This isn’t the kind of casserole that just combines a bunch of canned soups for flavor. With this recipe, I’ll show you how to make a homemade sauce base that’s rich and creamy and gives you the best hashbrown casserole your family has ever had.
It’s the perfect blend of nostalgia and convenience, making it a go-to for those who want a taste of home without spending hours in the kitchen.
This recipe isn’t just any hashbrown casserole—it’s one that has been tested and perfected over several years. This is the kind of dish that brings back memories of Sunday suppers at Grandma’s, where the food was simple, hearty, and made to bring people together.
Forget those quick-fix casseroles that rely on canned soup shortcuts. You still get the shortcut with frozen hashbrowns, but pair it with a creamy, rich homemade sauce made from scratch. It’s easy to make, with no-fuss ingredients that don’t sacrifice flavor or quality.
When you make this, you’re making something that’s sure to be a hit, whether for a cozy family dinner or a potluck gathering. It’s adored by everyone who’s tried it. It brings out the best in Southern comfort food.
Ingredients for Cheesy Hash Brown Casserole
While there’s no cream of soup required, this casserole remains moist, not dry like most. You’ll just need some simple, basic ingredients for this hash brown casserole recipe.
- Frozen shredded hash browns – They’ll need to be thawed. While you can also make this with the cubed style, I find the shredded kind give the best texture.
- Butter – You can use salted or unsalted here. Just adjust the additional salt to taste.
- Onion – Be sure to finely dice it. Especially if you’re making this to serve a crowd. This avoids biting into a large chunk of onion.
- Fresh garlic – It’ll need to be finely minced. If you’re in a pinch, jarlic will work as well, but fresh will give you the best overall flavor.
- All purpose flour – Just your standard all purpose flour is all that’s needed in this.
- Chicken stock – I’m a big fan of chicken stock for the best flavor, but chicken broth will work as well.
- Whole milk – I like using whole milk because the fat content yields the creamiest results.
- Sour cream – Grab the full fat version here. You want the creamiest result and the full fat version will give you that.
- Sharp cheddar cheese – You’ll be grating this and I always recommend freshly grated when you’re melting it in a sauce. When you buy the pre-shredded kind, it has an anti-caking agent on it that gives a grainy result.
- Salt & pepper – You’ll be using these to taste, but I always recommend going with kosher or sea salt and freshly ground black pepper for the best results.
Substitutions & Alterations
- You can substitute cubed hash browns for the shredded hashbrowns
- Chicken broth can be used in place of the chicken stock if needed
- Instead of whole milk, try half and half or heavy cream for an even richer taste
How to Make this Hash Brown Casserole Recipe
Preheat the oven to 350°F and spray a 9×13 baking dish with nonstick spray and set it aside.
Add the butter to a saucepan over medium heat. Once the butter has melted, add in the onion and saute until it’s softened.
Add the garlic to the onion mixture and saute just until fragrant, about 1 minute.
Add the flour to the onion and garlic mixture and mix to combine.
Slowly add the chicken stock while whisking.
Once that is fully combined, stir in the milk. Let it heat through, continue to stir, and let it thicken.
Add in the sour cream, salt, and pepper. Stir until it’s fully combined and smooth.
Add in 3/4 of the cheddar cheese and whisk to make sure it’s melted and smooth. Once it’s combined and smooth, remove it from the heat.
Add the thawed hashbrowns to a large mixing bowl with the cheese sauce. Mix until it’s fully combined.
Pour the mix into the 9×13 baking dish. Spread it out into an even layer and top with the remaining cheddar cheese.
Bake the hash brown casserole in the preheated oven for 30 minutes, just until it starts to brown and gets nice and bubbly.
Tips & Tricks
- When making the cheese sauce, turn down the heat. This will help it stay smooth rather than grainy.
- While it seems like a hassle, grating the cheese yourself makes a big difference in the result. Pre-shredded cheese has an anti-caking agent that keeps it from melting the same.
kitchen tools to make hashbrowns casserole
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → How to Serve Cheesy Hashbrown Casserole
One of the great things about this cheesy hashbrown casserole is that it’s just as good for breakfast as it is with dinner.
For Breakfast
Serve these potatoes with eggs and delicious crispy bacon. It goes great with pancakes, waffles, French toast, or alongside this mushroom spinach omelette or veggie and turkey sausage frittata.
With Dinner
These potatoes go great with this chicken bacon ranch casserole, air fryer chicken tenders, brown sugar-glazed spiral ham, tender smoky ribs, and more.
How to Store Leftover Hash Brown Casserole
Allow the leftover potatoes to cool completely before storing them to avoid condensation.
In the refrigerator: Place leftovers in an airtight container or zip-top bag. Stored properly, cheesy hash brown casserole will be good for up to one week.
In the freezer: Freeze the whole thing or in individually portioned slices. Wrap in plastic wrap and place in a freezer-safe bag or airtight container. When stored properly, frozen casserole will be good for up to three months. Thaw completely in the fridge before reheating.
How to Reheat
Reheat leftover potato casserole in the microwave or in the oven.
In the microwave – Heat on high for 30-second bursts until the casserole is heated through.
In the oven – Place leftovers in a preheated 350° oven for 10-12 minutes or until warmed through completely.
FAQs
It is not necessary to cover this hashbrown casserole, except with lots of freshly grated cheese!
You can totally freeze leftover hash brown casserole! Stored properly in a freezer safe bade or airtight container, it will be good for up to 3 months.
Usually, you’ll bake your hashbrown casserole for 30-40 minutes or just until the edges get golden brown and crispy and the cheese is nice and bubbly.
More Casserole Recipes
- Mexican Chicken and Rice Casserole
- Baked Chicken Pot Pie Casserole
- Chicken Cordon Bleu Casserole
- Breakfast Biscuit Casserole with Sausage
If you make this recipe and love it, we would love a 5 ⭐️⭐️⭐️⭐️⭐️ rating! It helps us continue to provide free recipes.
If you make this recipe and love it, we would love a 5 ⭐️⭐️⭐️⭐️⭐️ rating! It helps us continue to provide free recipes.
Share on Facebook
Share
Easy Hashbrown Casserole
Equipment
- knives
- liquid measuring cup
Ingredients
- 30 ounces frozen shredded hashbrowns thawed
- 2 tablespoons butter
- 1/2 whole onion finely diced
- 5 cloves garlic minced
- 1/4 cup all purpose flour
- 1 cup chicken stock
- 2 cups whole milk
- 1 cup sour cream
- 12 ounces sharp cheddar cheese grated
- salt & pepper to taste
Instructions
- Preheat the oven to 350°F.
- Spray a 9×13 baking dish with nonstick spray and set it aside.
- Add the butter to a sauce pan over medium heat.
- Once the butter has melted, add in the onion and saute until it’s softened.
- Add the garlic to the onion mixture and saute just until fragrant, about 1 minute.
- Add the flour to the onion and garlic mixture and mix to combine.
- Slowly add the chicken stock while whisking.
- Once that is fully combined, stir in the milk.
- Let it heat through and continue to stir and let it thicken.
- Add in the sour cream, salt, and pepper. Stir until it’s fully combined and smooth.
- Add in 3/4 of the cheddar cheese and whisk to make sure it’s melted and smooth. Once it’s combined and smooth, remove it from the heat.
- Add the thawed hashbrowns to a large mixing bowl with the cheese sauce. Mix until it’s fully combined.
- Pour the mix into the 9×13 baking dish. Spread it out into an even layer.
- Top with the remaining cheddar cheese.
- Bake in the oven for 30 minutes, just until it starts to brown and gets nice and bubbly.
Video
Notes
- Make sure the heat is turned down when you’re making the cheese sauce. This will help it stay smooth rather than becoming grainy.
- While it seems like a hassle, grating the cheese yourself makes a big difference in the result. Pre-shredded cheese has an anti-caking agent that keeps it from melting the same.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
