- 30 oz (about 5 cups) frozen shredded hash browns, thawed and thoroughly dried
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom)
- 1 (10.5 oz) can cream of celery soup
- 1½ cups sour cream or plain Greek yogurt
- 2½ cups shredded cheddar cheese, divided
- ½ cup finely diced onion (optional but flavorful)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper, to taste
- 2 tbsp melted butter (for topping)
💡 Crucial step: Squeeze thawed hash browns in a clean kitchen towel—they must be bone-dry to prevent sogginess!
Step-by-Step Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
2. Mix the Filling
In a large bowl, combine hash browns, both cans of soup, sour cream, 2 cups cheese, onion (if using), garlic powder, onion powder, salt, and pepper. Mix until well coated.
🌟 Don’t skip the sour cream—it adds tang and prevents the casserole from being too heavy.
3. Assemble the Casserole
Spread mixture evenly into the prepared baking dish.
Sprinkle with remaining ½ cup cheese, then drizzle with melted butter (this creates a crispy, golden top!).
4. Bake to Perfection
Bake for 45–50 minutes, until edges are bubbly and the top is deep golden brown.
Let rest 10–15 minutes before serving—this helps it set for cleaner slices.
Tips for Casserole Success
- Pat hash browns DRY—this is the #1 secret to a non-soggy casserole.
- Use full-fat ingredients—low-fat versions can make the texture rubbery.
- Make it ahead: Assemble (unbaked), cover, and refrigerate for up to 24 hours. Add 10–15 minutes to bake time.
- Boost flavor: Add 1 tsp poultry seasoning, a splash of hot sauce, or ½ cup frozen peas/carrots.
- Double the batch: Freeze one for future comfort!
Serving Suggestions
- Classic comfort: With roasted turkey, ham, or meatloaf
- Brunch favorite: Alongside scrambled eggs and bacon
- Holiday side: Add to your Thanksgiving or Christmas buffet
- Leftover magic: Reheat slices in the oven for a quick lunch
Frequently Asked Questions (FAQs)
Q: Can I use fresh potatoes instead of frozen hash browns?
A: Yes—shred 4 cups raw potatoes, soak in cold water for 5 minutes, then pat extremely dry.
Q: Can I make this dairy-free?
A: Yes! Use dairy-free cream soups, coconut yogurt, and vegan cheese. Note: texture will differ slightly.
Q: Why is my casserole watery?
A: Likely from wet hash browns or thawed frozen veggies. Always drain and dry thoroughly.
Q: Can I freeze it?
A: Yes! Assemble unbaked casserole, wrap tightly, and freeze for up to 3 months. Thaw overnight, then bake as directed.
Q: Can I use chicken thighs or breasts?
A: This is a side dish—but for a main course, try our Hashbrown Chicken Casserole!
Final Thoughts: Comfort, Simplified
Cheesy Hashbrown Casserole isn’t just a side dish—it’s a promise of ease and full bellies. With its creamy filling, tender potatoes, and crispy cheese top, it’s the kind of dish that says, “Dinner is taken care of,” without sacrificing flavor or heart.
So grab that bag of hash browns, thaw that soup, and bake a casserole that brings everyone to the table with a smile.
Made this and heard the “Mmm!” chorus? I’d love to hear your twist—did you add mushrooms? Use pepper jack cheese? Share your casserole success in the comments below—or tag me on social. And if you know someone drowning in weeknight dinner stress, send them this recipe. You’ll be their new kitchen hero! 🥔🧀✨
