Cheesy Hashbrown Casserole is an easy side dish made with tender shredded potatoes, crispy bacon, sour cream, and plenty of cheddar cheese. It comes together with just a few simple ingredients and bakes in one 9×13 dish, making it a go-to for holidays, potlucks, brunch, and family dinners.
We love the combination of creamy potatoes, smoky bacon, and melted cheese, and it is especially helpful when we are hosting because it can be assembled up to 48 hours ahead. Just refrigerate it until you are ready to bake.
If you love this, be sure to try Funeral Potatoes, Cheesy Potatoes, and Tater Tot Casserole.
Why You’ll Love It + Why It Works:
- Easy Prep. Frozen hash browns and a few simple ingredients keep the prep quick for busy holidays, brunches, and family dinners.
- Feeds a Crowd. One 9×13 casserole serves about 8 to 10 people, making it great for potlucks and gatherings.
- Make It Ahead. Assemble the casserole up to 48 hours in advance, refrigerate it, then bake when you are ready to serve.
- Thawed Potatoes Keep It Creamy. Draining the hash browns helps prevent extra moisture from making the casserole watery.
- Bacon + Cheddar Add Plenty of Flavor. Crisp bacon and melted cheddar make this version extra savory without adding a long list of ingredients.
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): Form the hearty base and cook up tender. Fully thaw the hash browns and let any extra liquid drain off before mixing. Excess moisture can thin the creamy sauce and make the casserole watery.
- 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, divided): Melts into the potatoes and creates a cheesy topping. We like sharp cheddar for 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 the hash browns, crumbled bacon, soup, sour cream, 1 cup cheese, salt, and pepper. Mix until well combined, then spread into a greased 9×13-inch baking dish.
BAKE. Bake for 30 minutes. Sprinkle the remaining ½ cup cheese over the top and bake for 10 more minutes, or until the cheese is melted and the casserole is hot and bubbly around the edges.
LET IT REST. Let the casserole sit for about 5 minutes after baking so the creamy filling can set slightly and serve more cleanly.
For slow cooker instructions, check out our Crockpot Hashbrown Casserole!
Kristyn’s Recipe Tips
- Thaw the Hash Browns. Fully thaw and drain the potatoes so excess moisture does not make the casserole watery.
- Cook the Bacon Crisp. Crisp bacon holds its texture better once it is mixed into the creamy potatoes.
- Let It Rest. Let the casserole sit for about 5 minutes after baking so it sets slightly before serving.
- Make It Ahead. Assemble up to 48 hours in advance, cover, and refrigerate. Add a few extra minutes to the bake time if the casserole is still cold.
- Switch It Up. Substitute cooked breakfast sausage or diced ham for the bacon, or add green chiles for a little extra flavor.
- Add Some Crunch. For a crunchy variation, top with crushed cornflakes or buttery crackers before the final bake.
Cheesy Hashbrown Casserole Recipe
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, divided
Instructions
- Preheat oven to 375°F.
- In a large bowl, combine the hash browns, crumbled bacon, soup, sour cream, 1 cup cheese, salt, and pepper. Mix until well combined, then spread into a greased 9×13-inch baking dish.
- Bake for 30 minutes. Sprinkle the remaining ½ cup cheese over the top and bake for 10 more minutes, or until the cheese is melted and the casserole is hot and bubbly around the edges.
- Let the casserole sit for about 5 minutes after baking so the creamy filling can set slightly and serve more cleanly.
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
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.
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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.