If comfort food had a superstar, it would be this Cheesy Hashbrown Potato Casserole. Perfectly golden, creamy, and loaded with melted cheese, this dish is ideal for breakfast, brunch, or a cozy family dinner. Easy to make, totally satisfying, and a guaranteed crowd-pleaser, this casserole will quickly become a kitchen favorite.

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Ingredients

32 oz (1 bag) frozen hash browns, thawed (cubed or shredded)
2 cups sour cream
1 small onion, finely chopped
1 can (10.5 oz) cream of chicken soup
2 cups shredded cheddar cheese, divided
1/4 cup butter, melted
1 teaspoon salt
1/4 teaspoon black pepper

Instructions

Step 1: Prepare Oven and Pan

Preheat your oven to 350°F (175°C). Lightly grease a 13×9-inch baking dish and set aside.

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Step 2: Mix Ingredients

In a large mixing bowl, combine thawed hash browns, sour cream, chopped onion, cream of chicken soup, 1½ cups of shredded cheddar cheese, melted butter, salt, and black pepper. Mix gently until evenly combined. Taste and adjust seasonings if needed.

Step 3: Bake the Casserole

Spread the mixture evenly in the prepared baking dish. Bake uncovered at 350°F for 45 minutes, until bubbling and slightly golden.

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Step 4: Add Cheese Topping

Remove from the oven and sprinkle the remaining ½ cup of shredded cheddar cheese on top. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Let it rest for 5 minutes before serving.

Pro Tips

Thaw hash browns completely to avoid a watery casserole.
Pat potatoes dry for a firmer, less soggy texture.
Use high-quality cheese for better melt and flavor.
Add-ins: Cooked bacon, diced ham, or sausage make it heartier.
Optional crunch: Top with crushed cornflakes or potato chips for a crispy layer.

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Why This Recipe Works

Minimal prep with maximum flavor.
Perfectly creamy with gooey, melted cheese in every bite.
Flexible and easy to customize with add-ins or spice variations.
Makes-ahead friendly and reheats beautifully.

Substitutions & Variations

Soup alternatives: Cream of mushroom or celery soup works perfectly.
Cheese options: Try Monterey Jack, Colby Jack, or a mix for a different flavor profile.
Onion substitutes: Use 1 teaspoon onion powder if preferred.
Spice it up: Add paprika, chili flakes, or hot sauce for a subtle kick.

Make-Ahead, Storage & Reheating Guide

Make-ahead: Assemble casserole the night before, cover tightly, and refrigerate. Add 10–15 minutes to bake time.
Storage: Store leftovers in an airtight container in the fridge for 3–4 days.
Freezing: Wrap individual portions tightly and freeze for up to 2–3 months. Thaw in the fridge overnight and reheat in the oven.

Serving Ideas

Pair with scrambled eggs for breakfast or brunch.
Serve as a side with roasted chicken or ham.
Add a fresh green salad for a balanced meal.
Complement with hot coffee or a mimosa for a special brunch touch.

Nutrition (Per Serving Estimate)

Calories: 320
Protein: 12g
Carbohydrates: 22g
Fat: 20g
Fiber: 2g
Sugar: 2g

Frequently Asked Questions

Can I prepare this casserole ahead of time?
Yes! Assemble the casserole in advance and refrigerate overnight. Bake as usual, adding 10–15 extra minutes for even heating.

What type of hash browns is best?
Both cubed and shredded frozen hash browns work. Ensure they are fully thawed and patted dry to avoid excess moisture.

Can I add meat?
Absolutely! Bacon bits, diced ham, or cooked sausage can be mixed in for a heartier dish.

How do I get a crispy topping?
Mix crushed cornflakes or potato chips with melted butter and sprinkle over the casserole in the last 10 minutes of baking.

This Cheesy Hashbrown Potato Casserole is a simple yet irresistible dish that blends creamy potatoes, rich cheese, and savory flavors. Perfect for any meal of the day, it’s flexible, family-friendly, and guaranteed to satisfy every bite. Make it for your next brunch, dinner, or holiday gathering—everyone will ask for seconds!