I mix up condensed cream of cheddar soup, sour cream, and cheese with hash browns to get my bomb hashbrown casserole. My secret is in the spice mix that no other recipe has. No lies but it’s better than Cracker Barrel’s!
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How to make Hashbrown Casserole
Make the Hashbrown Mixture
Step 1: Combine the onion, bell pepper, and 2 teaspoons of water in a small bowl.
Step 2: Heat in the microwave until the onions are translucent.
Step 3: Add onions, bell pepper, hashbrowns, soup, sour cream, melted butter, salt, pepper, garlic powder, 1 ¼ cup of Colby Jack and 2 tablespoons parsley to a large bowl.
Step 4: Stir everything together.
Assemble the Casserole and Bake it Up!
Step 5: Spread the mixture into the prepared pan. Press the mixture down flat with a spatula.
Step 6: Sprinkle the remaining ½ cup of Colby Jack cheese.
Step 7: Bake, then reduce the oven temperature to 375°F and continue cooking. The top will be lightly browned and bubbly with cheese.
Step 8: Remove from the oven and garnish with the remaining tablespoon of parsley. Serve immediately.
Hashbrown Casserole Recipe
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Equipment
- 9×13 Baking Dish
Ingredients
- ½ cup yellow onion finely diced
- ½ cup bell pepper finely diced
- 2 pounds frozen shredded hashbrowns thawed
- ½ cup canned condensed cream of cheddar soup
- 1 cup sour cream
- ½ cup unsalted butter melted
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 ¾ cup Colby Jack cheese shredded, divided
- 3 tablespoons fresh Italian parsley minced, divided
Instructions
- Preheat the oven to 400°F and place the rack in top third position. Prepare a 13×9-inch baking dish by spraying the bottom and sides with nonstick spray.
- In a small bowl, combine the onion, bell pepper, and 2 teaspoons of water. Heat in the microwave for 30-40 seconds, until the onions are translucent.
- In a large bowl, stir together the onions, bell pepper, hashbrowns, soup, sour cream, melted butter, salt, pepper, garlic powder, 1 ¼ cup of Colby Jack and 2 tablespoons parsley.
- Spread the mixture into the prepared pan. Press the mixture down flat with a spatula. Sprinkle the remaining ½ cup of Colby Jack cheese. Bake for 10 minutes, then reduce the oven temperature to 375°F and continue cooking for 25-35 minutes. The top will be lightly browned and bubbly with cheese.
- Remove from the oven and garnish with the remaining tablespoon of parsley. Serve immediately.
Notes
How to store & reheat Hashbrown Casserole
Let the casserole cool completely, then cover it tightly with plastic wrap or foil and pop it in the fridgefor up to 4 days. If you wanna keep it extra fresh, transfer it to an airtight container. To reheat, the microwave works fine if it’s just a slice. Heat it in 30-second bursts until warmed through. For the whole dish, cover with foil and bake at 350°F for about 20-25 minutes. Add a little extra cheese on top if you wanna freshen it up.Can I freeze hashbrown breakfast casserole?
Absolutely! Wrap it up tight in plastic wrap and foil or store it in a freezer-safe container. It’ll keep for about 2 months. Ingredient Swaps and Information- Hashbrowns: I use frozen shredded hashbrowns because they’re quick and easy, but if you wanna go homemade, they’re simple to make.
- Onion & Bell Pepper: Yellow is my fav, but you can use white or red. Also use any color bell pepper you like.
- Cream of Cheddar Soup: Cream of chicken or cream of mushroom will work too.
- Sour Cream: You can swap it for full-fat plain Greek yogurt if that’s what’s in your fridge.
- Butter: Try a good-quality olive oil instead.
- Seasonings: Salt, black pepper, and garlic powder are simple but effective. You can add a little smoked paprika or cayenne if you wanna spice this cheesy hashbrown casserole recipe up.
- Colby Jack Cheese: Cheddar, mozzarella, gouda also work here.
- Italian Parsley: Not a dealbreaker if you skip it, but I would use a sprinkle of chives or green onions instead.
Nutrition
Recipe Tips
- Thaw the hashbrowns. Let them thaw in a colander in the sink, or if you’re in a rush, toss them in a big bowl and hit the microwave’s defrost setting for about 3-4 minutes, stirring halfway.
- Shred your own cheese. Pre-shredded cheese has anti-caking agents that mess with the melt.
- Don’t skip the seasoning boos! Hashbrowns need a little extra seasoning love, so taste as you go and don’t be shy with that salt.
- Keep that top from burning. If the cheese is getting too golden before the cook time’s up, tent it with foil and let it finish baking.
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Recipe help
Pop it under the broiler for a minute or two at the end. Keep a close eye on it tho!
Yep! You can mix everything up the night before, cover it, and chill in the fridge. Just let it come to room temp for about 30 minutes before baking so it cooks evenly.
Hashbrowns can hold a lot of moisture, especially if they weren’t fully thawed and drained. Next time, make sure to pat them dry with paper towels before mixing everything up.
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A perfect combination of crispy, tender, and creamy!! I’ve made this time and again for weekend breakfasts for my family and brunches with friends! This casserole will stay on heavy rotation in my kitchen! Thank you, Jocelyn!
Thanks so much, doll!