Hashbrown Casserole
The Ultimate Cheesy Comfort Food Classic

There are few dishes that scream comfort food quite like a warm, bubbling pan of
Hashbrown Casserole fresh from the oven. Creamy, cheesy, savory, and deeply satisfying,
this casserole is the kind of recipe that brings people together around the table. Whether served as a hearty breakfast,
a brunch centerpiece, or a crowd-pleasing side dish at dinner, hashbrown casserole never fails to impress.

This version is made from scratch—no canned soups here. Instead, we build a rich, velvety cheese sauce
using sautéed onions, garlic, flour, milk, and chicken stock, then fold it into tender shredded potatoes and bake it
until golden and bubbly. The result is a casserole that tastes homemade, indulgent, and unforgettable.

Perfect for holidays, potlucks, Sunday dinners, or meal prep, this recipe has earned its place as a beloved classic in kitchens everywhere.

Why You’ll Love This Hashbrown Casserole

Ultra Creamy Texture: A homemade cheese sauce makes this casserole luxuriously smooth.
Deep Savory Flavor: Onion, garlic, chicken stock, and sharp cheddar add incredible depth.
No Canned Soup: 100% from scratch for better flavor and control.
Versatile: Serve it for breakfast, brunch, or dinner.
Make-Ahead Friendly: Ideal for busy days and holiday planning.

Ingredients & Their Purpose

Each ingredient in this recipe plays an important role in building flavor, texture, and structure.

30 oz frozen shredded hash brown potatoes, thawed – The hearty base of the casserole.
2 tbsp olive oil – Used to sauté onions and garlic.
1 yellow onion, diced – Adds sweetness and savory depth.
3 large garlic cloves, minced – Provides aromatic richness.
1/4 cup all-purpose flour – Thickens the cheese sauce.
2 cups whole milk – Creates a creamy texture (reduced fat works too).
1 cup chicken stock – Adds savory flavor and balances richness.
1 cup sour cream – Adds tang and creaminess.
8 oz shredded sharp cheddar cheese – Sharp flavor that melts beautifully.
1½ tbsp minced parsley – Freshness and color.
Salt & fresh cracked black pepper – Essential seasoning.
1 cup shredded sharp cheddar cheese (topping) – Creates a golden, bubbly crust.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish generously and set aside.

Step 2: Sauté the Aromatics

Heat a medium pot over medium heat. Add olive oil and allow it to heat through.
Add the diced onions and sauté until soft and lightly golden, about 5–7 minutes.

Step 3: Add Garlic

Smash and mince the garlic cloves, then add them to the onions. Stir continuously and cook until fragrant,
about 30 seconds to 1 minute. Do not let the garlic brown.

Step 4: Build the Roux

Sprinkle the flour evenly over the onions and garlic. Stir well and cook for about 1 minute to remove the raw flour taste.

Step 5: Add Liquids

Slowly pour in the chicken stock while stirring constantly to avoid lumps.
Once incorporated, pour in the milk, continuing to stir until smooth.

Step 6: Thicken the Sauce

Allow the mixture to heat through and gently thicken. Stir frequently to prevent scorching.

Step 7: Add Cheese and Sour Cream

Stir in the sour cream, shredded cheddar cheese, salt, and pepper.
Continue cooking until the cheese melts completely and the sauce becomes thick and creamy.
Taste and adjust seasoning as needed.

Step 8: Add Parsley

Stir in the minced parsley and remove the sauce from heat.

Step 9: Combine with Hashbrowns

In a large bowl, combine the thawed hash browns with the cheese sauce.
Mix until the potatoes are evenly coated.

Step 10: Assemble the Casserole

Spread the mixture evenly into the prepared casserole dish.
Sprinkle the remaining shredded cheddar cheese evenly over the top.

Step 11: Bake

Bake uncovered for 35–40 minutes, until the casserole is bubbling around the edges and the top is golden brown.

Step 12: Rest and Serve

Allow the casserole to rest for 5–10 minutes before serving. This helps it set and makes slicing easier.

Pro Tips for Perfect Hashbrown Casserole

Thaw and drain hash browns thoroughly to avoid excess moisture.
Use freshly shredded cheese for best melting and flavor.
Don’t rush the sauce—slow thickening creates better texture.
Let the casserole rest before serving.

Variations & Add-Ins

Breakfast Version: Add cooked breakfast sausage or turkey sausage.
Veggie Boost: Stir in sautéed mushrooms, spinach, or bell peppers.
Extra Cheesy: Add mozzarella or Monterey Jack.
Spicy: Add diced jalapeños or a pinch of cayenne.

Make-Ahead & Storage

This casserole can be assembled up to 24 hours in advance and stored covered in the refrigerator.
Bake as directed when ready to serve.

Leftovers keep well for up to 4 days in the refrigerator. Reheat in the oven or microwave.

Serving Suggestions

Perfect with eggs and bacon for breakfast.
Great side dish for roasted chicken or turkey.
Excellent addition to holiday tables and potlucks.

Why This Recipe Works

By building the sauce from scratch, you control texture and flavor, creating a casserole that is rich without being heavy.
The balance of dairy, aromatics, and potatoes makes this dish deeply satisfying and universally loved.

Final Thoughts

This Hashbrown Casserole is everything comfort food should be: creamy, cheesy, hearty, and made with care.
Whether you’re serving it to family, guests, or enjoying leftovers the next day, it’s a recipe that never disappoints.

Once you try this homemade version, it’s hard to go back. Simple ingredients, classic technique, and unbeatable flavor—
this casserole truly earns its place as a timeless favorite.

Hashbrown Casserole The Ultimate Cheesy Comfort Food Classic