Creamy, easy, cheesy hashbrown potato casserole with sour cream that’s so versatile it can be served for breakfast, lunch or dinner!
Cheesy Hashbrown Potato Casserole
This cheesy hashbrown potato casserole is absolutely amazing for three main reasons:
- They taste SO GOOD!
- They are incredibly versatile.
- They are ridiculously easy to make.
Taste is always my favorite part about cooking and these potatoes do not disappoint.
Soo creamy and soo cheesy. There’s also a little bit of tang from the sour cream and onions to balance the richness.
They literally melt in your mouth. These are what I call the “macaroni and cheese” of potatoes!
Plus, they go with nearly every meal. For Thanksgiving we had them as a side dish. For Christmas I served them with our breakfast buffet.
And they’re 10 times easier than making scalloped potatoes for Easter ham dinner!
You can also turn them into whole meal! Try my Smoked Sausage Potato Casserole so you can get your protein.
This is such a great potluck recipe when you need to bring a dish to pass.
Not to mention they simply couldn’t be easier to make. The hardest part is remembering to thaw out the frozen hash browns.
I’ve made them with frozen potatoes before – it can be done! – but it comes out kind of watery and oily.
I’ve never tried with fresh potatoes so I’d recommend this Cheesy Mashed Potato Casserole instead (tastes like the inside of twice baked potatoes!).
Did you know this casserole goes by many different names? I’m not sure who invented the original, but this recipe is based on Cracker Barrel’s hash brown casserole.
It also goes by the name Funeral Potatoes since it’s such a popular potluck dish and always shows up at receptions.
Cheesy hash browns, cheesy potato casserole, hash brown casserole…the names are endless!
Do you thaw hash browns for casserole?
Yes, the hash browns should be thawed. If I’m making this casserole for breakfast I take them out the night before and let them thaw in the refrigerator.
The main ingredient is, of course, potatoes. You can use shredded hash brown OR southern style hash browns (cubed potatoes).
Personally I like the meatier diced hash browns, but shredded ones will give you a creamier texture.
You will also need a can of “cream” soup. I prefer cream of chicken, but other options include cream of mushroom, cream of potato or condensed cheese soup.
The last three choices are also vegetarian which is convenient if taking this dish to an event.
How do you make cheesy hash brown casserole in the oven?
Combine the potatoes, condensed soup, sour cream, onion, cheddar cheese and half a stick of melted butter. Season to taste with salt and pepper and bake for 45 minutes or until bubbly and golden!
To top or not to top?
If you want Cracker Barrel hashbrown potato casserole then no topping is necessary.
However, a lot of the ladies from church potluck like to add a crunchy topping made with 2 cups crushed corn flakes and ¼ cup melted butter.
It’s up to you if you want that textural component or keep them strictly creamy. Either way they’re delicious!
This cheesy hashbrown potato casserole was originally post on Food Fanatic. You can check out more cheesy recipes there!
Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
This creamy hashbrown casserole is a versatile side dish that can be served for breakfast or dinner - a potluck staple!
Ingredients
- 1 bag (32 oz) Frozen Hash Browns, thawed (cubed or shredded)
- 2 cups Sour Cream
- 1 small Onion, finely chopped
- 1 can Cream Of Chicken Soup
- 2 cups Shredded Cheddar Cheese, divided
- 1/4 cup Butter, melted
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- Preheat oven to 350°F. Lightly grease a 13x9 pan; set aside.
- In a large bowl combine the potatoes, sour cream, onion, cream soup, 1 ½ cups cheese, butter, salt and pepper.
- Mix well and taste for additional salt and pepper if necessary.
- Spread into prepared pan and bake uncovered at 350°F for 45 minutes.
- Remove from oven and top with remaining ½ cup of cheese. Bake for an additional 10 minutes, or until golden and bubbly.
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Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 478Total Fat: 33gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 67mgSodium: 867mgCarbohydrates: 35gFiber: 3gSugar: 5gProtein: 12g
Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.
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