers brings a fun texture that really steals the show at family dinners.
Adjust Cheese to Taste: Mixing sharp and mild cheeses lets you tailor the flavor intensity exactly to your liking.

How to Serve Cheddar Hashbrown Casserole Recipe

Cheddar Hashbrown Casserole, cheesy hashbrown casserole, creamy hashbrown bake, easy breakfast casserole, holiday hashbrown dish - A square piece of cheesy baked dish sits on a white speckled plate, showing about three layers: the bottom creamy white layer with soft texture, a middle layer of tender yellow potato slices, and the top layer covered with melted golden orange cheese and small green parsley pieces scattered on top. The edges are slightly browned, giving a crispy look. The plate rests on another similar white speckled plate, all placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle a handful of fresh chopped parsley or chives on top right before serving—it adds a pop of color and fresh flavor that cuts through the richness. Sometimes I even toss on a little crispy bacon for an extra-special touch, especially when we’re serving brunch guests.

Side Dishes

This casserole pairs wonderfully with something green and light to balance the richness—think a crisp mixed green salad or sauteed green beans. For a heartier meal, I often serve it alongside baked chicken or ham for a classic comfort food combo.

Creative Ways to Present

If you want to wow your guests, try serving this casserole in individual ramekins or mini cast iron skillets—everyone gets their own cheesy, bubbly portion. For holiday tables, I sometimes top it with a layer of golden, crunchy topping and bake it just until crisp for a festive presentation that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I usually store leftover casserole in an airtight container in the fridge where it keeps well for up to 4 days. Reheating in the oven or a microwave works fine, but I try to keep it covered when microwaving to avoid drying out the top.

Freezing

Freezing is a great option! I’ve frozen the casserole both before baking (assembled and tightly wrapped) and after baking once cooled. Either way, it lasts about 3 months in the freezer. Just thaw it overnight in the fridge before baking or reheating for best results.

Reheating

To reheat, I preheat the oven to 350°F, cover the dish with foil to prevent drying out, and warm it for 20-25 minutes or until heated through. This helps keep the casserole creamy and the cheese melty without overcooking.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns for this casserole?

Using fresh potatoes isn’t recommended because they contain more moisture, which can make the casserole soggy. Frozen hashbrowns are pre-cooked and drained of excess moisture, ensuring the casserole bakes up creamy yet firm. If you want to use fresh potatoes, you’d need to grate them and squeeze out as much liquid as possible before mixing.
What can I substitute for cream of chicken soup in this recipe?

Cream of mushroom soup is the most common substitute and works beautifully while keeping the casserole creamy and flavorful. If you’d prefer a homemade touch, you can make a simple white sauce with butter, flour, milk, and seasonings as well.
How can I make this casserole vegetarian?

To keep it vegetarian, swap out the cream of chicken soup for cream of mushroom or another vegetable-based creamy soup. Double-check that your soup choice doesn’t contain meat broth.
Can I make this recipe ahead of time?

Absolutely! You can assemble the casserole in its baking dish, cover it tightly, and refrigerate for up to 2 days before baking. Just add a little extra baking time if it’s going in cold from the fridge.
What’s the best way to get a crispy topping on my casserole?

For a crispy finish, sprinkle crushed cornflakes, crushed Ritz crackers, or panko breadcrumbs over the top before baking. Adding an extra dab of melted butter over the topping helps it brown beautifully.

Final Thoughts

This Cheddar Hashbrown Casserole Recipe is one of those dishes that feels like coming home. It’s easy, satisfying, and always a hit with family and friends. Whether you’re making it for a holiday brunch, a weeknight dinner, or as a side for your Sunday roast, it’s a recipe that’s bound to get a spot in your regular rotation. Give it a try, make it yours, and enjoy every cheesy, creamy bite like I do!