hash brown casserole recipe
The Best hash brown casserole recipe
What I love most about this recipe is how easy it is to throw together. You just mix a few ingredients—frozen hash browns, sour cream, cheese, and a little cream of chicken soup—and pop it in the oven. It’s filling, comforting, and even has some good stuff in it, like protein from the cheese and dairy, and fiber from the potatoes. Plus, it reheats like a dream, so leftovers (if there are any) taste just as good the next day. Whether you’re feeding a crowd or just looking for a cozy meal, this casserole always hits the spot.
Cheesy Hash Brown Casserole
A creamy, cheesy, and comforting casserole made with shredded hash browns, sour cream, and cheddar cheese. Perfect for breakfast, brunch, or a hearty side dish.
🥘Ingredients
- 30 oz (about 6 cups) frozen shredded hash browns, thawed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded cheddar cheese, divided
- 1 cup crushed cornflakes or Ritz crackers
- 2 tbsp melted butter
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. -
2
In a large mixing bowl, combine the thawed hash browns, cream of chicken soup, sour cream, melted butter, garlic powder, onion powder, salt, black pepper, and 1 1/2 cups of shredded cheddar cheese. Mix well until fully combined. -
3
Transfer the hash brown mixture into the prepared baking dish and spread it evenly. -
4
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the casserole. -
5
For the topping (if using), mix the crushed cornflakes or crackers with the melted butter and sprinkle evenly over the casserole. -
6
Bake uncovered for 40-45 minutes, or until the casserole is bubbly and the top is golden brown. -
7
Let the casserole rest for 5 minutes before serving.
🔧Equipment
- 9×13-inch baking dish
- Mixing bowl
- Measuring cups and spoons
- Oven
- Spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cheesy Hash Brown Casserole Works
❓ Frequently Asked Questions About Cheesy Hash Brown Casserole
1. Can I make hash brown casserole ahead of time?
Yes! You can assemble the hash brown casserole up to 24 hours in advance. Cover it tightly with plastic wrap or aluminum foil and refrigerate until ready to bake. When you’re ready to cook, remove it from the fridge, let it sit at room temperature for about 30 minutes, and then bake as directed (you may need to add 5-10 extra minutes to the baking time).
2. Can I freeze hash brown casserole?
Absolutely! Hash brown casserole freezes well. After baking, let it cool completely, then portion or leave whole, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. To reheat, thaw overnight in the fridge, then bake at 350°F (175°C) until heated through (about 20-30 minutes).
3. What can I use instead of sour cream in hash brown casserole?
If you don’t have sour cream, you can substitute it with plain Greek yogurt, cream cheese (softened and thinned with a little milk), or even a can of cream of chicken soup for a different flavor. Each substitution may slightly alter the texture, so adjust as needed.
4. How do I make hash brown casserole crispy on top?
For a crispier top, broil the casserole for the last 2-3 minutes of baking (watch closely to avoid burning). You can also sprinkle extra shredded cheese or buttery breadcrumbs on top before baking for added crunch.
5. Can I use fresh potatoes instead of frozen hash browns?
Yes, but you’ll need to prep them first. Peel and shred 2-3 large potatoes, then squeeze out excess moisture using a clean towel or cheesecloth. Parboil the shredded potatoes for 3-5 minutes to soften slightly before mixing them into the casserole. This helps prevent a watery texture.
