Looking for the ultimate comfort food that impresses at brunch, steals the show at potlucks, and is a guaranteed hit with the family? Cream Cheese Hashbrown Casserole brings together everything you love about cheesy potatoes in one incredibly creamy, flavorful bake. Each bite delivers melty Cheddar, rich sour cream, silky cream cheese, and that irresistible crunch on top, making it hard to stop at just one serving. Whether you serve it up for breakfast, a savory side, or your holiday feast, this dish is pure magic every time.

Cream Cheese Hashbrown Casserole Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of easy-to-find ingredients for Cream Cheese Hashbrown Casserole, each one adding its own delicious touch. These basics come together with very little prep—and every component truly matters for the final taste and texture.

Frozen shredded hashbrowns (32 oz, thawed): These are the hearty base of your casserole, making it easy and quick without any peeling or grating.
Cream cheese (8 oz, softened): The key to the casserole’s signature creaminess—let it come to room temperature for easy mixing.
Sour cream (1 cup): Adds a tangy depth and keeps every bite moist and rich.
Shredded cheddar cheese (2 cups): Provides bold cheesy flavor and that iconic golden crust on top.
Diced onion (1/2 cup): Gives a sweet and savory lift to balance the richness.
Minced garlic (2 cloves): For a subtle kick and aromatic warmth throughout.
Melted butter (1/4 cup): Ensures everything is lush and helps bind all the flavors together.
Salt (1 tsp): Brightens all the flavors—don’t skip!
Black pepper (1/2 tsp): Just a hint of spice, perfect for rounding out the dish.
Crushed cornflakes or breadcrumbs (1 cup, for topping): That crave-worthy crunch on top is what sets this casserole apart.
Chopped fresh parsley (optional, for garnish): Lends freshness and color, especially pretty for guests.

How to Make Cream Cheese Hashbrown Casserole

Step 1: Mix the Creamy Base

Start by preheating your oven to 350°F so it’s ready when you are. In a large mixing bowl, combine the softened cream cheese, sour cream, melted butter, salt, pepper, and minced garlic. It’s important to whisk these together until smooth and creamy—this step creates the luscious base for your Cream Cheese Hashbrown Casserole, ensuring every forkful is rich and well-seasoned.

Step 2: Fold in the Main Ingredients

Add in the thawed shredded hashbrowns, diced onion, and 1 1/2 cups of the shredded cheddar cheese. Use a sturdy spatula to fold everything together gently but thoroughly. You want each bit of hashbrown coated evenly, with onion and cheese patches all throughout, for the ultimate mix of flavors in every bite.

Step 3: Assemble the Casserole

Grease a 9×13-inch baking dish (either butter or nonstick spray works well), then spread the potato mixture evenly into the pan. Make sure to pat it down just a tad so you end up with a cohesive, sliceable casserole.

Step 4: Add the Irresistible Topping

Sprinkle the remaining 1/2 cup of cheddar cheese across the casserole to start that golden, cheesy crust. Then scatter the crushed cornflakes or breadcrumbs over the top, pressing them in gently so they don’t slide off while baking. This is what gives Cream Cheese Hashbrown Casserole its famous contrasting texture—gooey underneath, perfectly crisp above.

Step 5: Bake Until Bubbling and Golden

Slide your assembled casserole into the preheated oven and bake it for 45 to 50 minutes. You’ll know it’s done when the edges are bubbling, the top is gloriously golden, and your kitchen smells like comfort food heaven. If you enjoy an extra crispy top, broil for an additional minute or two (just keep a close eye!). Let it stand for 5 minutes before serving so everything sets beautifully.

How to Serve Cream Cheese Hashbrown Casserole

Garnishes

A sprinkle of fresh chopped parsley not only brightens the look of your casserole but adds a pop of fresh flavor that pairs perfectly with rich potatoes. For an extra savory bite, scatter some crumbled cooked bacon or sliced green onions over the top—both are crowd-pleasers!

Side Dishes

Cream Cheese Hashbrown Casserole is rich enough to stand proudly on its own, but it also plays well with others. Serve it alongside scrambled eggs and fruit salad for brunch, or pair it with roasted chicken or glazed ham for a comforting dinner spread. Even simple steamed veggies make a vibrant, colorful contrast.

Creative Ways to Present

For special occasions, bake the casserole in individual ramekins for personal portions—guests will love having their own! Or, add a handful of diced ham, sautéed mushrooms, or roasted red peppers inside for new twists. If you’re hosting a potluck, bake and transport it in a foil pan for easy serving and cleanup.

Make Ahead and Storage

Storing Leftovers

Leftover Cream Cheese Hashbrown Casserole keeps beautifully! Let it cool completely, then cover the dish tightly with foil or transfer slices to an airtight container. In the fridge, it will last for up to four days, maintaining both flavor and creamy texture.

Freezing

Want to get ahead for a busy week or holiday? Assemble the casserole as usual, but don’t bake it—simply wrap it tightly with plastic wrap and foil, then freeze for up to three months. When ready to enjoy, thaw in the refrigerator overnight, then bake as directed. Baked casserole can also be frozen in portions and reheated later for quick meals.

Reheating

To revive that just-baked goodness, reheat slices (or the whole pan) in a 350°F oven, covered loosely with foil to prevent drying, for about 20 minutes or until warmed through. Individual servings are easy to microwave for 1 to 2 minutes—just know the topping won’t be as crisp. For best crunch, uncover the last few minutes if reheating in the oven.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?

Yes! Simply peel and grate the potatoes, then squeeze out excess moisture with a clean towel. Fresh potatoes will deliver a slightly different texture, but the casserole is just as delicious.

What’s the best way to make this casserole gluten-free?

Opt for gluten-free cornflakes or certified gluten-free breadcrumbs for the topping. Double-check all your packaged ingredients, and you’ll have a safe and satisfying gluten-free version of Cream Cheese Hashbrown Casserole.

Can I prep Cream Cheese Hashbrown Casserole ahead of time?

Absolutely! Assemble everything (except the crunchy topping), cover tightly, and refrigerate overnight. Right before baking, add the topping and pop it in the oven. This makes hosting brunch or holidays a breeze.

What protein can I add for a heartier meal?

Stir in cooked, crumbled bacon, diced ham, or even cooked sausage before baking. These additions bring extra flavor and turn your casserole into a satisfying all-in-one meal.

Why is my casserole watery or not setting up?

Too much moisture can come from not thawing and drying frozen hashbrowns properly. Ensure all extra water is squeezed out before mixing. Also, allow the casserole to rest after baking for a few minutes so it sets up perfectly and slices beautifully.

Final Thoughts

If you love comfort food or need a guaranteed crowd-pleaser, Cream Cheese Hashbrown Casserole is a must-try. It’s a dreamy, creamy bake that’s easy enough for a weeknight yet special enough for the holidays. Don’t be surprised if it becomes your most requested side dish—give it a shot and watch everyone go back for seconds!

Cream Cheese Hashbrown Casserole Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 1 hour to 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the creamy goodness of this Cream Cheese Hashbrown Casserole. A comforting and easy-to-make side dish that’s perfect for any occasion.

Ingredients

Scale

Filling:

32 oz frozen shredded hashbrowns, thawed
8 oz cream cheese, softened
1 cup sour cream
2 cups shredded cheddar cheese
1/2 cup diced onion
2 cloves minced garlic
1/4 cup melted butter
1 tsp salt
1/2 tsp black pepper

Topping:

1 cup crushed cornflakes or breadcrumbs
Chopped fresh parsley (optional, for garnish)

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Instructions

Preheat Oven: Preheat oven to 350°F.
Mix Filling: In a large bowl, combine cream cheese, sour cream, melted butter, salt, pepper, and garlic until smooth.
Add Ingredients: Stir in hashbrowns, onion, and 1 1/2 cups of cheddar cheese until well mixed.
Bake: Transfer mixture to a greased 9×13-inch baking dish. Sprinkle remaining cheddar cheese and crushed cornflakes on top. Bake for 45-50 minutes.
Garnish and Serve: Garnish with parsley if desired and serve warm.