No need to go out to enjoy this cheesy hashbrown casserole. It assembles in minutes, uses few ingredients, and tastes just like the restaurant version.

On my list of comfort foods, these potatoes are right at the top of my favorites. Cheesy and rich, this decadent dish can be more than just a breakfast casserole. It’s a delicious side to any meal.

This is perfect and served alongside my Bisquick breakfast casserole or my Pioneer woman breakfast casserole!

Hashbrown Breakfast Casserole Toppings

You can choose to top your hash brown breakfast casserole in a variety of ways. Let your imagination run wild. Other popular toppings include crushed cornflakes, Ritz crackers, or Panko bread crumbs. Any of these will give you a nice crunch on top.

Ingredients You’ll Need

Hashbrowns – Hashbrowns come in all shapes and sizes. I prefer the shredded ones for this recipe, but you can experiment with different kinds. You can even try the ones with frozen peppers for an extra kick! The only adjustment you might need to make is cooking slightly longer if the hashbrowns are really chunky!
Butter
Salt
Pepper
Onion – Onions can be a pain to deal with, but the flavor they bring to a dish makes it well worth the effort. There are several ways to make chopping onions less obnoxious. Check out this article if you’re interested.
Condensed Cream of Chicken Soup – This is used straight out of the can as an ingredient. No, you do not add any water!
Cheddar Cheese – Try to shred your own cheese. The pre-shredded bag stuff contains anti-caking agents that, well, are just gross!

Tips For Hashbrown Casserole Recipe:

Meat Variation: You can add meat to this casserole recipe to make it a complete meal on its own. Use cubed ham to create a hashbrown casserole with ham. It’s a perfect way to use holiday leftovers. Leftover chicken can transform into chicken hashbrown casserole. Add 1-2 cups of meat to the mixture and prepare as directed.
Controlling The Moisture Level: I like this casserole to bind together tightly and have a low moisture level. That’s why I cook it uncovered. It also gives you those crunch bits around the edges! However, if you like it more on the saucy side, cover it with aluminum foil to trap the moisture.

Storing + Freezing + Make-Ahead

How Long Can You Keep This In The Fridge? Store your potato goodness in an airtight container in the fridge for up to 3-4 days.
Can You Freeze This? Freezing is a great option. Assemble as directed and freeze in a baking dish. You can bake directly from frozen or allow it to thaw before baking.
- If baking from frozen, allow for additional cooking time. Leftovers- if there are any- freeze well too! Freeze in single servings for a great snack or midweek breakfast!
- This can be frozen for 4-6 months.
Make-Ahead Tips: When deciding whether to make this ahead of time, remember that this dish assembles in literally five minutes. However, if you need to have it at the ready, you can assemble it up to 24 hours in advance, cover it, and keep it refrigerated. Bake as directed.
Food Safety: If you’d like more info on food safety check out this link for cooked potatoes and this link for cream of chicken soup.

Serving Recommendations

Egg and hashbrown casserole go great together, obviously — fluffy eggs and potatoes go hand in hand! But I love a sweet treat to balance the savory. My perfectly fluffy and deliciously moist blueberry coffee cake is always a great choice! If you feel like muffins, try my yummy lemon poppy seed!

And we can’t forget about the MEAT! Make some bacon wrapped smokies for a delightfully smoky-salty twist to the standard bacon side.

Recipe Variations

Use other types of cheese. You can also add an extra cup or two of your favorite cheese to make your own cheesy version. Consider monterey or jalapeno jack, smoked gouda, or munster to add another layer of flavor.
Add meat. You can add meat to this casserole to make it a complete meal on its own. Use cubed ham or leftover chicken. Add 1-2 cups of meat to the mixture and prepare as directed.
Using Fresh Potatoes: No frozen hashbrowns on hand? No worries. You can use fresh potatoes as well (though frozen hashbrowns are sooo much easier!). The key is to get as much moisture as you can out, so you don’t mess up the consistency of the casserole.

1. Parboil the potatoes whole first. Just drop into boiling water for about five minutes and then transfer to cold water.
2. Once they are cool, grate the potatoes and give them a good rinse. This helps to rinse the excess starch away. Now the key step- dry the potato shreds. A salad spinner works great to get rid of most of the excess moisture.
3. Then, put the shreds in a clean, linen kitchen towel, gather up the edges, and twist until you are squeezing the potatoes. Keep twisting and squeezing until you can’t get any more moisture to come out.
4. Continue to assemble the rest of the recipe as directed.

How to Make Hashbrown Casserole

Combine potatoes, butter, onions, soup, salt, pepper, and cheese in a large bowl.
Mix until combined.
Pour it into the pan.
Bake until browned.

See full instructions below.

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