This hash brown casserole is one of those dishes that’s always a win. Creamy, cheesy, and loaded with comfort, it’s the kind of recipe you make when you need something easy, filling and everyone loves.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour + 5 minutes
- Servings: 10-12
- Prep Level: Beginner +
What You’ll Love
- Simple Pantry Ingredients – Uses everyday staples like frozen hash browns, sour cream, butter, and onion.
- Ultimate Comfort Food – Creamy, cheesy, and hearty, it the definition of cozy.
- Versatile Side Dish – Perfect with breakfast, Sunday brunch, or as a dinner side with pork, chicken, or beef.
- Customizable – Easy to mix in extras like crumbled cooked bacon, diced ham, or cooked veggies.
- Kid-Friendly – Simple flavors everyone will love!
Other Names For Hash Brown Casserole Recipe
- Funeral potatoes
- Those potatoes
- Party potatoes
- Cracker Barrel hash brown casserole
- Brown breakfast casserole
Ingredient Notes
- Potatoes: Both Shaved potatoes or diced potatoes work well in this casserole.
- Condensed soup: There are a variety of condensed soups that are delightful in a hash brown casserole. Most commonly used are cream of cheddar (which makes a delicious creamy cheese sauce), cream of mushroom, and cream of celery.
- Sour cream: For the best results use full-fat sour cream. It add the richest texture and flavor.
- Cheddar cheese: You can use cheese other than cheddar in the hash brown casserole. I like to do a mixture of different cheese but always have some cheddar cheese in the recipe. White sharp cheddar, Colby, or gruyere cheese can be used.
- Topping alternatives: Corn flakes (1-1/2 cups gently crushed and mixed with 1/4 cup melted butter), Panko bread crumbs (1-1/2 cups mixed with 1/4 cup melted butter), or potato chips (1-1/2 cups gently crushed)
Step-by-Step Instructions
- Combine hash browns with all the ingredients except 1 cup of the cheese in a large mixing bowl and stir until completely mixed together.
- Grease the casserole dish with cooking spray and spread hash brown mixture in it.
- Bake until bubbly. Add extra cheese on top of the casserole and bake an additional 10 minutes or until cheese is completely melted on top.
Laura Belle’s Tips
- Drain and dry – Be sure to drain any excess moisture and pat dry with a paper towel to avoid a watery casserole.
- Don’t overmix – Gently fold ingredients together to keep hash browns from breaking down.
- Watch the edges – If they start browning too fast, lightly tent the edges with foil.
- Check doneness – The casserole is ready when it is hot and bubbly, usually around 45-55 minutes.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.
Reheat – Warm individual portions in the microwave, or reheat the full dish covered in the oven at 325°F until thoroughly warm.
Make Ahead
You can assemble the hash brown casserole the night before. Cover it with aluminum foil and store it in the fridge over night. Let the casserole get to room temperature (about 20-30 minutes) prior to baking.
More Delicious Casseroles
- No-Boil, No-Brown Italian Sausage & Pasta Bake From South Your Mouth
Yield: 10 servings
Easy Cheesy Texas Potatoes Casserole
The perfect side dish that the entire family will love. It is so cheesy and unbelievably delicious with just 3 easy steps.
Prep Time
10 minutes
Cook Time
55 minutes
Total Time
1 hour 5 minutes
Ingredients
- 32 ounces shredded frozen hash browns
- 16 ounces (1 pint) sour cream
- 3 cups of shredded cheddar cheese (or 2 cup of cheddar and 1 cup of gruyere, colby, or white sharp cheddar)
- 1 – 10.5 ounce cream of chicken soup
- 1/2 cup (1 stick salted butter) melted
- 1 medium onion finely chopped
- 1 teaspoon of garlic powder
- 1 teaspoon of ground pepper
Instructions
- Thaw and pat dry the hash browns.
- Preheat oven to 350 degrees.
- Combine hash browns with all the ingredients except 1 cup of the cheese in a large mixing bowl and stir until completely mixed together.
- Grease the 9″ x 13″ casserole dish with cooking spray and spread hash brown mixture in it.
- Bake for 45 minutes.
- Add extra cheese on top of the casserole and bake an additional 10 minutes or until cheese is completely melted on top.
- Remove from oven and cool for 5 minutes on a wire rack.
Notes
- Use paper towels and pat dry the hash browns before combining them with the other ingredients to remove as much moisture as possible. This will prevent the potatoes from becoming mushy and gummy.
- Freeze any leftovers in an airtight container either as individual servings or enough for your next family dinner.
- You can assemble the casserole the night before. Cover it with aluminum foil and store it in the fridge over night. Let the casserole get to room temperature prior to baking.
- Enjoy this delicious comforting side dish!
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