If you’re on the hunt for a comforting, crowd-pleasing dish that feels like a warm hug in every bite, this Cheesy Hash Brown Potato Casserole with Crispy Potato Chip Topping Recipe is your new best friend. It’s the perfect marriage of melty sharp cheddar, creamy soups, tender hash browns, and a satisfyingly crunchy potato chip crust that adds an irresistible texture contrast. Whether for a family gathering or just because you deserve a treat, this casserole is sure to become a go-to favorite in your kitchen.
Ingredients You’ll Need
The charm of this dish lies in its brilliant simplicity. Each ingredient plays a crucial role, from the rich butter and sharp cheddar that lend creaminess and depth, to the golden hash browns offering a hearty base, and of course, the potato chips that create a delightfully crispy topping. Let’s break down what you’ll need to make this magic happen:
- 6 tablespoons unsalted butter (melted, divided): Adds richness and helps marry flavors together beautifully.
- 2 tablespoons vegetable oil: Perfect for sautéing onions to bring out their natural sweetness.
- ½ medium yellow onion (diced): Gives a subtle sharpness and texture contrast inside the casserole.
- 1 can cream of celery soup: Adds creamy, savory depth and moisture.
- 1 can cream of mushroom soup: Introduces an earthy undertone that balances the cheese.
- 2 cups sour cream: Brings tangy creaminess that lightens the texture.
- 2 cups grated sharp cheddar cheese (divided): Provides the signature cheesy flavor; part for mixing in, part for extra gooeyness.
- 30 ounces frozen shredded hash browns (partially thawed): The hearty potato base that’s crispy on the edges and tender inside.
- 2 cups crushed Ruffle potato chips: The secret to that incredible crispy, salty topping.
- ¼ cup unsalted butter (melted): Helps the chip topping crisp up perfectly.
- ½ teaspoon Parisien or your favorite dried herbs (optional): Adds a subtle hint of aromatic freshness to elevate the casserole.
How to Make Cheesy Hash Brown Potato Casserole with Crispy Potato Chip Topping Recipe
Step 1: Prep Your Oven and Dish
Start by heating your oven to 350°F and give your 9×13 or 2-quart baking dish a good spray with nonstick cooking spray. This simple step ensures every bite comes out cleanly and the casserole doesn’t stick to the edges.
Step 2: Sauté the Onion to Perfection
Warm up a medium skillet over medium heat and add 2 tablespoons of butter along with the vegetable oil. Once it’s shimmering, toss in your diced onion and cook until they become translucent and tender. This adds a sweet, mellow flavor base that enhances the entire dish.
Step 3: Mix the Creamy Base
In a large mixing bowl, whisk together the remaining 4 tablespoons of melted butter, cream of celery soup, cream of mushroom soup, sour cream, and 1 cup of sharp cheddar cheese. Then stir in your sautéed onions, including every drop of the buttery, savory oil from the pan. This mixture is where all your flavors come together in a creamy, dreamy harmony.
Step 4: Combine with Hash Browns
Add your thawed hash browns into the creamy bowl and stir thoroughly until every bit of potato is coated evenly. This blend creates the hearty body of the casserole and ensures every bite is cheesy and delicious.
Step 5: Assemble the Casserole
Transfer your cheesy potato mixture into the sprayed baking dish, spreading it out evenly. Next, toss your crushed potato chips with the melted butter and sprinkle this crispy topping generously over the casserole. This crunchy layer will bake into a golden, irresistible crust.
Step 6: Bake to Bubbling Perfection
Pop your dish into the preheated oven and bake for 45-55 minutes, until the casserole is hot all the way through, bubbling at the edges, and the potato chip topping looks toasty without burning. This bake time melds flavors and textures into ultimate comfort food bliss.
Step 7: Let It Rest
After pulling the casserole from the oven, let it rest for 5 to 10 minutes. This helps everything settle, making it easier to serve and enjoy the perfect slice with layers that hold together beautifully.
Step 8: Serve and Enjoy!
Grab your serving spoon and dive into this delightful Cheesy Hash Brown Potato Casserole with Crispy Potato Chip Topping Recipe. Each bite is a glorious celebration of creamy, cheesy, and crispy in one dish.
How to Serve Cheesy Hash Brown Potato Casserole with Crispy Potato Chip Topping Recipe
Garnishes
Elevate your casserole by sprinkling fresh chives, chopped parsley, or even a handful of crispy bacon bits on top. These garnishes add color, freshness, and a little extra pop that makes your presentation as inviting as the taste.
Side Dishes
This casserole shines as a hearty side for your holiday roasts, grilled chicken, or even alongside a fresh green salad to balance out the richness. Think crisp veggies or tangy pickles to cut through all that cheesy goodness.
Creative Ways to Present
For a fun twist, serve the casserole in individual ramekins for personal portions at a party or potluck. You can also top each serving with a dollop of sour cream and a few potato chip crumbs for an extra layer of indulgence right at the table.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your casserole tightly with foil or plastic wrap and refrigerate. It will keep well for up to 3-4 days, making it a fantastic leftover for quick lunches or dinners.
Freezing
This recipe freezes wonderfully! Assemble the casserole as directed, but don’t bake it. Wrap tightly in foil and freeze for up to 2 months. When ready, thaw overnight in the fridge and bake as usual, adding a few extra minutes to cook through.
Reheating
To reheat, warm leftovers in the oven at 350°F until heated through and the topping crisps back up, about 20-25 minutes. For quicker results, use a microwave but note the chip topping may soften.
FAQs
Can I use fresh potatoes instead of frozen hash browns?
Absolutely! Just shred fresh potatoes and be sure to squeeze out excess moisture before mixing, so your casserole doesn’t get watery.
Is there a way to make this recipe vegetarian?
Yes, simply choose vegetarian-friendly cream soups and omit any bacon garnish. The dish remains creamy and flavorful without meat.
What other toppings can I use instead of potato chips?
While crushed Ruffles give a classic crunch, you can experiment with breadcrumbs, crushed crackers, or even cheese crisps for a different textured top.
Can I make this casserole spicy?
Definitely! Add diced jalapeños to the onion sauté or mix in a pinch of cayenne pepper into the creamy base to give this comforting dish a spicy kick.
What’s the best cheese to use besides cheddar?
Sharp cheddar is traditional, but you can blend in Monterey Jack, Gouda, or even pepper jack for extra flavor complexity and creaminess.
Final Thoughts
There’s truly something special about this Cheesy Hash Brown Potato Casserole with Crispy Potato Chip Topping Recipe — it’s like comfort food and a little bit of nostalgia all wrapped into one glorious dish. Whether it’s a holiday staple or a simple weekend treat, I promise this recipe will win hearts and keep everyone coming back for seconds. So grab your ingredients and get ready to savor a casserole that’s bursting with flavor and crunch in every forkful!
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Cheesy Hash Brown Potato Casserole with Crispy Potato Chip Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
A creamy and comforting cheesy potato casserole loaded with shredded hash browns, sharp cheddar cheese, and a crunchy potato chip topping. This easy-to-make casserole combines creamy soups, sautéed onions, and sour cream for a rich side dish perfect for family dinners or potlucks.
Ingredients
Main Ingredients
- 6 tablespoons unsalted butter (melted – divided)
- 2 tablespoons vegetable oil
- ½ medium yellow onion (diced)
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- 2 cups sour cream
- 2 cups grated sharp cheddar cheese (divided)
- 30 ounces frozen shredded hash browns, partially thawed (1 pound 14 ounce bag)
Topping
- 2 cups crushed Ruffle potato chips
- ¼ cup unsalted butter (melted)
- ½ teaspoon Parisien herb blend (Bonnes Herbes, chives, dill, or your favorite dried herb) (optional)
Instructions
- Preheat Oven & Prepare Dish: Heat your oven to 350°F (175°C) and spray a 9×13-inch or 2-quart baking dish with nonstick cooking spray to prevent sticking.
- Sauté Onions: In a medium skillet over medium heat, melt 2 tablespoons butter with 2 tablespoons vegetable oil. Add the diced onion and cook, stirring occasionally, until the onion is translucent and tender, about 5 minutes.
- Mix Wet Ingredients: In a very large mixing bowl, whisk together the remaining 4 tablespoons melted butter, cream of celery soup, cream of mushroom soup, sour cream, and 1 cup of the grated sharp cheddar cheese. Add the sautéed onions, including the oil and butter from the skillet, to this mixture and stir well to combine.
- Add Potatoes: Stir in the partially thawed frozen shredded hash browns and mix thoroughly until everything is evenly incorporated.
- Transfer To Baking Dish: Pour and spread the potato mixture evenly into the prepared baking dish.
- Prepare Topping: In a small bowl, toss the crushed Ruffle potato chips with ¼ cup melted butter and the optional ½ teaspoon Parisien herb blend to lightly coat the chips. Sprinkle the chip mixture evenly over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 45 to 55 minutes, or until the mixture is hot throughout and bubbly around the edges, and the potato chip topping is golden and toasted but not burnt.
- Rest: Remove the casserole from the oven and let it rest for 5 to 10 minutes to set before serving.
- Serve: Scoop and serve warm as a hearty side dish or comforting main.
Notes
- Partially thawing the hash browns helps to ensure even cooking without excess water.
- For a crispier topping, broil for 1-2 minutes at the end of baking but watch closely to avoid burning.
- You can substitute the herb blend with dried parsley, thyme, or omit it entirely for a simpler flavor.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
- Use full-fat sour cream for best creaminess; low-fat versions may produce a less rich casserole.
- This dish can be made ahead and baked right before serving to save time.
