hash brown potato casserole recipe
The Best hash brown potato casserole recipe
The best part about this recipe is how adaptable it is. It’s perfect for a game night because it’s filling enough to tide you over without feeling like a chore, and it’s always a hit with guests when served at a potluck or holiday gathering. Plus, the way the potatoes crisp up on top while the cheese melts into a gooey blanket makes it feel indulgent without being heavy. I’ve also noticed that it’s surprisingly light on calories compared to other casseroles because the potatoes are baked rather than fried, and the cheese is a smart way to add flavor without overpowering the natural sweetness of the potatoes. It’s a recipe that’s as comforting as it is healthy, and that’s what makes it a staple in my kitchen.
Classic Hash Brown Potato Casserole
A comforting, fluffy casserole made with crispy hash brown potatoes, creamy tomato sauce, and a touch of cheese. Perfect for a cozy meal.
🥘Ingredients
- 12 oz frozen hash brown potatoes, thawed
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 1 cup tomato sauce
- ½ cup milk
- 1 tsp dried thyme
- ½ tsp salt
👨🍳Directions
-
1
Preheat oven to 400°F. Thaw hash brown potatoes if frozen. -
2
In a large bowl, mix thawed potatoes, shredded cheese, sour cream, garlic powder, onion powder, and paprika until evenly combined. -
3
Transfer the potato mixture into a greased 9×13-inch baking dish. Press down gently to form an even layer. -
4
In a small bowl, whisk together tomato sauce, milk, thyme, and salt. Pour evenly over the potato layer. -
5
Bake uncovered for 25 minutes, until the top is golden and bubbly. Let rest for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Baking dish (9×13 inches)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Hash Brown Potato Casserole Works
❓ Frequently Asked Questions About Hash Brown Potato Casserole
Can I substitute potatoes for the recipe?
Yes, you can use russet potatoes or even sweet potatoes for a slightly different flavor and texture. Just ensure they’re peeled and diced the same way, and adjust the cooking time slightly if needed—russets take longer to crisp than sweet potatoes.
How do I make sure the potatoes stay crispy instead of turning mushy?
To keep the potatoes crispy, avoid overcrowding the pan while frying. Cook them in batches if necessary, and use a little extra oil. After frying, drain them on paper towels and let them cool slightly before adding the cheese sauce. Baking at a lower temperature (around 350°F) also helps maintain crispiness.
What if I don’t have a cheese sauce recipe to go with this?
A simple cheese sauce can be made by melting 1 cup of shredded cheddar or American cheese with ¼ cup of heavy cream or milk, 1 tablespoon of butter, and a pinch of salt until smooth. Stirring in a splash of sour cream or Greek yogurt adds creaminess if desired.
Can I make this recipe ahead of time and reheat it?
Yes, this casserole tastes even better the next day! Assemble it in a baking dish, cover loosely with foil, and refrigerate overnight. Reheat in the oven at 350°F for about 20–25 minutes, stirring halfway, until heated through and bubbly.
