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Cheesy Hashbrown Casserole Recipe

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★★★★★

4.5 from 147 reviews

A comforting and cheesy hashbrown casserole that’s perfect for breakfast or a hearty side dish. This recipe blends tender shredded hashbrowns with savory cream of chicken soup, sour cream, and a mix of cheddar cheeses, baked to golden perfection with a buttery garlic flavor infused throughout.

Ingredients

Scale

Potatoes

  • 30 Oz Shredded Hashbrowns, thawed
  • Salt and Pepper to taste
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder

Butter and Garlic

  • 1 Stick Butter
  • 3 Cloves Garlic, Minced

Dairy and Soup

  • 10.5 Oz Cream Of Chicken Soup
  • 8 Oz Sour Cream
  • 1 Cup Cheddar Cheese, hand shredded
  • 1 Cup White Cheddar Cheese, hand shredded

Garnish

  • 2 Tbs Dried Parsley (optional)

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the casserole.
  2. Season the Potatoes: In a large mixing bowl, add the thawed shredded hashbrowns. Season well with salt, pepper, garlic powder, and onion powder to infuse the potatoes with flavor.
  3. Melt and Infuse Butter with Garlic: Place the butter and minced garlic in a microwave-safe container and microwave for 30 seconds. This will melt the butter and infuse it with a rich garlic flavor. Pour this infused butter over the seasoned potatoes.
  4. Add Soup and Sour Cream: Add the cream of chicken soup and sour cream to the bowl. Stir thoroughly until all ingredients are evenly combined for a creamy texture.
  5. Mix in Half of the Cheese: Fold in half of the shredded cheddar and white cheddar cheese into the potato mixture to add cheesy goodness throughout the casserole.
  6. Prepare Baking Dish and Add Mixture: Grease a 9 x 13-inch baking dish lightly. Transfer the potato mixture into the dish and smooth it out evenly.
  7. Add Remaining Cheese on Top: Sprinkle the remaining cheddar and white cheddar cheese evenly over the top to create a flavorful crust.
  8. Bake Covered: Cover the dish with foil and bake in the preheated oven for 45 minutes to allow the casserole to cook through and meld flavors.
  9. Bake Uncovered: Remove the foil and bake for an additional 5 minutes to brown the cheese and create a golden, bubbly top.
  10. Rest and Garnish: Remove from oven and let the casserole rest for 5 minutes to set. Garnish with dried parsley, if using, then serve warm and enjoy your hearty, cheesy casserole.

Notes

  • For a vegetarian version, substitute the cream of chicken soup with a cream of mushroom or cream of celery soup.
  • Freshly shredding cheese yields a better melt and flavor compared to pre-shredded varieties with anti-caking agents.
  • Allow the casserole to rest before serving to help it set and improve slicing.
  • You can prepare this casserole ahead of time and refrigerate it before baking; just add extra baking time if baking from cold.
  • Garnishing with fresh parsley adds color and a hint of freshness but is optional.

Keywords: hashbrown casserole, cheesy casserole, baked potatoes, breakfast casserole, side dish

Find it online: https://www.sanacooks.com/cheesy-hashbrown-casserole-recipe/