Go Back

Hashbrown Casserole

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Servings 8 servings

Equipment

  • 9x13 inch Baking Dish
  • Medium saucepan
  • Wire whisk
  • Large mixing bowl
  • Measuring cups and spoons
  • Kitchen scale (optional)

Ingredients
  

  • 2 lbs Frozen Hashbrowns thawed (900g)
  • 2 cups Sharp Cheddar Cheese shredded (240g) - or plant-based cheese alternative
  • 1/2 cup Yellow Onion finely diced (75g)
  • 1 cup Cooked Turkey or Chicken diced (150g) - optional for protein boost
  • 4 tbsp Unsalted Butter 60g - or vegan butter alternative
  • 1/4 cup All-Purpose Flour 30g
  • 2 cups Whole Milk 480ml - or unsweetened oat milk for dairy-free
  • 1/2 cup Sour Cream 120g - or cashew cream for plant-based
  • 1 tsp Salt 5g
  • 1/2 tsp Black Pepper freshly ground
  • 1/2 tsp Garlic Powder 2g
  • 1/2 cup Sharp Cheddar Cheese shredded for topping (60g)
  • 2 tbsp Fresh Chives chopped - or green onions
  • 1/4 cup Panko Breadcrumbs 30g - optional for extra crunch

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.
  • If using frozen hashbrowns, thaw completely and drain any excess moisture using paper towels or a clean kitchen towel.
  • In a medium saucepan over medium heat, melt the butter. Add flour and whisk constantly for 1-2 minutes to create a light roux.
  • Gradually add milk while whisking continuously to prevent lumps. Cook for 3-4 minutes until sauce thickens and coats the back of a spoon.
  • Remove from heat and stir in sour cream, salt, pepper, and garlic powder until smooth. Set aside to cool slightly.
  • In a large mixing bowl, combine thawed hashbrowns, 2 cups shredded cheese, diced onion, and cooked meat (if using).
  • Pour the prepared white sauce over the hashbrown mixture and stir gently until evenly coated.
  • Transfer mixture to the prepared baking dish and spread evenly. Top with remaining 1/2 cup cheese and panko breadcrumbs if desired.
  • Bake uncovered for 35-45 minutes, until the top is golden brown and the edges are bubbling. Internal temperature should reach 165°F (74°C).
  • Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chives or green onions.

Notes

MAKE-AHEAD:
Casserole can be assembled up to 24 hours in advance. Cover tightly and refrigerate, then add 10-15 minutes to baking time if cooking from cold.
STORAGE:
Leftovers keep in refrigerator for 3-4 days. Reheat individual portions in microwave for 1-2 minutes, or reheat entire dish in 350°F oven for 15-20 minutes until heated through.
DIETARY MODIFICATIONS:
For dairy-free version, use vegan butter, oat milk, and plant-based cheese alternatives. For gluten-free, substitute flour with cornstarch or gluten-free flour blend.
TROUBLESHOOTING:
If casserole appears watery, ensure hashbrowns are thoroughly thawed and drained. If top browns too quickly, cover with foil for remaining bake time. For crispier top, broil for 2-3 minutes at the end.

shelfrecipes.com