Cheesy Hashbrowns

This cheesy hashbrown casserole is warm, creamy, and full of comforting flavor. It’s perfect for potlucks, brunches, or family gatherings, and it’s so easy to make ahead. Everyone will love it, and it usually disappears before you know it, so be sure to make plenty.

Servings: 8

Prep Time: 10 minutes

Cook Time: 45–50 minutes

Total Time: 55–60 minutes

Ingredients:

1 (30–32 oz) bag frozen shredded hashbrowns

2 cups sour cream

1 cup mayonnaise

1 can (10.5 oz) cream of chicken soup

2 teaspoons onion powder

2 teaspoons garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups shredded sharp cheddar cheese

1/4 cup grated Parmesan (optional, adds depth)

2 tablespoons chopped fresh parsley or chives (optional, for garnish)

Optional crunchy topping: 1/2 cup crushed cornflakes or panko mixed with 1 tablespoon melted butter

Instructions:

Preheat oven to 375°F.

In a large mixing bowl, combine sour cream, mayonnaise, cream of chicken soup, onion powder, garlic powder, salt, pepper, cheddar cheese, and Parmesan (if using). Mix until smooth.

Stir in the frozen hashbrowns until evenly coated.

Spray a 9x13 glass baking dish with nonstick spray. Spread the hashbrown mixture evenly in the pan.

Optional: Sprinkle the crushed cornflakes or panko topping over the casserole for a crispy, golden finish.

Bake for 45–50 minutes, or until the casserole is hot, bubbly, and lightly golden on top.

Garnish: Sprinkle with fresh parsley or chives before serving.

Make-Ahead & Freezing:

Assemble ahead (refrigerate): Prepare the casserole up to the baking step, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours. Before baking: Remove from the fridge and let sit at room temperature for 20–30 minutes to ensure even baking. Bake as directed, adding 5–10 extra minutes if baking straight from the fridge.

Freeze before baking: Assemble in a foil pan, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking.

Freeze after baking: Cool completely, portion, wrap in plastic wrap and foil, and freeze for up to 3 months. Reheat in oven at 350°F until warmed through.

Crockpot serving: Bake ahead, then transfer to a slow cooker on warm to keep hot for a party.