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Vidalia Onion Hash Brown Casserole with Bacon

Sweet Vidalia onions and bacon turn up the flavor in this classic Southern hash brown casserole recipe
Prep Time 5 mins
Cook Time 1 hr 15 mins
Course Side Dish
Cuisine American
Servings 8 servings


  • 9 by 13 baking dish


  • 4 slices bacon cooked and crumbled
  • 2 tablespoons butter softened
  • 30 ounce bag frozen hash brown potatoes thawed and drained if necessary
  • 1 cup Vidalia onions sliced
  • 2 cups heavy cream
  • 2 large eggs beaten
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 teaspoons cornstarch
  • 2 teaspoons fresh thyme
  • 1 and 1/2 cups shredded cheddar cheese Divided, save 1 cup for the top of the casserole
  • 1 cup shredded mozzarella cheese


  • Pre-heat the oven to 400 degrees
  • Butter the baking dish with the soften butter
  • Put the thawed hash browns in a large bowl
  • Mix the cream, eggs, salt, pepper, garlic powder, cornstarch, cheese (except the reserved cup of cheddar) bacon, and thyme into the potatoes
  • Pour the potato mixture into the baking dish and place the Vidalia onions on top, pressing them into the potato mixture
  • Cover the baking pan with aluminum foil and bake for 45 minutes or until the onions are temder
  • Remove the foil and top the casserole with the remaining cheddar cheese
  • Bake the casserole for an additional 5-10 minutes or until the cheese has melted and the casserole is bubbly
Keyword brunch,, hash brown casserole, hashbrown casserole, hashed brown casserole, Vidalia onions