Name: Easy Cheesy Beef Hashbrown Casserole Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6-8 servings
Ingredients: 28 ounces frozen hashbrowns, thawed; 2 cups shredded cheddar cheese; 1 cup cream of chicken soup; ½ cup unsalted butter, softened; 1 small yellow onion, diced; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 cup shredded Colby Jack cheese; 1 pound ground beef

Hashbrown Casserole is more than just a side dish; it’s a hug on a plate, a comforting embrace that instantly transports me back to lazy Sunday mornings and the aroma of a family brunch. It’s the kind of dish that elicits happy sighs and satisfied murmurs around the table, a crowd-pleaser that never fails to impress. What is it about this creamy, cheesy, potato-laden wonder that makes it so universally adored? Perhaps it’s the perfect marriage of textures – the tender, shredded potatoes softened by a luscious, creamy sauce, all topped with a delightful, golden-brown crunch. Or maybe it’s the inherent versatility of Hashbrown Casserole, easily adaptable to include your favorite additions, from crispy bacon to sautéed onions. This recipe focuses on achieving that quintessential, soul-warming goodness that makes this classic so beloved, promising an unforgettable culinary experience with every bite.

Ingredients:

28 ounces frozen hashbrowns, thawed
2 cups shredded cheddar cheese
1 cup cream of chicken soup
½ cup unsalted butter, softened
1 small yellow onion, diced
1 teaspoon kosher salt
½ teaspoon black pepper
1 cup shredded Colby Jack cheese

Preparing the Hashbrown Casserole Base

Step 1: Preheating and Onion Sauté

First things first, let’s get our oven ready. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). While the oven is warming up, let’s tackle the onion. Heat a small skillet over medium heat. Add your diced yellow onion and a tablespoon of the softened unsalted butter. We’re going to gently sauté the onion until it becomes translucent and slightly softened, which usually takes about 5-7 minutes. This step is crucial for mellowing out the sharp bite of the raw onion and adding a subtle sweetness to our Hashbrown Casserole. Don’t rush this; a well-cooked onion makes a big difference. Once softened, remove the skillet from the heat and set the onions aside.

Step 2: Combining the Creamy Mixture

Now, let’s create that rich, creamy binder that makes this Hashbrown Casserole so irresistible. In a large mixing bowl, combine the cream of chicken soup, the remaining softened unsalted butter (minus the tablespoon used for the onions), the kosher salt, and the black pepper. Use a spatula or a whisk to thoroughly mix these ingredients until they are well incorporated and you have a smooth, homogenous mixture. This is where all the flavor starts to build. The cream of chicken soup provides a fantastic base, and the butter adds that essential richness. Ensure there are no lumps of butter remaining; it should be completely blended into the soup.

Step 3: Incorporating the Hashbrowns and Onions

Next, we’re going to add the star of the show: the thawed frozen hashbrowns. Add the entire 28-ounce package of thawed hashbrowns to the bowl with the creamy mixture. Gently fold the hashbrowns into the soup and butter mixture. We want to ensure every single hashbrown is coated in that delicious sauce. Be careful not to overmix, as this can make the hashbrowns mushy. We’re looking for a gentle incorporation. Once the hashbrowns are mostly coated, add the sautéed diced yellow onion to the bowl. Again, fold them in gently until they are evenly distributed amongst the hashbrowns. The goal here is for the onion to be dispersed throughout the casserole, not clumped in one spot.

Step 4: Adding the Cheese and Initial Baking

Now for the cheesy goodness! Add 1 cup of the shredded cheddar cheese and the entire 1 cup of shredded Colby Jack cheese to the hashbrown mixture. Gently fold these cheeses into the hashbrowns. You’ll notice the mixture becoming even more cohesive and visually appealing. Once everything is well combined, transfer the entire mixture into a 9×13 inch baking dish. Spread the mixture evenly across the bottom of the dish, ensuring there are no large gaps. We want a consistent layer for even cooking. Place the baking dish into the preheated oven and bake for 25 minutes. This initial baking period allows the casserole to set and begin to cook through.

Step 5: The Cheesy Golden-Brown Topping

After 25 minutes, carefully remove the Hashbrown Casserole from the oven. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole. This cheese will melt and create a beautiful, golden-brown, bubbly crust. Once the cheese is distributed, return the casserole to the oven. Bake for an additional 15-20 minutes, or until the cheese is fully melted, bubbly, and has developed those delightful golden-brown spots. The aroma that will fill your kitchen during this final baking stage is simply divine. Keep an eye on it to prevent the cheese from burning, but aim for that perfect melty, slightly crispy topping.

Conclusion:

There you have it – a foolproof guide to creating a delicious and comforting Hashbrown Casserole! This recipe is a crowd-pleaser for a reason. Its creamy, cheesy, and potato-filled goodness makes it a perfect addition to any meal, from a hearty breakfast spread to a potluck side dish. I encourage you to give this Hashbrown Casserole a try; I’m confident it will become a new family favorite.

When it comes to serving, this casserole is incredibly versatile. It shines alongside scrambled eggs and bacon for brunch, or as a satisfying side to roasted chicken or grilled steak for dinner. For a lighter option, pair it with a fresh green salad and some crusty bread.

Don’t be afraid to get creative with variations! You can easily add cooked bacon bits, diced ham, or sautéed onions and peppers for extra flavor. A sprinkle of paprika on top before baking adds a lovely color and a subtle smoky note. Experiment with different cheeses too – sharp cheddar, Monterey Jack, or even a touch of Gruyère can elevate the taste.

I truly hope you enjoy making and sharing this wonderful Hashbrown Casserole. It’s a dish that brings people together and always leaves everyone asking for seconds!

Frequently Asked Questions:

Can I make this Hashbrown Casserole ahead of time?

Absolutely! You can assemble the entire casserole up to 24 hours in advance and store it covered in the refrigerator. When ready to bake, add a few extra minutes to the cooking time to ensure it’s heated through.

What type of hashbrowns are best for this recipe?

For the best texture and consistent results, I recommend using frozen shredded hashbrowns. Make sure to thaw them completely and drain off any excess moisture before mixing them into the casserole.