Restaurant Style Hashbrown Casserole

Name: Restaurant Style Hashbrown Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: American
Ingredients: 900 g frozen shredded hashbrowns (thawed); 1 medium onion (diced); 2 cups sour cream; 1 can cream of chicken soup (10.5 oz); 2 cups cheddar cheese (shredded, divided); 1/4 cup butter (melted); 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder

60 min 8 servings Easy

All Recipes

This creamy, cheesy hashbrown casserole brings the flavour of your favourite restaurant breakfast to your home kitchen.

Prep

15 min

Cook

45 min

Total

60 min

Servings

Difficulty

Easy

Hashbrown casserole is a beloved comfort food often found at breakfast tables in diners and restaurants. It combines the satisfying crunch of hashbrowns with a creamy, cheesy sauce, creating a dish that's both hearty and indulgent. Our restaurant-style hashbrown casserole recipe captures that classic diner taste, elevating it with a blend of cheeses and spices. It's perfect for a weekend brunch or a family breakfast gathering, where the comforting aroma will draw everyone to the table. Ideal for those who love the combination of crispy potatoes and creamy cheese, this dish can be easily prepared ahead, making it perfect for busy mornings or when entertaining guests.

Instructions

Preheat and prepare

Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish.

Pro tip: Greasing the dish prevents the casserole from sticking and makes cleanup easier.

Mix ingredients

In a large bowl, combine the thawed hashbrowns, diced onion, sour cream, cream of chicken soup, 1 1/2 cups of cheddar cheese, melted butter, salt, pepper, and garlic powder. Mix until well combined.

Pro tip: Ensure the hashbrowns are fully thawed to avoid excess moisture.

Transfer to dish

Spread the hashbrown mixture evenly into the prepared baking dish.

Pro tip: Press the mixture gently to ensure it is evenly distributed.

Add cheese topping

Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.

Pro tip: For a golden crust, consider using a mix of cheddar and mozzarella on top.

Bake

Bake in the preheated oven for 45 minutes, or until the top is golden brown and the casserole is heated through.

Pro tip: The edges should be bubbling to indicate that it is done.

Serve

Remove from the oven and let it cool for a few minutes before serving.

Pro tip: Allowing it to rest slightly helps the casserole to set, making it easier to slice.

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Tips & Tricks

Use frozen shredded hashbrowns for convenience and uniform texture.
Cheddar adds a sharp, tangy flavour—use a mix of mild and sharp for balance.
Bake until golden and bubbly for the perfect crust.

Frequently Asked Questions

What makes a hashbrown casserole restaurant style?

Restaurant style hashbrown casserole is typically creamy and cheesy with a crispy top, capturing the comforting, indulgent flavours of diner breakfast dishes.

Can I use fresh potatoes instead of frozen hashbrowns?

Yes, you can use fresh potatoes. Shred them and remove excess moisture by pressing with a towel before adding to the mixture.

How do I ensure my casserole isn't too watery?

Make sure the hashbrowns are fully thawed and excess moisture is removed. Also, allow the casserole to set for a few minutes after baking.

Can I make hashbrown casserole ahead of time?

Yes, prepare the casserole up to the baking step, cover, and refrigerate for up to two days. Bake when ready to serve.

How many calories are in a serving of hashbrown casserole?

A serving of this hashbrown casserole contains approximately 350 calories.

What can I substitute for cream of chicken soup?

You can substitute with cream of mushroom soup or make a homemade creamy sauce using butter, flour, and chicken broth.

Serving Suggestions

Serve your hashbrown casserole alongside crispy bacon or breakfast sausages for a complete meal. A fresh fruit salad or a simple side of scrambled eggs will complement the richness of the dish nicely. To make ahead, prepare the casserole without baking, cover tightly, and store in the refrigerator for up to two days. Reheat leftovers in the oven to maintain the crispy top, and store them in an airtight container in the fridge for up to three days.

Nutrition per serving

350

Calories

Protein

21g

Fat

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