Cheesy Hashbrown Casserole
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“My family won’t let me come to Thanksgiving if I don’t bring this dish!” ⭐️⭐️⭐️⭐️⭐️ – Theresa
The Story Behind the Casserole
My mother-in-law passed away a few years ago, but she and I shared a love of cooking and cookbooks. She told me a few weeks before she went to be with the Lord that she was really excited about the cookbook I was writing at the time and hoped to be able to see it. Sadly, she did not. However, before she died, she gave me something I will always treasure–all of her recipes in one hand-typed cookbook.
One of those treasured recipes is her Hash Brown Casserole. My husband and I always looked forward to Easter and Thanksgiving meals at his parents’ house, which had to include that decadent side dish from the 50s era. Man, is it good!
I decided to bring the spirit of my MIL’s recipe into the
By making this hashbrown casserole from scratch, I was able to leave out the canned cream of chicken soup, which contains icky additives and ingredients I can’t pronounce. I also made the casserole gluten-free for those guests avoiding gluten (hi, that’s me). Let me assure you, this homemade Cheesy Hashbrown Casserole still screams “creamy, cheesy comfort food”.
Ingredients Needed
You won’t find canned cream soup in this recipe. We’re making our casserole with real food ingredients from scratch and leaving out any ingredients with gluten. The taste is amazing!
Here’s what you’ll need on hand:
- Low-sodium chicken broth* – Adds flavor to our homemade cream sauce.
- Half and half – Adds creaminess to the sauce.
- Cornstarch* – This is what to know when choosing gluten-free cornstarch.
- Dried parsley – Brings a little pop of color to the casserole.
- Poultry seasoning – Helps to mimic the flavors in the traditional canned cream of chicken soup.
- Kosher salt – You’ll use an additional 1/2 teaspoon, if not using bacon.
- Ground black pepper
- Salted Butter – A key ingredient in this rich side dish.
- Yellow onion – Dice fairly small and sauté to add great flavor.
- Garlic cloves – Mince finely and only sauté for 30-60 seconds so the garlic doesn’t burn.
- Bag of Shredded Hash Browns* – It’s important to thaw these most of the way, if you buy them frozen. Note: Simply Potatoes brand is certified gluten-free.
- Sour cream – I’d recommend full-fat Daisy brand since it only has one ingredient (and no additives or preservatives).
- Shredded Colby Jack cheese – Or use your favorite shredded cheese. I find that shredding your own cheese or buying the finely shredded kind melts best.
- Bacon – Try baking your bacon for easy cleanup.
*Note: If making this casserole strictly gluten-free is important to you, be careful with these store-bought ingredients. Sometimes the way these ingredients are processed in a factory can cause gluten cross-contamination. Always check the label to make sure it says “certified gluten-free”.
How to Make Cheesy Hashbrown Casserole
Here’s the rundown of how this easy hash brown casserole recipe comes together:
Prep the Cornstarch Mixture & Onions
In a glass measuring cup (or mixing bowl), whisk together the chicken broth, half and half, cornstarch, parsley, poultry seasoning, salt, and pepper. Set aside.
Heat 1 tablespoon butter in a medium saucepan over medium-high heat. When the butter is melted, add the onions and saute until translucent, about 3 minutes. Stir in the garlic at the end for about 30-60 seconds, until fragrant.
Prep the Cornstarch Mixture & Onions
Whisk in the creamy cornstarch mixture to the onions. Bring to a simmer, stirring constantly until thick and creamy, about 2-3 minutes. Remove from the heat, stir in the remaining 4 tablespoons butter, and let cool.
In a large mixing bowl, stir together the thawed hash browns, sour cream, cheese, bacon, and the cooled cream sauce.
Prepare for the Oven & Bake
Place in the casserole dish, smoothing it out evenly. Sprinkle a little more cheese on top (optional)…because why not?!…and bake until golden and bubbly.
How to Make Ahead and Freeze
Since this hash brown casserole is often made for a holiday meal or group of people, it can be helpful to assemble it ahead of time. Thankfully, this dish lends itself to prepping ahead without compromising the taste or texture at all!
A Few Days Ahead: Simply follow the recipe instructions below but do not bake it. Once your hash brown casserole is assembled, you can store it in the fridge for up to 3 days, until you’re ready to stick it in the oven.
A Few Weeks Ahead: Assemble the casserole but do not bake. Cover tightly with a few layers of plastic wrap and/or foil, squeezing out any air. Freeze. When ready to use it, thaw completely in the refrigerator and bake according to directions.
What to Serve with Hash Brown Casserole
Looking for some ideas for what to serve with a hash brown casserole? Here are some pairing suggestions.
Your family and friends will enjoy this decadent holiday side dish. They’ll never know you made it days in advance and only spent minutes prepping it. Happy Easy Hash Brown Casserole making!
FAQ
Can I make a couple days ahead of time and keep in fridge until ready to bake?
Yes, this will work just fine. This recipe makes a great addition to and Easter Lunch or Birthday Dinner because it can be prepped ahead.
Would it work if I cook this ahead and reheat the next day?
Yes it would. Cover with foil and warm in the oven (at 350°?) just until warmed through. Or microwaving it might even work well, if the dish is microwave safe and fits in there.
Can I use vegetable broth instead of chicken broth?
Absolutely. They will easily substitute for one another.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Cheesy Hashbrown Casserole (Gluten-Free)
This creamy, comforting Hash Brown Casserole is made from scratch, requires no canned cream soup, and is gluten-free. Perfect side for a holiday table!
Ingredients
- 1 cup low-sodium chicken broth*
- 1/2 cup half and half
- 3 tablespoons corn starch*
- 1 1/2 teaspoons dried parsley, crushed in hand
- 1/2 teaspoon poultry seasoning
- 1 teaspoon Kosher salt (use an additional 1/2 teaspoon, if not using bacon)
- 3/4 teaspoon ground black pepper
- 5 tablespoons butter, divided
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1 (30-ounce) bag shredded hash browns, thawed* (approximately 7 cups; Simply Potatoes brand is certified gluten-free!)
- 1 (16-ounce) container sour cream (about 2 cups; recommended: full-fat Daisy brand)
- 2 cups (8 ounces) shredded Colby Jack cheese (or your favorite shredded cheese), plus up to 1/2 cup more if desired
- 1 pound bacon (try baking your bacon for easy cleanup)
*Note: If making this casserole strictly gluten-free is important to you, be careful with these store-bought ingredients. Sometimes the way these ingredients are processed in a factory can cause gluten cross-contamination. Always check the label to make sure it says “certified gluten-free”.
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Instructions
Make It Now:
- Preheat the oven to 350°F. Grease an 9×13 inch casserole dish with butter or cooking spray.
- In a glass measuring cup (or mixing bowl), whisk together the chicken broth, half and half, cornstarch, parsley, poultry seasoning, salt, and pepper. Set aside.
- Heat 1 tablespoon butter in a medium saucepan over medium-high heat. When the butter is melted, add the onions and saute until translucent, about 3 minutes. Stir in the garlic at the end for about 30-60 seconds, until fragrant.
- Whisk in the creamy cornstarch mixture to the onions. Bring to a simmer, stirring constantly until thick and creamy, about 2-3 minutes. Remove from the heat, stir in the remaining 4 tablespoons butter, and let cool.
- In a large mixing bowl, stir together the thawed hash browns, sour cream, cheese, bacon, and the cooled cream sauce. Place in the casserole dish, smoothing it out evenly. Optional: Sprinkle another 1/4 -1/2 cup cheese on top. (Note: At this point, you can cover and refrigerate for up to 3 days or freeze for later.)
- Bake for about 45 minutes, until edges are bubbly, middle is hot, and top is golden.
Freeze For Later: Follow Steps 2-5. Cover with several layers of plastic wrap and/or foil, pressing out any air. Freeze for up to 2 months.
Prepare From Frozen: Thaw completely in the refrigerator. This can take 2 days or so. Follow Step 6. You may have to bake it a little longer if it’s still cold.
Notes/Tips
Make Ahead for the Fridge: Up to 3 days before serving, assemble the casserole but do not bake. Cover tightly and store in the refrigerator. Note: You may have to bake it a little longer than the recipe calls for.
Photography by Whitney Reist of Sweet Cayenne.
I usually use the cubed hash brown potatoes, rather than shredded. Has anyone tried making this with those?
I haven’t tried them but maybe someone else has? You could ask in our private “Thriving Home’s Freezer Foodies” Facebook group. People are so helpful over there.
I made this at Christmas and it was a huge hit! Planning to make it for Easter too. I love that it starts with an easy white sauce instead of canned soup.
★★★★★
Glad to hear this Wendy. Thank you for taking the time to leave a review. Hope you have a wonderful Easter!
I have dried hashbrowns in a can (Think camp food!) could I use those in this? What modifications should I make? This sounds divine!
Hi Kristin! We have not used dehydrated hashbrowns before. When I look them up online it talks about letting them sit in water to rehydrate and then draining the excess water. I think you would have to do some version of that before putting them in the casserole. There just wouldn’t be enough liquid and I can’t accurately tell you what modifications to make. If you do try it, please let us know what you did and how it turned out so others who are thinking of using the dehydrated hash browns will know. Good luck!
Can I make a couple days ahead of time and keep in fridge until ready to bake?
Yes, that will work just fine.
Can you make this in a crockpot?
I haven’t tested this specific recipe, Cassandra, but I think it would work. Using the instructions from our Crockpot Breakfast Casserole (which has some similar ingredients), try cooking on Low for about 4 hours. https://thrivinghomeblog.com/crockpot-breakfast-casserole-gluten-free/