Weekday meal prep breakfast or holiday brunch? Either way, you are going to love this recipe for Cheesy Hashbrown Casserole! It is cheesy comfort food that never goes out of style.
Warm, cheesy, and oh-so comforting, this hash brown casserole is the perfect dish to enjoy on a cool autumn morning or during the holidays. I have served this on Thanksgiving, Christmas, and Easter, and it has been a hit every time.
It reminds me a bit of Cracker Barrel hashbrown casserole, but you won’t find any canned cream of chicken soup here.
Made with just a handful of simple ingredients, this easy hash brown casserole without soup is a family-friendly favorite that everyone will love.
So gather up your favorite people and gather around the table for a hearty breakfast or brunch feast!
Ingredients for Making Cheesy Hashbrown Potato Casserole
- Butter: I used salted butter, but unsalted butter works well too.
- Frozen Shredded Hashbrown Potatoes: I love the convenience of using frozen hashbrowns for this dish, but you could also use freshly shredded potatoes. If you do use fresh potatoes, make sure to cook them before adding them to the casserole.
- Eggs: You'll need 6 large eggs for this recipe. Medium or extra large eggs could also be used.
- Milk: I used whole milk, but you could also use 2% or skim.
- Sour Cream: Adds a nice tanginess and creaminess to the casserole. Ir you prefer to use canned soup, cream of mushroom soup or cream of chicken are both excellent options.
- Garlic Powder, Onion Powder, Salt, and Pepper: Adjust the seasonings to your liking. I usually go a little heavy on garlic powder because we love garlic in our house.
- Shredded Cheese: I like to use sharp cheddar, but you could also use mild or even a mix of cheddar and Monterey jack cheese.
Tips & Tricks
- Make this recipe for cheesy hashbrown casserole your own by adding in your favorite ingredients - like cooked diced ham, turkey, bacon, or broccoli.
- If you want to use fresh potatoes, either Yukon Gold or Russet potatoes work well.
Serving Suggestions
Easy cheesy hash brown casserole is great for serving for brunch. (Truth be told, I’ve also served it as a side dish for dinner.) Fabulous accompaniments include:
- Fruit Salad
- Beef Breakfast Sausage
- Scrambled Eggs or Quiche
- Croissants or Muffins
- Oven-Roasted Tomatoes
- Ninja Foodi Bacon
- Zucchini Frittata
Frequently Asked Questions
Do you thaw hash browns for casserole?
You must thaw the hash browns before adding them to the cheesy hashbrown breakfast casserole. I like to place them in a colander set over a bowl and let them thaw in the refrigerator overnight.
How do you keep the hash brown casserole from getting watery?
You can do a few things to avoid a watery hash brown casserole:
Thaw the hash browns properly. Place them in a colander and thaw overnight in the refrigerator.
Drain any excess liquid from the thawed hash browns.
Add less milk. I find that 1 ⅓ cups is the perfect amount, but you could start with 1 cup and add more if needed.
Use block cheese instead of pre-shredded cheese. Pre-shredded cheese often has additives that can make the casserole watery.
Can I Add a Crispy Topping?
Yes! If you love a crispy, crunchy topping, here are some ideas:
- Buttered Panko Breadcrumbs: Melt ¼ cup butter and mix with 1 cup panko breadcrumbs. Sprinkle over the top of the casserole before baking.
- French's Fried Onions: Top the casserole with 1-2 cups of French's fried onions.
- Potato Chips: Crush 1-2 cups of your favorite potato chips and sprinkle over the top.
- Crushed Ritz Crackers: Stir together with ¼ cup melted butter.
- Corn Flakes: Combine with ¼ teaspoon sugar and ¼ cup melted butter.
Can This Be Made in a Slow Cooker?
Yes! To make hash brown casserole in a slow cooker, follow the recipe instructions and cook on low for 4-6 hours or on high for 2-3 hours. Make sure you spray your crockpot with cooking spray before adding the potatoes.
Tools Needed to Make Cheesy Hashbrown Breakfast Casserole
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- Large Bakin Dish
- Mixing Bowls
- Foil
Storage
This casserole can be made ahead of time and reheated when you're ready to eat. Cover it tightly with plastic wrap or place it in a sealed container.
If you have leftovers, they can be stored in the fridge for up to 3 days or in the freezer for up to 2 months.
How to Make Cheesy Hashbrown Casserole
First, start by preheating your oven.
While the oven is preheating, grease a 9×13 baking dish with 1 tablespoon of butter.
Next, add the thawed hash browns to the bottom of the dish and dot with the remaining tablespoon of butter.
Whisk together eggs, milk, sour cream, garlic powder, onion powder, salt, and pepper in a separate bowl.
Pour the egg mixture over the hash browns.
Top with shredded cheese.
Cover with foil and bake for 50 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Let casserole sit for 5 minutes before serving. Cut into squares and enjoy!
Cheesy Hashbrown Casserole
Ingredients
- 2 tablespoons butter divided
- 2 pounds frozen shredded hash brown potatoes thawed
- 6 large eggs
- 1 ⅓ cups whole milk
- 1 ½ cups sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350° F.
- Grease a 9 x 13 baking dish with 1 tablespoon of the butter.
- Arrange the potatoes at the bottom of the prepared baking dish and dot them with the remaining tablespoon of butter.
- Whisk together the eggs, milk, sour cream, garlic powder, onion powder, salt, and pepper in a separate bowl.
- Pour over the potato mixture and then top with the cheese.
- Cover with foil.
- Bake for 50 minutes.
- Remove the foil, and cook for another 10 minutes until the cheese is melted and bubbly.
- Let stand for 5 minutes before slicing.
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