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.
Today it’s this cheesy hashbrown casserole. Before that was homemade biscuits and sausage gravy, and before that, buttermilk pancakes. Any other breakfast foods you’d like to see??
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.
Enjoy!
How to Make Cheesy Hashbrown Casserole
Cheesy Hashbrown Casserole
Ingredients
- 30 oz frozen hash browns thawed (850g)
- 4 strips bacon chopped
- 3 Tablespoon butter
- 1 small onion diced (about 1 cup) (110g)
- ¼ cup all-purpose flour (31g)
- 1 cup milk (235ml)
- 1 ¼ cups reduced sodium chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 oz cream cheese cut into pieces (85g)
- 3 cups shredded sharp cheddar cheese divided (340g)
- 1 cup shredded mozzarella (115g)
- ⅔ cup sour cream (160g)
- 3 Tablespoons finely sliced green onions
Instructions
- 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 ½ 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, garlic powder, onion powder, ground mustard, salt, and pepper 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.
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.
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! 🙂
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.