Hashbrown Casserole

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!

Course Breakfast

Cuisine American

Keyword breakfast casseroles, hashbrown recipes, potato casseroles

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 334kcal

Author Kathleen

Ingredients

1 (2-pound package) frozen hashbrown thawed
1/2 cup butter softened
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup onion
1 (10.75-ounce) can condensed cream of chicken soup
2 cups shredded cheddar cheese

US Customary - Metric

Instructions

Spray a 9x13 inch pan with non-stick cooking spray and preheat the oven to 350°F (177°C).
Combine potatoes (1 package), butter (1/2 cup), onions (1/2 cup), soup (1 can), salt (1 teaspoon), pepper (1/2 teaspoon), and cheese (2 cups) in a large bowl. Mix gently until just combined and pour into the pan.
Bake in preheated oven until browned, about 45-50 minutes.

Notes

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 do it after a holiday meal! Leftover chicken can transform into chicken hashbrown casserole. Add 1-2 cups of meat to the mixture and prepare as directed.
Cutting Onions: 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. Of course, you can always ‘cheat’ and use the food processor! I won’t tell!
HashBrown Options: Hashbrowns come in all shapes and sizes. I prefer the shredded ones, 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! You can also use refrigerated hashbrowns.
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.

Nutrition