Cheesy Hash Brown Casserole is hot and bubbly and absolutely delicious. This side dish is just 6 ingredients and only takes 10 minutes to prep.

A wooden spatula lifting out a square of cheesy hash brown casserole from a white rectangular dish.

Cheesy hash brown casserole is the answer to all of my potato dreams!

It’s hot and bubbly, creamy and cheesy and the hash browns are just perfectly cooked and seasoned and irresistible.

You really can’t beat the cheesy layers of potato deliciousness that you have going on here.

It’s just perfection.

Plus, this recipe is just 6 ingredients and takes less than 10 minutes to prep!

(You can also make it ahead; see the FAQs below for details.)

Close up of a baked cheesy hash brown casserole in a large rectangular white baking dish.

It’s just so easy and that creamy potato goodness is going to have you putting this in your regular rotation.

And you’ll be happy to since it’s so simple and so dang yummy!

Oh and if you’re looking for a hash brown breakfast casserole, that recipe is utter deliciousness and great for holiday breakfasts!

Or you might also like to try cheesy potatoes and peas, a favorite side of mine!

Back to today’s recipe though. Let’s dive in.

A large glass bowl with hash browns topped by piles of onion, cheese, cream of chicken soup and Greek yogurt.

A hash brown casserole in a large white rectangular casserole dish before being cooked.

A hash brown casserole topped with shredded cheddar cheese in a large white rectangular casserole dish before being cooked.

Baked cheesy hash brown casserole in a large rectangular white baking dish.

Now, I’ve got some notes, tips and substitutions coming up below on how to make cheesy hash brown casserole. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

Hash browns: Feel free to use a refrigerator package of hash browns or a frozen one. Just make sure it’s thawed completely if yours was frozen.
Soup: I use a condensed cream of chicken soup, but you could also use a cream of mushroom soup if you want (or to keep this vegetarian).
Butter: I always use unsalted butter so I can control the amount of sodium. If you only have salted butter, that’s fine, but reduce the amount of salt in the recipe to ¼ teaspoon.
Greek yogurt: A plain nonfat (or 2% or 5% fat) Greek yogurt works well, as does sour cream.
Cheese: I tend to stick with sharp cheddar cheese for this casserole, but you could certainly try making it with Monterey Jack cheese or a Mexican blend cheese if you’d like.

Baked cheesy hash brown casserole in a large rectangular white baking dish with sliced green onions sprinkled on top.

Very easy, very adaptable.

And that’s why you’re gonna want to make it again and again and again!

As for serving, this is ready to go all on its own. That cheesy, hot potato goodness pretty much speaks for itself.

However, you can certainly add some fun toppings if you want to dress it up!

It can be as simple as some fresh herbs or you can get all savory and add some toppings like you would on tacos or nachos.

Cheesy hash brown casserole in a white rectangular casserole dish.

Topping Ideas:

Chopped fresh chives
Sliced green onions
Pickled jalapeños
Hot sauce
Diced avocado or guac
Salsa or pico de gallo

Pick and choose your favorites!

Last thing, let’s talk about what to do with leftovers.

A side angle of baked cheesy hash brown casserole in a white rectangular casserole dish.

Recipe FAQs

How do I store cheesy hash brown casserole?

Once cooled, the leftovers can be stored, covered, in the refrigerator for up to 5 days. Reheat individual portions in the microwave until hot.

Can I freeze hash brown casserole?

Yes, you can freeze hash brown casserole before or after it’s baked.
Prepare the casserole and place in a freezer-safe container and cover tightly with foil. Label and date the casserole then freeze for up to 3 months. Allow it to thaw overnight in the refrigerator and then bake as directed, adding 5-10 minutes to the bake time as needed.
To freeze leftovers, allow them to cool completely then transfer to a freezer safe container. Or wrap in foil and then place in a freezer bag. Label and date. Let thaw overnight in the refrigerator and then reheat.

Can I make this casserole ahead of time?

Yes, you can assemble the casserole in advance. Cover with plastic wrap or foil and store in the refrigerator for up to a day. Remove from the fridge as you preheat the oven then bake as directed.

A fork with a bite of cheesy hash brown casserole served on a small white plate set on green napkins.

And while I normally serve this as a side dish with dinner, I have to say, I love the leftovers reheated for breakfast. So do my kids!

I hope you give this cheesy potato dish a try soon. I think it’ll be everyone’s new favorite.

Enjoy!

XO,

Kathryn

Yield: 8-10 servings

Cheesy Hash Brown Casserole

Cheesy hash brown casserole is hot and bubbly and absolutely delicious. This side dish is just 6 ingredients and only takes 10 minutes to prep.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

32 oz. bag frozen shredded hash browns, thawed
1 (10.5 oz) can cream of chicken soup
½ cup unsalted butter, melted
1 cup plain Greek yogurt or sour cream
½ cup finely chopped onion
½ teaspoon kosher salt
¼ teaspoon black pepper
2 cups shredded cheddar cheese, divided

Instructions

Preheat oven to 350. Spray a 9x13 baking dish with cooking spray.
In a large bowl, combine the hash browns, soup, butter, Greek yogurt, onion, salt, pepper and 1 ½ cups of the shredded cheese. Mix well.
Spread the hash brown mixture into the baking dish. Top with the remaining ½ cup of cheese.
Bake at 350 for 50-55 minutes, until hot and bubbly. Let sit for 5-10 minutes to set up before slicing.

Notes

Hash browns: Feel free to use a refrigerator package of hash browns or a frozen one. Just make sure it’s thawed completely if yours was frozen.

Soup: I use a condensed cream of chicken soup, but you could also use a cream of mushroom soup if you want (or to keep this vegetarian).

Butter: I always use unsalted butter so I can control the amount of sodium. If you only have salted butter, that’s fine, but reduce the amount of salt in the recipe to ¼ teaspoon.

Greek yogurt: A plain nonfat (or 5% fat) Greek yogurt works well, as does sour cream.

Cheese: I tend to stick with sharp cheddar cheese for this casserole, but you could certainly try making it with Monterey Jack cheese or a Mexican blend cheese if you’d like.

Topping ideas: Chopped fresh chives, sliced green onions, pickled jalapeños, hot sauce, diced avocado or guac, salsa or pico de gallo, etc.

Storing: Once cooled, the leftovers can be stored, covered, in the refrigerator for up to 5 days. Reheat individual portions in the microwave until hot.

Freezing: You can freeze the casserole before OR after it's baked. To freeze before baking, prepare the casserole and place in a freezer-safe container and cover tightly with foil. Label and date the casserole then freeze for up to 3 months. Allow it to thaw overnight in the refrigerator and then bake as directed, adding 5-10 minutes to the bake time as needed. To freeze leftovers after baking, allow them to cool completely then transfer to a freezer safe container. Or wrap in foil and then place in a freezer bag. Label and date. Let thaw overnight in the refrigerator and then reheat.

Make ahead: You can assemble the casserole in advance. Cover with plastic wrap or foil and store in the refrigerator for up to a day. Remove from the fridge as you preheat the oven then bake as directed.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 452Total Fat: 33gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 50mgSodium: 823mgCarbohydrates: 30gFiber: 3gSugar: 2gProtein: 10g