Bacon Cheddar Potato Casserole is my go-to when I want a creamy hash brown casserole with a cheesy top and just enough bacon to make it feel like a real treat. It’s rich, simple, and reliably good.
The texture is what makes it for me: soft, creamy potatoes underneath, then that golden melted cheddar on top. The sour cream and soup combo keeps it cozy and savory, and the green onions cut through the heaviness in a way I really like.
I make this most often for brunch, holiday mornings, and potlucks, but it’s also an easy dinner side with ham or roast chicken. It holds up well on the table, and it’s one of those dishes people actually go back for.
Why You’ll Love This Recipe
Comfort food: Creamy potatoes, sharp cheddar, and bacon are a classic combo, and it hits that cozy casserole craving fast.
Reliable texture: As long as you drain the hash browns well, you get a thick, scoopable casserole instead of something watery.
Cheesy top: Baking the cheese uncovered at the end gives you that bubbly, golden layer that makes this dish hard to ignore.
Easy to make ahead: This one is simple to assemble ahead of time, which is exactly what I want for busy mornings or potluck days.
Flexible: You can switch up the soup, use diced potatoes, or tweak the toppings based on what you have.
Ingredients You’ll Need
Casserole Base
- Frozen shredded hash browns: Thaw and drain these really well. I usually press them in a clean towel so the casserole stays creamy and not soupy.
- Bacon: Cook it until it’s crisp, then crumble it. I like a mix of small bits and a few bigger pieces so you actually notice it in the casserole.
- Sharp cheddar cheese: Sharp cheddar is the right call here because the potatoes and dairy can mute milder cheese. I shred it myself when I can, but bagged works fine.
- Sour cream: This is what gives the casserole that tangy, creamy “loaded potato” flavor. Full-fat is best here.
- Cream of chicken soup: It keeps everything creamy and savory. Cream of mushroom works too if that’s what you keep in the pantry.
- Unsalted butter: Melted butter adds richness and helps the casserole bake up a little more indulgent.
- Milk: Just enough to loosen the mixture so it bakes evenly. Any milk you have is fine.
- Green onions: I like the mild onion flavor in the base, plus extra on top right before serving.
- Garlic powder: This adds a steady garlic flavor without changing the texture.
- Onion powder: It rounds out the flavor and makes the casserole taste more “seasoned” without chunks of onion.
- Kosher salt: Go easy if your bacon is extra salty, then adjust after it bakes if needed.
- Black pepper: Simple and necessary here. Freshly ground is great if you have it.
Topping
- Sharp cheddar cheese: This is the melty, golden top. I use cheddar again so the flavor stays bold.
- Green onions: Sprinkle these on at the end so they stay fresh and crisp.
- Bacon: A little extra on top makes it look finished and gives you that salty crunch in each serving.
- Fresh parsley: Optional, but it’s a nice pop of color and makes the casserole feel less heavy.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and grease a 9×13-inch baking dish.
- Mix the sauce: In a large bowl, whisk together the sour cream, condensed cream of chicken soup, melted butter, milk, garlic powder, onion powder, kosher salt, and black pepper until smooth.
- Add the casserole ingredients: Fold in the thawed and well-drained hash browns, shredded cheddar, crumbled bacon, and sliced green onions. Stir until everything is evenly coated.
- Fill the baking dish: Spread the mixture evenly in the prepared baking dish, then cover tightly with foil.
- Bake covered: Bake for 30 minutes.
- Add the topping: Remove the foil and sprinkle the top with the remaining cheddar cheese and bacon.
- Bake uncovered: Bake for 20 to 25 minutes more, until hot and bubbling and the cheese is melted.
- Rest and serve: Let the casserole rest for about 10 minutes, then top with green onions, parsley, and serve.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Drain the hash browns more than you think you need to. Extra water is the main thing that can throw off the texture. If they still feel wet after thawing, squeeze them out in a clean towel.
Use sharp cheddar. It matters here. Mild cheddar can get a little lost once it’s mixed with the soup and sour cream.
Cover it tightly for the first bake. You want the center to heat through without the top drying out. Foil also helps the casserole set up evenly.
Let it rest before you cut in. Ten minutes is enough for it to firm up so it slices and scoops cleanly.
Broil at the end if you want a crisper top. One to two minutes is plenty, but keep a close eye on it because cheddar can go from golden to too dark fast.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Breakfast plates: Serve it with scrambled eggs or a simple fried egg on the side. It’s also good with a little hot sauce.
- Holiday mains: This is great next to baked ham or roast turkey. I like it best when there’s something a little salty and savory on the table already.
- Simple salad: A basic green salad with a sharp vinaigrette is a nice contrast. Think romaine, cucumber, and something tangy.
- Roasted vegetables: Roasted broccoli or green beans are easy and work well here. I usually keep the seasoning simple—salt, pepper, and a little garlic.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. Reheat individual portions in the microwave, or warm the whole dish in the oven until heated through.
You can make this recipe ahead by assembling the casserole, covering it tightly, and refrigerating it for up to 24 hours. Bake as directed, but plan on adding about 10 to 15 minutes to the covered bake time since it’s going in cold.
If you want to freeze it, I like to freeze individual portions so they’re easy to grab. Thaw in the fridge overnight and reheat until hot.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
How do I keep my hash brown casserole from getting watery?
Make sure the hash browns are fully thawed and very well drained. I usually squeeze them out in a towel, then fluff them up before mixing so they don’t clump.
Can I swap the cream of chicken soup?
Yes. Cream of mushroom works well and keeps the flavor savory. Cream of cheddar is also good if you want it a little more cheesy.
Can I use diced hash browns instead of shredded?
You can, and it gives a chunkier texture. You may need an extra 5 to 10 minutes of bake time, especially if the potatoes are still a little icy or wet.
How do I know when it’s done?
The edges should be bubbling, the center should be hot, and the cheese on top should be fully melted. If you’re unsure, poke the center with a knife—if it comes out steaming hot, you’re good.
Can I make the top extra crispy?
Yes—broil it for 1 to 2 minutes at the end. Just stay close because the cheese can brown quickly.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Bacon Cheddar Potato Casserole
INGREDIENTS
Casserole Base
- 32 oz frozen shredded hash browns thawed and well drained
- 8 slices bacon cooked and crumbled
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 1 can 10.5 oz condensed cream of chicken soup
- 4 tbsp unsalted butter melted
- 1/2 cup milk
- 1/2 cup sliced green onions
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp kosher salt
- 1/2 tsp black pepper.
Topping
- 1 cup shredded sharp cheddar cheese
- 2 tbsp sliced green onions
- 2 slices bacon cooked and crumbled
- fresh parsley for garnish.
INSTRUCTIONS
Prep
- heat oven to 350 F
- grease a 9x13 inch baking dish
- in a large bowl whisk together sour cream cream of chicken soup melted butter milk garlic powder onion powder salt and pepper
- fold in hash browns 2 cups cheddar 8 slices bacon and 1/2 cup green onions until evenly coated
- spread mixture evenly in the baking dish and cover tightly with foil.
Bake
- bake covered for 30 minutes
- remove foil sprinkle with 1 cup cheddar and remaining bacon then bake uncovered 20 to 25 minutes until hot and bubbling and the cheese is melted
- rest 10 minutes then top with green onions parsley and serve.
