Cheesy Hashbrown Casserole

Spoon scooping a serving of hashbrown casserole out of a dish.

Cheesy Hashbrown Casserole

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!

Course Breakfast

Cuisine American

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 399kcal

Author Sam Merritt

Equipment

Casserole dish

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

Instructions

Preheat oven to 350F (175C) and lightly butter a 2.5 quart casserole dish (a glass or ceramic 13x9 or 11x8 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

Storing

Cover tightly and store in the refrigerator for up to 4 days.

To Make in Advance

Follow 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

Prepare casserole through step 8. 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.

Nutrition