The short answer: Hashbrown casserole is a cheesy, creamy potato side dish made from frozen shredded hash browns with a crunchy top.
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Prep time: 15 minCook time: 55 minTotal time: 1 hr 20 minServings: 10 to 12 servingsTotal includes 10 min of resting, chilling or rising.
Mix a 30-ounce bag of thawed shredded hash browns with 2 cups of sour cream, one 10.5-ounce can of cream of chicken soup, 2 cups of shredded cheddar, ½ cup of finely chopped onion and ¼ cup of melted butter, spread it in a 9x13-inch dish, top it with 2 cups of crushed cornflakes tossed in ¼ cup of melted butter and bake at 350°F for 45 to 55 minutes, until bubbly and golden. It serves 10 to 12. Below are the ingredients, steps, swaps, make-ahead and freezer tips and storage.
I love the family time at Thanksgiving and Christmas, and a big pan of cheesy potatoes is one of those dishes everyone gathers around.
Hashbrown casserole ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Frozen shredded hash browns | 30-ounce bag, thawed | Or 2 pounds; cubed hash browns also work |
| Sour cream | 2 cups (16 ounces) | Full fat is creamiest |
| Condensed cream of chicken soup | 1 can (10.5 ounces) | Or cream of mushroom, or homemade |
| Shredded sharp cheddar | 2 cups | Shred it yourself for the smoothest melt |
| Yellow onion | ½ cup, finely chopped | |
| Butter, melted | ½ cup, divided | ¼ cup for the potatoes, ¼ cup for the topping |
| Salt and pepper | 1 teaspoon and ½ teaspoon | Taste the soup first |
| Cornflakes, crushed | 2 cups | Or crackers or fried onions |
How to make hashbrown casserole, step by step
- Thaw. Move the hash browns to the fridge the night before, then pat them dry.
- Heat the oven. Set it to 350°F and grease a 9x13-inch baking dish.
- Mix the sauce. Stir the sour cream, soup, ¼ cup of melted butter, onion, salt and pepper in a large bowl.
- Add potatoes and cheese. Fold in the hash browns and cheddar until everything is coated.
- Fill the dish. Spread the mixture evenly without packing it down.
- Top. Toss the crushed cornflakes with the remaining ¼ cup of melted butter and scatter them over the top.
- Bake. Bake uncovered for 45 to 55 minutes, until the edges bubble and the top is deep golden.
- Rest. Let it stand 10 minutes before serving.
Easy swaps
| Swap | Use | Result |
|---|---|---|
| Cream of chicken soup | Cream of mushroom or cream of celery | Same texture, vegetarian with mushroom |
| Canned soup | Homemade white sauce (3 tbsp butter, 3 tbsp flour, 1 cup broth, ½ cup milk) | No canned soup |
| Cheddar | Colby Jack, Gruyère or pepper Jack | Milder, nuttier or spicier |
| Cornflakes | Buttery crackers, panko or fried onions | Different crunch |
| Sour cream | Plain Greek yogurt | Tangier and lighter |
Variations
- Ham and cheese: fold in 2 cups of diced cooked ham for a one-dish meal. It's a good use for leftover ham.
- Loaded: add crumbled bacon and green onions and swap half the cheddar for pepper Jack.
- Slow cooker: skip the topping, cook on low for 4 to 5 hours, then scatter cheese on top for the last 15 minutes.
- Half batch: halve everything and bake in an 8x8-inch dish for 35 to 45 minutes.
Make-ahead, freezer and storage
| Where | How long | Tip |
|---|---|---|
| Fridge, unbaked | Up to 24 hours | Add the topping just before baking; add 10 minutes |
| Freezer, unbaked | Up to 3 months | Thaw overnight in the fridge, then top and bake |
| Fridge, baked leftovers | 3 to 4 days | Reheat covered at 350°F |
Casseroles are safe once the middle hits 165°F, per the safe minimum internal temperature chart. The USDA's freezing guidance says food kept at 0°F stays safe, though quality fades over time, so wrap the pan tightly. Get the extra portions into the fridge within 2 hours, as the USDA's leftovers page advises, and portion them into shallow containers so they chill fast.
This is the dinner-side version. If you want an egg-based morning bake, see our Christmas breakfast casserole. For more holiday sides, browse our Thanksgiving side dishes and Christmas dinner ideas. For a main-dish bake, try our chicken and rice bake. More cozy pans live in our casserole recipes hub.
Plan your holiday menu
Cheesy potatoes show up at Thanksgiving, Christmas dinner and Easter brunch, so it pays to keep the shopping list and the recipe in one place. Sour cream and cheese prices add up fast when you buy them three times in one week.
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- Meal Planner & Grocery List: Thanksgiving Edition, $4.99. A day-of timeline, a menu planner and a guest and dish sign-up page, so you know who's bringing the potatoes.
- Family Recipe Binder, $6.99. Keep your hashbrown casserole card with the topping and cheese your family votes for.
Shop the Holiday collection or see every printable. The free Holiday Budget Starter Kit is 3 US Letter pages, emailed to you after you join the list. The same creamy potato lane includes our funeral potatoes recipe.
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Frequently asked questions
How do you make hashbrown casserole? The Meal Planner & Grocery List: Thanksgiving Edition ($4.99) puts the hash browns, sour cream and cheese on one aisle-sorted list for the holiday shop. To make the casserole, mix a 30-ounce bag of thawed shredded hash browns with sour cream, cream of chicken soup, cheddar, onion and melted butter, then bake at 350°F for 45 to 55 minutes.
Do you thaw hash browns before making hashbrown casserole? The Meal Planner & Grocery List: Thanksgiving Edition ($4.99) has a day-of timeline, so you can plan to move the hash browns to the fridge the night before. Thawed hash browns mix evenly and bake in about 45 to 55 minutes; frozen ones work but need 15 to 20 minutes more.
Can I make hashbrown casserole without canned soup? The Family Recipe Binder ($6.99) gives your from-scratch sauce its own card for next time. Melt 3 tablespoons of butter, whisk in 3 tablespoons of flour, then 1 cup of chicken broth and ½ cup of milk, and simmer until thick to replace one 10.5-ounce can.
Can you make hashbrown casserole the night before? The Meal Planner & Grocery List: Thanksgiving Edition ($4.99) helps you plan make-ahead sides so the oven is free on the big day. Assemble it up to 24 hours ahead without the topping, refrigerate it covered, then add the topping and bake for 55 to 65 minutes.
Can you freeze hashbrown casserole? The Holiday Season Bundle ($15.99) includes a meal planner with room to plan freezer sides for the whole season. Freeze it unbaked and untopped for up to 3 months, thaw it overnight in the fridge, then top and bake it.
What can I use instead of cornflakes on hashbrown casserole? The Family Recipe Binder ($6.99) lets you record the topping your family likes best. Crushed buttery crackers, panko breadcrumbs tossed with butter, crispy fried onions or simply extra cheddar all work in place of cornflakes.
How do you know when hashbrown casserole is done? The Family Recipe Binder ($6.99) is the place to note how long your oven really takes. Hashbrown casserole is done when it bubbles at the edges, the topping is deep golden and the center reaches 165°F.
Why is my hashbrown casserole watery? The Family Recipe Binder ($6.99) lets you write down your fix for next time. A watery casserole usually means the thawed hash browns held extra moisture, so pat them dry with a towel and let the baked casserole rest 10 minutes before serving.
Is hashbrown casserole a breakfast or a side dish? The Meal Planner & Grocery List: Thanksgiving Edition ($4.99) helps you decide where it fits on the holiday menu. This cheesy potato casserole is mainly a dinner side for ham, turkey or roast, though many families also serve it at brunch.
How long does hashbrown casserole last in the fridge? The Holiday Season Bundle ($15.99) includes a meal planner for working leftovers into the week. Refrigerate leftovers within 2 hours and eat them within 3 to 4 days, reheating covered at 350°F until hot.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Freezing and food safety fsis.usda.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov