A cheesy, loaded hashbrown casserole recipe made from scratch without canned soup or cream-of anything. Includes tips for making in advance and freezing–perfect for holidays or brunches!
A From Scratch Hashbrown Casserole Recipe
While you’ve probably had a hashbrown casserole before, this version earns the label of being the ultimate, loaded hashbrown casserole recipe.
It’s a comforting, cheesy shredded potato casserole amped up with crispy bacon, sautéed onions, and more. It works as a breakfast alongside sausage gravy and pancakes or a hearty holiday side dish on a plate beside maple glazed carrots.
Why You’ll Love This Recipe
- No condensed soup! Instead, we’ll make our own version from scratch (we do this in my green bean casserole, too), and the recipe is all the better for it. Don’t let this scare you away–I promise it’s as easy as whisking some ingredients together!
- Elevated classic. Simple swaps like cooking the onion in bacon grease, making the condensed soup from scratch, shredding our own cheeses, adding scallions, etc. all take this beloved classic to the next level.
- Make-ahead friendly. Just like my mashed potato casserole, this dish is great for making in advance. Simply cover and refrigerate until needed, then thaw and bake. You can also freeze this hashbrown casserole recipe, making it perfect for holiday meal prepping!
- Versatile. This recipe is just as tasty as a brunch recipe as it is a Thanksgiving side dish. The flavors pair well with any mealtime!
Jump to:
Ingredients
- Hashbrowns. You’ll need one 30 oz bag of frozen shredded hashbrowns. If you choose to use the diced hashbrown version (like for funeral ptoatoes!), those come in 32 oz bags; you can either add the extra 2 oz of potatoes or save them for another meal.
- Shredded cheese. Including mozzarella and sharp cheddar. I really recommend shredding your own for the best melting, but you can always use pre-shredded in a pinch. Make sure you don’t dump all of your cheddar cheese in at once; we will be saving some for the top of the casserole!
- Bacon. This isn’t a typical ingredient, but it adds a TON of flavor and really completes the loaded potato vibe we are going for. If you have extra bacon after making this recipe, put it towards my potato soup, BLT dip, chili recipe, or bacon jalapeno popper dip 😉
- Spices. Including garlic powder, onion powder, ground mustard, and black pepper. Ground mustard might raise some eyebrows, but it is common in creamy/cheesy casseroles and soups, like my baked mac and cheese or broccoli cheddar soup.
- Cream cheese & sour cream. I recommend full-fat versions of both. And for those of you who hate sour cream, I promise you won’t be able to detect the it in the final product.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
SAM’S TIP: I highly recommend thawing your frozen hashbrowns before using them–more on this in the FAQ section below!
How to Make Hashbrown Casserole From Scratch
- Step 1: Build a flavorful base. Start by cooking your bacon until crisp, then remove and drain most of the grease, leaving 1 ½ tablespoons. Add your butter to the pot, and once it’s melted, add the chopped onions. Cook until softened, then sprinkle the flour overtop and whisk until it forms a paste.
- Step 2: Make a roux. Slowly pour in the milk while whisking, then add the broth, spices, and salt. Bring to a boil, then reduce the heat and let simmer until thickened, stirring frequently.
- Step 3: Add the cheeses. Reduce the heat and add the mozzarella, sour cream, cream cheese, and just 2 cups of the cheddar (we’ll use that final cup later!).
- Step 4: Finish the sauce. Whisk in the cheeses and let everything melt until you have a smooth, cohesive sauce.
- Step 5: Add the potatoes, bacon, and onions. Fold in the bacon, scallions, and thawed hashbrowns until everything is combined.
- Step 6: Top with cheese & bake. Pour the mixture into a buttered dish, then sprinkle the remaining cheddar cheese overtop. Bake until bubbly and melted, about 35 minutes.
SAM’S TIP: If you’d like to make your casserole in advance and bake later, simply cover and refrigerate before the baking step. When you’re ready to bake, remove the casserole from the fridge, uncover, and let sit for about 20 minutes at room temperature before baking as instructed.
Frequently Asked Questions
For the easiest preparation, I really recommend you thaw your hashbrowns. You can either place them in the fridge the night before or pour them into a colander or large bowl and allow to sit at room temperature for 45-60 minutes. Whichever method you use, be sure to drain off any excess moisture before using.
Frozen hashbrowns will technically still work, but they will be more difficult to work with (mixing them in gets a bit stiff!)and you may need to increase the cook time.
The cheese will be melty and will have some nice golden browning happening all over. You should also see some bubbling around the edges of the pan.
Pretty much! The only difference is that funeral potatoes are often made with diced potatoes instead of shredded and they sometimes have a buttery cornflake topping (which sounds amazing).
My hashbrown casserole recipe switches things up a little bit more by starting with a bacon base and replacing the condensed soup with a homemade version. But feel free to consider it a funeral potatoes recipe!
Related Recipes
Do you typically serve hashbrown casserole for breakfast, or do you serve it as a holiday side dish? Let me know in the comments!
Enjoy!
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Cheesy Hashbrown Casserole
Ingredients
- 30 oz (850 g) frozen hash browns thawed
- 6 strips bacon chopped
- 3 Tablespoons salted butter
- 1 (110 g) small onion diced (about 1 cup)
- ¼ cup (31 g) all-purpose flour
- 1 cup (235 ml) whole milk
- 1 ¼ cups chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 oz (85 g) cream cheese cut into 6 pieces
- 2 ½ cups (283 g) shredded sharp cheddar cheese divided
- 1 cup (115 g) shredded mozzarella cheese
- ⅔ cup (160 g) sour cream
- 3 Tablespoons finely sliced green onions optional
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and lightly butter a 2.5 quart casserole dish (a glass or ceramic 13×9 or 11×8 pan would also work). Set aside.
- Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but about 1 ½ Tablespoons of grease.6 strips bacon
- Add butter to the pot and allow it to melt. Add chopped onions and cook, stirring frequently until softened (3-5 minutes).3 Tablespoons salted butter, 1 (110 g) small onion
- Sprinkle flour over onion and whisk until smooth (should be like a paste).¼ cup (31 g) all-purpose flour
- Gradually add milk while whisking. Add broth, garlic powder, onion powder, ground mustard, salt, and pepper and stir well. Bring to a boil.1 cup (235 ml) whole milk, 1 ¼ cups chicken broth, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground mustard, ½ teaspoon salt, ½ teaspoon pepper
- Once mixture begins to boil, reduce heat, bring to a simmer, and stir frequently until thickened.
- Reduce heat to low and add cream cheese, 2 cups (226g) cheddar, mozzarella, and sour cream. Stir until cheeses are melted and mixture is smooth.3 oz (85 g) cream cheese, 2 ½ cups (283 g) shredded sharp cheddar cheese, 1 cup (115 g) shredded mozzarella cheese, ⅔ cup (160 g) sour cream
- Add hash browns, green onion, and cooked bacon pieces. Stir well and pour into prepared casserole dish, sprinkle evenly with remaining 1 cup (113g) cheddar cheese.30 oz (850 g) frozen hash browns, 3 Tablespoons finely sliced green onions
- Transfer to 350ºF (175ºC) oven and bake 35 minutes until heated through and cheese on top is melted.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally published this recipe in 2018, I’ve since updated the post to include new photos and a few minor tweaks (a smidge more bacon and a little less cheese).
Nikki Gebhart
Cheese(and potatoes) has never tasted so good!
Sam Merritt
I’m so glad you enjoyed it so much, Nikki! 🙂
Brenda Hilton
This was so delicious. It reminds me of my grandma’s house on Thanksgiving. Thank you for sharing your amazing recipe.
Sam
You’re welcome, Brenda! I’m so glad you enjoyed it so much! 🙂
Bruce
As written, I’d only give this recipe 4 stars, but I know that it will be 5 stars with one small adjustment, so I’ll go ahead and give it that now. All it needs is an hour in the oven, instead of 30 minutes. After 30 minutes, the potatoes weren’t cooked enough for my taste, and the cheese on top was melted, but hadn’t developed any character yet. I will definitely be making this again, and it is definitely the best hashbrown casserole recipe.
DeAnn White
This is the best hash brown casserole I’ve made it’s definitely a crowd pleaser!
Sam
I’m so glad you enjoyed it so much, DeAnn! 🙂
Patrizia
Can I make this cassarole with fresh potators grated??
Sam Merritt
Hi Patrizia! I have never tried it so I can’t say for sure how it would work. I would make sure to dry them out really well because they will have more moisture. If you do try it I would love to know how it goes. 🙂
Diane
Can this be made in a crockpot?
Sam
Hi Diane! There are lots of steps involved so I’m not sure how it would go in a crockpot.
Sarah
Thank you for making a recipe that does not contain nasty cream of anything soup! My family loves this recipe.
Emily @ Sugar Spun Run
We’re so happy everyone loves it, Sarah! Thanks for commenting and leaving a review! ❤️
Jacquelyn Adams
So good, just made this on this snowed in southern day!!
Sam
I’m so glad you enjoyed it so much, Jacquelyn! Stay warm! 🙂
Sherry
I have a question. Is hash browns in a box that you have to add water to for 15 min. is it okay to use in this recipe?
Sam Merritt
Hi Sherry! Unfortunately, I am not familiar with these kinds of hash browns so I can’t say for sure what would need to be done differently, if anything. If you do try it I would love to know how it goes. 🙂
Amanda
Any concerns about the sour cream curdling?
Sam
Nope! 🙂
Manisha
Hi Sam! I love your recipes soooo much!
Please can you do a yummy hash brown recipe? ♥️
Sam
Thank you so much! I will put it on my list to do. 🙂
Bruce
This is just the recipe I’ve been wanting. Thanks!
Sam
I hope you love it, Bruce! 🙂
Adelaine
What size pan does this require? 9”? 8”? 13×9”? 3qt? 4qt?
Thank you.
Sam
Hi Adelaine! I made mine in a 10″ casserole dish. It will work in different size dishes, but the baking time will vary slightly. 🙂
Ada
Hi
I am afraid I do not know what hasbrowns are. Coul dyou please tell me?Thanks
I love all your recipes!!!!!!
Sam
Hashbrowns are shredded potatoes. ☺️
Jill
My family fell in LOVE with this recipe! The only thing I changed; I added 1 cup of ham cubes. OMG absolutely delicious!
Sam
I am so glad everyone enjoyed it, Jill! ☺️
Dawn Hanna
I can’t wait to make this! I REALLY wish you had a cookbook I could put on the shelf at home 😁
Sam
Hopefully someday! 😊 I will let you know if it happens.