Hashbrown casserole is almost like a white t-shirt. Simple. Versatile. And it goes with everything. It can be so different that you could serve it 10 times in a row and no one would notice that the base is the same.
Spicy, creamy, with bacon, with kielbasa, with onion caramel, even gluten-free – every variation works if you cook it with heart and a little bit differently.
In this article, I’ve gathered 10 colorful, unconventional, and delicious variations of hashbrown casserole that we actually cook at home. Somewhere it’s going to be spicy. Somewhere it’s homey and hearty. And some will be unexpectedly elegant.
1. Mexican Hashbrown Casserole with a Spicy Kick – A Must-Try!
This is the kind of casserole you make when you’re tired of boring, monotonous recipes and want something with a real explosion of flavor. Mexican Hashbrown Casserole is brightly spiced, lightly spicy, and just the right amount of cheesy tenderness. By the way, it tastes even better the next day. Check.
Let’s break it down step-by-step. You’ll be surprised how easy it is.
Ingredients
Basic:
- 1 pack (about 850g) frozen grated hashbrowns, defrosted
- 450g mince (beef or turkey)
- 1 small onion, finely chopped
- 1 red bell pepper, chopped
- 1 can (about 280 g) green chile tomatoes (e.g. Ro-Tel), drain liquid
- 1 can (about 400 g) black beans, rinse and drain
- 1 cup frozen corn
- 1 bag of taco seasoning (or your own blend: cumin, paprika, chili powder)
- Salt and pepper to taste
Cream cheese base:
- 1 cup sour cream
- 1 can (about 300 g) of cream soup (chicken or mushroom)
- 2 cups grated cheddar
- 1 cup grated pepper jack cheese
- Optional: a couple drops of your favorite hot sauce – Cholula is easy here 🔥
Topping:
- Crumbled tortilla chips or corn chips
- Fresh cilantro
- Sliced jalapenos
- Avocado slices
- Lime slices
How to prepare
- Fry the ground beef. Place ground beef (or turkey) in a skillet and cook over medium heat. Add the chopped onions and bell peppers. Fry everything together until the meat is browned and the vegetables are soft. Drain off excess fat if needed.
- Add the Mexican flavoring. Stir in the tomatoes and green chiles (drain the liquid beforehand), beans, corn, and taco seasoning into the skillet. Simmer everything together for about 5 minutes to let the flavors become cozy.
- Mix the creamy base. In a large bowl, mix together the sour cream, cream soup, grated cheddar and pepper jack cheese. Then add the hashbrowns. Yes, it will look like a cheesy mess. Yes, you’re doing it right.
- Combine everything together. Transfer the meat and veggies to the bowl with the hashbrowns and give everything a good stir. Place the resulting mixture in a greased baking dish (about 23×33 cm).
- Bake. Send the mold to an oven preheated to 375°F (190°C) and bake for about 40 minutes – until the edges are golden and bubbly.
- Decorate and serve. 5 minutes before cooking, sprinkle crushed tortilla chips on top for a nice crunch. Serve with chopped cilantro, jalapenos, avocado slices and a lime wedge – just before serving.
I like to bake it in this ceramic mold from Amazon – holds heat for a long time and looks cool on the table right out of the oven.
2. Sausage Gravy Hashbrown Casserole That’s the Definition of Comfort Food
Soft hashbrowns, creamy sausage gravy, cheese…all baked to a golden crust that no one can refuse. This casserole with sausage gravy and hashbrowns is just the thing to serve on a quiet Sunday morning when it’s gray outside the window and you’re craving something really warm and familiar.
Ingredients
For the base:
- 1 (30 oz / ~850 g) bag of frozen grated hashbrowns, thawed
- 1.5 cups grated cheddar
- 1/2 cup butter (melted)
- Salt and pepper to taste
For the sausage sauce (gravy):
- 500 g pork frying sausage (you can substitute chicken or vegetarian sausage)
- 1/4 cup flour
- 3 cups milk (fat milk is better)
- 1/4 tsp. ground nutmeg
- A pinch of red pepper or black pepper to taste.
How to prepare
- Prepare the gravy. In a large skillet, fry the sausage over medium heat, breaking it into bite-sized pieces with a spatula. When fully browned, sprinkle evenly with flour. Stir and cook for 1-2 minutes until the flour is absorbed. Gradually add the milk, stirring constantly with a whisk. Cook until thickened, then season with salt, pepper and nutmeg.
- Mix the hashbrowns. In a large bowl, combine thawed hashbrowns, melted butter, grated cheddar, salt and pepper. Stir until smooth.
- Arrange in layers. Grease a baking dish (approximately 23×33 cm). Place a layer of hashbrowns, flatten. Pour the sausage sauce on top and spread gently with a spoon or spatula.
- Bake. Place in a preheated 375°F (190°C) oven and bake for 35-40 minutes, until the top is golden and the edges are lightly bubbling.
- Add the finishing touches. If desired, sprinkle a little extra cheese or chopped green onions 5 minutes before cooking – both flavor and color will be brighter!
You can serve it with a fried egg on top in the morning, or with a light salad or braised cabbage for dinner. We like to serve it with homemade onion jam – the salty-sweet combination is a bomb!
Tip. This casserole is great for “the day beforehand”. Assemble it the night before, cover it with foil and put it in the fridge – then send it to the oven in the morning. We’ve even had it traveling to a picnic in a thermal container.
3. Kielbasa & Cheese Hashbrown Casserole – The Secret to Next-Level Flavor
Kielbasa & Cheese Casserole is about richness, density, and warmth. It’s the kind of thing you want to eat after a long walk or when you don’t feel like thinking about dinner for a long time. And then you want to eat another bite. And then another. Because there’s not a bit of extra in this recipe, just impeccable flavor.
Ingredients
Basic:
- 1 package (30 oz / ~850 g) frozen hashbrowns, thawed
- 300-350 g kielbasa, sliced into circles or half circles
- 1 cup of sour cream
- 1 can (300 g) cream soup (chicken or mushroom)
- 2 cups grated cheddar
- 1 cup grated mozzarella
- 1 tsp. mustard
- 1 tsp. paprika
- Salt and pepper to taste
- A little oil to grease the mold
How to prepare
- Fry the kielbasa. In a dry pan, fry the kielbasa slices until lightly browned. Do not over-dry – let some juice remain.
- Mix the base. In a large bowl, combine the thawed hashbrowns, sour cream, cream soup, mustard, paprika, salt, pepper, and half of all the cheese.
- Assemble the casserole. In a greased baking dish (23×33 cm), place half of the potato mixture. Spread the kielbasa on top. Then the remaining potato mixture. Sprinkle the remaining cheese on top.
- Bake. Bake in the preheated oven at 375°F (190°C) for about 40-45 minutes, until the top is browned and bubbling nicely around the edges.
- Allow to stand. Once baked, allow the dish to cool slightly, literally 10-15 minutes, so that it stabilizes and is easier to slice.
We like to serve it with a spoonful of cold sour cream and thin slices of pickle (yes, yes, that’s right!). If you want a fresher option, a salad of grated carrot and apple or just mixed greens will do.
4. Cheesy Ground Beef Hashbrown Casserole – A Weeknight Favorite!
There are some dishes that your hand reaches for on the evening when it’s been a frantic day, the kids are running around the house, and you just want to…. dinner. Not something fancy. Not something new. But exactly that – hearty, simple and delicious. And this casserole with stuffing, cheese and hashbrowns is exactly that.
It’s one of those casseroles that’s easy to put together “by eye” and it will still be delicious. And she really pulls it off on weekdays. By the way, that’s why we call it “Thursday” casserole. Because on Thursday there’s no more strength, but there’s mincemeat in the freezer.
Ingredients:
- 1 package (30 oz / ~850 g) frozen hashbrowns, defrosted
- 500 ground beef
- 1 small onion, finely chopped
- 1/2 bell pepper (optional)
- 1 can (300 g) of cream soup (chicken or mushroom)
- 1 cup of sour cream
- 1 tbsp. tomato paste or ketchup
- 1 tsp. paprika
- 2 cups grated cheese (cheddar or casserole mix)
- Salt and pepper to taste
- Butter for greasing the mold
How to prepare
- Roast the ground meat. In a skillet over medium heat, fry the ground meat and onion (and pepper, if using) until the meat is brown and the onion is soft. Season with salt and pepper and add the tomato paste. Stir and remove from heat.
- Assemble the sauce. In a separate bowl, mix the cream soup, sour cream, paprika and half of the grated cheese. Add the meat mixture and stir to combine.
- Layer by layer. Place half of the hashbrowns on the bottom of a greased baking dish (23×33 cm). Top with the meat sauce. Then the remaining hashbrowns. Finish with a layer of the remaining cheese.
- Bake. Place in an oven preheated to 375°F (190°C) and bake for 35-40 minutes, until the top is golden and appetizing.
- Allow to rest. After the oven – 10 minutes rest and it will be denser, slicing will be perfect.
This dish goes well with pickles or tomatoes, and sometimes with spicy salsa. It goes well with a light salad of fresh cabbage and green apple. And if you have leftovers for the next day, wrap a piece in a tortilla to make an impromptu burrito.
Tip. Want to speed up the process? Roast the stuffing and prepare the sauce in advance – in the morning or the night before. Then all that’s left in the evening is to assemble everything and bake it. Or throw everything in the multicooker and dinner will cook itself while you’re reading a book or just breathing.
5. Dells-Style Hashbrown Casserole – A Local Favorite You’ll Love
If you’ve ever been to a family diner somewhere in the backwoods of Wisconsin, you definitely remember these hearty, baked-to-golden dishes. Nothing fancy – just potatoes, bacon, a hint of garlic, and…. loads of flavor. Hearty and so homemade you want to eat it with a spoon right out of the mold.
Ingredients:
- 1 package (30 oz / ~850 g) frozen hashbrowns, defrosted
- 200 g bacon, chopped
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1 can (300 g) cream soup (chicken or mushroom)
- 1 cup sour cream
- 1 tsp. grain mustard
- 1 tsp. Worcestershire sauce
- 2 cups grated cheese (a mixture of cheddar and gouda is best)
- A pinch of thyme (dried or fresh)
- Salt and pepper to taste
- A little oil for the mold
How to prepare
- Fry the bacon. In a dry pan, fry the bacon until crispy. Transfer it to a paper towel. In the same skillet, in the remaining fat, fry the onion and garlic until soft.
- Assemble the sauce. In a large bowl, combine the cream soup, sour cream, mustard, Worcestershire, thyme, 1.5 cups of cheese, and a little salt and pepper. Add the sauteed onion, garlic, and half of the bacon. Stir to combine.
- Combine with the hashbrowns. Add thawed hashbrowns to the sauce and mix gently.
- Bake. Spread the mixture into a greased baking dish (23×33 cm). Sprinkle with the remaining cheese and bacon. Bake at 375°F (190°C) for about 40 minutes, until browned and with bubbles around the edges.
- Cool slightly. Let the casserole stand for 10 minutes to make it easier to slice and not fall apart.
Dells-style casserole is perfect with pickles, fresh radishes and green onions. And if there is a glazed egg next to it, it will turn out to be a full-fledged “cafeteria” breakfast. We once had it with sauerkraut – an unexpectedly cool combo, especially in winter.
Tip. If you want to serve it later, bake it the day before and just warm it up in the oven under foil before serving. You can also use small ceramic molds and bake it in portions – convenient if you have guests coming over and want to surprise everyone without having to worry about it.
6. Best Ever Gluten-Free Hashbrown Casserole – No One Will Notice the Difference!
When someone hears “gluten-free”, they often immediately picture something dry, crumbly, and sad. Well, no. Not at all. Because this gluten-free hashbrown casserole is soft, juicy, stretchy with cheese, and so delicious that even the pickiest of “what did you put in that?” guests will eat every last spoonful and then ask for more.
This casserole is perfect for large gatherings where someone is bound to be gluten-free.
Gluten-free isn’t about restriction. It’s about choice. And if it tastes good – it’s not a sacrifice, it’s just another good recipe to add to your piggy bank.
Ingredients
- 1 package (30 oz / ~850 g) frozen hushbrowns, gluten-free, thawed
- 1 can (300 g) gluten-free cream soup (can be homemade or ready-made – see package)
- 1 cup gluten-free sour cream
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. salt, a little black pepper
- 2 cups grated cheese (check to make sure it is starch/gluten free)
- 1/2 cup sugar-free cornflakes (for crunch)
- 1 tbsp. olive oil
How to prepare
- Make the base. In a large bowl, combine the cream soup, sour cream, garlic and onion powder, salt, pepper, and 1.5 cups of cheese. Stir until smooth.
- Add the hashbrowns. In the same bowl, add the thawed hashbrowns and stir gently to combine everything well.
- Place in the mold. Transfer the mixture to a greased baking dish (23×33 cm).
- Add the crunch. Mix the cornflakes with the olive oil and spread evenly on top. You can sprinkle a little with the remaining cheese.
- Bake. Place in a preheated oven at 375°F (190°C) and bake for 35-40 minutes until golden.
- Cool slightly. Let stand for 10 minutes – so it doesn’t fall apart when serving.
Serve with something fresh like cucumber salad with dill, arugula with lemon dressing or just with a sprig of parsley and homemade sauce. It holds its shape beautifully if you make it the night before, you can take it with you on a picnic or put it in a lunchbox.
7. The Ultimate Cheeseburger Hashbrown Casserole – So Good, So Cheesy!
The Cheeseburger Hashbrown Casserole is for when you want everything at once: potatoes, meat, cheese, ketchup, pickles. Yes, yes, pickles are a must here.
This casserole is hearty, salty, cheesy, and yummy. It’s the kind of meal you serve when friends come over and you want to keep it nice and simple for everyone.
Ingredients
- 1 package (30 oz / ~850 g) of hashbrowns, defrosted
- 500 ground beef
- 1 small onion, finely chopped
- 1-2 pickles, chopped finely (plus more to serve)
- 1/4 cup ketchup
- 1 tbsp. mustard
- 1 can (300 g) of cream soup (can be mushroom or beef)
- 1 cup sour cream
- 2 cups grated cheddar cheese
- Salt and pepper to taste
- A little oil for the mold
How to prepare
- Fry the minced meat. In a skillet, fry the minced meat and onion until fully cooked. Salt, pepper and add ketchup, mustard and finely chopped pickles. Stir and remove from the heat.
- Make the sauce. In a separate bowl, mix cream soup, sour cream and 1.5 cups grated cheese. Add the meat mixture and mix well.
- Toss everything together. Place the thawed hashbrowns in a large bowl and add the meat sauce. Stir everything together so the potatoes are evenly coated.
- Bake. Transfer the mixture to a greased baking dish (23×33 cm), sprinkle the remaining cheese on top and bake at 375°F (190°C) for about 40 minutes.
- Cool and decorate. Let the casserole stand for 10 minutes. Before serving, you can garnish with pickle slices and thin strips of ketchup and mustard for a real burger.
Serve perfectly with coleslaw and grilled corn. And if you wrap a piece in a tortilla and add a lettuce leaf the next day, you get a homemade cheeseburger roll. We also served it once for dinner with cold tomato soup. It was unexpected, but very cool!
Tip. You can make the stuffing and sauce ahead of time and freeze it in portions. Then you just take it out, add hashbrowns and cheese, and dinner is ready with no fuss. Great for “Friday night when you don’t want anything else”.
8. Quick & Easy Potato Hashbrown Casserole – Perfect for Potlucks
There are recipes that everyone just has to have. It’s like a medicine cabinet, only delicious. And this Potato Hashbrown Casserole is exactly that. Minimal effort, maximum comfort and versatility. It requires no fuss: mix it, lay it out, bake it. And it tastes like you’ve been standing at the stove for half a day. It’s what I take to all the neighborhood gatherings, campfire gatherings, and lunches in the church dining room. And, by the way, I bring the mold home empty every time.
Ingredients
- 1 package (30 oz / ~850 g) frozen hashbrowns, defrosted
- 1 can (300 g) cream soup (chicken, mushroom or celery)
- 1 cup sour cream
- 1/2 cup melted butter
- 2 cups grated cheese (cheddar or blend)
- 1/2 tsp. garlic powder
- Salt and pepper to taste
- 1 cup sugar-free cornflakes (optional, for crunch)
- 1 tbsp. olive oil (if using cereal)
How to prepare
- Assemble the base. In a large bowl, combine the cream soup, sour cream, melted butter, garlic powder, salt, pepper, and 1.5 cups of cheese. Stir until smooth.
- Add potatoes. Pour thawed hashbrowns into bowl and stir gently to distribute everything well.
- Shape and cheese. Transfer the mixture into a greased baking dish (23×33 cm) and flatten. Sprinkle the remaining cheese on top.
- Crispy top (optional). If you want a crunchy layer, mix cornflakes with a spoonful of olive oil and spread on top of the cheese.
- Bake. Place in a preheated oven at 375°F (190°C) and bake for 35-40 minutes until browned and lightly bubbling around the edges.
This casserole is just the thing for events. Serve with salted ham, sausages, roasted vegetables or just a spoonful of homemade sauce. It’s always one of the first to go at potlucks (those big “every man for himself” feasts).
Tip. And if you want to cook even faster, you can assemble everything from the evening, cover with foil and bake in the morning. Or even take it on the road and bake it as a guest – it survives transportation just fine, especially in a good heat-resistant mold with a lid.
9. Cracker Barrel-Inspired Hashbrown Casserole with a Homemade Touch
If you’ve ever had breakfast at Cracker Barrel, you know what we’re talking about. This their signature hashbrown casserole is simple, humble, but damn delicious. And it’s easy to replicate at home. Even better, because you can put your own twist on it: a little more cheese, less salt, a different soup. Or even add mushrooms – and there’s your own, unique version.
Ingredients
- 1 package (30 oz / ~850 g) frozen hashbrowns, thawed
- 1 can (300 g) cream soup (mushroom or chicken)
- 1 cup sour cream
- 1/2 cup melted butter
- 2 cups grated cheddar cheese
- 1/2 small onion, grated or finely chopped
- 1/2 tsp. garlic powder
- Salt and pepper to taste
- A little oil for the mold
How to prepare
- Assemble the base. In a large bowl, combine the cream soup, sour cream, melted butter, garlic powder, grated onion, salt, pepper and 1.5 cups of cheese. Stir until smooth.
- Add potatoes. Pour in the hashbrowns and mix thoroughly. Everything should become one big, yummy ball.
- Bake. Place the mixture in a greased baking dish (23×33 cm). Sprinkle the remaining cheese on top. Send to a preheated oven at 375°F (190°C) and bake for 40-45 minutes, until everything is golden and the cheese is browned.
- Let stand. Let it “rest” for 10 minutes before serving – it’s easier to slice and the flavor is more stable.
Serve as you would a Cracker Barrel – with scrambled eggs, ham, or fried apples. We like to top it with a green salad with a sour dressing, it’s a nice refresher. And if you have leftovers, pan fry a slice until crispy and put a poached egg on top. It’s generally the level of brunch at a café with lines.
Tip. Add some roasted mushrooms or oyster mushrooms to the casserole, as well as finely chopped sweet peppers if you want to play with flavors. Or in general, make half of the mold with additives, and the other – the classic. This way, your guests will have plenty to choose from and you’ll have something to eat the next day.
If you’re a fan of onion soup, here’s a version you can eat with a fork and not be afraid to burn yourself with the broth. And if you just love caramelized onions, stretchy cheese, and soft potatoes, this recipe is for you too.
10. French Onion Hashbrown Casserole That’s Surprisingly Addictive
Sometimes all it takes is two onions to turn a potato casserole into something exquisite. This one is exactly that. Modest, but with character.
French Onion Hashbrown Casserole – soft, rich, flavorful. Makes you want another spoonful. And another. And yes, it tastes better the next day (if it lives up to it at all).
Ingredients
- 1 package (30 oz / ~850 g) frozen hashbrowns, thawed
- 2 large onions, thinly sliced in half rings
- 2 tbsp. butter
- 1 tsp. sugar
- 1/4 tsp. thyme (dried or fresh)
- 1 can (300 g) of cream soup (beef or mushroom)
- 1 cup sour cream
- 2 cups cheese – half cheddar, half Swiss or Gruyere
- Salt and pepper to taste
- Butter for the mold
How to prepare
- Caramelize the onions. In a deep skillet, melt the butter, add the sliced onions, sugar and thyme. Fry over medium heat for 20-25 minutes, stirring, until the onions are soft, dark golden and fragrant.
- Assemble the sauce. In a bowl, mix the cream soup, sour cream, 1.5 cups of cheese, salt and pepper. Add the caramelized onions and stir.
- Add the hashbrowns. Pour thawed hashbrowns into the same bowl and mix gently.
- Into the mold and into the oven. Place everything in a greased mold (23×33 cm), sprinkle the remaining cheese on top and place in an oven preheated to 375°F (190°C). Bake for 40 minutes – until browned, hot and slightly bubbly.
- Let it infuse. Wait 10 minutes before serving – the aroma will drive you crazy, but it’s worth it.
Serve with roasted meats, roasted beets, or simply with a glass of dry white. It’s also great as a side dish for steak. We once had it with a pear and walnut salad and it was the perfect contrast of flavors.
Tip. If you want to amp up the “soupy” atmosphere, add a little white wine when frying the onions. And don’t rush it. The slower it caramelizes, the deeper the flavor. This is not fast food. This is food with soul.
More delicious every time
You know what the secret to a good casserole is? It doesn’t have to be complicated.
It has to be yours. You take the base and customize it: add bacon, change the cheese, play with the vegetables.
All of these recipes are an invitation to creativity in the kitchen. I’m just sharing what works for us – in our noisy, homey, slightly tired but happy lives. Where food is about caring, not about being perfect.
Now tell me, which of these casseroles are your favorites? What would you add from yourself? I look forward to your comments!
