Hashbrown Casserole is the kind of comfort food that feels right at home on any table—from holiday breakfasts and church potlucks to cozy family dinners. Creamy, cheesy, and deeply satisfying, this classic casserole combines tender shredded potatoes with a rich sauce and a golden baked top. It’s simple to prepare, feeds a crowd, and always earns rave reviews.
This dish is especially loved because it uses everyday ingredients and requires minimal prep, yet the result is hearty and indulgent. Whether served as a side dish or the star of the meal, hashbrown casserole is one of those timeless recipes everyone asks for again and again.
Ingredients (Serves 8–10)
- 900 g (32 oz) frozen shredded hashbrown potatoes, thawed
- 300 g (10½ oz) condensed cream of chicken soup
- 240 ml (1 cup) sour cream
- 120 g (1 cup) unsalted butter, melted
- 250 g (2½ cups) shredded cheddar cheese
- 1 small onion, very finely chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Optional Topping (Traditional and Recommended):
- 60 g (2 cups) cornflakes, lightly crushed
- 30 g (2 tablespoons) butter, melted
Detailed Instructions
1. Prepare the Oven and Baking Dish
Preheat your oven to 175°C (350°F). Lightly grease a 23 × 33 cm (9 × 13-inch) baking dish with butter or non-stick spray. This prevents sticking and makes serving easier.
Make sure the hashbrown potatoes are fully thawed. If they are still icy, excess moisture can make the casserole watery. Pat them dry gently with a clean kitchen towel if needed.
2. Mix the Creamy Base
In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, and melted butter. Stir until the mixture is smooth and well blended.
Add the salt and black pepper, adjusting slightly based on your taste and how salty your soup and cheese are.
3. Add Potatoes, Cheese, and Onion
Fold the thawed hashbrown potatoes into the creamy mixture. Add the shredded cheddar cheese and finely chopped onion.
Stir gently but thoroughly, making sure the potatoes are evenly coated and the cheese is distributed throughout. The mixture should be thick and creamy.
4. Assemble the Casserole
Transfer the potato mixture into the prepared baking dish. Spread it evenly with a spatula, pressing lightly to level the surface.
If you are skipping the topping, the casserole is now ready to bake. For a classic crunchy finish, continue with the next step.
5. Prepare the Crunchy Topping (Optional)
In a small bowl, mix the crushed cornflakes with the melted butter until evenly coated.
Sprinkle the mixture evenly over the top of the casserole. This creates a crisp, golden crust that contrasts beautifully with the creamy interior.
6. Bake
Place the casserole uncovered in the preheated oven. Bake for 45–55 minutes, or until the top is golden brown and the casserole is hot and bubbling around the edges.
If the top browns too quickly, loosely cover with foil during the last 10 minutes of baking.
7. Rest and Serve
Remove the casserole from the oven and let it rest for 5–10 minutes before serving. This helps it set and makes slicing easier.
Serve warm.
Serving Suggestions
Hashbrown Casserole pairs wonderfully with:
- Roasted or grilled chicken
- Eggs and breakfast meats
- Green salads or steamed vegetables
It’s equally at home on a breakfast table or as a comforting dinner side dish.
Tips for Best Results
- Thaw the potatoes completely to avoid excess liquid.
- Use full-fat sour cream for the creamiest texture.
- Finely chop the onion so it softens fully while baking.
- Shred your own cheese if possible—pre-shredded cheese can melt less smoothly.
Variations
- Extra Cheesy: Add an additional ½ cup shredded cheese on top before baking.
- Loaded Style: Stir in cooked diced turkey or chicken and a bit of green onion.
- No Soup Version: Replace soup with a mixture of milk, butter, and a little flour, seasoned well.
