Dinner

Easy Cheesy Hashbrown Casserole Recipe

BySimon Carel December 25, 2025December 25, 2025

Introduction

This easy, cheesy hashbrown casserole is the perfect comforting side dish for any meal. Loaded with creamy sour cream, melted cheddar, and tender hashbrowns, it’s a crowd-pleaser that comes together quickly and bakes to golden perfection.

A close-up of a glass baking dish filled with a creamy, layered cheesy casserole being scooped up by a shiny silver fork. The scoop shows three layers: the bottom and middle layers are white and fluffy, likely mashed potatoes or cauliflower, and the top layer is golden and slightly browned melted cheese with small green herb pieces sprinkled on it. The background features a white marbled texture with soft greens blurred behind the dish. The glass dish is on a wooden surface with a red and white cloth partially visible below it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

32 oz shredded hashbrown potatoes, thawed
2 1/4 cups grated cheddar cheese
1 stick butter, melted
16 oz sour cream
1 cup chicken broth
3/4 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon cracked black pepper
3 tablespoons flour
Chopped parsley or chives for color (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick cooking spray.
Step 2: In a large glass bowl, toss together 2 cups of the grated cheddar cheese and all the shredded hashbrowns. Spread this mixture evenly in the prepared baking dish.
Step 3: Pour the melted butter evenly over the cheese and potato mixture.
Step 4: Using the same bowl, whisk together the sour cream, chicken broth, onion powder, salt, and pepper. Microwave the mixture for 2 minutes, then whisk in the flour until smooth. Pour this sour cream mixture evenly over the potatoes and cheese in the dish.
Step 5: Sprinkle the remaining 1/4 cup grated cheddar cheese over the top, and add more cracked black pepper if desired.
Step 6: Bake in the preheated oven for about 45 minutes, or until the cheese is melted and the edges of the casserole are bubbling. Remove from the oven and garnish with chopped parsley or chives for a pop of color, if you like.

Tips & Variations

Use frozen hashbrowns that are fully thawed and drained to avoid excess moisture in the casserole.
Substitute sour cream with Greek yogurt for a tangier, lighter version.
Add cooked bacon bits or diced green onions to the casserole for extra flavor and texture.
For a vegetarian option, use vegetable broth instead of chicken broth.

Storage

Store any leftover casserole covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or reheat the entire dish in the oven at 350°F until heated through. This casserole does not freeze well due to the sour cream content.

How to Serve

A small white square plate holds a round serving of scalloped potatoes with two visible layers: a creamy white potato base and a golden-brown melted cheese top sprinkled with small bits of green parsley. A shiny silver fork is lifting a bite-sized piece showing the soft texture of the potatoes and gooey cheese. The plate sits on a stack of two other white plates over a cloth with red, green, and beige checks, all on a white marbled surface. Some green parsley leaves can be seen blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?

Yes, you can shred fresh potatoes and use them, but be sure to squeeze out excess moisture to prevent the casserole from becoming watery.

Is this casserole suitable for freezer meals?

This recipe isn’t ideal for freezing because the sour cream mixture can separate and change texture upon thawing. It’s best enjoyed fresh.

Simon Carel