Breakfast

Hashbrown Casserole

Name: Hashbrown Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Ingredients: 1 (32 oz) bag frozen shredded hashbrowns, thawed and excess moisture squeezed out in clean towels; 2 cups shredded sharp cheddar cheese; 1 cup diced ham (about 6 oz); 1 small onion, finely diced; 4 large eggs; 1½ cups heavy cream or half-and-half; ½ cup whole milk; 1 teaspoon Dijon mustard; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ teaspoon cayenne pepper (optional); 3 tablespoons unsalted butter, melted; ½ cup crushed buttered crackers or panko breadcrumbs mixed with 1 tablespoon melted butter

Shredded potatoes and diced ham fold into a creamy cheese custard and bake until the top turns golden and crunchy. This is the beloved potluck and holiday breakfast that feeds a crowd and reheats beautifully.

392cal per serving 18gprotein 28gcarbs 24gfat 20min prep 50min cook 8serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Hashbrown Casserole — common questions

Can I make this ahead?

Assemble the casserole up to 12 hours ahead, cover tightly with plastic wrap, and refrigerate; bake from cold for 55–60 minutes, or let it sit at room temperature for 30 minutes first and bake for 50 minutes.

Can I freeze it?

Yes—freeze the assembled (unbaked) casserole for up to 3 months; thaw overnight in the refrigerator and bake as directed, adding 5 minutes to the time.

What if my casserole is too wet or soggy?

The most common cause is not squeezing out enough moisture from the thawed hashbrowns; always squeeze them in batches in a clean towel until they feel quite dry.

What can I use instead of ham?

Crumbled bacon, diced turkey, or sautéed sausage all work well; omit the ham entirely if you prefer a vegetarian version with just cheese and potatoes.

What should I serve with this?

Fresh fruit, toast, roasted asparagus, or a simple green salad all pair nicely for a balanced breakfast.

How do I store and reheat leftovers?

Cover and refrigerate for up to 3 days, then reheat covered at 325°F for 20–25 minutes until warmed through, or microwave individual portions at 50% power for 3–4 minutes.