Grandma’s Hash Brown Casserole Recipe

Introduction

Grandma’s Hash Brown Casserole is a comforting, cheesy dish that’s perfect for family gatherings or a hearty breakfast. Crispy on top and creamy inside, it’s a timeless recipe that brings warmth to any table.

Ingredients

• 1 bag (30 oz / 850 g) frozen shredded hash browns, thawed
• 1 can (10.5 oz / 300 g) cream of chicken soup
• 1 cup (240 ml) sour cream
• 2 cups (200 g) shredded cheddar cheese, divided
• ½ cup (115 g) melted butter
• ½ cup (80 g) finely chopped onion
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ cups (75 g) crushed cornflakes or buttery crackers (for topping)
• 3 tablespoons melted butter (for topping)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Step 2: In a large bowl, combine the cream of chicken soup, sour cream, ½ cup melted butter, 1 ½ cups cheddar cheese, chopped onion, garlic powder, salt, and black pepper. Stir until smooth and well mixed.
3. Step 3: Fold the thawed hash browns into the mixture until they are evenly coated.
4. Step 4: Spread the hash brown mixture evenly in the prepared baking dish. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
5. Step 5: In a small bowl, mix the crushed cornflakes or crackers with 3 tablespoons of melted butter. Sprinkle this topping evenly over the casserole.
6. Step 6: Bake uncovered in the preheated oven for 45–50 minutes, or until the casserole is bubbly and the topping is golden brown.
7. Step 7: Let the casserole cool slightly before serving. It pairs wonderfully with ham, roasted chicken, or breakfast eggs.

Tips & Variations

• For a vegetarian version, substitute the cream of chicken soup with cream of mushroom or cream of celery soup.
• Add cooked bacon or diced ham into the mixture for extra savory flavor.
• Use sharp cheddar cheese for a more pronounced cheese taste.
• Swap cornflakes topping with crushed Ritz crackers for a buttery crust.
• Make it ahead by assembling the casserole a day before and refrigerating; bake just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or bake the entire casserole at 350°F (175°C) for 20–25 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, you can shred fresh potatoes and use them, but be sure to squeeze out excess moisture to avoid a soggy casserole.

Is this casserole freezer-friendly?

Absolutely. Assemble the casserole and freeze it unbaked, covered tightly. When ready to cook, thaw overnight in the refrigerator and bake as directed.

Grandma’s Hash Brown Casserole Recipe

---

★★★★★

4.6 from 358 reviews

• Author: Marina
• Total Time: 1 hour
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

Grandma’s Hash Brown Casserole is a comforting, cheesy baked dish featuring tender shredded potatoes mixed with creamy sour cream, savory cream of chicken soup, and melted butter, topped with crispy cornflakes and cheddar cheese. Perfect as a hearty side or a satisfying breakfast casserole, this classic recipe is easy to prepare and bakes to golden perfection.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 bag (30 oz / 850 g) frozen shredded hash browns, thawed
• 1 can (10.5 oz / 300 g) cream of chicken soup
• 1 cup (240 ml) sour cream
• 2 cups (200 g) shredded cheddar cheese, divided
• ½ cup (115 g) melted butter
• ½ cup (80 g) finely chopped onion
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Topping

• 1 ½ cups (75 g) crushed cornflakes or buttery crackers
• 3 tablespoons melted butter

---

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Mix the Base: In a large bowl, combine the cream of chicken soup, sour cream, ½ cup melted butter, 1 ½ cups shredded cheddar cheese, finely chopped onion, garlic powder, salt, and black pepper. Stir well until the mixture is smooth and fully combined.
3. Add Potatoes: Fold the thawed shredded hash browns gently into the creamy soup mixture, ensuring the potatoes are evenly coated with the sauce.
4. Assemble Casserole: Spread the potato mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top for a cheesy crust.
5. Prepare Topping: In a small bowl, mix the crushed cornflakes or buttery crackers with 3 tablespoons of melted butter until the crumbs are evenly coated. Sprinkle this mixture evenly over the cheddar cheese layer on the casserole.
6. Bake: Place the casserole uncovered in the preheated oven and bake for 45 to 50 minutes, or until it is bubbly around the edges and the top is golden brown and crispy.
7. Serve: Remove from the oven and allow the casserole to cool slightly before serving. This dish pairs beautifully with ham, roasted chicken, or breakfast eggs, making it a versatile meal choice.

Notes

• You can substitute cream of chicken soup with cream of mushroom or cream of celery soup for a different flavor profile.
• For a lower-fat version, use reduced-fat sour cream and cheese, and consider using olive oil instead of butter.
• Make sure to thaw the hash browns thoroughly to avoid excess water making the casserole soggy.
• The topping can be customized by using crushed Ritz crackers or panko breadcrumbs for added texture.
• This casserole can be prepared a day ahead and refrigerated, then baked when ready for convenience.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Keywords: hash brown casserole, cheesy casserole, baked hash browns, breakfast casserole, comfort food, side dish, cheddar cheese casserole