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cheesy hashbrowns in a skillet

We love this delicious cheesy stove top casserole!  The great part is that it’s quick to make and I don’t have to use the oven!

I love making casseroles and especially the ones where there is no cream of mushroom or condensed soups required!  Depending on the brand of hashbrowns, your potatoes may soak in more of the milk mixture.  If this happens, just add a little extra milk to get the desired creamy consistency!I usually use a sharp cheddar for this recipe but really, any type of cheese would work!

This makes a great side dish for dinner or breakfast!

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
cheesy hashbrowns in a skillet with a spoon
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Stove Top Hashbrown Casserole

We love this delicious cheesy stove top casserole! The great part is that it’s quick to make and I don’t have to use the oven!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6

Equipment

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Ingredients  

  • 2 tablespoons olive oil
  • 6 cups frozen diced hash browns
  • ½ onion diced
  • 2 cloves garlic minced
  • 1 ½ teaspoons chopped fresh parsley chopped
  • ½ teaspoon dry mustard powder
  • salt and pepper to taste
  • 1 ½ tablespoons all-purpose flour
  • 1 ½ cups milk
  • ½ cup sour cream
  • 2 cups shredded sharp cheddar cheese divided

Instructions 

  • Heat olive oil in a large pan over medium high heat.
  • Add hash browns, onion and garlic. Stir occasionally until onion is soft and hash browns are defrosted and slightly browned.
  • Add in flour, dry mustard, parsley, salt & pepper. Cook 2 more minutes.
  • Pour in milk and stir until thickened. Add sour cream and stir just until hot (do not boil or the sour cream may curdle). Remove from heat and stir in 1 cup of cheddar cheese just until melted.
  • Top with remaining cheese. To melt cheese either cover with a lid for 3-4 minutes or broil for 2-3 minutes.
5 from 24 votes

Nutrition Information

Calories: 439 | Carbohydrates: 43g | Protein: 16g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 322mg | Potassium: 764mg | Fiber: 3g | Sugar: 4g | Vitamin A: 615IU | Vitamin C: 18.4mg | Calcium: 391mg | Iron: 2.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 24 votes (24 ratings without comment)

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Comments

  1. I made this recipe and it came out kind of mushy. I had the potatoes straight from the freezer. It was still good everyone loved it. I had none left and had a few people ask for the recipe.