Cheesy Hash Brown Potato Casserole is a classic side dish that is popular for family gatherings. My version is made entirely from scratch - no canned soups needed. This dish is filled with shredded potatoes, cheddar cheese, and a creamy, flavorful sauce.
Course Side Dish
Prep Time 15minutes
Cook Time 1hour10minutes
Total Time 1hour25minutes
2cupsshredded cheddar cheese
30ouncesshredded hash brownsthawed
1mediumoniondiced or minced*
1cuppanko bread crumbs
Preheat oven to 350 degrees. Grease a 9x13 baking pan and set aside.
In a saucepan over medium heat, melt butter. Add flour and stir to combine, creating a paste. Cook for 1 minute. Add milk and chicken broth, whisking constantly to combine. Cook for 1-2 minutes, or until sauce thickens.
Remove from heat and add salt, pepper, and paprika. Stir to combine. Add sour cream and cheddar cheese to sauce and stir until combined.
In a large bowl, add shredded hash browns and onions. Pour cheese sauce over hash browns and toss until evenly coated. Pour hash browns into prepared 9x13 pan and spread into an even layer. Set aside.
In a small bowl, melt butter. Pour over panko bread crumbs and mix until combined. Sprinkle over the top of your casserole in an even layer.
Cover casserole with foil and bake for fifty minutes. Uncover and bake for an additional twenty minutes, or until top has lightly browned. Remove from oven and enjoy.
*Diced or minced onions - diced onions will retain some 'bite' after cooking. If you prefer a fully cooked onion in your casserole, mince your onion instead. Or, cook your diced onions in the butter for 3-4 minutes during step two, then continue the recipe as written.
If using frozen hash browns, place bag in refrigerator the night before to thaw. Or, thaw at room temperature for an hour in a colander to drain any excess moisture.
Want to make your casserole ahead of time? Simply assemble as directed, but leave off your panko topping. Cover your casserole and refrigerate for 1-2 days. When ready, top with panko topping and bake as directed.