why make this recipe
This Hashbrown Casserole Recipe is warm, creamy, and easy to make. It uses simple ingredients and fills a pan that can feed a family or a group. You can make it ahead and bake it when guests arrive. The dish is comforting and works for breakfast, brunch, or as a side for dinner.
introduction
This casserole mixes thawed hash browns with a creamy cheese sauce for a rich, golden bake. If you like easy casseroles, try a similar baked breakfast idea like brioche French toast casserole recipe for morning guests. The steps below are clear and the result is a crowd-pleaser.
how to make Hashbrown Casserole Recipe
You will make a simple cheese sauce, mix it with thawed hash browns, and bake until bubbly and brown. Start by cooking onions and garlic, add flour to thicken, pour in stock and milk, then stir in sour cream and cheese. Mix the sauce with the potatoes, top with more cheese, and bake.
Ingredients :
- 30 oz frozen shredded hash brown potatoes (thawed)
- 2 tbsp olive oil
- 1 yellow onion (diced)
- 3 large garlic cloves (minced)
- 1/4 cup all purpose flour*
- 2 cups whole milk (can use reduced fat if needed)
- 1 cup chicken stock
- 1 cup sour cream
- 8 oz shredded sharp cheddar cheese
- 1 1/2 tbsp minced parsley (can use dried parsley if needed)
- salt
- fresh cracked black pepper
- 1 cup shredded sharp cheddar cheese (topping)
Directions :
- Preheat the oven to 350°F and grease a 9×13 casserole baking dish.
- Preheat medium pot over medium heat on stove-top.
- Add oil, heat it through, and add diced onions. Sauté onions until they start to brown.
- Smash and mince garlic and add it to the onions. Stir and sauté until fragrant, just a few seconds.
- Sprinkle flour over the onions and stir well. Stir for a few seconds and start slowly pouring in chicken stock, while stirring. Pour in milk after that while stirring as well.
- Lower the heat to medium-low. Let the mixture heat through and start to thicken. Make sure to stir often.
- Stir in sour cream, salt, and pepper. (You may need to use a whisk to help incorporate the sour cream.) Let the mixture cook for about a minute.
- Stir in cheese one handful at a time. Stir in as it melts and taste to make sure you have enough seasoning. Once cheese is melted, stir in parsley and take the pot off heat.
- Mix hash brown potatoes and cheese sauce in a large bowl and spread the mixture in the prepared casserole dish. Make sure it’s all spread evenly throughout.
- Spread some more cheese on top and bake for 30-35 minutes, until casserole browned and bubbles around the edges. If you would like to brown the top a little more, turn on the broiler for a few seconds.
how to serve Hashbrown Casserole Recipe
Serve hot straight from the oven. Cut into squares and place on plates. It pairs well with roasted meats, eggs, or a fresh salad. For breakfast, add a side of bacon or sausage and fresh fruit.
how to store Hashbrown Casserole Recipe
Cool the casserole to room temperature before storing. Cover tightly with foil or place in an airtight container. Keep in the fridge for up to 3–4 days. To reheat, warm in the oven at 325°F until heated through, or heat single portions in the microwave. You can freeze the baked casserole for up to 2 months; thaw overnight in the fridge before reheating.
tips to make Hashbrown Casserole Recipe
- Thaw hash browns fully and drain any extra liquid to avoid a watery casserole.
- Use freshly shredded cheese for best melting and flavor.
- Stir the sauce constantly when adding milk and stock to avoid lumps.
- Taste and adjust salt and pepper before mixing the potatoes.
- If the sauce is too thick, add a splash more milk; if too thin, cook a little longer to thicken.
variation (if any)
- Add cooked, diced ham or cooked bacon for meat.
- Stir in cooked, chopped broccoli for a veggie boost.
- Swap half the cheddar for Monterey Jack for a milder melt.
- Use Greek yogurt instead of sour cream for a tangy twist and fewer calories.
FAQs
Q: Can I use fresh potatoes instead of frozen?
A: Yes. Grate raw potatoes, squeeze out excess moisture, and use them the same way. You may need to adjust cooking time slightly.
Q: Can I make this vegetarian?
A: Yes. Use vegetable stock instead of chicken stock and check cheese for vegetarian-friendly rennet if needed.
Q: Can I prepare this ahead and bake later?
A: Yes. Assemble in the dish, cover, and keep in the fridge for up to 24 hours. Bake when ready and add a few extra minutes if cold from the fridge.
Q: How do I prevent the top from burning while the inside heats?
A: If the top browns too fast, cover loosely with foil and continue baking until the center is hot and bubbly.
Hashbrown Casserole
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A warm, creamy casserole made with hash browns and a rich cheese sauce, perfect for breakfast or as a side dish.
Ingredients
- 30 oz frozen shredded hash brown potatoes (thawed)
- 2 tbsp olive oil
- 1 yellow onion (diced)
- 3 large garlic cloves (minced)
- 1/4 cup all purpose flour
- 2 cups whole milk
- 1 cup chicken stock
- 1 cup sour cream
- 8 oz shredded sharp cheddar cheese
- 1 1/2 tbsp minced parsley
- salt
- fresh cracked black pepper
- 1 cup shredded sharp cheddar cheese (topping)
Instructions
- Preheat the oven to 350°F and grease a 9×13 casserole baking dish.
- Preheat a medium pot over medium heat on the stove-top.
- Add oil, heat it through, and add diced onions. Sauté onions until they start to brown.
- Smash and mince garlic and add it to the onions. Stir and sauté until fragrant.
- Sprinkle flour over the onions and stir well. Slowly pour in chicken stock while stirring. Then pour in milk, stirring consistently.
- Lower the heat to medium-low and let the mixture heat through and thicken, stirring often.
- Stir in sour cream, salt, and pepper, using a whisk if necessary. Cook for about a minute.
- Add cheese one handful at a time, stirring until melted. Stir in parsley and remove from heat.
- Mix hash brown potatoes and cheese sauce in a large bowl and spread evenly in the prepared casserole dish.
- Top with more cheese and bake for 30-35 minutes until browned and bubbly.
- If desired, broil for a few seconds to brown the top more.
Notes
Thaw hash browns fully before use. For best flavor, use freshly shredded cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
