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.

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