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.
A hash brown casserole is an excellent side dish that can be served with any meal, including breakfast, brunch, and dinner. It’s also a versatile dish, lending itself to all kinds of possible additions and alterations. It’s a crowd-pleaser!
Recipe Variations
- Topping: Use panko crumbs or replace the butter and breadcrumb topping with crispy fried onions.
- Soup: Add another can condensed soup for an extra creamy casserole. Or replace the soup with a thick seasoned white sauce.
- Cheese: Swap out the cheddar cheese with another shredded cheese. Try a cheddar and Monterey Jack blend or pepper jack.
- Meat: Add ham, browned ground meat, or diced chicken or turkey, and use a complementary cheese. Ham and Swiss or cheddar, or chicken and Gruyére are lovely combinations.
How to Store
- Refrigerate leftover hash brown casserole within 2 hours and eat within 4 days.
- To reheat the casserole, transfer it to a baking dish and cover with foil. Bake in a preheated 350 F oven for 20 minutes or until it is hot. The minimum safe temperature for leftover hot food is 165 F (USDA).
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!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Bake
- Cuisine: American
Ingredients
For the Casserole
- 1 32-ounce bag frozen hash brown potatoes, thawed
- 4 ounces (1/2 cup) unsalted butter, melted
- 1 cup sour cream
- 1 10 3/4-ounce can cream of celery soup (or cream of chicken)
- 1/2 cup finely chopped onion
- 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 soft fresh breadcrumbs
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!
