Hashbrown casserole recipe
Hashbrown casserole is a warm and comforting dish filled with crispy shredded potatoes, gooey melted cheese, and a creamy, flavorful sauce that brings everything together. It’s the kind of casserole…
By Ava
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Reading time: 6 min
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Hashbrown casserole is a warm and comforting dish filled with crispy shredded potatoes, gooey melted cheese, and a creamy, flavorful sauce that brings everything together. It’s the kind of casserole that everyone seems to love for breakfast, brunch, or even a hearty side at dinner. The best part is how the top gets golden and crunchy while the inside stays soft and cheesy.
I always think of this casserole as the perfect crowd-pleaser. I like to add a little extra cheese on top to make sure it’s extra melty and golden, then let it bake slow so the flavors get nice and cozy. It’s simple yet satisfying, and I’ve found that it’s one of those dishes where you can’t help but go back for seconds. I also like to sneak in some diced onions or even a little bacon for extra flavor, but it’s just as great plain and classic.
When I serve hashbrown casserole, I usually pair it with eggs or a fresh green salad to balance the richness. It’s also a great dish to bring to family gatherings or potlucks because it travels well and always disappears fast. Whether it’s a busy holiday morning or a weekend get-together, this casserole feels like a little homemade hug on a plate.
Key Ingredients & Substitutions
Frozen shredded hashbrowns: These are the base of the casserole. Thaw them slightly for easier mixing. If you don’t have frozen, you can shred fresh potatoes, but be sure to squeeze out extra moisture to avoid sogginess.
Cheddar and mozzarella cheese: I like the mix for flavor and meltiness. Cheddar adds sharpness, mozzarella gives stretch. You can swap mozzarella for Monterey Jack or Colby if you prefer a milder taste.
Cream of chicken soup: This gives the casserole its creamy texture and depth. For a vegetarian option, use cream of mushroom or cream of celery.
Sour cream and mayonnaise: Both add richness and moisture. If you want it lighter, try Greek yogurt. Just keep the creamy balance so it’s not dry.
Cherry tomatoes & green onions: These fresh toppings add color and a pop of brightness. If tomatoes aren’t in season, try roasted red peppers or sliced olives instead.
How Do You Get a Crispy, Golden Top Without Drying Out the Casserole?
That crispy, golden crust is what makes hashbrown casserole extra delicious. Here’s how I get it right each time:
- Use melted butter: Drizzle it on top before baking to encourage browning and add flavor.
- Cheese layer: Cover the top with plenty of mozzarella or Monterey Jack for a golden, bubbly finish.
- Bake uncovered: This lets moisture escape so the top crisps while the inside stays creamy.
- Watch the time: Bake it 45 mins to 1 hour. Keep an eye near the end to avoid burning but allow enough time for good color.
For best results, let the casserole sit for a few minutes after baking to firm up. This way, the crust stays crisp and the inside sets nicely.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and crispy edges.
- Large mixing bowl – makes stirring all the ingredients together easy and mess-free.
- Measuring cups and spoons – to get your ingredients just right.
- Sharp knife and cutting board – for chopping onions, tomatoes, and green onions.
- Spatula or large spoon – helps spread the mixture evenly in your baking dish.
Flavor Variations & Add-Ins
- Add cooked and crumbled bacon for a smoky, savory twist that pairs great with the creamy potatoes.
- Mix in sautéed mushrooms or bell peppers for extra veggies and a bit more texture.
- Swap cheddar for pepper jack cheese to give your casserole a mild spicy kick.
- Stir in cooked diced ham or shredded chicken to make it a more filling main dish.
How to Make Cheesy Hashbrown Casserole with Tomatoes and Green Onions
Ingredients You’ll Need:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom for vegetarian option)
- 1 cup sour cream
- ½ cup mayonnaise
- 1 small onion, finely chopped
- 2 cups grated mozzarella or Monterey Jack cheese (for topping)
- ½ cup chopped green onions (plus more for garnish)
- 8–10 cherry tomatoes, sliced
- 2 tablespoons butter, melted
- Salt and pepper, to taste
- Optional: cooked and crumbled bacon for extra flavor
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and roughly 45 minutes to 1 hour to bake. After baking, let it rest for a few minutes so it can set up nicely before serving.
Step-by-Step Instructions:
1. Prepare Your Baking Dish and Ingredients
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to keep your casserole from sticking.
2. Mix the Casserole Base
In a large bowl, combine the thawed hashbrowns, cheddar cheese, 1 cup of mozzarella, cream of chicken soup, sour cream, mayonnaise, and finely chopped onion. Stir everything together until well mixed. Add salt and pepper to your taste.
3. Layer and Top the Casserole
Pour the mixture into your prepared baking dish and spread it evenly. Sprinkle the remaining 2 cups of mozzarella or Monterey Jack cheese on top. Then, arrange the sliced cherry tomatoes over the cheese layer. Drizzle the melted butter over the top to help it brown beautifully while baking.
4. Bake and Garnish
Bake the casserole uncovered for 45 minutes to 1 hour. You’ll know it’s done when the top is bubbly and a lovely golden brown. After removing it from the oven, sprinkle chopped green onions and optional cooked bacon on top. Let it cool for a few minutes before serving.
Enjoy this creamy, cheesy casserole with a crispy top and fresh toppings as a comforting side or a hearty breakfast treat!
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Yes, you can! Just shred the potatoes and make sure to squeeze out as much moisture as possible to avoid a soggy casserole. Parboil them briefly to soften before mixing with other ingredients.
Can I Make This Hashbrown Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate overnight. When ready, bake it a little longer to ensure it’s heated through and the cheese is melted.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat it in the oven at 350°F (175°C) until warmed through to keep the crispy top intact.
What Can I Substitute for Cream of Chicken Soup?
If you prefer vegetarian or homemade options, cream of mushroom or cream of celery soup works well. You can also make your own creamy sauce using butter, flour, milk, and seasoning!