Cheesy Hashbrown Casserole Recipe

This amazing cheesy potato casserole is a cinch to make with shredded frozen hashbrowns, onions, garlic, canned cheddar soup, sour cream, and butter. It will quickly become one of your favorite and most requested potato casseroles.

Course side

Cuisine American

Keyword cheesy hashbrown casserole, hashbrown casserole recipe, shredded hashbrown casserole

Prep Time 20

Cook Time 45

Servings servings

Calories 353kcal

Author Beth Pierce

Ingredients

1 tablespoon olive oil
1 medium onion chopped
2 cloves garlic minced
30 ounces frozen shredded hash brown potatoes thawed
1 can 10 ½ ounces condensed Cheddar Cheese Soup (see notes)
1 ½ cups sour cream
½ cup butter melted
½ teaspoon salt
½ teaspoon fresh ground black pepper
2 ½ cups shredded cheddar cheese see notes

Instructions

Preheat the oven to 350 degrees. Grease or spray a 9x13-inch casserole dish with nonstick cooking spray.
Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until soft, stirring several times. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly. Remove the pan from the heat and let it cool for 1-2 minutes.
In a large bowl, stir together the cooked onions and garlic, thawed shredded potatoes, cheddar cheese soup, sour cream, melted butter, salt, black pepper, and 1 1/2 cups of cheddar cheese. Spread the mixture into the prepared baking dish and top with the remaining cheddar cheese.
Bake for about 45-50 minutes or until the cheese is melted and the dish is bubbly on the edges.

Notes

Think ahead and thaw the frozen hash brown potatoes in the refrigerator for several hours up to overnight.
For optimal flavor, saute your onions and garlic first. You will be glad that you took the time to do so.
Use good quality cheddar cheese and grate it fresh.
If you can not find condensed cheddar soup, cream of chicken soup works well in this recipe too.
I like to top the casserole with more cheddar and chopped fresh Italian parsley, but 2 cups of crushed cornflakes mixed with 1/4 cup of melted butter are also delicious.
Other shredded cheeses that work well with this recipe are Colby Jack, Monterey Jack, and smoked cheddar. For added flavor, add 1/4 cup of grated fresh Parmesan Cheese.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or the microwave.

Nutrition