Cheesy Hashbrown Casserole

Easy Cheesy Hashbrown Casserole is the perfect side dish to any dinner or holiday meal. It takes just 5 minutes of prep work and is hearty and delicious!

I love a good casserole, whether it’s a main dish, or a side dish like this one! For more easy casserole style sides, try Cauliflower Casserole or Broccoli Cheese Casserole.

Hashbrown Casserole in casserole dish

all-time favorite Casserole

We’ve discussed our love of potatoes many a time here on Lil’ Luna. One of the best ways to enjoy them is in casserole form, and although we have plenty of potato casserole recipes here on the blog, today’s Cheesy Hashbrown Casserole is another favorite that is great as a side dish for any dinner or holiday.

This hashbrown casserole reminds me of the Funeral Potatoes we’ve made for years and years but it’s even easier!! And the best part is we usually have these ingredients on hand at all times. All you need are some hashbrowns, cream of chicken, sour cream, cheese, bacon and salt and pepper.

This dish is an all-time favorite!

Hashbrown casserole ingredients mixed in bowl

How to Make HashBrown Casserole

This recipe is very simple. And quick!

DUMP, MIX + BAKE. You literally mix everything together, dump it in a 9×13 and bake it!! You add some more cheese just before it’s done cooking, but I’m telling you – just FIVE (yes, 5!!) minutes of work.

It does call for bacon, but you can just use pre-cooked bacon if you’re going for easy. We loved that it required little work and was so delicious too.

We also have a slow cooker casserole version of this too so be sure to check it out.

Variations + Serving Guide

There are a few ways to change up this recipe. Here are some suggestions:

  • Cubed Hashbrowns – You can use these, but you may need to cook it for a bit longer since the potatoes are more thick.
  • Cheese – change up the flavor by using different cheeses.
  • Additions/Toppings – diced bell peppers, green onions, avocado, chiles, or red pepper flakes
  • Mexican version – add some green chiles and Mexican cheese

Holiday Serving Guide – each 9×13 dish can typically serve 8-10 people, with that in mind…

  • For 20 people – double recipe
  • For 25-30 people – triple recipe
  • For 35 people – quadruple recipe

Hash brown casserole in baking dish

Making Ahead, freezing + reheating

MAKING AHEAD. Of course! 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 cook time if the casserole is still cold.

FREEZING. Wrap the dish in freezer wrap or foil and store in the freezer for up to 2 months. Thaw completely before baking. Bake in the oven at 350 until heated through.

REHEATING. Reheating your hash brown casserole is a cinch! Just preheat your oven to 375 degrees and reheat for 7-10 minutes or until it’s warmed through. Or you can reheat in the microwave until heat thoroughly. The time will vary depending on your microwave.

Cheesy Hashbrown Casserole in casserole dish

With sour cream, bacon, cheese and cream of chicken/mushroom, this hash brown dish is a hit with everyone!

We always have potatoes as a side dish for Sunday meals and holiday dinners, so I’m glad we can use this recipe for those times, especially since everyone loves it.

For more potato casseroles, check out:

Cheesy Hashbrown Casserole Recipe

4.94 from 16 votes
Easy Cheesy Hashbrown Casserole is the perfect side dish to any dinner or holiday meal. It takes just 5 minutes of prep work and is hearty and delicious!
Course Side Dish
Cuisine American
Prep Time 8 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Calories 249 kcal
Author Lil' Luna


  • 5 slices cooked bacon (cut into ½ inch pieces)
  • salt and pepper to taste
  • 1 package frozen shredded hash browns thawed
  • 10 oz cream of chicken and mushroom (1 can)
  • 1 cup light sour cream
  • 1 1/2 cups shredded cheddar cheese


  • Preheat oven to 375 degrees.
  • In a large bowl, combine hash browns, bacon, soup, sour cream, and 1 cup cheese. Mix until well combined and spoon into a greased 13x9 dish.
  • Bake for 30 minutes. Take out and sprinkle on the last of the cheese and cook an additional 10 minutes.


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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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  1. This looks great! However, I am still confused about the soup. Is it one can of soup or two? Is it one can of cream of chicken and one can of mushroom or one can of cream of chicken OR mushroom. Please clarify. Thanks so much.

    1. Great question! So there is actually a kind of condensed soup called Cream of Chicken and Mushroom. The recipe calls for one 10 oz can of that. If you can’t find it though, you could use half a can of each or just a full can of whichever flavor you prefer.

  2. 5 stars
    I’ve made this for years, but not with the bacon. That took it to a whole new level of tasty! I could seriously eat this every week. 🙂

  3. 5 stars
    So good! LOVE potatoes of all types. This dish is absolutely perfect potatoes! Love these for breakfast OR for lunch/dinner! I could seriously eat these anytime!!

  4. 5 stars
    This was the best weekend brunch, so hearty and delicious, our whole family loved it and I love how easy it was to make!

  5. 5 stars
    “Dump. Mix. Bake.” This is exactly what this recipe is. So easy to make with a delicious result. The full size is too big for just my family so I’ll divide it and freeze half for another night.

    1. I’d say the 24 oz bag, but honestly, any of them could still work. I’d shoot for the 24 oz bag or larger.

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