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5 from 4 votes

Easy Cheesy Hashbrown Casserole

This Hashbrown Casserole without Soup is hot, bubbly, and a great option for family breakfasts. Made with frozen hash browns, milk, sour cream, cheese, and a crispy breadcrumbs topping, this cheesy potato casserole is not to be missed! Serve it with other breakfast favorites like pancakes for a satisfying meal.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 12
Calories: 345kcal
Author: Brianna May

Ingredients

  • 16 ounces full fat sour cream
  • 1 ½ cups whole milk
  • 1 Tablespoon EACH hot sauce & Worcestershire sauce
  • 1 teaspoon EACH dried thyme, granulated garlic, & Morton kosher salt*
  • fresh cracked black pepper
  • ½ cup finely diced white onion, optional
  • 32 ounces plain frozen shredded hash browns*
  • 12 ounces (3 cups) sharp cheddar cheese*

Topping

  • 1 cup panko breadcrumbs
  • ½ cup grated parmesan cheese
  • 4 Tablespoons salted butter, melted

Instructions

  • Preheat the oven to 375 degrees. In an extra-large mixing bowl, whisk together the sour cream, milk, butter, hot sauce, worcestershire, thyme, garlic, salt, pepper, until smooth.
    16 ounces full fat sour cream, 1 ½ cups whole milk, 1 Tablespoon EACH hot sauce & Worcestershire sauce, 1 teaspoon EACH dried thyme, granulated garlic, & Morton kosher salt*, fresh cracked black pepper, 4 Tablespoons salted butter, melted
  • Stir in the diced onions.
    ½ cup finely diced white onion, optional
  • Pour in all of the hashbrowns and fold until completely combined.
    32 ounces plain frozen shredded hash browns*
  • Add the cheese and fold until combined.
    12 ounces (3 cups) sharp cheddar cheese*
  • In a separate bowl, combine the panko, parmesan, and butter.
    1 cup panko breadcrumbs, ½ cup grated parmesan cheese
  • Spray a 9 x 13 baking dish with nonstick cooking spray. Pour the potato mixture into the dish.
  • Top with the panko mixture.
  • Bake for about 60 minutes or until bubbling and golden. Cover loosely with foil if the top browns too quickly.

Notes

  • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
  • Frozen Hashbrowns: You can use any brand of plain frozen hash brown potatoes, like Simply Potatoes. Substitute shredded for diced frozen potatoes. There is no need to thaw the hashbrowns for this recipe.
  • Shred your own cheese. Do not use pre-shredded from the store to make this hashbrown casserole without soup. Pre-shredded cheese has an anti-sticking ingredient that also prevents it from melting properly. Ensure you use a block of cheese and shred it yourself.
  • Do not thaw hashbrowns. There's no need to thaw the hashbrowns beforehand for this recipe. Toss the frozen hashbrowns directly into the mixture, and you'll have a delicious casserole every time.
  • Prepare in advance. This recipe is also easy to prep in advance to save you time the next day. To do so, follow the recipe steps until the hashbrown mixture is in the baking dish. Then, cover it with plastic wrap and keep it in the fridge. When you're ready to bake the casserole, remove the plastic wrap and bake it. If you prepare this dish in advance, reduce the bake time by about 10-15 minutes.

Nutrition

Calories: 345kcal | Carbohydrates: 22g | Protein: 12g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 394mg | Fiber: 1g | Sugar: 3g