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Cheesy Hashbrown Casserole

Cheesy hashbrown casserole bakes golden and bubbly with melty cheddar cheese threads and a creamy sour cream sauce. Frozen shredded hash browns are coated and baked until the edges turn crisp while the center stays soft and rich.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Frozen shredded hash browns
  • 1 can (30 oz) frozen shredded hash browns Thawed before mixing.
Cream soup base
  • 1 can (10.5 oz) cream of chicken soup
Sour cream
  • 1 cup sour cream
Milk
  • 0.5 cup milk
Onion
  • 1 onion Finely chopped.
Cheddar cheese
  • 2 cup shredded cheddar cheese Divided; use 1 cup in the mixture and top with the rest.
Seasoning
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F and spray a 9x13-inch casserole dish with nonstick spray, so the casserole releases cleanly.
Mix the creamy base
  1. In a large bowl, combine the onion, 1 cup of the cheddar cheese, milk, cream of chicken soup, and sour cream until the mixture looks smooth and evenly speckled.
Coat the hash browns and season
  1. Add the thawed hash browns to the bowl and stir until evenly coated, then season with salt and pepper for balanced flavor.
Bake
  1. Pour the mixture into the prepared dish and top with the remaining shredded cheese to create a browned, melty layer.
  2. Cover with foil and bake for 45-50 minutes at 350F until the center is hot and the edges are starting to set.
  3. Remove the foil and bake for another 5-10 minutes at 350F until the cheese is lightly browned and bubbly.

Notes

For the best texture, thaw the hash browns completely and drain any excess moisture before mixing—this helps prevent a watery casserole. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat covered in a 325F oven until warmed through. Freezing is not recommended because the potatoes and sour cream can become watery after thawing. For a lighter option, use low-fat sour cream and reduced-fat cheddar.