Loaded Hash Brown Casserole
- Brianne Thomas
- Mar 10
- 3 min read
Updated: Apr 3
This casserole has all of your loaded baked potato favorites, tender potatoes, crispy bacon, creamy sour cream, and LOTS of ooey-gooey cheese!
When it comes to satisfying meals, a delicious casserole is hard to beat, especially when it’s as versatile as this loaded hashbrown casserole. This dish checks all of the boxes: it’s hearty, uses affordable ingredients, and is simple to whip up. Perfect for a casual family meal or as a showstopper on a potluck table, this casserole is sure to please a crowd!
Why You’ll Love This Loaded Hashbrown Casserole Recipe
Budget Friendly. This dish uses affordable ingredients that are easy to keep on hand.
Versatility. Put your own twist on this family favorite by adding in your favorites like breakfast sausage or extra veggies.
Meal Prep. This casserole can be made up to two days in advance, making it perfect for meal prepping.
What to Serve With Loaded Hashbrown Casserole
This dish is hearty enough to stand on its own but if you want to round out the meal, add a batch of homemade buttermilk biscuits and fluffy scrambled eggs.
Helpful Tips For Making Loaded Hashbrown Casserole
Freshly Shredded Cheese. We think freshly shredded gives the best overall flavor because it doesn’t typically have the preservative coating found on store-bought shredded cheeses.
Using Frozen Potatoes. Frozen shredded potatoes will work just fine.
Taste. Taste test the potatoes at the 45-minute mark to ensure they are your desired tenderness.
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Ingredients
4 large fresh potatoes (Russet or Yukon Gold work well)
1 pound bacon, cooked and crumbled
1 small yellow onion, finely chopped
2 cups sour cream
1 cup milk
1 stick unsalted butter, melted
1 cup sharp cheddar cheese, freshly shredded, divided
1 cup Pepper jack cheese, freshly shredded
Salt and pepper to taste
Chives (optional)
Directions
Preheat oven to 375°F.
Peel and grate the 4 large fresh potatoes using a box grater or a food processor. After grating, rinse then soak the potatoes in cold water for at least 30 minutes to remove excess starch. Drain well and pat dry with a clean kitchen towel.
In a large mixing bowl, combine the grated potatoes, 1 pound cooked bacon crumbles, 1 cup each of shredded sharp cheddar cheese and shredded Pepper jack cheese, 1 small diced yellow onion, 2 cups of sour cream, 1 cup of milk, and 1 stick of melted butter. Season with salt and pepper to taste.
Prepare a 9x13-inch baking dish with cooking spray or butter. Pour the potato mixture into the dish and spread it evenly. Cover the dish with aluminum foil.
Bake for approximately 45 minutes. Carefully remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
Allow the casserole to cool for 5-10 minutes then add chives to the top prior to serving.
How to Make Loaded Hashbrown Casserole Ahead of Time
Prepare the casserole as directed. Cover baking dish with foil and store in the refrigerator until ready to bake. Remove from refrigerator and allow baking dish to come to room temperature before placing in preheated oven.
How to Store Loaded Hashbrown Casserole
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
How to Freeze Loaded Hashbrown Casserole
Prepare as directed. Cover baking dish tightly with foil and/or plastic wrap or with a secure snap lid. Casserole can remain in the freezer for up to 3 months.
When ready to bake, allow the casserole to thaw in the refrigerator then bake as directed.
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