The BEST Hashbrown Casserole Recipe

I recently tried a Cheesy Hash Brown Casserole that really caught my attention. Mixing fluffy frozen hash browns, eggs, and sour cream with melted butter, flour, and whole milk, then layering in shredded cheddar and onion creates an irresistible blend of flavors. It offers a unique twist on a classic potato side dish that feels distinctly homemade and satisfying.

I’ve got this recipe that’s quickly become a favorite in my kitchen. The BEST Hashbrown Casserole is a dish that brings together everything I love about a hearty side dish.

I start with a bag of frozen shredded hash browns that I’ve thawed and squeezed dry, mixed with beaten eggs, sour cream and plenty of shredded cheddar cheese – one part mixed in and some for topping off later. I also toss in a finely chopped onion for that extra flavor punch along with unsalted melted butter and a bit of flour to bring it all together.

Then I mix in whole milk, garlic powder, salt and pepper to create a creamy sauce that makes every bite irresistible. Its simplicity yet depth of flavors reminded me of all those memorable hash brown casseroles I’ve come across over the years while searching for the perfect potato recipe side dish.

I hope you enjoy making it as much as I do.

Why I Like this Recipe

I really love this recipe because it gives me that warm, comforting feel when I eat it, especially on a cold day. The creamy sauce and gooey cheddar cheese meshed with the crispy top is just awesome and makes me feel all cozy inside.

I also like how it’s not super complicated to make – even though there are plenty of ingredients, the steps are clear enough that I can follow along without getting lost. And honestly, the mix of soft hash browns with that crunchy, cheesy topping just hits the spot every time.

Another thing is that it feels like a fresh spin on classic hash browns. It’s not the typical canned soup kind of dish, so I feel like I’m really cooking something homemade and unique every time.

Ingredients

• Hash browns: starchy, hearty base adds texture and slight natural sweetness to every bite.
• Eggs: packed with protein and fat, they help bind all ingredients together nicely.
• Sour cream: introduces creamy tanginess and moisture while balancing the dish’s rich flavors.
• Cheddar cheese: provides robust flavor, protein, and gooey texture essential for comfort food.
• Onion: offers a savory crunch and aromatic bite to boost overall dish depth.
• Unsalted butter: enriches sauce with smooth texture and mellow, creamy flavor.
• Flour and milk: blend into a silky sauce, unifying ingredients with a subtle base.
• Garlic powder, salt, and pepper: enhance overall taste with a hint of spice and zing.

Ingredient Quantities

• 1 (32 oz) bag frozen shredded hash browns, thawed and squeezed dry
• 2 large eggs, beaten
• 1 cup sour cream
• 2 cups shredded cheddar cheese (divided into mix and topping)
• 1 medium onion, finely chopped
• 1/2 cup unsalted butter, melted
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to Make this

1. Preheat your oven to 350°F and lightly grease a 9×13 casserole dish.

2. In a large bowl, combine the thawed hash browns, beaten eggs, sour cream, 1 cup of shredded cheddar cheese, finely chopped onion, garlic powder, salt, and black pepper.

3. In a small saucepan, melt the butter over medium heat. Stir in the flour and let cook for about a minute to remove the raw taste.

4. Slowly whisk in the whole milk into the butter-flour mixture, letting it simmer until it thickens into a creamy sauce.

5. Pour the thickened sauce into the bowl with the hash brown mixture and stir everything gently until fully combined.

6. Transfer the combined mixture into your prepared casserole dish, spreading it out evenly.

7. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.

8. Bake in the preheated oven for 45 to 50 minutes until the casserole is bubbly and the cheese is nicely browned.

9. Once done, take it out of the oven and let it rest for about 5 to 10 minutes before serving.

10. Enjoy this comforting dish as a perfect side to any meal!

Equipment Needed

1. Preheated oven (set to 350°F)
2. 9×13-inch casserole dish (to be lightly greased)
3. Large mixing bowl (for combining hash browns, eggs, sour cream, cheese, onion, and seasonings)
4. Measuring cups and spoons (to measure ingredients like sour cream, milk, butter, flour, etc.)
5. Knife and cutting board (for finely chopping the onion)
6. Small saucepan (for melting butter and cooking the flour)
7. Whisk (to slowly incorporate the whole milk into the butter-flour mixture)
8. Stirring spoon or spatula (to gently mix all the ingredients together)

FAQ

The BEST Hashbrown Casserole Recipe Substitutions and Variations

• If you dont have sour cream, try using Greek yogurt. It gives a similar tangy flavor but might be a bit thicker.
• You can substitute whole milk with 2% milk or even half-and-half. Just be aware it might make the casserole slightly richer.
• For unsalted butter, you could use a neutral oil like canola oil. This works fine but might change the flavor a little.
• If you dont have shredded cheddar cheese, a blend like Colby jack or Monterey jack can work well and adds a nice twist.
• Instead of all-purpose flour, a bit of cornstarch (about half the amount) can be used to thicken the sauce, though it may affect the texture somewhat.

Pro Tips

1. Make sure you squeeze out every bit of extra water from the hash browns cuz too much moisture can make your casserole soggy and not as tasty.
2. When you melt the butter and cook the flour, dont rush that step. Let it cook just long enough so the flour tastes good before adding the milk.
3. If you want a bit of a crunch on top, try putting the casserole under the broiler for 2-3 minutes at the end — just keep an eye on it so it doesnt burn.
4. Let the dish sit for a few minutes after taking it out of the oven. This helps the casserole set up and makes it easier to serve without falling apart.