Cheesy Hashbrown Casserole
Cheesy hashbrown casserole should come out creamy and scoopable, with distinct strands of potato beneath a crunchy topping. Condensed soup, sour cream, and cheddar bind the shredded hash browns in a family-size baking dish. Coarsely crushed ridged potato chips go on near the end of baking, giving them time to turn lightly golden without sitting against the moist filling for the full bake.
Ingredients for Cheesy Hashbrown Casserole
- 1 bag (32 ounces) frozen shredded hash browns, thawed and patted dry (about 900g)
- 1 can (10.5 ounces) condensed cream of chicken soup, undiluted (about 300g)
- 1 cup sour cream (230g)
- 2 cups shredded sharp cheddar cheese (225g)
- 4 tablespoons unsalted butter, melted (55g), plus a little butter or nonstick spray for the dish
- 1/2 cup finely chopped yellow onion (75g)
- 1/4 teaspoon ground black pepper
- About 2 cups coarsely crushed ridged potato chips (roughly 2 ounces or 55g)
Do not add salt to the filling by default: the soup, cheddar, and chips already contain it. Season individual servings after baking if needed.
How to Make Cheesy Hashbrown Casserole
- Prepare the dish and potatoes: Preheat the oven to 350°F (175°C) and grease a 9-by-13-inch baking dish. Pat or gently press the thawed hash browns with a clean towel or paper towels to remove visible moisture. The shreds should be pliable, with no puddles of thaw liquid.
- Mix the filling: In a large bowl, stir together the undiluted soup, sour cream, melted butter, cheddar, onion, and pepper. Fold in the hash browns until evenly coated.
- Bake the filling: Spread the mixture evenly in the dish without packing it down. Bake uncovered for 35 to 40 minutes, starting to check at 35 minutes. The edges should be bubbling before the topping goes on.
- Add the chips: Scatter the coarsely crushed chips over the casserole, leaving recognizable ridged pieces. Bake uncovered for another 12 to 15 minutes, until the chips are lightly golden and the filling bubbles toward the center. Check with a spoon that the potatoes in the middle are hot and tender. If the chips brown first, tent the dish loosely with foil and continue baking.
- Rest and serve: Let the casserole rest for 10 minutes, then serve in loose spoonfuls.
Allow about 15 minutes of active prep, plus thawing, and roughly 45 to 55 minutes in the oven. Including the rest, total time is about 70 to 80 minutes after the potatoes have thawed. Makes 10 to 12 side-dish servings.
Why Thaw and Dry the Hash Browns?
Thawed shreds are easier to coat evenly, and removing visible thaw liquid helps keep the filling creamy rather than watery. There is no need to squeeze the potatoes completely dry. Use the condensed soup undiluted; adding milk or water would loosen the filling.
Keeping the Chip Topping Crunchy
Crush the chips into uneven pieces rather than fine crumbs so some ridges remain visible. Adding them for only the final baking stage limits browning and gives them less time against the creamy filling. The topping will soften when leftovers are stored.
Soup and Topping Variations
Condensed cream of mushroom soup can replace cream of chicken soup. For a vegetarian version, check the soup and chip labels to make sure they meet your dietary needs. Crushed cornflakes can replace the chips for a different topping, but they will not give the casserole its ridged-chip finish.
Keep shredded hash browns in the main recipe for its distinct potato strands. Diced hash browns will change the texture and may take longer to become tender.
Serving, Make-Ahead, and Storage
Serve with ham or eggs at brunch, or alongside roast chicken for dinner. For a sliced-potato side instead, try cheesy au gratin potatoes.
To make the casserole ahead, assemble the filling in the dish up to 1 day in advance. Cover and refrigerate it without the chips. Bake as directed, adding the chips near the end; filling baked straight from the refrigerator may need extra time, so check the center.
Cover leftovers and refrigerate for up to 3 to 4 days. Reheat covered in a 350°F oven until hot, uncovering near the end if desired. Individual portions can be microwaved, though the chips will not regain their crunch. For longer storage, freeze the unbaked filling without chips for up to 2 months. Thaw in the refrigerator before baking, and allow extra baking time if it is still cold.
Nutrition
Approximate nutrition per serving, based on 11 side-dish servings: 275 calories, 8g protein, 18g fat, and 20g carbohydrates. Approximate values per 100g of baked casserole: 155 calories, 4g protein, 10g fat, and 11g carbohydrates. Values vary with ingredient brands, serving size, and moisture lost during baking.
Equipment
- 9-by-13-inch baking dish
- Large mixing bowl
- Clean towel or paper towels
Ingredients
For the casserole
- 1 bag (32 ounces) frozen shredded hash browns, thawed and patted dry (about 900 g)
- 1 can (10.5 ounces) condensed cream of chicken soup, undiluted (about 300 g)
- 1 cup sour cream (230 g)
- 2 cups shredded sharp cheddar cheese (225 g)
- 4 tablespoons unsalted butter, melted (55 g), plus a little butter or nonstick spray for the dish
- 1/2 cup finely chopped yellow onion (75 g)
- 1/4 teaspoon ground black pepper
For the topping
- About 2 cups coarsely crushed ridged potato chips (roughly 2 ounces or 55 g)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-by-13-inch baking dish.
- Pat or gently press the thawed hash browns with a clean towel or paper towels to remove visible moisture.
- In a large bowl, stir together the undiluted soup, sour cream, melted butter, cheddar, onion, and pepper.
- Fold in the hash browns until evenly coated.
- Spread the mixture evenly in the baking dish without packing it down.
- Bake uncovered for 35 to 40 minutes, starting to check at 35 minutes. Wait until the edges are bubbling before adding the topping.
- Scatter the crushed chips over the casserole, leaving some ridged pieces recognizable.
- Bake uncovered for another 12 to 15 minutes, until the chips are lightly golden and the filling bubbles toward the center. Check that the potatoes in the middle are hot and tender.
- If the chips brown before the potatoes are tender, tent the dish loosely with foil and continue baking.
- Let the casserole rest for 10 minutes before serving in loose spoonfuls.
Tips
- Thaw and pat the hash browns dry to help keep the filling creamy rather than watery.
- Use the condensed soup undiluted; adding milk or water can loosen the filling.
- Add the chips only for the final baking stage to help them stay crisp and lightly golden.
- Crush the chips unevenly so some ridged pieces remain visible.
- Do not add salt to the filling by default; the soup, cheese, and chips are already salty.
Variations
- Cream of Mushroom Casserole: Replace the condensed cream of chicken soup with condensed cream of mushroom soup.
- Vegetarian Version: Use soup and potato chips whose labels meet your vegetarian dietary needs.
- Cornflake Topping: Replace the crushed potato chips with crushed cornflakes for a different topping.