Cheesy Hashbrown Potato Casserole

This dish is perfect for breakfast, brunch, or even as a side dish for dinner. It’s a hearty and comforting meal that will surely please everyone at the table.

No matter how you choose to serve it, cheesy hash brown casserole is a delicious and comforting dish that is sure to be a hit with your family and friends.

Baking dish with cheesy potatoes

Ingredient Notes

  • Hash Browns: You can use fresh or frozen hash browns. They can be cubed or shredded. I prefer cubed hash browns for this oven-baked dish, but if I use I make them in a slow cooker, I use shredded hash browns.

    The baking time for this recipe is based on thawed hash browns. You can prepare this with frozen hash browns. Just plan on baking them in the oven for about 20-30 minutes longer.
  • Cheese: I find sharp cheddar cheese is the best for this dish, but feel free to experiment and use your favorite cheese. For this dish, using pre-shredded cheese or shredding the cheese yourself is fine.
  • Sour Cream: Adds creaminess and tanginess to the casserole.
  • Cream of Chicken Soup: Provides a rich, savory flavor and helps bind the ingredients together.
  • Butter: Adds richness and flavor to the casserole. I use salted butter in this recipe. Unsalted butter is fine, you’ll need to add a little extra salt to the dish.
  • Onion: Adds a subtle sweetness and depth of flavor.
  • Salt & Pepper: Use to taste.

Substitutions And Variations

  • Add protein like bacon or diced ham.
  • Use a shredded hash brown in place of the cubed hash browns.
  • Add a crunchy topping. Top the casserole with crushed potato chips or cornflakes.
  • Substitute your favorite cheeses for a different taste.
  • Used French onion dip in place of diced onions and sour cream. I use French onion dip when I’m serving this dish to children because a lot of children won’t try a dish when they see onions. With this dip, you still get this great onion flavor into the dish.

Cheesy Potatoes Video: Step-By-Step

Prefer to watch? Check out my tutorial on how to make savory cheesy potatoes on YouTube. Subscribe to my channel and hit the notification bell so you’re the first to know when I post a new recipe video.

How to Make Cheesy Potatoes

To Make Cheesy Potatoes You Will Need

  • Large mixing bowl
  • 9×13 casserole dish
  • Chef’s knife
  • Cutting board
  • Box grater (if shredding your own cheese)


Avoid butter pooling on the casserole:

Mix the melted butter with the sour cream and cream of chicken soup together first. This will keep the butter from separating and forming pools of butter in the casserole.

Prevent Burnt Cheese

Cover the dish with aluminum foil and remove it the last 20 minutes to allow the cheese to crisp. This will keep the cheese from getting overdone and possibly burning.

When using aluminum foil, make sure it’s tented and not touching the cheese. Otherwise, the cheese will stick to the foil when you go to remove it.

Frequently Asked Questions

Make Ahead Instructions

The nice thing about preparing cheesy potatoes is you can make it a day or two ahead of time. Just mix everything together, place it in a casserole dish, and top it with plastic wrap.

Place it in the refrigerator until you are ready to bake it according to the directions.

You can mix it together while the hash browns are still frozen. They will thaw as the casserole is refrigerated.

Storage Suggestions

Once you’ve made your delicious cheesy hash brown casserole, you may have leftovers that you want to store for another day. Here are some tips for storing and reheating your casserole to ensure it stays fresh and tasty

To store your casserole, first allow it to cool to room temperature. Then, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. Your casserole should last for up to 3-4 days in the refrigerator.

Reheating Instructions:

Oven Method

Cover the dish with aluminum foil and place in a 350ºF oven for 20-25 minutes or until heated through.

Microwave Method

Place your cheesy hash browns into a microwave-safe bowl and microwave for 30 seconds. Stir and microwave for an additional 30 seconds. Continue as needed until the potatoes are hot.

Stove Top Method

I love this method. I typically make cheesy potatoes as a dinner side dish. I then heat up leftovers in a non-stick skillet over medium heat on the stovetop. Stir occasionally until the potatoes are heated through.

Or make cheesy potato patties…extra cheesy! Place a little shredded cheese in the non-stick skillet, place a scoop of cheesy potatoes on top of the cheese, and flatten it into a patty. Add additional shredded cheese on the top.

Allow the potato patty to cook so the potatoes heat up and the cheese crisps up on the bottom of the patty. Then flip the patty and allow the cheese to crisp up, then serve.

More Great Comfort Foods to Enjoy

Cheesy hash brown casserole

Cheesy Hash Brown Potato Casserole

A comfort potato dish perfect for breakfast, brunch, or a dinner side dish. Made with savory cheese, onions, hash browns, and sour cream.
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Servings: 8
Calories: 404kcal


  • large mixing bowl
  • 9 x 13 baking dish


  • 2 lb frozen hash browns, thawed (frozen is okay, but it will take longer to bake)
  • 8 oz sharp cheddar cheese, shredded
  • 1 small onion
  • 1/2 cup salted butter, melted
  • 10.5 oz cream of chicken soup
  • 8 oz sour cream
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt (plus more to taste)


  • Preheat oven to 350ºF.
  • Mix together melted butter, cream of chicken soup, and sour cream in a large mixing bowl.
  • Add thawed hash browns, two-thirds of the shredded cheese, onions, black pepper, and salt to the bowl. Mix together.
  • Use cooking oil or cooking spray to coat a 9×13 baking dish.
  • Place the potato mixture into the baking dish and spread it out evenly. Top with the remaining shredded cheese.
  • Place a sheet of aluminum foil over the dish and place it in the oven.
  • Bake for 1 hour and 10 minutes. Remove the foil the last 20 minutes and continue baking until the cheese is crisp and the potatoes are hot and bubbly.


  • Substitute French onion dip in place of the onions and sour cream. Add 8 oz. of French onion dip and leave out the sour cream and onions.
  • Mix the butter, sour cream, and cream of chicken soup well to avoid butter from separating and pooling at the top of the casserole.
  • The baking instructions are for thawed hash browns. Plan on baking your dish about 30 minutes longer when using frozen hash browns.


Calories: 404kcal | Carbohydrates: 26g | Protein: 11g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 645mg | Potassium: 416mg | Fiber: 2g | Sugar: 2g | Vitamin A: 883IU | Vitamin C: 10mg | Calcium: 251mg | Iron: 2mg
Nutrition Disclaimer
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