Classic Breakfast Hashbrown Casserole

This creamy and cheesy breakfast casserole made with frozen hashbrowns and pantry staples is perfect for holidays and brunches. It feeds a crowd and is kid-approved!

Print Recipe

Prep Time 10

Cook Time 50

Total Time 1

Course Breakfast, Brunch, Casserole

Cuisine American

Servings 8 servings

Calories 320 kcal

Ingredients

Main Ingredients

1 bag frozen hashbrowns (about 30–32 oz)
1 cup shredded cheddar cheese sharp cheddar works well
1 cup sour cream
1 can cream of chicken soup can swap for cream of mushroom or vegetarian alternative if preferred
1/2 cup onion, chopped sweet or yellow onion
1/2 cup ranch dressing
Salt and pepper, to taste
4 tablespoons butter, melted for a golden finish

Instructions

Preparation

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
In a large bowl, whisk together the cream of chicken soup, sour cream, ranch dressing, chopped onion, salt, and pepper until smooth.
Stir in the shredded cheddar cheese, reserving a small handful to sprinkle on top if you like extra browning.
Fold the frozen hashbrowns into the mixture until evenly coated. If they’re clumped, break them apart with your hands or a spatula; no need to fully thaw.
Spread the hashbrown mixture evenly into the prepared baking dish. Pour the melted butter over the top, drizzling it so the surface gets an even coating.

Cooking

Bake uncovered for 45-55 minutes, until the edges are bubbly and the top is golden brown. If the top browns too quickly, tent the dish loosely with foil for the last 10-15 minutes.
Let the casserole rest 5–10 minutes before serving to firm up and make slicing easier.

Notes

Store leftovers in an airtight container for 3-4 days. This casserole can be frozen for up to 2 months. For variations, consider adding bacon, using different cheeses, or incorporating vegetables.

Keyword Breakfast Casserole, cheesy casserole, comfort food, Hashbrown Casserole, Make-Ahead Breakfast