There’s something undeniably comforting about a casserole filled with golden shredded potatoes, melted sharp cheddar, and a rich, creamy sauce — and this version is built to become a new family favorite.
Here on Cosmopolitan Cornbread, you’ll find the full “Cheesy Hash Brown Casserole” recipe (a friendly homage to the beloved Cracker Barrel restaurant dish) that skips the canned soups, uses real ingredients, and takes just under an hour from start to finish.
It’s the kind of side dish that shows up at holiday meals, potlucks and Sabbath dinners — always warming, always welcomed. With a base of butter, flour, milk and chicken broth, layered in sweet onion, sour cream and tons of cheddar, plus frozen hash browns for ease, this casserole delivers both classic flavor and comforting texture.
To make this recipe you will need:
- butter
- all-purpose flour
- chicken broth
- milk
- sweet onion
- sour cream
- sharp cheddar cheese
- salt
- pepper
- frozen hash browns
- saucepan
- whisk
- mixing bowl
- baking pan
Watch me make this recipe:
Whether you’re gathering around the family table, hosting friends, or just craving something hearty and home-style, this dish is warm, satisfying, and easy to love. Pull it out of the oven at just the right moment, let the cheese bubble and the top turn gently golden … and watch it disappear.
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Cheesy Hash Brown Casserole
Ingredients
- ¼ c butter, unsalted
- ¼ c all-purpose flour
- ⅔ c chicken broth
- ⅔ c milk
- ½ c finely diced sweet onion
- 2 c sour cream
- 2 c grated sharp cheddar cheese
- ¼ c butter, melted
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 lb frozen hash browns
Instructions
- To begin, preheat your oven to 350°(F).
- In a small saucepan, melt the 1/4 c butter and then whisk in the flour.
- Cook this over medium heat for just a minute.
- Whisk in the chicken broth and milk. Cook and stir until it begins to boil. Remove from heat.
- In a large bowl, combine all the rest of the other ingredients. (I like to reserve a handful of the shredded cheese to sprinkle on top before baking. This is optional.)
- Stir in the chicken broth mixture.
- Combine it all and then spread it into a greased (or sprayed with cooking spray) 9×13 baking dish.
- Sprinkle with the reserved cheese, if you didn’t mix it all in.
- Bake for 45 minutes, or until it is just starting to get golden on top and the potatoes are cooked through.
- Enjoy!
Equipment Used
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
This post was originally published in 2019, and updated in 2021.
Made your Hashbrown casserole for New Year’s day, it was perfect! The whole family loved it, which is hard to accomplish!
Great to hear!! :D
This casserole is so good, I made it the cream of chicken soup because that what the recipe called for. But I am so happy that yours is truely from scratch, I can not wait to try it. Thank you.
I made this with baked ham on Sunday. I didnt have the frozen hashbrowns so I just used fresh shedded potatoes. It was delicious! I like others appreciate not having to use cream soup! Thanks Constance. You never diappoint…
Wow, thanks for the recipe. I can easily see myself veganizing this!
My recent post Vegan and Gluten Free Cherry Baked Oatmeal
This looks delicious. Happy to have a recipe that doesn't include cream of chicken soup!
Great recipe! I'm drooling already. I hope you don't mind but I've included it in my recipe round-up post that goes live tomorrow. Come by and check it out.
Looks divine