Cheese Hash Brown Casserole

Closeup of a serving of casserole for feature image.

Creamy potatoes, smoky bacon, melty Colby Jack cheese, and a buttery golden crust make this easy casserole a guaranteed crowd-pleaser. It's simple enough for a weeknight but worthy of every holiday table and potluck invitation. You can prep it ahead or freeze it, too.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 489kcal

Author Marye Audet-White

Equipment

Casserole Dish

Ingredients

½ cup butter melted
1 cup onions diced
½ cup bacon bits or cooked, crumbled bacon
10.5 ounces cream of chicken soup
16 oz sour cream 2 cups
1 teaspoon kosher salt
1 teaspoon onion powder
½ teaspoon ground pepper
3 cups Colby Jack shredded from a block - divided use
30 ounces shredded hash brown potatoes thaw overnight if possible

Instructions

Preheat the oven to 350 degrees F.
Grease a 9 x 13 bake dish. Set aside.
I butter the dish instead of oil or baking spray so it gives this extra layer to the crust. But you could use baking spray or oil if you prefer.
In a mixing bowl, mix the melted butter, diced onions, and bacon bits with a whisk.
Add the cream of chicken, sour cream, salt, onion powder, and ground pepper. Mix well.
Add 1 ½ cup of shredded cheese. Mix all ingredients until they are well combined.
Add the thawed and drained shredded hash brown and mix well until all the potatoes are coated in the mixture. The mixture will be very similar to the one of a twice-baked potato.
Pour the mixture into the 9x13 baking dish.
Spread evenly and sprinkle the remaining cheese, approximately 1 ½ cup (If you don’t want too cheesy just add 1 cup)
Bake uncovered in the preheated oven for 40-45 minutes or until the cheese is nice and melted and golden to your liking on top.
Let it rest for a few minutes. You could top with fresh parsley or cilantro if you would like.

Notes

Storage:

Place leftovers into an airtight container. Store in the refrigerator for up to 4 days.

Freeze leftover hashbrown casserole: spoon the cheesy hashbrowns into freezer-safe containers and store for up to three months.

Tips:

I put my bag of hash browns in the fridge the night before. In the morning, dump the bag into a colander to drain excess water then into a large mixing bowl.
Use a box grater to shred a block of cheese. It melts better and has a smoother texture than pre-shredded.

Nutrition