Classic Hash Brown Casserole
This Southern-style hash brown casserole is a crowd-pleaser. Made with frozen hash browns, sour cream, and cheese, it’s the perfect side.
This Southern-style hash brown casserole is a popular way to serve potatoes. It’s a rich and flavorful casserole made with frozen hash browns, sour cream, and cheese. Using canned soups for the sauce makes it a quick and easy dish to throw together. A breadcrumb topping finishes the casserole perfectly, giving it a lovely browned and crunchy texture.
With frozen hash browns and a simple mix-and-bake method, it’s one of those versatile recipes that works for holidays, potlucks, or everyday meals. You can easily tweak it with different cheeses, proteins, or toppings depending on the occasion—or what you have on hand!
What You’ll Like About This Recipe
- Easy prep. Because it starts with thawed frozen hash browns, there’s no peeling, shredding, or squeezing water out of potatoes. You stir, spread, bake, and get a casserole that tastes like you put in much more effort.
- Creamy, cheesy texture. Sour cream, cream soup, and cheddar cheese come together to create a rich, velvety base that coats the potatoes and keeps them moist. The contrast of the soft, creamy interior with the buttery crumb topping is especially satisfying.
- Flexible for any meal. This casserole is just as welcome at a brunch table as it is next to roast turkey or baked pork chops. It pairs with eggs, ham, sausage, or simple salads, making it an easy “go-to” when you’re planning a menu.
- Make-ahead friendly. You can mix the filling, assemble the casserole, and even add the topping ahead of time. It bakes up beautifully when you’re ready, which is a big help for holidays or when you’re juggling multiple dishes.
- Easy to customize. The basic template invites add-ins like ham, bacon, extra cheese, or different soups. You can keep it classic and simple, or treat it as a base for more loaded versions depending on who you’re feeding.
Ingredient Notes
- Hash brown potatoes – Frozen shredded hash browns that have been thawed are ideal here. They cook evenly and absorb the creamy mixture without turning gummy. Spread them out as they thaw so excess moisture can evaporate; if they seem very wet, you can pat them dry lightly with paper towels.
- Sour cream – Sour cream is key to the creamy texture and tangy flavor. It keeps the potatoes moist and adds a gentle tang that balances the richness of the butter and cheese. Full-fat sour cream holds up best during baking.
- Cream of celery or cream of chicken soup – Either soup works as a savory base that brings body and flavor. Cream of celery adds a more vegetable-forward note, while cream of chicken is a bit richer and meatier. Use whichever suits your menu and what you have in the pantry.
- Onion – Finely chopped onion adds subtle sweetness and a mild bite that keeps the casserole from tasting flat. The small pieces soften as the casserole bakes, so you get flavor in every spoonful without noticeable chunks.
- Cheddar cheese – Cheddar is the star of the cheesy element. Using a portion inside the casserole and the rest on top gives you both a creamy interior and a melty, browned top. Sharp or medium cheddar both work; sharp gives a more pronounced flavor, while medium is milder and kid-friendly.
- Breadcrumbs – Soft fresh breadcrumbs soaked with melted butter make a tender, golden topping that adds texture without being too hard or crunchy. You can use fresh sandwich bread or leftover rolls; just pulse or tear them into fine crumbs so they brown evenly.
Steps to Make Classic Hash Brown Casserole
- Prepare the oven and baking dish by preheating to 350°F and buttering or spraying a 3-quart casserole so the potatoes don’t stick.
- In a large mixing bowl, combine the thawed hash browns with the melted unsalted butter, sour cream, cream soup, onion, and most of the cheddar, stirring until the potatoes are evenly coated and the mixture looks creamy and cohesive.
- Taste the potato mixture and season with salt and pepper as needed, remembering that the cheese and soup already contribute some saltiness.
- Transfer the mixture to the prepared baking dish and spread it into an even layer, making sure it reaches all the corners and is level so it bakes uniformly.
- Sprinkle the remaining cheddar cheese over the top in an even layer; this will melt into the upper portion of the casserole and act as a base for the crumbs.
- In a separate bowl, mix the fresh breadcrumbs with the melted salted butter until all the crumbs are lightly moistened and starting to clump together.
- Scatter the buttered breadcrumbs evenly over the cheese-topped casserole, covering the surface from edge to edge.
- Bake until the topping is golden brown and the filling is hot and bubbling around the edges. Let the casserole stand briefly before scooping so it can firm up slightly.
Pro Tips
- Thaw the hash browns completely so you don’t end up with icy pockets or extra liquid in the casserole. If they’re still very cold, the bake time can be noticeably longer.
- Distribute the onion finely and evenly through the mixture so you don’t end up with overly “onion-heavy” bites; smaller pieces soften more and blend into the potatoes.
- Press the topping very lightly so it adheres to the cheese but stays loose enough to crisp. Packing it down too firmly can make the top dense instead of pleasantly crunchy.
Recipe Variations
- Cheesy loaded hash brown casserole. Stir in cooked, crumbled bacon or diced ham and a bit of extra cheddar or Monterey Jack, then top with sliced green onions after baking for a loaded-baked-potato vibe.
- Cream of chicken version. Use cream of chicken soup instead of cream of celery, and add a small handful of diced cooked chicken if you’d like to turn this into a heartier, main-dish-style casserole.
- Onion-lover’s casserole. Increase the onion and add a few finely sliced green onions or chives for more allium flavor. You can also sauté the onion briefly in a bit of butter before mixing if you want a sweeter, milder onion presence.
- Crispier topping twist. Swap some or all of the fresh breadcrumbs for panko or crushed butter crackers if you prefer a crunchier top. Keep the same butter amount so the topping still browns nicely.
Serving Suggestions
- Serve with ham, sausage, or bacon for a hearty breakfast or brunch.
- Pair with roasted meats, such as pork chops or baked chicken, for dinner.
- Add a simple green salad or sautéed vegetables to balance the richness.
- Include on a holiday table alongside turkey, stuffing, or green beans.
How to Store
- Refrigerate – Let the hash brown casserole cool to room temperature, then cover the dish tightly or transfer portions to airtight containers. Refrigerate for up to 3 to 4 days. Because it contains dairy, avoid leaving it at room temperature for more than 2 hours.
- Reheat – Reheat individual servings in the microwave in short bursts, or warm larger portions in the oven at a moderate temperature until hot in the center. For the best texture on the topping, use the oven or toaster oven and uncover for the last few minutes so the crumbs re-crisp.
- Freeze – This casserole can be frozen, though the potatoes may soften a bit more after thawing. Cool completely, wrap well or pack in freezer-safe containers, and freeze for up to about 2 months. Thaw overnight in the refrigerator and reheat in the oven until hot and bubbling, refreshing the topping with a light drizzle of melted butter if needed.
Classic Hash Brown Casserole
Make a mouthwatering hash brown casserole with frozen hash browns, sour cream, and cheese. Perfect for any meal and easy to prepare!
Ingredients
For the Casserole
- 32 ounces hash brown potatoes, frozen, thawed
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 1 can cream of celery soup, or cream of chicken
- 1/2 cup onion, finely chopped
- 2 cups shredded cheddar cheese, divided
- Salt and freshly ground black pepper, to taste
For the Topping
- 3 tablespoons salted butter, melted
- 1 1/2 cups breadcrumbs, soft fresh
Instructions
- Heat the oven to 350°F and lightly butter a 3-quart baking dish.
- Combine the thawed hash browns with 1/2 cup of melted unsalted butter, sour cream, soup, onion, and 1 1/2 cups of cheddar cheese. Mix to thoroughly combine and taste. Add salt and pepper, as needed.
- Turn the potato mixture into the prepared baking dish and top with the remaining 1/2 cup of cheese.
Prepare the Topping
- Combine the breadcrumbs with 3 tablespoons of melted butter in a medium bowl and sprinkle over the cheese topping.
- Bake the casserole for 35 to 45 minutes, until the topping is golden brown and the filling is bubbling around the edges.
- Serve and enjoy!
Nutrition
Calories: 344kcalCarbohydrates: 27gProtein: 9gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 61mgSodium: 400mgPotassium: 318mgFiber: 2gSugar: 2gVitamin A: 704IUVitamin C: 7mgCalcium: 198mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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