This hash brown casserole is everything you want in a comforting side or main dish—warm, cheesy, crispy on top, and incredibly easy to make. It requires minimal prep, can be made ahead, and is versatile enough to pair with a variety of meals. Whether served for breakfast with eggs or alongside roasted meats at dinner, it’s a flavorful and satisfying addition to any table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Frozen shredded hash browns, thawed
Sour cream
Cream of chicken soup (or cream of mushroom for a vegetarian version)
Shredded cheddar cheese
Butter, melted
Onion, finely chopped
Salt
Black pepper
Garlic powder (optional)
Crushed cornflakes or breadcrumbs (optional, for topping)
Directions
Preheat your oven and grease a baking dish.
In a large mixing bowl, combine sour cream, cream of chicken soup, melted butter, chopped onion, salt, pepper, and garlic powder if using.
Stir in the shredded hash browns and most of the shredded cheese. Mix until everything is well combined.
Pour the mixture into the prepared baking dish and spread evenly.
Top with remaining cheese and, if desired, a layer of crushed cornflakes or breadcrumbs for added crunch.
Bake until the casserole is golden and bubbly.
Let cool for a few minutes before serving.
Servings and timing
This recipe serves 8 to 10 people. Prep time: 10 minutes Cook time: 45 minutes Total time: 55 minutes
Variations
Spicy Twist: Mix in diced jalapeños or a pinch of cayenne pepper.
Vegetarian Option: Use cream of mushroom or celery soup instead of chicken.
Lighter Version: Substitute Greek yogurt for sour cream and use reduced-fat cheese.
Add Veggies: Stir in bell peppers, mushrooms, or spinach for extra color and nutrition.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in the oven at 350°F until heated through, or microwave individual portions for 1–2 minutes. To keep the top crispy, reheat uncovered in the oven or an air fryer.
This casserole can also be frozen. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking or reheating.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble it up to 24 hours in advance. Cover and refrigerate until ready to bake.
Do I need to thaw the hash browns first?
Yes, thawing ensures even baking and prevents excess moisture in the casserole.
Can I use fresh potatoes instead of frozen hash browns?
Yes, just grate them and squeeze out as much moisture as possible before using.
Is this casserole freezer-friendly?
Absolutely. Assemble and freeze before baking, or freeze leftovers. Thaw overnight and bake until hot and bubbly.
What kind of cheese is best?
Cheddar is classic, but feel free to use Monterey Jack, Colby, or a cheese blend.
Can I use a different type of soup?
Yes, cream of mushroom or cream of celery are good alternatives, especially for a vegetarian version.
What can I serve with hash brown casserole?
It pairs well with eggs, or sausage for breakfast, or with roasted meats and salads for dinner.
How do I get a crispy topping?
Top with crushed cornflakes, breadcrumbs, or extra cheese, and bake uncovered for a golden crust.
Can I make this without soup?
You can make a homemade roux with butter, flour, milk, and seasonings as a soup substitute.
Is this casserole gluten-free?
It can be if you use gluten-free soup and toppings. Always check labels to be sure.
Conclusion
Hash brown casserole is a deliciously simple dish that delivers big on comfort and flavor. With its creamy interior, cheesy goodness, and optional crispy topping, it’s a versatile recipe that fits any occasion. Whether you’re feeding a crowd or prepping for the week, this classic casserole is a guaranteed favorite.
Hash brown casserole is a creamy, cheesy comfort dish made with shredded potatoes, melty cheddar, sour cream, and a savory soup base. Perfect for breakfast, brunch, or dinner, it’s an easy crowd-pleaser for holidays, potlucks, or family meals.
Ingredients
1 (30 oz) bag frozen shredded hash browns, thawed
1 cup sour cream
1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian)
2 cups shredded cheddar cheese, divided
1/2 cup butter, melted
1 small onion, finely chopped
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder (optional)
1 cup crushed cornflakes or breadcrumbs (optional, for topping)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine sour cream, cream of chicken soup, melted butter, chopped onion, salt, pepper, and garlic powder if using.
Stir in the thawed hash browns and 1 1/2 cups of the shredded cheddar cheese until evenly mixed.
Transfer the mixture to the prepared baking dish and spread evenly.
Top with remaining 1/2 cup of cheese. If using, sprinkle crushed cornflakes or breadcrumbs evenly over the top.
Bake uncovered for 45 minutes, or until golden brown and bubbly.
Let cool for 5–10 minutes before serving.
Notes
Thaw hash browns completely and drain excess moisture for best texture.Use cream of mushroom or celery soup for a vegetarian version.For a lighter casserole, use Greek yogurt in place of sour cream and reduced-fat cheese.Add diced jalapeños, bell peppers, or mushrooms for extra flavor and nutrition.Make ahead and refrigerate unbaked up to 24 hours; bake when ready.
