Home » Side Dishes » Cheesy Hashbrown Casserole
ByMilisa
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Cheesy Hashbrown Casserole is a delicious addition to any meal of the day. Popular for holiday dinners and weekend brunches. This easy recipe is completely from scratch made from fresh potatoes and no canned soup!
Hashbrown casserole is a classic side dish to serve for potlucks and holiday dinners. It’s so simple to make with simple ingredients and is sure to be a family favorite.
The first time I ever tried this easycheesy hashbrown casserolewas in Wyoming when we went to help the neighbors work their sheep. They called this dish branding potatoes because they were what everyone served for lunch when they branded cattle.
This cheesy potato casserole is known by different names such as funeral potatoes, party potatoes or cheesy potatoes. Whatever you call it, just add it to the menu!
Table of Contents
Ingredients for Cheesy Hashbrown Casserole Recipe
- russet potatoes
- onion
- cheddar cheese
- sour cream
- heavy cream
- butter
- chicken base
- black pepper
- kosher salt
Budget Tip
I don’t ever remember to buy frozen hash browns or the refrigerated shredded hashbrowns from the grocery store. There’s no need for expensive pre shredded potatoes to make hashbrown casserole recipe! You can make them with the potatoes that you have in the pantry.
How to Shred Potatoes for Hashbrowns
- Wash and dry potatoes. Peel if desired.
- Shred on the large side of a box grater or use a food processor.
- Place in a colander and rinse thoroughly. Squeeze out excess liquid from the shredded potatoes over the sink or over a bowl to remove the excess liquid. This will keep your hashbrowns from being mushy.
- Place shredded potatoes in a large bowl.
This is the best way to make hash brown potatoes. This method works for hashbrown casserole or traditional fried crispy hash browns. Give it a try the next time you are making hashbrowns.
How to Make Hashbrown Casserole
- Shred 2 1/2 – 3 pounds russet potatoes. Place in a colander and rinse thoroughly and squeeze out any excess water. Place into a large mixing bowl.
- Dice 1 cup onion and add to shredded potatoes.
- Shred 8 ounces of cheddar cheese and add 2/3 of it to potato mixture.
- In another bowl combine melted butter, heavy cream, sour cream, chicken base, salt and pepper. Whisk together and pour over potato mixture.
- Mix potato and cream mixture until well combined.
- Spray a 9 x 13 baking dish or 2 1/2 – 3 quart casserole dish with cooking spray.
- Pour potato mixture into baking dish and spread evenly. Top with remaining shredded cheese.
- Bake 45 minutes to 1 hour or until potatoes are cooked through.Cheese will be melted and golden brown.
Variations for Cheesy Potato Casserole
- Cream Soup:Use cream of chicken soup or cream of mushroom soup in place of the heavy cream and chicken base.
- Cream cheesemakes a good substitute for the heavy cream.
- Different Cheeses:Colby-Jack, Gruyere, Mozzarella cheese or Pepper-Jack are all great options for cheesy hashbrown potato casserole.
- Make it a Main Dish:Add brownedbreakfast sausage,ground beefor even cooked chicken will turn these cheesy potatoes into a hearty dinner the whole family will love.
- Crunch Toppings: Crushed corn flakes, crushed ritz crackers, potato chips or panko breadcrumbs can be sprinkled over the top of the casserole before baking.
- Garnishes: After baking sprinkle the casserole with sliced green onions, candied jalapenos or chopped fresh herbs.
Hashbrown Casserole Notes
- Make Ahead:Hashbrown casserole is one of those dishes that just gets better the next day. Prepare up to 2 days in advance. Mix it up and cover tightly with plastic wrap, do not bake. Refrigerate until ready to bake. Bake as directed. (If using a glass baking dish, allow to come to room temperature before placing in the oven.)
- Leftovers:Cover the casserole dish with aluminum foil or plastic wrap in the refrigerator up to 4 days.
- Reheat:Hashbrown casserole can be reheated in a non-stick pan over medium heat, stirring until heated through or place in a baking pan and bake for 12- 15 minutes until heated through.
We love this easy cheesy hashbrown casserole for any meal of the day. It’s the perfect breakfast casserole for any holiday morning. It’s also the perfect easy side for all holiday meals.
More Potato Recipes to Try
- Garlic Mashed Potatoesare the perfect side dish for weeknight dinners and delicious enough for any holiday meal. Made so flavorful with homemade garlic butter.
- Potato Gratinis just loaded with cheesy goodness. One of my favorite for celebrations and holiday dinners.
- Creamy Dill Potato Saladis always a hit with the crowd. So easy to make and so creamy and delicious.
- Air Fryer Roasted Potatoesare super easy to make for busy weeknights. Tons of flavor from garlic and rosemary.
- Grilled Potatoesare simple to make with any dinner on the grill. Loaded with cheese and everything bagel seasoning, these potatoes are sure to be a family favorite.
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Kitchen Tools for Hashbrown Casserole
- Box Grater for shredding potatoes and cheese.
- Glass 9 x 13 Baking Dish ~ So handy for casseroles, desserts and more.
- Potato Peeler ~ My favorite one, ever.
- Flat Whisk ~ My favorite kitchen gadget. I use this every single day.
- Budget-Friendly Side Dish: Making this recipe using whole potatoes in place of the packaged shredded hash browns is a money saver. This recipe is perfect to feed a crowd.
- Favorite Side Dish:Everyone loves this potato side dish with lots of cheese. It is the perfect compliment to any meal of the day and it’s so easy to make with just a few minutes of prep.
- Great for Holiday Dinners:Cheesy hash brown casserole is perfect for Christmas dinner, Thanksgiving dinner, Easter brunch and family gatherings
If you love Cracker Barrel hashbrown casserole, this is sure to be one of your favorite things. It’s just the most comforting side dish that is always a massive hit.
IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!
Yield: 12 Servings
Cheesy Hashbrown Casserole
Cheesy Hashbrown Casserole is a delicious addition to any meal of the day. This recipe is completely from scratch made from whole potatoes and no canned soups!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Ingredients
- 2 1/2 - 3 pounds russet potatoes
- 1 cup diced onion
- 8 ounces shredded cheddar cheese, divided use
- 12 ounces sour cream
- 3/4 cup heavy cream
- 1/2 cup melted butter
- 1 teaspoon chicken base
- 1 teaspoon pepper
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 375 °
- Scrub potatoes and peel if desired. Shred on large side of box grater.
- Shred 2 1/2 - 3 pounds russet potatoes. Place in a colander and rinse thoroughly and squeeze out any excess water. Place potatoes into a large mixing bowl.
- Add onions and 2/3 of shredded cheese, set aside.
- In another bowl, combine sour cream, heavy cream, melted butter, chicken base, pepper and salt. Whisk until well combined.
- Pour over potato mixture, stirring until mixed well.
- Pour into a greased 9 x 13 baking pan and top with remaining cheese.
- Bake 45 minutes to one hour or until potatoes have cooked through.
Notes
Variations
- Cream Soup:Use cream of chicken soup orcream of mushroom soupin place of the heavy cream and chicken base.
- Cream cheesemakes a good substitute for the heavy cream.
- Different Cheeses:Colby-Jack, Gruyere, Mozzarella cheese or Pepper-Jack are all great options for cheesy hashbrown potato casserole.
- Make it a Main Dish:Add brownedbreakfast sausage,ground beefor even cooked chicken will turn these cheesy potatoes into a hearty dinner the whole family will love.
- Crunch Toppings: Crushed corn flakes, crushed ritz crackers, potato chips or panko breadcrumbs can be sprinkled over the top of the casserole before baking.
- Garnishes: After baking sprinkle the casserole with sliced green onions,candied jalapenosor chopped fresh herbs.
- Make Ahead:Hashbrown casserole is one of those dishes that just gets better the next day. Prepare up to 2 days in advance. Mix it up and cover tightly with plastic wrap, do not bake. Refrigerate until ready to bake. Bake as directed. (If using a glass baking dish, allow to come to room temperature before placing in the oven.)
- Leftovers:Cover the casserole dish with aluminum foil or plastic wrap in the refrigerator up to 4 days.
- Reheat:Hashbrown casserole can be reheated in a non-stick pan over medium heat, stirring until heated through or place in a baking pan and bake for 12- 15 minutes until heated through.
Nutrition Information:
Yield:
12Serving Size:
1
Amount Per Serving:Calories: 333Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 73mgSodium: 297mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 8g
Nutritional calculations are estimated and may not be accurate.
