Cheesy Hashbrown Casserole

Cheesy Hashbrown Casserole is the perfect side dish made with shredded hashbrowns, cheddar cheese soup, sour cream, and onion. Quick and easy and perfect for a crowd.

 It’s a fact–I love casseroles. Sweet potato casserole, mac and cheese casserole, chicken and rice casserole, you get it! Casseroles are great and perfect for any night of the week. 

With summertime just around the corner, we begin to think about backyard barbecues, family reunions, get-togethers at the lake, and having friends over for a grill night. So, you need a dish that will serve a crowd.

Cheesy Hashbrown Casserole has always been a winner for me. It doesn’t matter where I take this dish or the people I serve it to – I never bring any of it back home. This casserole is well-loved by many people. 

Cheesy Hashbrown Casserole
Cheesy Hashbrown Casserole

Why Do I like to Make this Potato Casserole?

Two Reasons!

  1. I usually have all of the ingredients on hand AND
  2. It’s mix, pour, and bake.

It really is that simple. You can have this dish prepped and in the oven before it even finishes preheating. 

I don’t know too many people who would willingly turn down a good potato casserole, especially a cheesy hashbrown casserole. Do you? And to let you in on a little secret–It’s great for breakfast! I ate a big bowl for breakfast the next morning, and it was fabulous!

This hashbrown casserole has a wonderful cheesy flavor thanks to the cheddar cheese soup and, of course, the 2 cups of shredded cheese. 🙂 

You know it has to be good if it has this much cheese in it.

Adding Onion to the Hashbrown Casserole

If you are planning on serving this to kids (or adults) and they don’t like onion (and I know a few adults who don’t like onion) –leave it out. No problem. You will still end up with a delicious dish. 🙂

If you are looking for a dish to serve at your next big event- or as a weeknight side dish, look no further. This casserole will fit the bill.

Be prepared; you will be asked for the recipe. 

 

Cheesy Hashbrown Casserole
Cheesy Hashbrown Casserole

Ingredients Needed for Hashbrown Casserole

shredded hashbrowns

cheddar cheese soup

 sour cream

 onion

 salt, pepper, garlic powder

 shredded cheese

 melted butter

 

How Do I Make Cheesy Hashbrown Casserole?

 

Take hashbrowns out of the freezer and allow to thaw slightly. Just enough so you can mix in with other ingredients.

Preheat oven to 350 degrees. Spray a 13 x 9 casserole dish with non-stick cooking spray.

While hashbrowns are thawing, grate 2 cups cheddar cheese—Reserve 1 cup for the top.

In a large bowl, combine soup, sour cream, salt, pepper, garlic powder, and 1 cup of shredded cheese. Stir well. Add potatoes and onion. Stir until well combined. 

Pour mixture into a 13 x 9-inch well-greased casserole dish. Top with the remaining 1 cup of cheese. Drizzle melted butter over the top of the casserole. 

Bake at 350 degrees for about an hour or until golden brown. **Some ovens cook differently. I usually start checking around 50 minutes and continue to cook for up to an hour. 

What to serve with Cheesy Hashbrown Casserole:

Ribs

Chicken Fried Cubed Steak

Sticky Chicken

Blackened Salmon

Anything Grilled

This is also great to serve for brunch.

Enjoy!

Cheesy Hashbrown Casserole

Cheesy Hashbrown Casserole

Gina Abernathy
Cheesy Hashbrown Casserole is the perfect side dish made with shredded hashbrowns, cheddar cheese soup, sour cream, and onion. Quick and easy and perfect for a crowd.
5 from 9 votes
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Side Dish
Cuisine American
Servings 10 people

Ingredients
  

  • 2 pound bag hashbrowns frozen, shredded
  • 1 10 1/2 ounce can condensed cheddar cheese soup
  • 1 16 ounce sour cream
  • 1 small onion diced
  • 1/2 teaspoon each salt, pepper, garlic powder
  • 2 cups shredded cheddar cheese divided
  • 1/4 cup melted butter

Instructions
 

  • Take hashbrowns out of the freezer and allow to thaw slightly. Just enough so you can mix in with other ingredients.
  • Preheat oven to 350 degrees. Spray a 13 x 9 casserole dish with non-stick cooking spray.
  • While hashbrowns are thawing, grate 2 cups cheddar cheese—Reserve 1 cup for the top.
  • In a large bowl, combine soup, sour cream, salt, pepper, garlic powder, and 1 cup of shredded cheese. Stir well. Add potatoes and onion. Stir until well combined. 
  • Pour mixture into a 13 x 9-inch well-greased casserole dish. Top with the remaining 1 cup of cheese. Drizzle melted butter over the top of the casserole. 
  • Bake at 350 degrees for about an hour or until golden brown. **Some ovens cook differently. I usually start checking around 50 minutes and continue to cook for up to an hour. 
Keyword casserole, side dish, potatoes, cheese, holiday

24 Comments

  1. We make this around the holidays, like you said.. it’s a crowd pleaser and keeps nicely in a crockpot too! I add a package of onion soup in with ours too… gives it a little bit of a ‘cracker barrel’ flavor. I love how much cheese you add!!! I never used the cheddar soup, going to try this for sure! You’ve got my mouth watering for this right now!!

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