Cheesy Hash Browns | Diethood
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Make some space in your breakfast routine for these easy cheesy hash browns. This recipe is made with frozen hash browns tossed with sour cream, mayo, cream of chicken soup, and cheddar cheese, topped with more cheddar cheese, and baked to golden brown.
Take hashbrowns to the next level with this incredibly cheesy hash brown casserole. The recipe starts with simple frozen hashbrowns and mixes them with shredded cheddar plus the combined creaminess of sour cream, mayo, and cream of chicken soup. The casserole is topped with more cheddar cheese, baked to crispy on the outside, and warm, creamy, and cheesy on the inside. It’s the perfect breakfast side dish.
Why I Love These Cheesy Hash Browns
- Texture. The hash browns soften up and absorb all of the flavorful moisture of the cream of chicken soup, sour cream, and mayo.
- Versatile. You can enjoy this casserole any time of day, not just for breakfast. Have it with eggs in the morning or with pork chops and applesauce in the evening.
- Easy to make. This only requires you to spend about 10 minutes in the kitchen and is so easy to throw together.
- Customizable. Add bacon or bell peppers, try a different cheese, mix in some sauteed mushrooms, or add hot sauce. Use this recipe as a blank canvas for your culinary creativity.
What You’ll Need
- Frozen hash browns – Grab a 30-ounce bag of frozen hash browns, or you can use diced potatoes or frozen breakfast potatoes instead.
- Onion – I mix it in raw, but if you would like, you can saute the onion in a bit of butter or olive oil first.
- Cream of chicken soup – Cream of mushroom soup is also okay to use.
- Butter
- Sour cream – You could use plain yogurt here if you’d like.
- Mayonnaise
- Seasonings – Salt, pepper, and garlic powder.
- Shredded cheddar cheese – Feel free to use a different cheese. Pepper Jack or Gruyere would both work beautifully.
How to Make Cheesy Hashbrown Casserole
Get ready to master this hash brown casserole, a simple and comforting dish perfect for breakfast or brinner!
- Prep. Preheat the oven to 350°F and grease a 9X13-inch baking pan.
- Put it all together. Mix together the hash browns, onion, cream of chicken, butter, sour cream, mayo, salt, pepper, garlic powder, and 2 cups of cheese.
- Bake. Spread the hash brown mixture into the pan, sprinkle with the remaining cheese, and bake for 1 hour and 10 minutes.
Tips & Variations
Get this cheesy hashbrown casserole right the first time by following these pro tips. Don’t be afraid to experiment with the recipe a bit to tailor it to your taste buds.
- No lumps. Break up any clumps of hash browns with your fingers before mixing them with the remaining ingredients.
- Let it rest. After taking the hash brown casserole out of the oven, let it rest for 10 minutes so the casserole has time to set.
- Add a breakfast protein. Feel free to add cooked and crumbed sausage or bacon, crispy ham, or even shredded rotisserie chicken into the mixture before baking.
- Mix in some veggies. Stir roasted bell peppers and sauteed mushrooms into the hash browns before popping them in the oven.
- Play with flavors. You could kick up the flavor by swapping out a bit of the cream chicken soup for some ranch dressing or Thousand Islands dressing. Use herbs and spices if you’d like as well. I like to mix some smoked paprika and ground mustard.
Serving Suggestions
Serve this cheesy breakfast side with some bacon or breakfast sausage, a couple of eggs any style, and some ketchup. You could get fancy and whip up a Western Omelette or feed a crowd with my Sheet Pan Eggs. Round out the meal with a side of fresh fruit or a Banana Kiwi and Kale Smoothie, and call it brunch. This cheesy, savory casserole can be served any time of day with bratwurst or these Skillet Pork Chops With Apples for a heartwarming dinner.
How to Store & Reheat Leftovers
- To store. You can store the leftovers in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat. Allow the hash browns to thaw in the fridge (if frozen) before transferring them to a baking dish (if applicable) and baking, covered at 350°F for 20 minutes or until heated through. Alternatively, microwave one or two slices at a time in 30-second intervals until warm.
Other Easy Casserole Recipes
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Prep. Preheat the oven to 350°F and grease a 9X13-inch baking pan.
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Put it all together. In a large mixing bowl, combine the hash browns, onion, cream of chicken, butter, sour cream, mayo, salt, pepper, garlic powder, and 2 cups of shredded cheddar cheese. Mix until the hash browns are thoroughly coated, and everything looks homogenous.
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Assemble. Spread the hash brown mixture into the baking pan and sprinkle with the remaining cheese.
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Bake. Bake uncovered for 60 to 70 minutes or until hot and bubbly, and the cheese is a nice golden brown. Let cool for 10 minutes before serving.
- Break apart any frozen hash brown clumps with your fingers before combining them with the other ingredients.
- Give it time to set and allow the casserole to rest for 10 minutes after baking.
- Change it up and mix in your choice of cooked sausage, bacon, or ham before baking.
- For storage, put leftovers in an airtight container and keep them in the fridge for 3 to 4 days, or freeze them for 3 months. Thaw before reheating.
Serving: 1 slice | Calories: 381 kcal | Carbohydrates: 20 g | Protein: 12 g | Fat: 29 g | Saturated Fat: 12 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 7 g | Trans Fat: 0.1 g | Cholesterol: 59 mg | Sodium: 686 mg | Potassium: 323 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 598 IU | Vitamin C: 8 mg | Calcium: 308 mg | Iron: 1 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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