Cheesy Hash Brown Casserole with Cheddar Soup | CookOS

Cheesy Hash Brown Casserole

Name: Cheesy Hash Brown Casserole with Cheddar Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 30 oz frozen shredded hash browns, thawed; 8 oz extra sharp cheddar cheese, shredded and divided; 2 cups sour cream; 1 (10.5 oz) can condensed cheddar cheese soup; 1/2 cup unsalted butter, melted; 1 tbsp dried minced onion; 1 tsp garlic powder; 1 tsp chicken bouillon powder; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp chopped chives, for garnish

This cheesy hash brown casserole combines thawed frozen hash browns with sharp cheddar, sour cream, and condensed cheddar cheese soup for a creamy, comforting bake that works as a side dish for breakfast, lunch, or dinner.

🌍American 🏷️Hash brown casserole 🏷️Cheesy potatoes 🏷️Casserole 🏷️Side dish Comfort food

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Total

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by dinnerin321

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Ingredients

30 oz frozen shredded hash browns, thawed
8 oz extra sharp cheddar cheese, shredded and divided
2 cups sour cream
1 (10.5 oz) can condensed cheddar cheese soup
1/2 cup unsalted butter, melted
1 tbsp dried minced onion
1 tsp garlic powder
1 tsp chicken bouillon powder
1/2 tsp salt
1/2 tsp black pepper
1 tbsp chopped chives, for garnishoptional

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Instructions

1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine most of the shredded cheddar cheese (reserving about 1/2 cup for the topping), sour cream, condensed cheddar cheese soup, and melted butter.
3
Add the dried minced onion, garlic powder, chicken bouillon powder, salt, and pepper to the bowl.
4
Stir the mixture until all the ingredients are well combined.
5
Add the thawed shredded hash browns to the bowl.
6
Gently fold everything together until the hash browns are fully coated in the creamy mixture.
7
Grease a 9x13 inch baking dish.
8
Pour the hash brown mixture into the prepared dish and spread it out evenly.
9
Sprinkle the reserved shredded cheddar cheese over the top.
10
Bake for 45-50 minutes, or until the casserole is hot, bubbly, and golden brown on top.
11
Let it cool for a few minutes, then garnish with chopped chives or green onions before serving, if desired.

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Tips & Notes

Pro tips

Thaw and drain hash browns thoroughly to remove excess moisture—this prevents a soggy, watery casserole.
Reserve half the shredded cheddar to sprinkle on top in the last 5 minutes of baking for a melted, golden crust.
Stir the sour cream and soup mixture well to break up lumps before combining with hash browns for even seasoning.
Let the casserole rest 5 minutes after baking before serving to allow it to set and hold together better.

Substitutions

Extra sharp cheddar → mild cheddar or Gruyère (flavor will be milder or nuttier)
Sour cream → Greek yogurt (same amount, tanginess will be sharper)
Condensed cheddar cheese soup → cream of potato soup + 4 oz extra shredded cheddar (adjust seasoning to taste)
Unsalted butter → salted butter (reduce added salt to 1/4 tsp)

Storage & make-ahead

Cover and refrigerate leftovers up to 3 days. Reheat covered in a 350°F oven for 15–20 minutes until warmed through, or microwave individual portions.

Common Questions

Can I make this casserole ahead of time?

Yes. Assemble the casserole in the baking dish, cover, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to baking time if baking from cold.