This easy, cheesy hashbrown casserole is made without canned soup and is the perfect comfort food side dish for brunch, holidays, potlucks or weeknight dinners. Only 4 ingredients are needed to make this easy and delicious recipe!
Jump to:
Why You'll Love This Recipe
- Simple ingredients - only 4 ingredients are needed to make this recipe. Nothing fancy. I bet you'll have most of them in your kitchen at any given time.
- One pan recipe - these potatoes are made and served right in the baking dish. No extra bowls to wash!
- Rich & creamy flavor - don't let the simplicity fool you, the flavor of these potatoes is out of this world. This is comfort food at it's finest.
Ingredient Notes
Unlike other recipes for cheesy potatoes, this one requires only a few basic ingredients. No sour cream or canned creamed soup needed!
- Frozen hash browns - don't try to get fancy here. Frozen store-bought hashbrowns work best for this recipe.
- Heavy whipping cream - to create the most perfect creamy sauce for the cheesy hashbrowns. This is not a low-fat recipe. Everything in moderation, right?
- Sharp cheddar cheese - the star of the show to make these hashbrowns nice and cheesy.
- Salt - to enhance flavors
Step-by-Step Instructions
- Prep the pan - grease the bottom and sides of a 9x13 baking dish with non-stick spray.
- Layer the potatoes - spread ½ of the hashbrowns in the bottom of the baking dish. Sprinkle 1 cup of cheese & a half of the salt. Repeat with the rest of the potatoes, cheese and salt.
- Add the cream - pour heavy whipping cream over the whole pan. Do not stir! Sprinkle with paprika if desired for some extra color.
- Bake - bake uncovered at 350 degrees for 50-60 minutes until bubbly and the cheese starts to brown.
Serving Tips
I love serving these potatoes with thick-sliced ham, making them a perfect addition to an Easter meal. Steam a vegetable or serve with a garden salad to add some color to your plate (and for some balance).
Serving them with other proteins like steak or chicken breast would also be great options. I remember having a steak at a fancy steakhouse once and it was served with potatoes like this. So. Good.
They are also a great way to kick up your next brunch as a variation to traditional hash browns. Serve with some bacon, eggs cooked your way & some fresh fruit and all will be right in the world.
This dish is also a popular potluck recipe as it's easy to scale up to feed a large crowd and it goes a long way. You will be the star of the show when you show up with a big pan of these!
FAQ
The heavy cream gives the casserole it's delicious richness, but if you would prefer not to use heavy cream, half & half could be substituted. I would not recommend using milk as it could result in a watery casserole. I have not tested this recipe with any dairy substitutes.
You can also make these cheesy potatoes without thawing the hashbrowns first. Assemble the casserole the same way, just using potatoes are that still frozen. Cover and refrigerate 8-12 hours, then bake. Note that the baking time may increase.
One of my favorite things about this casserole is that it doesn't use canned condensed soup. Since it's made completely with heavy cream, I wouldn't recommend freezing this recipe. The texture could be negatively affected after freezing and thawing.
It's best to make and enjoy this casserole within 3 days.
Other Recipes You'll Love
Be sure to follow The Darling Apron on Facebook & Instagram along with what I’m pinning on Pinterest!
Have you made one of my recipes? I’d love your feedback on the comment box and star rating below the recipe!
Easy Cheesy Hashbrown Casserole (Without Soup)
Ingredients
- 30 oz. bag shredded hash browns frozen
- 2 cups sharp cheddar cheese shredded
- 1 ½ tsp. salt
- 2 cups heavy whipping cream
- ½ tsp. paprika optional*
Instructions
- Preheat oven to 350 degrees. Grease the bottom and sides of a 9X13 baking dish with non-stick cooking spray.
- Pour ½ bag of hashbrowns in the bottom of the baking dish. Sprinkle 1 cup of cheese & a half of salt evenly on top.
- Pour the rest of the hashbrowns on top and sprinkle with remaining 1 cup of cheese & the rest of the salt.
- Pour heavy whipping cream over the whole pan. Do not stir! Sprinkle paprika over the top, if desired.
- Bake uncovered 50-60 minutes until hot and bubbly.
Robin
I haven’t tried this but the photo doesn’t seem to match the recipe. Was something left out?
Ashley
Nope! Just hash browns, cheese, cream and salt are needed for this cheesy hash brown recipe! I sprinkle a little paprika on top for color and garnished with some parsley, but these are optional.
Denise Biedron
Can you freeze the potatoes and reheat them another day. I'm trying to make as many side dishes ahead of our party and just warm them up the day of the party. I'm not sure if they will be dried out after they are reheated.
Thanks
Dee
Ashley
Hi Dee! Yes I think you could make and freeze this. I would just assemble everything and freeze it without baking it a first time. I'd take it out of the freezer the day before your party to let it thaw completely. I'd love to know how it turns out!
Anita M
Robin, you are correct. The photo that shows on the Foodtalk email (before you click to see the recipe) is actually for Creamy Tuscan Chicken with Cherry Tomatoes, from another Foodtalk email. I had just printed off the chicken recipe when I saw the same picture showing for this hash brown casserole recipe. They both look delicious!
Ashley
Thanks for bringing this to my attention. I will contact Foodtalk about the error.
Karen Schmidt
Can this be cut in half and baked in an 8x8 pan? How long do you think it would take? Thanks.
Ashley
I think that would work just fine! I'd start checking it after about 30 minutes. I'd say it would probably take around 40 total.