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Make some space in your breakfast routine for these easy cheesy hash browns. This recipe is made with frozen hash browns tossed with sour cream, mayo, cream of chicken soup, and cheddar cheese, topped with more cheddar cheese, and baked to golden brown.
Before our busy weekends filled with soccer games, our Ana, the soccer player, always wolfs down a portion (or two!) of my cheesy hash browns. She swears it gives her wings! So, I think it’s only fair that we all take our hashbrowns to the next level with this incredibly cheesy hash brown casserole!
It starts with simple frozen hashbrowns, mixes in shredded cheddar, and combines the creaminess of sour cream, mayo, and cream of chicken soup. Topped with even more cheddar and baked until crispy on the outside and warm, creamy, and cheesy on the inside, it’s the perfect breakfast side dish.
Why I Love These Cheesy Hash Browns
- Texture. The hash browns soften up and absorb all of the flavorful moisture of the cream of chicken soup, sour cream, and mayo.
- Versatile. You can enjoy this cheesy hash browns recipe any time of day, not just for breakfast. Have it with hard boiled eggs in the morning or with pork chops and applesauce in the evening.
- Easy to make. This casserole only requires you to spend about 10 minutes in the kitchen and is so easy to throw together.
- Customizable. Add bacon or bell peppers, try a different cheese, mix in some pan fried mushrooms, or add hot sauce. Use this recipe as a blank canvas for your culinary creativity.
What You’ll Need
- Frozen hash browns – Grab a 30-ounce bag of frozen hash browns, or you can use diced potatoes or frozen breakfast potatoes instead.
- Onion – I mix it in raw, but if you would like, you can saute the onion in a bit of butter or olive oil first.
- Cream of chicken soup – Cream of mushroom soup is also okay to use.
- Butter – I use a little bit of melted butter to add moisture and a bit of richness to the hashbrowns.
- Sour cream – You could use plain yogurt here if you’d like.
- Mayonnaise – Provides creaminess and flavor to the casserole.
- Seasonings – Salt, black pepper, and garlic powder.
- Shredded cheddar cheese – Feel free to use a different cheese. Pepper Jack or Gruyere would both work beautifully.
How to Make Cheesy Hash Browns
Get ready to master this hash brown casserole, a simple and comforting dish perfect for breakfast or brinner – or brunch, too, with a side of mimosas!
- Prep. Preheat the oven to 350°F and grease a 9X13-inch baking pan.
- Put it all together. Mix together the hash browns, onion, cream of chicken, butter, sour cream, mayo, salt, pepper, garlic powder, and 2 cups of cheese.
- Bake. Spread the hash brown mixture into the pan, sprinkle with the remaining cheese, and bake for 1 hour and 10 minutes.
Recipe Tips & Variations
Get this cheesy hashbrown casserole right the first time by following these pro tips. Don’t be afraid to experiment with the recipe a bit to tailor it to your taste buds.
- Play with flavors. You could kick up the flavor by swapping out a bit of the cream chicken soup for some ranch dressing or Thousand Islands dressing. Use herbs and spices if you’d like as well. I like to mix some smoked paprika and ground mustard.
- No lumps. Break up any clumps of hash browns with your fingers before mixing them with the remaining ingredients.
- Let it rest. After taking the hash brown casserole out of the oven, let it rest for 10 minutes so the casserole has time to set.
- Add a breakfast protein. Feel free to add cooked and crumbled sausage or air fryer bacon, crispy ham, or even shredded rotisserie chicken into the mixture before baking.
- Mix in some veggies. Stir roasted bell peppers and sauteed mushrooms into the hash browns before popping them in the oven.
Serving Suggestions
Serve this cheesy hash browns recipe with some bacon or breakfast sausage, a couple of eggs any style, and some ketchup. You could get fancy and whip up a western omelette or feed a crowd with my sheet pan eggs as a breakfast side.
Round out the meal with a side of fresh fruit, ambrosia salad, or a banana kiwi and kale smoothie, and call it brunch. Also, don’t forget that this cheesy, savory casserole can be served any time of day with bratwurst or these skillet pork chops With apples for a heartwarming dinner.
How to Store & Reheat Leftovers
- To store. You can store the leftovers in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat. Allow the hash browns to thaw in the fridge (if frozen) before transferring them to a baking dish (if applicable) and baking, covered at 350°F for 20 minutes or until heated through. Alternatively, microwave one or two slices at a time in 30-second intervals until warm.
Other Easy Casserole Recipes
- King Ranch Chicken Casserole
- Beef Zucchini Casserole
- Cheesy Chicken Zucchini Casserole
- Spaghetti Casserole
- Taco Casserole
- Cornbread Casserole
- Ground Beef and Cauliflower Rice Casserole
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Cheesy Hash Browns
Ingredients
- 30 ounces frozen hash browns
- 1 small yellow onion, diced
- 10 ounces can cream of chicken soup
- 2 tablespoons butter, melted
- ½ cup sour cream
- ½ cup mayonaise
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 3½ cups shredded cheddar cheese, divided
Instructions
- Prep. Preheat the oven to 350°F and grease a 9X13-inch baking pan.
- Put it all together. In a large mixing bowl, combine the hash browns, onion, cream of chicken, butter, sour cream, mayo, salt, pepper, garlic powder, and 2 cups of shredded cheddar cheese. Mix until the hash browns are thoroughly coated, and everything looks homogenous.
- Assemble. Spread the hash brown mixture into the baking pan and sprinkle with the remaining cheese.
- Bake. Bake uncovered for 60 to 70 minutes or until hot and bubbly, and the cheese is a nice golden brown. Let cool for 10 minutes before serving.
Equipment
Notes
- Break apart any frozen hash brown clumps with your fingers before combining them with the other ingredients.
- Give it time to set and allow the casserole to rest for 10 minutes after baking.
- Change it up and mix in your choice of cooked sausage, bacon, or ham before baking.
- For storage, put leftovers in an airtight container and keep them in the fridge for 3 to 4 days, or freeze them for 3 months. Thaw before reheating.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
thanks for the recipe…it came out good, Katerina…the next time I make this, I’m going to brown/crisp up the hash browns first
I’m glad to hear the recipe turned out well for you, and your idea to brown the hash browns next time sounds like a delicious plan! Thank YOU! 🙂
My kids absolutely LOVED these! Thanks for the easy cheesy recipe!
I’m thrilled to hear your kids loved the recipe! It’s always a win when you find something that’s both easy to make and a hit with the family. Thank YOU! 🙂
These cheesy hash browns are so good! Easy recipe to put together and they were a real hit with the family.
I’m glad to hear the cheesy hash browns were a hit with your family and easy to make! Thank YOU! 🙂
The Cheesy Hash Browns were absolutely delicious! They had a perfect golden crust, and the inside was so cheesy and comforting.
That’s fantastic to hear! I’m glad the cheesy hash browns turned out so well for you. Thank YOU! 🙂
Oh my gosh these were so good. I’m a huge fan of cheesy potatoes and these were definitely in my top 5 faves.
I’m so glad to hear that you enjoyed them so much! It’s wonderful that these cheesy potatoes made it to your top 5 favorites. Thank YOU! 🙂
Don’t tell my Mom but this is even better than her version, I think it’s the mayo! I’m craving his again already!
It’s awesome that you liked the recipe so much, even more than your mom’s version! The mayo seems to have been a game-changer. It’s great that you’re already looking forward to having it again. Thank YOU! 🙂
I mean, it doesn’t get better than cheese and potatoes. I actually added ground beef to this recipe because we’re a family of carnivores. It made a great meal.
It’s great that you added ground beef to the cheese and potato dish, making it even heartier for your meat-loving family. I’m very glad you and your family enjoyed it! 🙂
How much ground beef did you use?
Hi!
I use around 1/2 of a pound of browned ground meat.
Such a perfectly comforting addition to breakfast!
It’s great to hear that you enjoyed adding this to your breakfast and found it comforting! A good breakfast can really make the morning better. 🙂