This easy Cheesy Hashbrown Casserole is one of our go to side dishes for holidays, potlucks, and weekend breakfasts. It is creamy, cheesy, and packed with flavor, all while being simple to throw together with just a few ingredients.
What makes this recipe so good is the combination of tender hash browns, crispy bacon, and a rich, creamy sauce topped with melted cheddar (all of our favorite ingredients!) And we especially love how simple it is! Minimal prep, few ingredients and always delicious. Whether you’re hosting a holiday brunch or simply need a fabulous potato side dish, this cheesy casserole is perfection!
If you love this, be sure to try Funeral Potatoes, Cheesy Potatoes, and Tater Tot Casserole.
Why we think you’ll love it:
- Easy prep. Simple ingredients and quick mixing make it perfect for busy days. With minimal prep time and simple ingredients, this easy side dish is a breeze to prepare.
- Feeds a crowd. Perfect for potlucks, holidays, or family gatherings, everyone loves this cheesy casserole.
- Make ahead option. Can be prepped in advance and baked when ready to serve.
Hashbrown Casserole Ingredients
- Cooked bacon cut into ½ inch pieces (5 slices): Adds smoky, savory flavor and a bit of crunch throughout the casserole. Use pre-cooked bacon or see our Bacon in the Oven recipe. Cubed ham or breakfast sausage crumbles can be substituted for bacon.
- Salt and pepper (to taste): Enhances all the flavors and balances the richness of the dish. Add garlic salt or red pepper flakes for a bit of a kick.
- Frozen shredded hash browns thawed (24 ounces): Forms the hearty base and cook up tender and soft. Make sure they are thawed for even baking. To thaw the hash browns, pour the bag of frozen potatoes into a colander. Place the colander in a pan and let the hash browns thaw at room temperature. The excess liquid will drain out of the colander.
- Cream of chicken and mushroom (10 ounces, 1 can): Creates a creamy, flavorful sauce that binds everything together. If you can’t find a single soup with that combination, use 1 can of either Cream of Chicken Soup OR 1 can of Cream of Mushroom Soup.
- Light sour cream (1 cup): Adds tang and extra creaminess for a smooth texture. Full fat can be used for a richer result.
- Shredded cheddar cheese (1½ cups): Melts into the casserole and on top for that classic cheesy finish. Sharp cheddar adds the most flavor. Change the flavor of these cheesy hashbrown potatoes by using different cheeses.
How to Make Hashbrown Casserole
PREP. Preheat oven to 375°F.
COMBINE. In a large bowl, combine hash browns, crumbled bacon, soup, sour cream, and cheese. Mix until well combined and spoon into a greased 13×9 dish.
BAKE. Bake for 30 minutes. Take out and sprinkle on the last ½ cup of cheese and cook an additional 10 minutes.
Kristyn’s Recipe Tips
- Make sure hash browns are fully thawed to avoid excess moisture in the casserole.
- Cook bacon until crisp for the best texture and flavor.
- Add chopped green onions or chives for extra flavor and color.
- Cover loosely with foil if the top browns too quickly while baking.
- Add diced bell peppers, broccoli florets, green onions, or top with sliced avocado. Add some green chiles and Mexican cheese or crushed cornflake topping, potato chips, Ritz crackers, or bread crumbs on top.
- Each 9×13 dish can typically serve 8-10 people.
- For slow cooker instructions, check out our Crockpot Hashbrown Casserole!
Hashbrown Casserole Recipe
Video
Ingredients
- 5 slices cooked bacon, (cut into ½ inch pieces)
- salt and pepper to taste
- 24 ounces frozen shredded hash browns, thawed
- 10 ounces cream of chicken and mushroom, (1 can)
- 1 cup light sour cream
- 1½ cups shredded cheddar cheese
Instructions
- Preheat oven to 375°F.
- In a large bowl, combine hash browns, bacon, soup, sour cream, and 1 cup of cheese. Mix until well combined and spoon into a greased 13×9 dish.
- Bake for 30 minutes. Take out and sprinkle on the last of the cheese and cook an additional 10 minutes.
Notes
- Make sure hash browns are fully thawed to avoid excess moisture in the casserole.
- Cook bacon until crisp for the best texture and flavor.
- Add chopped green onions or chives for extra flavor and color.
- Cover loosely with foil if the top browns too quickly while baking.
- Add diced bell peppers, broccoli florets, green onions, or top with sliced avocado. Add some green chiles and Mexican cheese or crushed cornflake topping, potato chips, Ritz crackers, or bread crumbs on top.
- Each 9×13 dish can typically serve 8-10 people.
- For slow cooker instructions, check out our Crockpot Hashbrown Casserole!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
We love that this side dish can be made up to 48 hours in advance. Just cover and store in the fridge until ready to bake. Add a few minutes to the cooking time if the casserole is still cold.
Wrap with plastic wrap and again with aluminum foil, and store in the freezer for up to 2 months. Thaw completely and remove wrappings before baking. Bake in the oven at 350°F, until heated through.
Divide leftovers into individual serving-size containers. Store in the fridge for about 3 days or in the freezer for 2-3 months. To reheat in the oven, preheat your oven to 375°F and reheat for 7-10 minutes, or until it’s warmed through.
More Like This
Main Dish
Drinks
Breakfast Casseroles
Collections
This recipe was first shared October, 2015.
The cheesy hash brown potato casserole is the one I’ll be baking for the holidays.
Everyone loves mashed potatoes, but I think it’s time for something different, with more flavor.
It’s quite a complement to hear the recipe will be joining your holiday dunner!
I can’t eat cheese, it gets caught in my throat and I choke. Any way to make this delicious looking recipe with much less cheese and soup? Also, I’ve ‘clicked’ on having over 40 recipes sent to my email but have never received them. I’ve even checked my spam folder. Help please and thank you much!
You could use half of the can of soup and mix it with 3-4 ounces of milk which will make the casserole less creamy. For the cheese, just reduce it to the amount that you like.