This Cheesy Hashbrown Casserole is the ultimate comfort dish, combining creamy, golden hashbrowns with a rich, gooey cheese sauce. Each bite delivers a perfect balance of crispy edges and tender potato layers, making it irresistible for any meal. Ready in just over an hour, this recipe is ideal for busy weeknights or special gatherings where you want to impress without stress.
The melty cheddar and savory seasonings create a flavor explosion that pairs wonderfully with breakfast, brunch, or even as a hearty side dish. With 10 generous servings, it’s a crowd-pleaser that leaves everyone coming back for seconds. Warm, comforting, and packed with creamy textures, this dish is guaranteed to become a family favorite in no time.
Ingredients for Cheesy Hashbrown Casserole
- 30 oz (850 g) frozen hash browns (thawed)
- 4 strips bacon (chopped)
- 3 Tablespoons butter
- 1 small onion (110 g) (diced, about 1 cup)
- ¼ cup (31 g) all-purpose flour
- 1 cup (235 ml) milk
- 1 ¼ cups reduced sodium chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 oz (85 g) cream cheese (cut into pieces)
- 3 cups (340 g) shredded sharp cheddar cheese (divided)
- 1 cup (115 g) shredded mozzarella cheese
- ⅔ cup (160 g) sour cream
- 3 Tablespoons finely sliced green onions
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Lightly butter a casserole dish and set aside.
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove bacon to a paper towel-lined plate. Drain all but 1 ½ Tablespoons of bacon grease.
- Add butter to the pot and let it melt. Stir in diced onions and cook until softened, about 3-5 minutes.
- Sprinkle flour over the onions and whisk until smooth, forming a paste-like consistency.
- Gradually add milk while whisking. Stir in chicken broth, garlic powder, onion powder, ground mustard, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce heat to a simmer. Stir frequently until the mixture thickens.
- Reduce heat to low. Add cream cheese, 2 cups (226 g) cheddar cheese, mozzarella, and sour cream. Stir until cheeses are melted and the mixture is smooth.
- Fold in thawed hash browns, green onions, and cooked bacon. Mix well and transfer to the prepared casserole dish.
- Sprinkle the remaining 1 cup (113 g) cheddar cheese evenly over the top.
- Bake in the preheated oven for 35 minutes, or until heated through and the cheese on top is melted and bubbly.
Perfect Pairings: Serving Suggestions
This cheesy hashbrown casserole is a versatile dish that pairs well with a variety of sides. Serve it alongside a fresh green salad with a tangy vinaigrette to balance the richness. For a heartier meal, add grilled chicken or roasted vegetables. It’s also a fantastic brunch option when paired with scrambled eggs and crispy toast.
Make It Ahead: Storage and Reheating Tips
You can prepare this casserole up to a day in advance—just assemble it, cover tightly, and refrigerate until ready to bake. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through.
Customize It: Recipe Variations
Feel free to tweak this recipe to suit your taste! Swap the bacon for diced ham or sausage, or make it vegetarian by omitting the meat and using vegetable broth. For a spicy kick, add diced jalapeños or a dash of hot sauce. You can also experiment with different cheeses like Gouda or pepper jack for a unique flavor twist.
Time-Saving Hacks for Busy Cooks
To save time, use pre-shredded cheese and pre-chopped onions. If you’re short on prep time, skip thawing the hash browns—just extend the baking time by 10-15 minutes. You can also cook the bacon in the oven on a baking sheet while prepping other ingredients to multitask efficiently.
Essential Equipment for Success
A large Dutch oven or heavy-bottomed pot is ideal for making the creamy cheese sauce. A 9×13-inch casserole dish works perfectly for baking. Don’t forget a whisk for smoothing the sauce and a sharp knife for chopping ingredients. These tools will make the process seamless and enjoyable!
Cheesy Hashbrown Casserole Recipe
Ingredients
- 30 oz frozen hash browns thawed
- 4 strips bacon chopped
- 3 Tablespoon butter
- 1 small onion diced (about 1 cup)
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 1/4 cups reduced sodium chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 oz cream cheese cut into pieces
- 3 cups shredded sharp cheddar cheese divided
- 1 cup shredded mozzarella
- 2/3 cup sour cream
- 3 Tablespoons finely sliced green onions
Instructions
- Preheat oven to 350F (175C) and lightly butter a casserole dish. Set aside.
- Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but about 1 ½ Tablespoons of grease.
- Add butter to the pot and allow it to melt. Add chopped onions and cook, stirring frequently until softened (3-5 minutes).
- Sprinkle flour over onion and whisk until smooth (should be like a paste).
- Gradually add milk while whisking. Add broth, garlic powder, onion powder, ground mustard, salt, and pepper and stir well. Bring to a boil.
- Once mixture begins to boil, reduce heat, bring to a simmer, and stir frequently until thickened.
- Reduce heat to low and add cream cheese, 2 cups (226g) cheddar, mozzarella, and sour cream. Stir until cheeses are melted and mixture is smooth.
- Add hash browns, green onion, and cooked bacon pieces. Stir well and pour into prepared casserole dish, sprinkle evenly with remaining 1 cup (113g) cheddar cheese.
- Transfer to 350ºF (175ºC) oven and bake 35 minutes until heated through and cheese on top is melted.