Cheesy Hashbrown Potato Casserole
Creamy, easy, cheesy hashbrown potato casserole with sour cream that's so versatile it can be served for breakfast, lunch or dinner!
Cheesy Hashbrown Potato Casserole
This cheesy hashbrown potato casserole is absolutely amazing for three main reasons:
- They taste SO GOOD!
- They are incredibly versatile.
- They are ridiculously easy to make.
Taste is always my favorite part about cooking and these potatoes do not disappoint.
Soo creamy and soo cheesy. There's also a little bit of tang from the sour cream and onions to balance the richness.
They literally melt in your mouth. These are what I call the "macaroni and cheese" of potatoes!
Plus, they go with nearly every meal. For Thanksgiving we had them as a side dish. For Christmas I served them with our breakfast buffet.
And they're 10 times easier than making scalloped potatoes for Easter ham dinner!
You can also turn them into whole meal! Try my Smoked Sausage Potato Casserole so you can get your protein.
This is such a great potluck recipe when you need to bring a dish to pass.
Not to mention they simply couldn't be easier to make. The hardest part is remembering to thaw out the frozen hash browns.
I've made them with frozen potatoes before - it can be done! - but it comes out kind of watery and oily.
I've never tried with fresh potatoes so I'd recommend this Cheesy Mashed Potato Casserole instead (tastes like the inside of twice baked potatoes!).
Did you know this casserole goes by many different names? I'm not sure who invented the original, but this recipe is based on Cracker Barrel's hash brown casserole.
It also goes by the name Funeral Potatoes since it's such a popular potluck dish and always shows up at receptions.
Cheesy hash browns, cheesy potato casserole, hash brown casserole…the names are endless!
Do you thaw hash browns for casserole?
Yes, the hash browns should be thawed. If I'm making this casserole for breakfast I take them out the night before and let them thaw in the refrigerator.
The main ingredient is, of course, potatoes. You can use shredded hash brown OR southern style hash browns (cubed potatoes).
Personally I like the meatier diced hash browns, but shredded ones will give you a creamier texture.
You will also need a can of "cream" soup. I prefer cream of chicken, but other options include cream of mushroom, cream of potato or condensed cheese soup.
The last three choices are also vegetarian which is convenient if taking this dish to an event.
How do you make cheesy hash brown casserole in the oven?
Combine the potatoes, condensed soup, sour cream, onion, cheddar cheese and half a stick of melted butter. Season to taste with salt and pepper and bake for 45 minutes or until bubbly and golden!
To top or not to top?
If you want Cracker Barrel hashbrown potato casserole then no topping is necessary.
However, a lot of the ladies from church potluck like to add a crunchy topping made with 2 cups crushed corn flakes and ¼ cup melted butter.
It's up to you if you want that textural component or keep them strictly creamy. Either way they're delicious!
This cheesy hashbrown potato casserole was originally post on Food Fanatic. You can check out more cheesy recipes there!
Cheesy Hashbrown Casserole
This creamy hashbrown casserole is a versatile side dish that can be served for breakfast or dinner - a potluck staple!
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
- ¼ cup Butter, melted
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Preheat oven to 350°F. Lightly grease a 13x9 pan; set aside.
- In a large bowl combine the potatoes, sour cream, onion, cream soup, 1 ½ cups cheese, butter, salt and pepper.
- Mix well and taste for additional salt and pepper if necessary.
- Spread into prepared pan and bake uncovered at 350°F for 45 minutes.
- Remove from oven and top with remaining ½ cup of cheese. Bake for an additional 10 minutes, or until golden and bubbly.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 478Total Fat: 33gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 67mgSodium: 867mgCarbohydrates: 35gFiber: 3gSugar: 5gProtein: 12g
Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.
You might also like these easy Papas con Huevos breakfast tacos (potato and egg):
Do you think it would be alright to add some French’s onions on top ?
Yes, that sounds yummy!
I usually make a dou7ble batch of these and freeze half. My daughters and I love this recipe!
Love, love this recipe!! So good!
Has anyone added bacon to this dish? Thoughts on if it would still cook up ok?
I've added smoked sausage before and it was great. I would pre-cook the bacon.
@Laurie, as a first step, cook chopped bacon (6 oz) and set aside. Mix that bacon into the larger potato mix before it goes into the oven.
You could substitute pre-cooked bacon bits as well, I think.
It pairs well.
I’m making them tonight for a work breakfast tomorrow. How would you reheat these?
Sorry this reply is late but my favorite way is to bake them in the crock portion of a crock-pot (no lid). The next day you can pop it right into the base to reheat and keep warm.
@Rebekah, how long do you cook in casserole crock. Last yr I made 40 for funerals at our church. This would speed up time too,
I cook an hour.
I've made these dozens of times and never thawed potatoes. It takes about an hour when they're frozen. These were my favorite as a kid and still a guilty pleasure as an adult!
Good to know, thanks!
Is possible to do in a crockpot??
I've never tried myself, but other readers have said they do it in the crockpot all the time. I’d pre-cook the onions or they might still be crunchy. LOW for 5-6 hours. If you try it please let us know the results.
Can I cut it in half for a smaller crowd, or will the ingredients be messed up?
You can definitely cut in half.
I diced fresh red potatoes (4 cups) and added a can of chicken (shredded) about 1-1/2 cups of sour cream, 1/2 an onion & 2 cups of cheddar jack cheese. I eye-balled my seasoning (s&p, garlic & onion powder), also I used 1 can of cream of potato. The raw potatoes cooked just right at 350* for 45min. Sprinkled more cheddar jack on top & baked another 10 min. It turned out great!!! Paired with green beans & carrots.
Thank you! So good to know it can be done with fresh potatoes too!
@Catte, LOL, so that sounds good, BUT you just listed a completely different recipe dish 🤣🤣 not tweaks to this recipe
These take wayyyyyy longer than 45 minutes.
Curious how long it took for you?
@Nicole Mitidieri, just thaw your potatoes. It won't take as long. I've been making these for years. Always come home with empty container.
@Nicole Mitidieri, I agree. I've almost ruined dinner because they've taken SO long. I would say closer to one and half to two hours, potatoes thawed.
@Stephanie, totally agree. Many many times supper was late due to them not being cooked enough, and I DO thaw first. More like 1.5-2 hours at 350
Can I make this up and freeze it until I need it?
I've never tried freezing it...I'm afraid it would be too watery when thawed, but if you try please let us know the results.
Freezes wonderfully!!!! I divide & put in small old cottage cheese containers for small servings! Let thaw in refrig & warm in microwave!!! There may be a little freezer ice crystals on top from freezing, but won’t huet the casserole! I make mine with nothing out on top, just plain !!!!
Super helpful, thank you for letting us know!
Made this with cream of mushroom soup and it was well received; next time I'm going to try using cottage cheese instead of sour cream. My husband grow up with his grandma making homemade cottage cheese and uses it in everything.
Ooh that sounds amazing!
Omit butter, makes it too greasy😉
I do that sometimes, or cut it in half! But the original recipe calls for it 😉
Have you tried this in a crock pot?
I have not, but I think it can be done! I'd pre-cook the onions or they might still be crunchy. LOW for 5-6 hours. If you try it please let us know the results.
Yes you can. I do it all the time. Saves on oven space when seving a crowd and keeps warm.
Looking forward to trying these! They look delicious! Can I put this together the night before and then bake in the morning? If so, would I still thaw out the potatoes before putting the casserole together? Thank you!
You can definitely put it together ahead of time, but I've never tried doing that without thawing the potatoes first. I think it would still turn out great! Let us know if you try.