Hash Brown Casserole
This yummy, cheesy hash brown casserole hits the spot every time! You can whip it up for Sunday dinner or bring it to your next potluck. Everyone will ask for seconds.
The top gets golden and crispy while the inside stays creamy and warm. Your family will love how this dish fills them up and makes them smile. Trust me, this recipe is a real winner!
Why You’ll LOVE Hash Brown Casserole
This dish rocks because it’s super easy to make and tastes amazing. You don’t need to be a chef to nail this one! The cheese melts perfectly with the potatoes.
- Easy to make – Just mix, dump, and bake – no sweat!
- Kids love it – Cheesy goodness that makes picky eaters happy.
- Make it ahead – Perfect when you’re busy or stressed out.
- Works anytime – Great for breakfast, lunch, or dinner.
- Won’t break the bank – Uses stuff you probably have at home.
Want more yummy casseroles? Check out my cheesy broccoli casserole or loaded baked potato casserole – they’re both knockout dishes!
Ingredients You’ll Need
I keep this recipe simple with stuff you can find at any store. Look at the recipe card below for exact amounts.
- Frozen Shredded Hashbrown Potatoes: These little potato shreds soak up all the good flavors and make the base nice and hearty.
- Onion Powder: Gives you that onion taste without making you cry while chopping – it’s a time saver for sure.
- Dried Thyme (optional): This herb makes everything smell amazing and adds a little something extra to wake up your taste buds.
- Salt and Pepper: You need these basics to make all the other flavors pop and come alive in your mouth.
- Cheddar Cheese, shredded: The star of the show that makes this dish so darn good and creates that golden top.
- Butter: Makes everything rich and helps the top get crispy – butter makes everything better, right?
- Cream of Chicken Soup, canned: This creamy soup holds everything together and adds tons of flavor without extra work.
- Sour Cream: Adds that tangy kick and makes the whole thing super creamy – you’ll want to lick the spoon!
How to Make Hash Brown Casserole
Making this dish is as easy as pie! Just follow these steps and you’ll have a winner on your hands.
Step 1: Prepare Your Oven and Dish
Heat your oven to 350°F and spray your 13×9-inch baking dish well so nothing sticks – nobody wants a messy cleanup!
Step 2: Mix the Creamy Base
Stir together 1 can cream of chicken soup, 1 cup sour cream, and 4 tablespoons melted butter until it’s smooth – no lumps allowed in this party!
Step 3: Season the Mixture
Mix in 1 teaspoon onion powder, 1/2 teaspoon thyme, 1 teaspoon salt, and 1/2 teaspoon pepper until everything smells amazing and looks evenly mixed.
Step 4: Add Potatoes and Cheese
Fold in 2 pounds frozen hashbrown potatoes and 1 1/2 cups shredded cheddar cheese until every potato piece gets coated with the creamy mixture.
Step 5: Put It in the Pan
Spread everything evenly in your dish and smooth the top with a spoon – make it look pretty for the oven!
Step 6: Top with More Cheese
Sprinkle the remaining 1/2 cup cheddar cheese on top because more cheese makes everything better – that’s just how we roll around here!
Step 7: Bake
Pop it in the oven for 45-50 minutes until the top turns golden brown and the sides bubble up nicely.
Tips for the Best Hash Brown Casserole
Want to knock this recipe out of the park? Here are my best tricks to make it perfect every time.
- Drain those potatoes: Thaw them first and squeeze out extra water for the best texture.
- Room temperature ingredients: Let cold stuff warm up a bit so everything mixes better together.
- Don’t overbake: Don’t let it get too brown or it’ll dry out completely.
- Let it rest: Give it 5 minutes to cool down before you dig in eagerly.
- Add fresh herbs: Sprinkle some green stuff on top to make it look fancy.
- Mix your cheese: Use different types for more flavor that’ll blow your mind.
Variations and Substitutions
You can change this recipe up to match what you like or what you have in your kitchen right now.
- Add meat: Throw in bacon bits, ham, or sausage for extra protein power.
- Veggie boost: Toss in peppers, jalapeños, or green onions for more color and crunch.
- Different cheese: Try Swiss, pepper jack, or whatever you’ve got on hand instead.
- Lighter option: Use Greek yogurt instead of sour cream to cut some calories.
- No gluten: Pick gluten-free soup or make your own creamy sauce from scratch.
Make-Ahead and Storage Tips
This casserole is perfect when life gets crazy busy! You can put it together a whole day early. Just cover it up tight and stick it in the fridge.
When you’re ready to eat, take it out 30 minutes before baking so it’s not ice cold. Then bake it like normal, maybe adding 5 more minutes.
Leftovers taste great for 4 days in the fridge. Just heat them up in the oven until they’re warm and bubbly again. EASY PEASY!!!
Recipe FAQs
What to serve with hash brown casserole?
This side dish goes great with chicken, steak, ham, or any main dish you’re cooking up for dinner tonight.
Can I use fresh potatoes instead of frozen?
Sure thing! Just boil and shred fresh ones first, then drain all the water out really well.
How do I stop my casserole from getting watery?
Drain those thawed potatoes really good and don’t add extra liquid – that’s the secret right there.
Can I make this without dairy?
You bet! Swap in dairy-free butter, yogurt, and cheese, but it’ll taste a bit different.
How long do leftovers last in the fridge?
They’ll keep for 3-4 days if you store them right – just reheat when you’re hungry.
Can I freeze this casserole?
Yes! It freezes great for 3 months, but the texture might change a little after thawing.
What cheese works best for this recipe?
Sharp cheddar gives you the most flavor, but you can mix different kinds if you want.
How do I know when it’s done cooking?
Look for brown edges and bubbles in the middle – that means it’s ready to eat!
Can I throw in some vegetables?
Go for it! Bell peppers, onions, or jalapeños taste awesome mixed right in the batter.
What can I use instead of chicken soup?
Try mushroom soup or make your own white sauce with butter, flour, and milk instead.
Hash Brown Casserole
Ingredients
- 2 pounds frozen shredded hashbrown potatoes
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese (divided)
- 4 tablespoons butter melted
- 1 can (10.75 ounces) cream of chicken soup
- 1 cup sour cream
Instructions
- Heat and prep: Turn your oven to 350°F and spray your baking dish so nothing sticks to it.
- Mix creamy base: Stir the melted butter, soup, and sour cream together until it's smooth and looks good.
- Add spices: Put in the onion powder, thyme, salt, and pepper – mix it all up really well.
- Fold in potatoes: Add the hashbrowns and most of the cheese until everything gets coated with the creamy stuff.
- Put in dish: Spread it all out evenly in your pan and smooth the top with your spoon.
- Top with cheese: Sprinkle the rest of the cheese on top because more cheese makes everything better, always.
- Bake it: Cook for 45-50 minutes until it's golden and bubbly, then let it cool down first.
Notes
- Thaw your frozen potatoes first and drain out all the extra water for the best results.
- Wait 5-10 minutes before cutting into it so it sets up nicely and doesn’t fall apart.
- Keep leftovers covered in your fridge for up to 4 days – they reheat really well.
- Add bacon, ham, or veggies to make it your own special version that your family loves.
- Make it ahead by putting it together early, covering it up, and keeping it cold overnight.
