Creamy, Cheesy Hashbrown Casserole – A Comfort Food Classic
Introduction
There are some recipes that just wrap you in a big, warm hug — and this hashbrown casserole is one of them. I’m not sure if it’s the creamy sauce, the gooey cheese, or the golden-baked potatoes, but every bite feels like home.
This is the dish I make when I want smiles around the table, the kind of comfort food that works for breakfast, brunch, or dinner. If you’re not already on my email list, subscribe now so you’ll never miss recipes like this one!
Why You’ll Love This Recipe
Versatile: Works for holiday dinners, Sunday brunch, or weekday potlucks.
Easy Prep: Mostly pantry staples and freezer-friendly ingredients.
Crowd-Pleaser: Even picky eaters can’t resist!
What It Tastes Like
Imagine tender shreds of potato blanketed in a creamy, cheesy sauce, with the top layer baked to bubbly, golden perfection. The onions add a subtle sweetness, the garlic brings warmth, and the sharp cheddar delivers that rich, tangy bite.
Ingredients
30 oz frozen shredded hash brown potatoes, thawed
2 tbsp olive oil
1 yellow onion, diced
3 large garlic cloves, minced
1/4 cup all-purpose flour
2 cups whole milk (or reduced fat)
1 cup chicken stock
1 cup sour cream
8 oz shredded sharp cheddar cheese
1 1/2 tbsp minced parsley (fresh or dried)
Salt, to taste
Fresh cracked black pepper, to taste
1 cup shredded sharp cheddar cheese (for topping)
Tools You’ll Need
9×13 casserole baking dish
Medium saucepan or pot
Wooden spoon or spatula
Mixing bowl
Step-by-Step Instructions
Step-by-Step Instructions
Preheat & Prepare: Preheat your oven to 350°F and grease your 9×13 casserole dish.
Sauté Aromatics: Heat olive oil in a medium pot over medium heat. Add onions and cook until golden. Stir in garlic until fragrant.
Create the Sauce: Sprinkle flour over the onions and stir well. Slowly pour in chicken stock, then milk, stirring constantly until thickened.
Add Creamy Goodness: Stir in sour cream, cheese, salt, pepper, and parsley. Taste and adjust seasoning.
Combine: In a large mixing bowl, combine thawed hash browns with the cheese sauce.
Bake: Spread mixture evenly into your casserole dish, sprinkle the remaining cheese on top, and bake 35–40 minutes until bubbly and golden.
What to Serve With Hashbrown Casserole
Crispy bacon or sausage for breakfast
Roast chicken or ham for dinner
A fresh green salad to balance the richness
Tips for Success
Thaw potatoes completely to avoid excess water in your casserole.
Use extra sharp cheddar for maximum flavor.
Let casserole rest 5–10 minutes before serving so it sets nicely.
Storage Instructions
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze unbaked casserole for up to 2 months. Thaw overnight before baking.
Frequently Asked Questions
Can I use fresh potatoes?
Yes! Shred them, rinse to remove excess starch, and pat dry before using.
Can I make this ahead?
Absolutely — assemble the casserole, cover, and refrigerate up to 24 hours before baking.
Can I swap the cheese?
Sure! Monterey Jack or Gruyère make tasty alternatives.
Conclusion
This creamy, cheesy hashbrown casserole is comfort food at its finest — easy to make, impossible to resist, and endlessly versatile. Once you make it, you’ll find yourself bringing it to brunches, family dinners, and holiday gatherings for years to come.