Hashbrown Casserole Recipe
This Hashbrown Casserole recipe uses frozen, shredded hashbrowns mixed with onion, peppers, and seasonings in a creamy cheese sauce. Bake it in the oven, and it's ready in 35 minutes!
Servings: 12 3-inch squares
Calories: 253kcal
Equipment
- 9x13 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 13x9-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
Let the hashbrowns 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.
For the best melt, always shred your own cheese. Pre-shredded cheese has anti-caking agents that mess with the texture, and we want that smooth, gooey goodness. And don’t forget to season, boos! Hashbrowns need a little extra love, so taste as you go and don’t be shy with that salt.
If the cheese on top is getting too golden before the cook time's up, just tent it with foil and let it finish baking so you don’t end up with burnt bits.
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
Serving: 3 inch square | Calories: 253kcal | Carbohydrates: 16g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 362mg | Potassium: 320mg | Fiber: 1g | Sugar: 1g | Vitamin A: 847IU | Vitamin C: 16mg | Calcium: 166mg | Iron: 1mg