This casserole is easy to prepare and comes together quickly once the ingredients are ready. Follow these steps for a perfectly baked result.
- Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare the hashbrowns: Make sure the hashbrowns are fully thawed and excess moisture is removed by gently pressing them with a clean towel.
- Mix the base: In a large mixing bowl, combine sour cream, melted butter, salt, and black pepper until smooth.
- Add remaining ingredients: Stir in the hashbrowns, crumbled bacon, green onions, and 1½ cups of the shredded cheddar cheese.
- Transfer to baking dish: Spread the mixture evenly into the prepared baking dish.
- Top with cheese: Sprinkle the remaining cheddar cheese evenly over the top.
- Bake: Place in the oven and bake uncovered for 40–45 minutes, or until bubbly and lightly golden on top.
- Rest: Allow the casserole to rest for 5–10 minutes before serving to help it set.
The finished casserole should be creamy on the inside, slightly crisp on top, and packed with savory bacon and cheesy goodness.
Serving and Storage:
Loaded Hashbrown Casserole with Sour Cream and Bacon is best served warm, straight from the oven. It pairs beautifully with eggs, roasted meats, or fresh fruit for breakfast or brunch. As a dinner side, it complements grilled chicken, steak, or baked ham perfectly.
This dish is also ideal for gatherings. Its rich flavor and generous portions make it easy to serve a crowd, and it holds its heat well when kept covered.
For storage, allow leftovers to cool completely before transferring them to an airtight container. Refrigerate for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for convenience.
The casserole can also be frozen. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.
Tips:
- Remove excess moisture from hashbrowns to prevent sogginess.
- Use freshly shredded cheese for better melting.
- Cook bacon until crisp for added texture.
- Let the casserole rest before serving for cleaner slices.
- Adjust seasoning after mixing to suit your taste.
These simple tips help ensure consistent, delicious results every time you make this casserole.
Conclusion:
Loaded Hashbrown Casserole with Sour Cream and Bacon is a timeless comfort dish that never fails to satisfy. Its creamy texture, smoky bacon, and cheesy richness make it a standout recipe for both everyday meals and special occasions. Simple to prepare and endlessly comforting, it’s the kind of dish that brings people back for seconds.
Whether you’re serving it for breakfast, brunch, or dinner, this casserole delivers warmth, flavor, and familiarity in every bite. Once it becomes part of your recipe rotation, it’s sure to be requested again and again.
FAQ:
Can I make this casserole ahead of time?
Yes, assemble it ahead and refrigerate up to 24 hours before baking.
Can I add meat besides bacon?
Yes, cooked sausage or ham works well as an addition or substitute.
Is sour cream necessary?
Sour cream provides signature tang and creaminess, but Greek yogurt can be used as an alternative.
How do I make it crispier?
Bake uncovered and broil for 2–3 minutes at the end if needed.
Can this be served as a main dish?
Absolutely. It’s hearty enough to stand alone, especially for breakfast or brunch.