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Home » Side Dishes » Hashbrown Casserole

Hashbrown Casserole

Created: May 10, 2020 Updated: June 4, 2020 by lyuba 72 Comments

235.5K shares
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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.

scoop of hashbrown casserole lifting out of the brown baking dish with a metal spatula

Hashbrown Casserole

I was 16 when I first started working at the Cracker Barrel and that’s when I discovered 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. I even make sure to make plenty of this comforting potato side dish for each and every holiday dinner. 

Thanksgiving has to have 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 puts 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.

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spreading shredded cheddar cheese on tom of mixed hashbrown mixture in a casserole pan

metal spatula going into the cooked casserole and starting to lift

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.

starting to spoon the casserole out of the brown casserole dish

Can Hashbrown 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 plastic wrap before putting it in the fridge. 

Take the dish out of the refrigerator about 30 minutes before baking and let it sit on the counter to warm up. Discard the plastic wrap and bake at 350° but add extra 5 minutes or so since the casserole will start out cold.

Storing:

Store any leftover hashbrown casserole in the refrigerator covered air-tight. You can store it in the original baking dish or transfer it into a food storage container with a lid. Properly stored, hashbrown casserole will last up to 3 days.

helping of hashbrown casserole on a white plate with part of a fork showing

MORE COMFORTING RECIPES TO TRY

Creamy Italian Asparagus

Creamed Spinach and Mushrooms

Easy Gnocchi with Garlic Butter

Loaded Cheese Potato Casserole

Ham and Cheese Mashed Potato Cakes

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Hashbrown Casserole

Wonderful comforting potato dish loaded with cheddar cheese and creamy sauce. It's easily prepared without canned soup and baked to a gooey perfection. 
3.82 from 181 votes
Print SaveSaved! Rate
Course: Side Dish
Cuisine: American
Keyword: casserole, potatoes
Prep Time: 10 minutes
Cook Time: 49 minutes
Total Time: 59 minutes
Servings: 8
Calories: 408kcal

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 (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)
  • salt
  • fresh cracked black pepper
  • 1 cup shredded sharp cheddar cheese topping
US Customary - Metric

Instructions

  • 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. 

Video

Notes

Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 408kcal | Carbohydrates: 28g | Protein: 16g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 346mg | Potassium: 515mg | Fiber: 1g | Sugar: 4g | Vitamin A: 765IU | Vitamin C: 11.3mg | Calcium: 423mg | Iron: 1.7mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

collage of two photos: scooping hashrbown casserole on top and starting to scoop on the bottom with title in the middle

Originally published on Will Cook For Smiles on December 20, 2018. Updated May 18, 2020.

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

235.5K shares

Filed Under: Breakfast, Brunch, Christmas Dinner, Easter, Popular Posts, Potatoes, Side Dishes, Thanksgiving Tagged With: Potaotes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Michelle Elsesser says

    September 30, 2020 at 5:29 pm

    Any chance you have tried it with reduced fat milk and cheese? Or sauteed the onions in chicken broth with 1/2 the oil? Just wondering if anyone has tried lightening it up at all?

    Reply
    • LyubaB says

      October 2, 2020 at 5:43 pm

      Hi Michelle,

      Hashbrown casserole is an indulgent side dish because of the potatoes so the small substitutions will not reduce the fact that they are potatoes and carbs. 😉 That said you could use reduced-fat milk or even fat-free but as far as cheese reduced-fat cheese often does not come out well or comes out with a grainy texture. If you have a nonstick pan you can reduce the oil without needed to add chicken broth. I hope you still try it even with having to use full-fat cheese, it is a delicious indulgent every once in awhile. 🙂

      Reply
    • christine repoff says

      November 1, 2020 at 9:00 pm

      Hi, I think you could substitute greek yogurt for the sour cream and save a ton of fat. Lyubas recipes are always delicious.

      Reply
      • LyubaB says

        November 2, 2020 at 5:03 pm

        Thank you, Christine! I am so glad you like my recipes 🙂

        Reply
  2. Becky says

    October 12, 2020 at 6:53 pm

    5 stars
    Excellent recipe! Thanks!! I did use my own shredded potatoes I precooked them for 10 min then shredded. Worked great! I love that you don’t have to use condensed soup in this recipe

    Reply
    • LyubaB says

      October 13, 2020 at 4:36 pm

      Hi Becky,

      I am so glad you liked it! 🙂

      Reply
  3. Vivian says

    November 2, 2020 at 3:02 am

    5 stars
    I precooked them for 10 min then shredded. Worked great

    Reply
    • LyubaB says

      November 2, 2020 at 4:55 pm

      So glad you liked it, Vivian!

      Reply
  4. Les says

    November 4, 2020 at 10:14 am

    Can you make this ahead and freeze to cook later?

    Reply
    • LyubaB says

      November 4, 2020 at 5:32 pm

      Absolutely. You can prepare the casserole completely up to the baking step and refrigerate overnight. Make sure to cover the prepared casserole dish with plastic wrap before putting it in the fridge. Take the dish out of the refrigerator about 30 minutes before baking and let it sit on the counter to warm up. Discard the plastic wrap and bake at 350° but add extra 5 minutes or so since the casserole will start out cold. I hope you enjoy it! 🙂

      Reply
  5. Linda Peterson says

    November 12, 2020 at 10:43 am

    How much salt do you use? I tend to either under salt or over salt so I’d like to have it just right this time. Thanks!

    Reply
    • LyubaB says

      November 16, 2020 at 3:33 pm

      Hi Linda,

      It’s very difficult to give the amount of salt because everyone’s taste different with salt I would add about 1/2 a tsp and taste if it’s not enough for you add a little more and keep tasting until it’s just right.

      Reply
  6. SAL says

    February 18, 2021 at 6:46 pm

    Do you think it would be ok to substitute cream cheese instead of sour cream?

    Reply
  7. Catherine Smith-DuGay says

    March 3, 2021 at 3:17 pm

    I haven’t tried this yet. I am thinking of trying a second batch using cauliflower instead of shredded potatoes. My husband will get the hashbrowns casserole and I’ll get a cauliflower casserole. Wish me good luck!

    Reply
    • LyubaB says

      March 3, 2021 at 5:03 pm

      Sounds good! Let me know how it turns out! 🙂

      Reply
  8. Lynsey says

    March 10, 2021 at 2:51 pm

    Hi i was wondering if the recipe can be baked in a roaster and for how long?

    Reply
  9. Candy says

    March 11, 2021 at 2:43 pm

    Can I use julien hash browns for this recipe

    Reply
    • LyubaB says

      March 13, 2021 at 6:35 pm

      Do you mean shredded? If so yes this recipe is best with shredded if you mean diced then it won’t be as incorporated and but it will still taste good. Hope that helps.

      Reply
  10. Amy says

    April 6, 2021 at 5:54 pm

    I have leftover ham from Easter, can I add that and if I can should I change any of the other ingredients?

    Reply
  11. Tara says

    September 4, 2021 at 9:57 pm

    5 stars
    My family loved this recipe! I added green pepper and hamburger to make it a full meal. It was like shepherds pie! I also used sour cream and onion dip instead of sour cream because that’s all I had it tasted great!

    Reply
  12. Michelle says

    August 28, 2022 at 9:01 pm

    Has anyone prepped this the night before and baked the next morning? If so, is an hour sufficient?

    Reply
    • LyubaB says

      August 29, 2022 at 11:28 am

      Absolutely. You can prepare the casserole completely up to the baking step and refrigerate overnight. Make sure to cover the prepared casserole dish with plastic wrap before putting it in the fridge. Take the dish out of the refrigerator about 30 minutes before baking and let it sit on the counter to warm up. Discard the plastic wrap and bake at 350° but add extra 5 minutes or so since the casserole will start out cold. I hope you enjoy it! 🙂

      Reply
  13. Catherine says

    September 5, 2022 at 3:56 pm

    HELP! I just broke my only 9×13 and everything is ready to go in the oven! what can I use instead?

    Reply
    • LyubaB says

      September 6, 2022 at 1:13 pm

      Hi Catherine,
      I am so sorry I don’t get notifications of new comments immediately, so I have to log in to see them. The next time you need a response right away send me a message on Facebook at https://www.facebook.com/willcookforsmiles and I will respond much faster and be able to help. I hope you were able to figure out how to make this still if not let me know and I will help you out.

      Reply
  14. Mary says

    September 5, 2022 at 10:23 pm

    5 stars
    This was delicious and so much better then several cans of soup like most other recipes. Will add some spices to it next time but a keeper. Went well as a side dish with fried seafood.

    Reply
    • LyubaB says

      September 6, 2022 at 1:06 pm

      Thanks, Mary! I am glad you liked it better. 🙂

      Reply
  15. Stephanie says

    December 4, 2022 at 10:56 am

    5 stars
    .

    Reply
  16. Wendy B says

    December 7, 2022 at 11:33 pm

    5 stars
    I cooked this for the first time for dinner with friends. Everyone loved it and went back for seconds and thirds. It is an easy recipe I plan on using again and again! Thank you so much!!

    Reply
  17. Carol Kirkpatrick says

    December 9, 2022 at 6:48 am

    5 stars
    Can I make and freeze a week before I need to bake?

    Reply
  18. Laura says

    December 25, 2022 at 2:01 pm

    5 stars
    Added green and red bell peppers and mushrooms for some veggies, it was delicious for Christmas brunch! Did end up in the oven for 15 min longer but that was me not completely thawing the hashbrowns. Love it didn’t use eggs!

    Reply
  19. Lindsay says

    January 8, 2023 at 5:05 pm

    Love this! We’ve made it multiple times and it’s always a crowd pleaser. I add ground breakfast sausage sometimes or bacon and it’s absolutely delicious! Thanks for the great recipe.

    Reply
    • LyubaB says

      January 9, 2023 at 12:30 pm

      Yum! So glad you liked it, Lindsay!

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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