Cheesy Hash Brown Casserole
4.5
(12)
Crisp on the outside and cheesy on the inside, hash brown casserole is an easy dish that will please a crowd whether it's served at breakfast or dinner. A béchamel, or creamy roux-based sauce, serves as the base for the casserole alongside thawed frozen shredded hash browns. A cup of sour cream adds a tangy silkiness to the mix, which counters the starchiness of the potatoes.
Looking for a crispier top on your hash brown casserole? Mix in all of the shredded cheddar cheese instead of reserving some for the topping, and the casserole should come out with a beautiful golden brown crust. This hash brown casserole recipe is simple but can be adapted by adding in some of your other favorite ingredients: crumbled cooked bacon, sliced scallions or mushrooms, fresh herbs, different cheeses—have fun and experiment! And while making the béchamel for this breakfast casserole isn’t difficult, you could substitute a low-sodium cream of chicken, cheese, or celery soup, being sure to adjust your seasoning—start with less salt and taste before baking.
The casserole can be made up to two days ahead and reheated just before serving. To do so, bake it until bubbling but not browned on top—about 10 minutes shy of the cooking time. Let cool, then cover and chill. To serve, heat in a 350° oven until bubbling and browned on top. This family favorite can also be cooked completely and cooled, cut, and frozen to be reheated and enjoyed by the slice later on.
Recipe information
Total Time
1 hour 30 minutes
Yield
10 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°. Butter a 13x9" baking dish. Melt 6 Tbsp. unsalted butter in a medium saucepan over medium-high heat until foaming, about 2 minutes. Cook 1 small onion, finely chopped or coarsely grated, stirring often, until softened and translucent but without taking on any color, about 3 minutes. Sprinkle ¼ cup all-purpose flour over and stir until evenly distributed and no lumps remain. Pour in 2½ cups whole milk in a slow, steady stream, whisking constantly until combined. Bring to a simmer, still whisking constantly, and cook until béchamel is thickened to the consistency of a thin pudding, about 4 minutes. Transfer to a large bowl.
Step 2
Add 1 cup sour cream, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, ½ tsp. freshly ground black pepper, and ¼ tsp. garlic powder, to béchamel and mix well. Add one 30-oz. package frozen shredded hash browns, thawed, and 2 cups coarsely grated cheddar and mix again to combine. Scrape mixture into prepared dish and spread into an even layer. Scatter remaining ½ cup coarsely grated cheddar over.
Step 3
Bake hash brown casserole until golden brown on top and bubbling, 50–70 minutes. Let cool 5–10 minutes before serving.
Recipe notes
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