There is something deeply comforting about a bubbling casserole straight from the oven, the top golden and crisp, the scent of cheddar and butter warming the kitchen like a friendly hug. This Comforting Cheddar & Sour Cream Hashbrown Casserole is one of those recipes that reads like a Sunday morning, or a holiday morning with family gathered around. It pairs a creamy, tangy filling with a crunchy topping, and it travels easily from brunch table to potluck dish, or from weekday dinner to reheated comfort on a chilly night. If you enjoy hearty breakfast-baked dishes, you might also like this Breakfast Casserole with Biscuits for another crowd-pleasing option.
Why This Comforting Cheddar & Sour Cream Hashbrown Casserole Works
This casserole balances creamy richness with a crisp, buttery finish. The sour cream and condensed soup give a tangy, velvety base that clings to every shredded potato, while melted butter and a cornflake or breadcrumb topping add crunch. Sharp cheddar brings a bright, savory bite that cuts through the richness, making every forkful satisfying without feeling one-note.
The casserole is reliable and forgiving, which makes it a go-to. It holds its shape when cut, so it serves neatly at gatherings, and it reheats well for leftovers. Quick reasons to love it
Comforting, familiar flavors that please a crowd
Easy to adapt with mix-ins like vegetables or lean proteins
Crispy top paired with a creamy interior that stays satisfying even after cooling
Ingredients and Key Notes
Below I explain why each ingredient matters and offer small swaps that keep the dish approachable. The sour cream and condensed soup make the base creamy and tangy, while the butter and crushed cornflakes create that irresistible golden top. If you want a bit of extra protein, you can stir in cooked, crumbled ground chicken or ground turkey, or sprinkle chopped cooked turkey bacon on top for a lighter, leaner touch.
Ingredients
1 (30-ounce) package frozen shredded hashbrowns, thawed
1 cup sour cream
1 can (10.5 ounces) cream of chicken soup, condensed
1/2 cup unsalted butter, melted
1 medium onion, finely chopped
2 cups shredded sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
1/2 cup crushed cornflakes or breadcrumbs for topping
Notes
If you prefer a bit more tang, swap half the sour cream for plain Greek yogurt. For a vegetarian version, use cream of mushroom soup instead of cream of chicken soup. If you want smoky flavor without pork, crisped turkey bacon works nicely as a garnish.
How to Cook Comforting Cheddar & Sour Cream Hashbrown Casserole
- Preheat the oven to 350°F, and lightly grease a 9×13-inch baking dish, so the casserole slides out cleanly when it is baked. The kitchen will start to warm and smell buttery as the oven comes up to temperature.
- Spread the thawed hashbrowns evenly in the prepared baking dish, pressing gently so the potatoes form a uniform layer. The potatoes should look slightly moist but not puddly.
- In a large bowl, combine sour cream, cream of chicken soup, melted butter, chopped onion, salt, pepper, and garlic powder, stirring until the mixture is smooth and glossy. You will notice the mixture thicken slightly and become silky.
- Mix 1 1/2 cups of shredded cheddar cheese into the creamy mixture, folding until the cheese is distributed in ribbons throughout the sauce. This step builds pockets of melted cheese inside the casserole.
- Pour the mixture over the hashbrowns, and gently mix with a spatula or spoon to coat evenly so every shred has sauce clinging to it. The casserole should look uniformly sauced and creamy.
- Sprinkle the remaining 1/2 cup cheddar cheese over the top, then add the crushed cornflakes or breadcrumbs for a crispy topping, pressing very lightly so the crumbs stick to the cheese layer. The top will form a golden crust as it bakes.
- Bake for 45 to 55 minutes, until the top is golden brown and the center is bubbly. You will hear a gentle bubble in the middle and see edges pulling slightly from the dish when it is ready.
- Let the casserole sit for 5 to 10 minutes before serving so it can set slightly, making it easier to cut clean squares. The aroma will mellow and the texture will firm up.
- Cut into squares and serve warm, watching steam rise and the cheddar stretch with each spoonful.
Prep ~ 15 minutes, Cook ~ 50 minutes, Total ~ 1 hour 5 minutes, Servings ~ 8, Kcal ~ 470 per serving
Make-Ahead and Prep Tips
This casserole is very friendly to advance prep, which makes it ideal for busy mornings or entertaining. You can assemble the dish up to 24 hours ahead, covering it tightly with plastic wrap or foil and storing it in the refrigerator. When you are ready to bake, remove the cover while the oven preheats, and add 5 to 10 minutes to the baking time if the dish is cold from the fridge. If you prefer to freeze, assemble the casserole in an oven-safe dish, cover it with two layers of foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking for best, most even results. If you plan to add cooked mix-ins like ground chicken, turkey bacon, or vegetables, prep and cool them first, then fold them into the creamy mixture before layering over the hashbrowns.
Storing and Reheating
Refrigerate leftovers in an airtight container or covered dish for up to 3 to 4 days. To freeze, place cooled, cut squares on a baking sheet to flash-freeze, then transfer to a freezer bag or container for up to 3 months, or freeze the whole casserole wrapped tightly in foil and plastic wrap. Reheat gently to keep the texture creamy without drying out, either in a 350°F oven for 15 to 20 minutes covered with foil, or in individual portions in a microwave until warmed through, about 1 to 2 minutes depending on your microwave. If reheating from frozen, thaw overnight for best results, then bake at 350°F for 25 to 35 minutes covered, uncovering for the last 10 minutes to re-crisp the topping. A freshness cue to watch for is texture and aroma, the casserole should smell savory and cheesy, and the texture should remain creamy with a crisp topping, not soggy or overly stale.
Perfect Pairings
This casserole can be the centerpiece or a supporting dish, and it pairs beautifully with simple, bright sides and protein choices. Try these ideas
A light mixed green salad with lemon vinaigrette to balance the richness
Sautéed green beans with garlic and a squeeze of lemon
Pan-seared chicken breasts seasoned simply with salt and pepper
A platter of roasted root vegetables for a rustic accompaniment
For a very hearty spread, serve alongside a casserole like this savory Cattle Drive Casserole for a filling, Nevada style pairing
Make It Your Own
This casserole is a canvas, so feel free to make swaps and additions to suit your family or the season. Here are ideas to customize
Add cooked, crumbled ground turkey or ground chicken for a protein boost, stir them into the creamy mixture before baking.
Fold in 1 to 1 1/2 cups of thawed frozen peas and carrots for a touch of color and sweetness.
Stir in 1 cup of diced, roasted red peppers or 1/2 cup chopped scallions for brightness and texture.
Use panko and 2 tablespoons melted butter for an extra-crispy, flaky topping.
Swap sharp cheddar for a blend of cheddar and Monterey Jack for a milder, melty finish.
Stir in 1/2 teaspoon smoked paprika or a pinch of cayenne for a warm, smoky heat without adding pork.
Top with chopped, cooked turkey bacon for a savory crunch if you want a bacon-like finish, swap in turkey bacon for a lighter, leaner touch.
Pro Tips for Best Results
Follow these practical tips to get the ideal texture and flavor
Thaw hashbrowns until soft but not waterlogged, squeeze out excess liquid if needed to prevent a soggy center.
Spread the potatoes evenly so the casserole bakes uniformly, thicker spots take longer to heat through.
Bake until the center is bubbling and the edges are golden brown, that visual cue ensures the interior is set.
Let the casserole rest for 5 to 10 minutes after baking, it firms up and yields clean slices.
If you add extra mix-ins, keep the total volume similar, or use a larger dish to avoid overflow.
Frequently Asked Questions
What can I use instead of cream of chicken soup if I want a vegetarian option?
Use cream of mushroom soup, or make a quick roux with butter, flour, and milk seasoned with vegetarian stock to mimic the creamy, savory body of the condensed soup. Either option keeps the casserole creamy and flavorful without meat.
Do I need to thaw the hashbrowns before assembling, and why?
Yes, thawing the frozen shredded hashbrowns helps the mixture come together evenly and prevents the casserole from releasing too much water as it bakes. Thawed potatoes also brown and crisp better at the edges.
Can I make this gluten free?
Yes, use gluten free breadcrumbs or crushed gluten free cornflakes for the topping, and confirm the condensed soup is labeled gluten free, or make a thickened gluten free béchamel to substitute.
How should I reheat slices so the topping stays crispy?
Reheat in a 350°F oven for 10 to 15 minutes covered, then remove the cover and toast for 5 minutes to revive the crunch. Microwaving will warm quicker but the topping will lose crispness.
Can I double the recipe for a larger gathering?
Yes, double everything and bake in two 9×13-inch dishes, or use a larger pan and extend the baking time until the center is bubbling and the top is golden. Keep an eye on the edges and tent with foil if the top browns too quickly.
What is the best way to add vegetables without making the casserole watery?
If using fresh vegetables, sauté them briefly to remove excess moisture before folding them into the creamy mixture. Thawed frozen vegetables should be well drained and patted dry.
Final Thoughts
Comforting Cheddar & Sour Cream Hashbrown Casserole is one of those dependable dishes that brings people together, whether for a holiday brunch or a cozy weeknight meal. It blends creamy tang, sharp cheese, and a buttery, crisp topping into something familiar and deeply satisfying. With flexible mix-in options, easy make-ahead potential, and simple reheating, it becomes a staple that saves time and invites compliments. Give it a try this weekend and savor the way a warm, cheesy casserole can turn an ordinary meal into something memorable.
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Comforting Cheddar & Sour Cream Hashbrown Casserole
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy and tangy hashbrown casserole topped with a crispy, buttery finish, perfect for any gathering.
Ingredients
- 1 (30-ounce) package frozen shredded hashbrowns, thawed
- 1 cup sour cream
- 1 can (10.5 ounces) cream of chicken soup, condensed
- 1/2 cup unsalted butter, melted
- 1 medium onion, finely chopped
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/2 cup crushed cornflakes or breadcrumbs for topping
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Spread the thawed hashbrowns evenly in the prepared baking dish, pressing gently.
- In a large bowl, combine sour cream, cream of chicken soup, melted butter, chopped onion, salt, pepper, and garlic powder, stirring until smooth.
- Mix 1 1/2 cups of shredded cheddar cheese into the creamy mixture.
- Pour the mixture over the hashbrowns and gently mix to coat evenly.
- Sprinkle the remaining 1/2 cup cheddar cheese over the top and add the crushed cornflakes or breadcrumbs.
- Bake for 45 to 55 minutes until the top is golden brown and the center is bubbly.
- Let the casserole sit for 5 to 10 minutes before serving.
Notes
For a vegetarian option, use cream of mushroom soup. Can be prepared the day before and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
Keywords: casserole, hashbrowns, comfort food, brunch, family recipe
