Cheesy Hashbrown Casserole

Course Main Course, Side Dish

Cuisine American, Southern

Keyword cheesy-hash-brown-casserole, cheesy-hashbrown-casserole, hash-brown-recipes

Prep Time 10

Cook Time 45

Stand time 5

Total Time 1

Servings servings

Calories 431kcal

2 20 oz packages refrigerated shredded hash browns Or one 30 oz frozen shredded hash browns, thawed
1 medium onion peeled and grated
1 10 3/4 oz can cream of celery soup
1 8 oz container sour cream
1 cup half and half or heavy cream
1/2 cup butter melted
1/3 cup grated Parmesan cheese
1 large egg beaten
1 tsp salt
1 tsp black pepper
1 tsp granulated garlic or garlic powder
1 tsp onion powder
4 cups shredded colby cheese divided
1 cup crushed potato chips (use plain potato chips, ranch potato chips or sour cream and onion potato chips.)

Preheat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
In a large mixing bowl, stir together, hash browns, onion, soup, sour cream, half and half, butter, Parmesan, egg, salt, pepper, granulated garlic and onion powder. Mix well, then add 3 cups cheese.
Pour evenly into baking dish. Top with remaining 1 cup cheese and sprinkle with crushed potato chips.
Bake in preheated oven for 45-50 minutes or until golden brown and bubbly. Check halfway through baking and lay aluminum foil on top to prevent the potato chips from over browning.
Let stand uncovered on the counter for 5-10 minutes then serve.

Frozen Hash Browns: If you prefer, you can substitute thawed frozen shredded hash browns in place of refrigerated hash browns. Squeeze to remove any excess moisture from the hashbrowns after thawing, if needed. You can do this using paper towels, cheesecloth or a lint free kitchen towel.
Fresh Shredded Potatoes: Likewise, you can make the potatoes from scratch using raw shredded potatoes that you've made yourself. When doing so, I find it necessary to nuke them in the microwave for a few minutes so that they are partially cooked before combining with the remaining ingredients. You'll need around 8-10 cups of freshly shredded, par cooked potatoes. I don't recommend using Yukon Golds, russet potatoes work best.
Cheese: This is one dish that I actually prefer making with colby cheese. If you think you'd like to use sharp cheddar cheese, pepper jack cheese or a different flavor of cheese, feel free to adapt.
Soup Substitution: You could use cream of onion soup, cream of mushroom soup or cream of chicken soup.
Protein: You could add cooked crispy bacon to the potato mixture.
Cornflakes: You can go old school and top this casserole with crushed cornflakes mixed with melted butter. Sprinkle the cornflake mixture on top in place of potato chips.