This homemade cheesy hashbrown casserole is a comforting side dish that everyone loves. Wonderful comforting potato dish loaded with cheddar cheese and creamy sauce. It’s easily prepared without canned soup and baked to a gooey perfection. Make this side dish for every holiday gathering, family dinners, and potlucks.
I was 16 when I first started working at the Cracker Barrel and that’s when I was first introduced to their fabulous baked mac and cheese, broccoli cheddar chicken, and of course, hashbrown casserole.
Years of working there has left me with taste for many of those comforting dishes, which I still make at home. Hashbrown Casserole is definitely one of them.
Each holiday dinner has to have a comforting potato side dish. I’m pretty sure it’s the law.
Thanksgiving gets mashed potatoes every time since it’s such a traditional holiday when it comes to food. For other holidays, I like to make different potato sides and preferably the cheesy ones.
Scalloped Potatoes and Hashbrown Casserole are the two that always put a smile of everyone’s face. It must be the cheese, the cream, and the comfort that fills these potato dishes.
Don’t let the fact that this casserole is prepared with no canned soup make you think that it’s harder to cook. It is just as easy and only takes about 10 extra minutes of preparation time. All the ingredients are easy and something that you most likely already have on hand.
How to make hashbrown casserole gluten free:
This casserole is very easily made gluten free. Just make one simple swap of all purpose flour for gluten free all purpose flour.
One thing I’ve noticed about swapping gluten free all purpose flour for regular one in sauces and soups is that it takes just a little more gluten free flour to make it the same thickness.
In most cases, 1 extra tablespoon will do the trick. (Some gluten free brand mixes differ so add 1/2 tablespoon at a time and check the thickness.)
Of course, if you’re making a large amount of soup or sauce, you may need an additional tablespoon.
Can this casserole be made ahead of time?
Absolutely. You can prepare the casserole completely up to the baking step and refrigerate overnight. Make sure to cover the prepared casserole dish with saran wrap before putting it in the fridge. (Discard saran wrap before baking.)
Bake at 350 when needed but add extra 5 minutes or so since the casserole will start out cold.
Some more comforting side dish recipes:
If you don’t want to miss any new recipes, subscribe to e-mail or follow me through my social media channels!
Don’t forget to sign up for email, so you won’t miss any new recipes.
- 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 (can use reduced fat if needed)
- 1 cup chicken stock
- 1 cup sour cream
- 8 oz shredded sharp cheddar cheese
- 1 1/2 tbsp minced parsley (can use dried parsley if needed)
- fresh cracked black pepper
- 1 cup shredded sharp cheddar cheese topping
- Preheat oven to 350 and grease a 9x13 casserole baking dish.
- Preheat medium pot over medium heat on stove-top.
- Add oil, heat it through and add onions. Saute onions until they start to brown.
- Smash and mince garlic and add it to the onions. Stir and saute until fragrant.
- Sprinkle flour over the onions and stir well. Stir for a few seconds and start slowly pouring in chicken stock, while stirring. Pour in milk after that while stirring as well.
- Let the mixture heat through and start to thicken.
- Stir in sour cream, cheese, salt, and pepper. Let the mixture cook and thicken as the cheese melts. Taste to make sure you have enough seasoning.
- Stir in parsley.
- Mix hash browns and cheese sauce in a large bowl and spread the mixture in the prepared casserole dish. Make sure it's all spread evenly throughout.
- Spread some more cheese on top and bake for 35-40 minutes, until casserole browned and bubbles around the edges.