A creamy, cheesy hashbrown casserole made with bacon and with NO canned soup or cream-of anything!! This recipe is made from-scratch and you won’t believe how easy it is to make!
Includes tips for making in advance so that all you have to do is toss it in the oven when you’re ready to serve.
I’ve been all about breakfast foods recently.
Considering that my typical breakfast is a granola bar, cheesy/bacon-y breakfasts like this hashbrown casserole are more aspirational than a reflection of my reality, but they do make a good weekend morning/special occasion/holiday breakfast splurge.
Lets talk some tips for making your own cheesy breakfast splurge.
Do I Have to Thaw Frozen Hash Browns For Casserole?
I recommend thawing your hash browns when making Hashbrown Casserole. Honestly, I’ve forgotten to set mine out to thaw in the past and have ended up just chucking them in to my melty cheese. It’s not ideal, things start to seize up, the cheese gets a bit stubborn, your arm gets a workout as you struggle to work everything together. Somebody is probably going to try to revoke my kitchen privileges for saying this, but as long as you get everything mixed up well, it will turn out, though you may need to add on a few minutes of cook time.
However I really recommend you make life easier for yourself and thaw your frozen hashbrowns.
How to thaw your frozen hash browns:
- Pull them out of the freezer the night before you plan to make your hashbrown casserole or
- Pour your frozen hash browns into a colander or large bowl and allow to sit at room temperature for 45-60 minutes. Drain off excess moisture before adding to your cheesy hashbrown casserole mixture!
Can I Make Hashbrown Casserole in Advance?
Yes you can! If you wish to prepare hashbrown casserole a day or two in advance, follow the recipe instructions through step 8 then cover tightly and refrigerate. Once you’re ready to bake, remove the cover, allow it to sit at room temperature for 15-20 minutes, then bake according to recipe instructions.
To Freeze Hashbrown Casserole
Prepare casserole through step 8 (do not bake). Cover tightly (make sure it is airtight!) and freeze for up to 3 months. Thaw in the refrigerator overnight before baking and then bake according to recipe instructions.
How to Make Cheesy Hashbrown Casserole
Cheesy Hashbrown Casserole
- 30 oz frozen hash browns thawed (850g)
- 4 strips bacon chopped
- 3 Tablespoon butter
- 1 small onion diced (about 1 cup) 110g
- 1/4 cup all-purpose flour 31g
- 1 cup milk 235ml
- 1 1/4 cups reduced sodium chicken broth
- 3 oz cream cheese cut into pieces (85g)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1/2 teaspoon ground mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 Tablespoons finely sliced green onions
- 3 cups shredded sharp cheddar cheese divided (340g)
- 1 cup shredded mozzarella 115g
- ⅔ cup sour cream 160g
- Preheat oven to 350F (175C) and lightly butter a casserole dish. 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 1/2 Tablespoons of grease.
- Add butter to the pot and allow it to melt. Add chopped onions and cook, stirring frequently until softened (3-5 minutes).
- Sprinkle flour over onion and whisk until smooth (should be like a paste).
- Gradually add milk while whisking. Add broth and stir well. Bring to a boil.
- 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.
- 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.
- Transfer to 350ºF (175ºC) oven and bake 35 minutes until heated through and cheese on top is melted.
Treat yourself to a FREE E-BOOK!