Of course! Hashbrown Casserole is the ultimate comfort food side dish. It’s creamy, cheesy, savory, and has that irresistible crispy, golden-brown top. It’s a staple at potlucks, holiday dinners, and weekend brunches.
Here is a comprehensive guide to making the classic version, along with tips, variations, and the secrets to making it perfect every time.
The Classic “Funeral Potatoes” Style Hashbrown Casserole
This is the beloved, rich, and creamy version you’ll find all over the American South and Midwest.
Yields: 8-10 servings
Prep time: 15 minutes
Cook time: 45-55 minutes
Ingredients
· 1 (30-32 oz) bag frozen shredded hash browns, thawed
· Pro Tip: Thaw them by spreading them on a baking sheet for 30-60 minutes or in the fridge overnight. This is key for the right texture!
· 1 medium yellow onion, finely diced
· 2 cups (8 oz) sharp cheddar cheese, shredded
· 1 (10.5 oz) can cream of chicken soup
· For a vegetarian option: Use cream of mushroom or celery soup.
· 1 cup sour cream (full-fat is best for flavor and texture)
· 1/2 cup (1 stick) unsalted butter, melted, divided
· 1/2 teaspoon garlic powder
· 1/2 teaspoon onion powder
· Salt and black pepper to taste (start with 1 tsp salt & 1/2 tsp pepper)
For the Topping:
· 2 cups cornflakes, slightly crushed
· 3 tablespoons unsalted butter, melted
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
- Mix the Filling: In a very large mixing bowl, combine the thawed hash browns, diced onion, shredded cheddar cheese, cream of chicken soup, sour cream, 1/4 cup of the melted butter, garlic powder, onion powder, salt, and pepper. Mix gently but thoroughly until everything is evenly combined.
- Transfer to Dish: Spread the mixture evenly into the prepared baking dish.
- Make the Topping: In a medium bowl, combine the slightly crushed cornflakes with the remaining 3 tablespoons of melted butter. Toss until the cornflakes are coated.
- Add Topping and Bake: Sprinkle the buttery cornflake topping evenly over the entire casserole.
- Bake: Bake, uncovered, for 45-55 minutes, or until the casserole is bubbly around the edges and the top is golden brown and crispy.
- Rest and Serve: Let the casserole stand for 5-10 minutes before serving. This allows it to set slightly, making it easier to scoop.
Critical Tips for the Best Casserole
· Thaw Those Potatoes! Using frozen hash browns will make your casserole watery and it won’t heat through properly. Thawing is non-negotiable.
· Shred Your Own Cheese: Pre-shredded cheese is coated with anti-caking agents (like potato starch) that can prevent it from melting as smoothly. Block cheese you shred yourself will give you a much creamier, silkier result.
· Don’t Skip the Topping: The buttery, crispy topping provides a crucial textural contrast to the creamy interior. Cornflakes are classic, but see variations below for other ideas.
· Taste the Filling (Optional but Recommended): Before you put it in the baking dish, you can taste a small spoonful of the mixed filling (since nothing is raw except the onion). Adjust the salt and pepper to your liking.
Popular Variations & Twists
The basic recipe is a fantastic canvas for customization.
· Protein Add-Ins: Make it a main dish by adding 1-2 cups of diced, cooked ham, crumbled cooked bacon, browned breakfast sausage, or shredded rotisserie chicken.
· Cheese Swaps: Try a blend of cheeses like Monterey Jack, Gruyère, Gouda, or Pepper Jack for a little kick.
· Vegetable Boost: Add 1-2 cups of thawed and squeezed-dry frozen spinach, sautéed chopped bell peppers, or broccoli florets.
· Topping Alternatives:
· French Fried Onions: The classic “green bean casserole” topping is a fantastic, crunchy substitute for cornflakes.
· Buttery Ritz Crackers: Crush a sleeve of Ritz crackers and mix with 1/4 cup melted butter.
· Panko Bread Crumbs: For a lighter, extra-crispy crunch, use 1.5 cups of panko mixed with 3-4 tbsp melted butter.
· Lighter Version: Use low-fat sour cream, reduced-fat cream soup, and reduced-fat cheese. You can also reduce the butter by a few tablespoons.
Make-Ahead and Storage Instructions
· Make-Ahead: Assemble the casserole completely (without baking) up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, you may need to add 5-10 minutes to the baking time since it will be going into the oven cold.
· Storing Leftovers: Store covered in the refrigerator for up to 4 days.
· Reheating: Reheat individual portions in the microwave. For a larger portion, reheat in a 350°F oven for 15-20 minutes, or until warmed through. The topping will lose some crispiness but will still be delicious.
· Freezing: Assemble the casserole without the topping and freeze for up to 3 months. Thaw in the refrigerator overnight, add the topping, and bake as directed.
Enjoy your delicious, comforting hashbrown casserole! It’s sure to be a crowd-pleaser.