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Easy Hashbrown Casserole

This Hashbrowns Casserole is the ultimate comfort food, blending creamy, cheesy goodness with the perfect crispy top. Made with tender shredded potatoes, a rich blend of cheeses, and a touch of sour cream, it's the kind of dish that brings everyone back for seconds. Whether you’re serving it for breakfast, as a side dish, or even a cozy dinner, this casserole is an easy, crowd-pleasing favorite. The best part? It’s simple to throw together, making it perfect for busy weeknights or special occasions.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 10 servings
Calories: 307 kcal
Course: Side Dish , Breakfast , Brunch
Cuisine: American

Ingredients

  • 30 ounces frozen shredded hashbrowns thawed
  • 2 tablespoons butter
  • 1/2 whole onion finely diced
  • 5 cloves garlic minced
  • 1/4 cup all purpose flour
  • 1 cup chicken stock
  • 2 cups whole milk
  • 1 cup sour cream
  • 12 ounces sharp cheddar cheese grated
  • salt & pepper to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F.
  2. Spray a 9x13 baking dish with nonstick spray and set it aside.
  3. Add the butter to a sauce pan over medium heat.
  4. Once the butter has melted, add in the onion and saute until it's softened.
  5. Add the garlic to the onion mixture and saute just until fragrant, about 1 minute.
  6. Add the flour to the onion and garlic mixture and mix to combine.
  7. Slowly add the chicken stock while whisking.
  8. Once that is fully combined, stir in the milk.
  9. Let it heat through and continue to stir and let it thicken.
  10. Add in the sour cream, salt, and pepper. Stir until it's fully combined and smooth.
  11. Add in 3/4 of the cheddar cheese and whisk to make sure it's melted and smooth. Once it's combined and smooth, remove it from the heat.
  12. Add the thawed hashbrowns to a large mixing bowl with the cheese sauce. Mix until it's fully combined.
  13. Pour the mix into the 9x13 baking dish. Spread it out into an even layer.
  14. Top with the remaining cheddar cheese.
  15. Bake in the oven for 30 minutes, just until it starts to brown and gets nice and bubbly.

Notes

  • Make sure the heat is turned down when you're making the cheese sauce. This will help it stay smooth rather than becoming grainy.
  • While it seems like a hassle, grating the cheese yourself makes a big difference in the result. Pre-shredded cheese has an anti-caking agent that keeps it from melting the same.

Nutrition Information

Serving 1g Calories 307kcal (15%) Carbohydrates 23g (8%) Protein 13g (26%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 54mg (18%) Sodium 287mg (12%) Potassium 421mg (12%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 565IU (11%) Vitamin C 8mg (9%) Calcium 346mg (35%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 307

% Daily Value*

Serving 1g
Calories 307kcal 15%
Carbohydrates 23g 8%
Protein 13g 26%
Fat 19g 29%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.1g 5%
Cholesterol 54mg 18%
Sodium 287mg 12%
Potassium 421mg 9%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 565IU 11%
Vitamin C 8mg 9%
Calcium 346mg 35%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.