This casserole is incredibly simple to put together and uses everyday ingredients. It’s warm, comforting, and endlessly versatile—you can serve it on holiday mornings, at potlucks, or as a quick weeknight side. It’s also make-ahead and freezer-friendly, making it a convenient option when you need something satisfying and low-effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Frozen shredded hash browns, thawed
Cream of chicken soup (or homemade equivalent)
Sour cream
Butter, melted
Onion, finely chopped
Shredded cheddar cheese
Salt and black pepper
Garlic powder (optional)
Topping: crushed cornflakes or breadcrumbs (optional), mixed with melted butter
Directions
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine the cream of chicken soup, sour cream, melted butter, chopped onion, salt, pepper, and garlic powder if using.
Stir in the shredded cheddar cheese and hash browns until evenly combined.
Spread the mixture evenly in the prepared baking dish.
(Optional) In a separate bowl, mix crushed cornflakes or breadcrumbs with melted butter and sprinkle over the top for a crunchy finish.
Bake uncovered for 45–50 minutes, or until the casserole is hot and bubbly and the top is lightly golden.
Let cool for 5–10 minutes before serving.
Servings and timing
This recipe serves about 8–10 people. Prep time: 10 minutes Cook time: 45–50 minutes Total time: About 1 hour
Variations
Stir in chopped green peppers or jalapeños for a bit of spice and color.
Use cream of mushroom or cream of celery soup for a different flavor profile.
Substitute Greek yogurt for sour cream for a lighter option.
Add extra cheese on top before baking for an ultra-cheesy finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, bake at 350°F until warmed through or microwave individual portions. This casserole freezes well. Assemble but do not bake, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
FAQs
What kind of hash browns should I use?
Frozen shredded hash browns work best, but diced hash browns or homemade grated potatoes can also be used.
Do I need to thaw the hash browns?
Yes, thawing helps them mix evenly and bake properly. Use paper towels to absorb excess moisture if needed.
Can I make this casserole ahead of time?
Yes, assemble the casserole (with or without the topping), cover, and refrigerate up to 24 hours before baking.
Is this recipe gluten-free?
Use a gluten-free cream soup and check that all packaged ingredients are gluten-free to make it suitable.
Can I freeze hash brown casserole?
Yes, freeze before or after baking. Wrap tightly and freeze for up to 2 months. Thaw in the fridge before reheating or baking.
What can I use instead of cream of chicken soup?
You can make a homemade roux-based sauce with butter, flour, broth, and milk, or substitute with cream of mushroom or cream of celery soup.
How do I make it extra cheesy?
Add more shredded cheese in the mix or layer extra on top before baking.
Can I use fresh potatoes?
Yes, peel and shred them, then soak in water to remove excess starch and pat dry before using.
What toppings work best?
Crushed cornflakes, breadcrumbs, or even crushed potato chips mixed with butter create a crispy, flavorful topping.
Can I serve this for dinner?
Absolutely. It pairs well with roasted meats, vegetables, or salad for a satisfying dinner option.
Conclusion
Hash Brown Casserole is a crowd-pleasing favorite that’s creamy, cheesy, and comforting in every bite. Whether you’re serving it for breakfast, brunch, or dinner, it’s a versatile dish that delivers on taste and convenience. With easy prep, make-ahead options, and room for customization, it’s a recipe you’ll come back to again and again.
Hash Brown Casserole is a creamy, cheesy, and comforting dish made with shredded potatoes, sour cream, and cheese. Perfect for breakfast, brunch, or as a hearty dinner side, it’s easy to prepare, freezer-friendly, and a guaranteed crowd-pleaser.
Ingredients
1 (30 oz) bag frozen shredded hash browns, thawed
1 (10.5 oz) can cream of chicken soup (or homemade equivalent)
1 cup sour cream
1/2 cup butter, melted
1/2 cup onion, finely chopped
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1 1/2 cups crushed cornflakes or breadcrumbs (optional)
2 tablespoons melted butter (for topping)
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, combine cream of chicken soup, sour cream, melted butter, chopped onion, salt, pepper, and garlic powder if using.
Stir in shredded cheddar cheese and thawed hash browns until well combined.
Spread the mixture evenly into the prepared baking dish.
(Optional) In a small bowl, mix crushed cornflakes or breadcrumbs with melted butter and sprinkle over the casserole.
Bake uncovered for 45–50 minutes, until hot, bubbly, and lightly golden on top.
Let cool for 5–10 minutes before serving.
Notes
Use Greek yogurt instead of sour cream for a lighter version.Add chopped green peppers or jalapeños for extra flavor and color.Can substitute cream of mushroom or cream of celery soup for variety.Top with extra shredded cheese before baking for more cheesiness.Assemble and refrigerate up to 24 hours in advance before baking.
