Cheesy Hashbrown Casserole Recipe

Cheesy hashbrown casserole baked in baking dish with scoop being spooned out.

4.99 from 124 votes

Cheesy Hashbrown Casserole Recipe

Easy Cheesy Hashbrown Casserole is creamy, loaded with bacon and cheddar, and easy to make ahead for holidays, brunch, and potlucks.

Prep Time8

Cook Time40

Total Time48

Course: Side Dish

Cuisine: American

Servings:

Author: Kristyn Merkley

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 9x13-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.

Video

Notes

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 9x13 dish can typically serve 8-10 people.
For slow cooker instructions, check out our Crockpot Hashbrown Casserole!

Use fresh potatoes. Peel the potatoes, then use a cheese grater to shred the potatoes (24 ounces). Place the shredded potatoes in a bowl of cold water to soak for 30-60 minutes. Drain, pat dry, and use in the recipe.

Make ahead of time. 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.

Freeze ahead of time. 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.

Store. 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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