Loaded with melted cheese, sour cream and simple seasonings, this deliciously creamy, cheesy shredded hashbrown casserole is the perfect potato side dish for breakfast, holidays, potlucks, even regular weeknight dinners! And it’s a hit you’ll never feel bad about serving over and over again since you’ve made it’s yummy goodness without using any canned soup.
It’s hard to say no to a good potato recipe. There’s just something about a well turned out spud that promises a delicious, comforting dish that’s almost impossible to turn down. Especially if there’s cheese involved. Warm, melted, savory cheese. Thank goodness for easy recipes like this cheesy hashbrown casserole that take that heaven-made potatoes & cheese match and turn it into a convenient dish fit to feed a crowd no matter the occasion!
At my house, hashbrown casserole is served mostly as a simple weeknight side dish, playing co star to dishes like BBQ Boneless Chicken Thighs or Pineapple Mustard Glazed Ham. But it also makes regular appearances at tailgates, potlucks, cookouts, holiday dinners and brunches. It’s endless appeal is absolutely because it’s just that darn good.
What You Need to Make Cheesy Hash Brown Casserole
I’ll walk through an overview of ingredients & steps in this section along with helpful tips!
Look for specifics at the end of the post in the recipe card.
- frozen shredded hash browns
- sour cream
- chicken broth
- cheddar cheese
- butter
- flour
- onion powder
- cracked black pepper
- salt
- fresh parsley or chives- optional
Why We Love This Recipe
- It’s so easy to make! One mixing bowl and just a few simple ingredients you always have on hand are all it takes to put these cheesy potatoes on your table at any time.
- A lot of hashbrown casserole recipes use canned cream of chicken or mushroom soup to up the ante on taste. And while those work in a pinch, they aren’t the only (or the best) way to achieve great flavor. As a matter of fact, leaving out “mystery ingredients” creates a deliciously creamy, savory difference everyone will rave about. Just a little je ne sais quois to make your recipe standout… But you’ll know what it is, and you’ll love serving it every time!
- And, of course, we’ll have to talk versatility too. While we’ve mentioned brunch, dinner, holidays and such, we haven’t talked about this recipe’s uncanny ability to move from side dish to main dish with just a few simple add-ins. Talk about an amazing family dinner in a snap!
To create this dish as a main course, consider adding
- sliced smoked sausage, diced onions and bell peppers
- seasoned ground beef, mushrooms and diced onions
- chopped ham and green chiles
- chicken and broccoli
For a complete breakfast, add these to your Cheesy Hashbrown Casserole
- ground breakfast sausage
- chopped ham
- crumbled bacon
This awesome make-ahead dish also freezes well before or after cooking. Just how many ways can this dish be a winner? 100 ways and counting!
More Potato Side Dish Recipes
- Ultimate Scalloped Potatoes
- Pimento Cheese Hash Brown Casserole
- Baked Cheesy Smashed Potato Bites
- Southern Deviled Egg Potato Salad
- Lyonnaise Potatoes-Fried Potatoes & Onions
- Creamy Dill Potato Salad
Easy, Cheesy Hashbrown Casserole
Ingredients
- 32 oz shredded hashbrown potatoes, thawed
- 2 ¼ C grated cheddar cheese
- 1 stick butter, melted
- 16 oz sour cream
- 1 C chicken broth
- ¾ tsp salt
- ½ teaspoon onion powder
- ½ teaspoon cracked black pepper
- 3 Tbsp flour
- chopped parsley or chives for color, if desired
Instructions
- Preheat over to 350° Fahrenheit. Spray 9×13 baking dish with non stick cooking spray.
- In a glass bowl, toss 2 C of the cheese and all of the potatoes together. Evenly fill 9 x13 dish with cheese & potatoes.
- Pour melted butter over the top of the cheese & potatoes.
- In same glass bowl used for the cheese & potatoes, whisk together sour cream, broth, onion powder, salt & pepper. Heat in microwave for 2 minutes. Whisk in 3 tablespoon flour until smooth. Pour sour cream mixture evenly over potatoes and cheese.
- Top with remaining ¼ C grated cheddar and additional black pepper.
- Bake until cheese is melted and edges of casserole is bubbling, about 45 minutes. Remove from oven and top with parsley or chives, if desired.
Video
Notes
- sliced smoked sausage, diced onions and bell peppers
- seasoned ground beef, mushrooms and diced onions
- chopped ham and green chiles
- chicken and broccoli
- ground breakfast sausage
- chopped ham
- crumbled bacon
Can I substitute southern style or diced hash brown potatoes for the shredded hash browns?
Hi, Marcie! You sure can. I think that would make a great dish!
Made these as an Easter dude dish. I used cubed hash browns. It was a hit with my sister asking for the recipe. We have a family that has many gluten free and one yeast free person so no soup was great! Will be making it again.
Hi, Sandy! I am just tickled that your family enjoyed this dish for Easter! Thank you so much for making and sharing it with those you love!
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Hi, Helan!
I am just tickled that you liked this recipe! Nothing better than cheesy, delicious potatoes. Thank you so much for sharing!
Any recommendations for cutting the recipe for an 8×8 pan? 9×13 will be too much for the crowd I’m feeding! Thanks!
Hi, Sierra! Just cut the recipe in half. It will be just right for an 8×8! Enjoy!
How far ahead of time can these be made up and ready to go in oven?
Hi, Daw! This can be put together the day before, covered, refrigerated and cooked the next day!
Is it OK to put together the day before?
Hi, Mary! This can be put together the day before, covered, refrigerated and cooked the next day!
We loved this recipe. Very tasty with the added fresh onion, and no canned soup make it a low salt dish. I will make this again!
Hi, Sharon! I am so glad you loved this casserole! I always feel good about serving it since there is no canned soup. And you certainly don’t miss any flavor! Perfect for breakfast or dinner!
This may seem like a strange question – but since the soup is not used in the recipe, is this dish considered gluten free? (I noticed the ingredients on the cream of chicken soup included “wheat” so I was hoping for a recipe that would be OK for gluten free friends.)
Hi, Kathy! Great question! The recipe does have 3 Tbsp of flour in it (as a thickener for the sauce) which could pose a problem for some but not others (since there are varying levels of gluten intolerance). You might want to just ask your friends how that fits with their needs. Hope that helps! We definitely want everyone to have a safe and enjoyable meal!
I have celiac. You can thicken with corn starch, tapioca starch/flour, or arrowroot starch if you don’t have any gluten free flour.
Delicious cheesy potato recipe! Everyone loved it!
Hi, Laura! I am just tickled you made these potatoes and loved them as much as we do! Thank you!
This will forever be how I make cheesy potatoes going forward! I went looking for a recipe that doesn’t use canned soup, and this was a home run. Absolutely delicious and so easy! I put it together yesterday and refrigerated it then baked it for Easter dinner today. My family loved it! Thank you so much for the awesome recipe.
Hi, Jennie!
You are so welcome! Oh my gosh, I love everything about this- just makes my day!
This recipe is very similar to one that I can’t find. The basic difference is that mine added a thawed bag of frozen mixed vegetables and crushed ritz crackers on top. Do you think adding the vegetables would make it too watery?
Hi, Monica! That is a good question and could happen. However, I wouldn’t really worry about it unless there were big pieces of ice frozen around the vegetables or big chunks where the veggies were frozen together. Maybe run them under cool water to get rid of any extraneous/extra ice and pat dry before adding them to the mixture? Let me know how it goes!
Could this be made with fresh potatoes instead of frozen ones?
Hi, Brittany! It sure can!
Are there any issues if I make this in a slow cooker?
Hi, Jean! I don’t usually make mine in the slow cooker, but I don’t think there should be a problem as long as you spray the crock with non stick cooking spray. Let me know how it goes!
Do you cover with foil when baking?
Hi, Diane! I don’t which is why it’s not included in the recipe. But ovens can vary in intensity, so if you notice your casserole becoming too brown before the cook time is over, then I would cover with foil.