Cheesy Hashbrown Casserole (No Canned Soup)

Since the day I shared this recipe back in 2018, it became one of my most popular recipes. People enjoy this easy and yet homemade recipe that features thawed frozen shredded hashbrowns, homemade creamy cheese sauce, onion, herbs, and of course, some more cheese.

Years of working at the Cracker Barrel and enjoying all the delicious comforting food drove me to create my own recipes and make it at home. Hashbrown Casserole is definitely one of those dishes. When you have a recipe that beats the restaurant’s, you don’t have a need to go out and get it. You are all set to make it right at home! 

Scalloped potatoes and hashbrown casserole are the two potato sides that I make for a big family dinner. 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. (Okay, I also frequent my loaded cheesy potato casserole as well.)

Key Ingredient Notes and Substitutions

Frozen Shredded Hash Brown Potatoes – hash brown potatoes usually come frozen so make sure to thaw the potatoes first. Best way to do that is to thaw them overnight or for up to 24 hours in the refrigerator.

Cheese – I like to use sharp cheddar cheese because it adds a lot more flavor to the casserole.

Gluten Free*: This casserole is very easily made gluten free. Just substitute all purpose flour for gluten free all purpose flour. Note that sometimes it takes just a little more gluten free flour to make it the same thickness as regular. (Depending on the brand.) In most cases, 1/2-1 extra tablespoon will do the trick.

How To Make Hashbrown Casserole: Step By Step and Tips

• Important pre-cooking step: hash brown potatoes usually come frozen so make sure to thaw the potatoes first. You can always set yourself an alarm the day before you plan to cook the casserole to remind you to pull the potatoes from the freezer.
• When making the casserole, start with cheese sauce because nothing needs to be done with thawed potatoes. Sauté onions in butter until soft and transparent (don’t you just love the smell of onions searing in butter?!)

• Successful smooth cheese sauce: coat sauteed onions in flour evenly. Pour the liquids in slowly AS you continuously but slowly stir! The mixture will start to thicken as you are slowly stirring. (Feel free to use a whisk if that is more comfortable for you.)
• Keep the temperature below medium! Never have the heat too high when making any kind of creamy cheese sauce. Medium to start and the lower to medium low after adding liquids.

• Add cheese one handful at a time: slowly stir as you add the cheese one handful at a time. This will help the cheese melt and incorporate into the sauce evenly.
• Take off heat as soon as cheese is melted.

• Be gentle mixing hashbrowns and cheese sauce. Don’t overmix but make sure it’s mixed evenly.
• Transfer the mixture into the casserole dish, top off with more cheese, and bake at 350F for 30-35 minutes.
• If you’re noticing that the top is getting browned too fast, you can loosely place a sheet of aluminum foil on top of the baking dish. This will deflect direct heat from the cheese topping.

How To Make Ahead, Store, and Reheat the Casserole

Make Ahead: You can assemble the casserole without baking it and keep it in the refrigerator overnight. Before refrigerating, cover the dish tightly with a lid or plastic wrap. When you are ready to bake it, unwrap and let the dish sit out for about 30 minutes to warm up. You will need to add about 5 to 7 minutes to the baking time.

Storing: Leftover hashbrown casserole can be stored for 3-5 days in the refrigerator in an airtight container. You can either leave it in the baking dish or move it to a different storage container.

Reheating: You can reheat the entire casserole in the oven or reheat individual servings in the microwave. To reheat in the oven, let the dish warm up for 30 minutes on the counter first. Then, bake at 350°F. To keep the top from getting too brown, you can cover the dish with foil.

How To Freeze Hashbrown Casserole?

PRO TIP: If you plan to freeze this casserole, you can prepare it and bake it in an aluminum baking pan. Note that the bake time will be slightly less, about 5 minutes less.

• Prepare the casserole and bake it in an aluminum baking dish, per the recipe. Make sure to cool the cooked potato casserole to room temperature before freezing!
• Cover the whole pan with plastic or another freezer-friendly air-tight wrap and then, wrap it in a some aluminum foil. Double cover will make sure it is completely air-tight.
• Label the pan and freeze it for up to 3 months.
• Make sure to thaw it slowly, in the refrigerator, for up to 24 hours.

Variations and Additions To Try

Add a Crunchy Topping: for a texture similar to “Funeral Potatoes,” mix 2 cups of crushed cornflakes or Ritz crackers with 3 tablespoons of melted butter and sprinkle over the top before baking.

Add Protein: stir in 1 cup of diced ham, chopped or shredded rotisserie chicken, cooked crumbled bacon, or shredded leftover turkey.

Change the Cheese: while sharp cheddar is classic, feel free to use Monterey Jack, pepper Jack, Colby, or a Mexican cheese blend.

Make it Spicy: add finely diced jalapeños or a 4-ounce can of green chiles for a spicy kick.

Herbs: add some extra flavor with chopped chives, scallions, and/or parsley.

Can I make this in the Crock Pot?

Yes. Prepare the casserole as instructed in the recipe up to the step of spreading it in the baking dish. Spread the cheesy potato mixture in the Crock Pot, cover with the lid, and cook for 2-3 hours on HIGH or for 4-4.5 hours on LOW. Spread the grated cheese on top of the casserole during the last 30 minutes of cook time.

Can I use cubed potatoes instead of shredded?

While this recipe is designed for shredded hashbrowns, you can use cubed hash brown potatoes. Make sure to thaw them first as well. I actually have a similar dish called a cheesy potato casserole.

Why is it important to thaw the frozen hashbrowns?

Thawing the hashbrowns is essential to prevent a watery or soggy casserole. The excess moisture from frozen potatoes can make the sauce thin and prevent the potatoes from cooking evenly.

Some More Comforting Side Dishes

• Sweet Potato Casserole
• Loaded Cheesy Potato Casserole
• French Toast Casserole
• Chicken and Sausage Tortellini Casserole
• Beef Enchilada Casserole
• Ham and Cheese Mashed Potato Cakes

Originally published on Will Cook For Smiles on December 20, 2018.