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

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

Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
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.
Add Potatoes: Fold the thawed shredded hash browns gently into the creamy soup mixture, ensuring the potatoes are evenly coated with the sauce.
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.
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.
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.
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