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.
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.
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 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.
MORE COMFORTING RECIPES TO TRY
Easy Gnocchi with Garlic Butter
Loaded Cheese Potato Casserole
Ham and Cheese Mashed Potato Cakes
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Hashbrown Casserole
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
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
Nutrition
Originally published on Will Cook For Smiles on December 20, 2018. Updated May 18, 2020.
Michelle Elsesser says
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?
LyubaB says
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. 🙂
christine repoff says
Hi, I think you could substitute greek yogurt for the sour cream and save a ton of fat. Lyubas recipes are always delicious.
LyubaB says
Thank you, Christine! I am so glad you like my recipes 🙂
Becky says
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
LyubaB says
Hi Becky,
I am so glad you liked it! 🙂
Vivian says
I precooked them for 10 min then shredded. Worked great
LyubaB says
So glad you liked it, Vivian!
Les says
Can you make this ahead and freeze to cook later?
LyubaB says
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! 🙂
Linda Peterson says
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!
LyubaB says
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.