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Bean Casserole Recipes – Cheesy Hashbrown Potato Bake

If comfort had a smell, it would be this Cheesy Hashbrown Bean Casserole coming out of the oven. I’m not exaggerating — every time I make it, the neighbors start finding excuses to drop by. You know the kind of dish that makes you forget about counting calories? Yeah, that one. This recipe mixes the creamy goodness of potatoes, the hearty texture of beans, and a golden crust that’s impossible not to poke at with your fork. It’s a love letter to cozy family dinners and lazy Sunday mornings when you just want something that feels homemade and easy. If you’ve ever looked up sweet potato recipes casserole or vegetable casserole recipes and thought they were missing a little spark — this one’s for you. We’re talking layers of comfort here, and you’ll get a lot of the same satisfaction you’d find in classic green bean casserole recipes or even spinach casserole recipes. It’s the perfect blend of creamy, cheesy, and just a touch nostalgic. This is the recipe for green bean casserole’s fun cousin — the one who always shows up to potlucks and steals the spotlight.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keywords: Bean Casserole Recipes, green bean casserole recipes, green bean recipes casserole, recipe for green bean casserole, spinach casserole recipes, sweet potato recipes casserole, vegetable casserole recipes
Servings: 8 servings
Author: Elena

Ingredients

  • 1 (32 oz) bag frozen shredded hashbrowns, thawed
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • 1 can (15 oz) green beans, drained
  • 1/2 cup chopped onion
  • 1/4 cup butter, melted
  • Salt and black pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 cup crushed cornflakes or breadcrumbs for topping

Instructions

  1. Preheat your oven to 350°F and grease a 9x13-inch baking dish. Trust me, the cheese will try to stick.
  2. In a large bowl, mix the hashbrowns, cream of mushroom soup, sour cream, one and a half cups of cheddar cheese, green beans, onion, butter, and seasonings. Stir until everything feels evenly coated — kind of like tossing a big cheesy salad.
  3. Spread the mixture into your prepared dish and sprinkle the remaining cheese on top. If you’re feeling fancy, add some crushed cornflakes or breadcrumbs for that satisfying crunch.
  4. Bake uncovered for about 45 minutes, or until the top is golden and bubbly. You’ll know it’s ready when the kitchen smells like pure happiness.
  5. Let it cool for a few minutes before serving. It’ll firm up just enough to scoop perfectly — and yes, licking the spoon is allowed.

Notes

If you want to switch things up, swap green beans for spinach or even chopped broccoli. You can mix in cooked bacon bits or diced ham for extra flavor. Leftovers reheat beautifully — some say they taste even better the next day. This casserole also freezes well, so don’t hesitate to double the batch for future comfort emergencies.