My hashbrown casserole is easy to prepare, versatile, and always a crowd-pleaser. A rich blend of cheddar, sour cream, and cream of chicken soup elevates frozen hashbrowns into a creamy, cheesy comfort dish.
This hashbrown casserole is the kind of dish that warms you up and fills you up. It combines a crispy golden edge with a velvety center of cheddar, sour cream, and cream of chicken soup, balanced by sweet onions, a splash of Worcestershire sauce, and smoky paprika.
It’s also incredibly simple to make. With just a few pantry staples and about 10 minutes of prep, you’ll have a creamy potato bake ready for breakfast, brunch, or dinner. Serve it plain or add a bright salsa or hot sauce to cut through the richness.
Table of Contents
- Ingredient Notes and Substitutions
- Make it a Meal!
- How to Make Hashbrown Casserole
- Frequently Asked Questions
- Southern Hashbrown Casserole Recipe
For more potato recipes, try my creamy scalloped potatoes, German fried potatoes, or a classic Hasselback potato.
Ingredient Notes and Substitutions
- Hashbrowns – Frozen shredded hashbrowns are the easiest option. Thaw, drain, and pat them dry to prevent a soggy casserole. If using fresh potatoes, shred and soak them, then rinse and dry thoroughly to remove excess starch and moisture.
- Cheddar Cheese – Sharp cheddar adds tang and creaminess. You can swap in a different cheese or a mix for varied flavor.
- Onion – Yellow onion works well for a mild, sweet bite. Green onions can be added for a fresher note.
- Sour Cream – Gives the casserole a silky, tangy richness.
- Cream of Chicken – Provides a smooth, savory base. For a vegetarian version, use cream of mushroom or cream of potato that’s meat-stock-free.
- Worcestershire Sauce – Adds depth with sweet, salty, and tangy notes. Substitute soy sauce or a splash of balsamic vinegar if you prefer.
- Spices – A simple mix of smoked paprika, salt, and black pepper is ideal. Feel free to add garlic powder, cayenne, or other spices to taste.
Tip From Kevin
Make it a Meal!
To turn this side into a main, stir in about 1 pound of shredded rotisserie chicken before baking. It becomes a hearty casserole that feeds a crowd.
How to Make Hashbrown Casserole
- Prepare the oven. Preheat to 375°F and grease a 13×9-inch (9×13) casserole dish.
- Mix the ingredients. In a large bowl combine the thawed, drained hashbrowns with shredded cheddar, diced onion, sour cream, cream of chicken soup, Worcestershire, smoked paprika, salt, and pepper. Stir until well combined and spread evenly in the prepared dish.
- Bake. Bake uncovered for 45–50 minutes, until the top is golden and the edges are crispy.
- Cool & serve. Let the casserole rest about 5 minutes before slicing and serving.
Frequently Asked Questions
A soggy casserole usually means excess moisture in the potatoes. Make sure frozen hashbrowns are fully thawed, drained, and patted dry. If using fresh potatoes, squeeze out moisture with a clean towel. Removing excess liquid helps the casserole brown and crisp rather than steam.
This casserole works with many dishes and meals: serve it with eggs for breakfast, pair it with biscuits or pancakes, enjoy it as a side alongside roasted or smoked meats, or add a salad and soup for a lighter meal. It’s flexible and complements both simple and rich mains.
Yes. Assemble and cover the unbaked casserole and refrigerate for up to 24 hours before baking. You can also freeze an unbaked casserole for up to 3 months; thaw overnight in the refrigerator before baking and allow extra oven time if still chilled.
Southern Hashbrown Casserole
Print Recipe
Video
Ingredients
- 30 oz frozen hash browns shredded, thawed
- 2 cups cheddar cheese shredded
- 1 yellow onion diced
- 2 cups sour cream
- 10 oz can cream of chicken soup or cream of celery
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp smoked paprika
Instructions
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Preheat oven to 375°F. Grease a 9×13-inch casserole dish.
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In a large bowl, combine the potatoes, cheese, onion, sour cream, soup, Worcestershire, and seasonings. Mix well and spread evenly in the prepared dish.
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Bake uncovered for 45–50 minutes, until the top is golden and the edges are crispy. Remove from the oven and let cool 5 minutes before serving.
Notes
Nutrition
| Carbohydrates: 27g
| Protein: 11g
| Fat: 20g
The nutrition information is an estimate and should not replace professional advice.
