Grandma’s Hash Brown Casserole Recipe

Introduction

Grandma’s Hash Brown Casserole is a comforting and cheesy side dish that’s perfect for family gatherings or holiday meals. With crispy golden topping and a creamy potato base, this recipe is sure to become a favorite on your 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 potato mixture evenly in the prepared baking dish. Sprinkle the remaining ½ cup cheddar cheese over the top.
5. Step 5: In a small bowl, mix the crushed cornflakes or buttery crackers with 3 tablespoons melted butter. Sprinkle this topping evenly over the casserole.
6. Step 6: Bake uncovered 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 to the mixture for extra flavor and texture.
• Use crushed Ritz crackers instead of cornflakes to add a buttery, rich topping.
• If you prefer a crispier top, broil the casserole for 2–3 minutes at the end of baking—watch carefully to avoid burning.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the casserole’s texture. Avoid microwaving to keep the topping crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to a day in advance. Cover and refrigerate before baking. When ready, bake as directed, adding a few extra minutes if cold from the fridge.

Can I use fresh potatoes instead of frozen hash browns?

While frozen hash browns are convenient and consistent, you can use freshly shredded potatoes if you prefer. Make sure to squeeze out excess moisture before mixing to avoid a watery casserole.

Grandma’s Hash Brown Casserole Recipe

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★★★★★

4.6 from 77 reviews

• Author: Zoe
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

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Description

Grandma’s Hash Brown Casserole is a comforting and cheesy baked dish made with shredded hash browns, creamy sour cream, cheddar cheese, and a crunchy buttery cornflake topping. Perfect for breakfast, brunch, or as a hearty side dish, this casserole combines creamy and crispy textures that everyone will love.

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Ingredients

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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

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Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
2. Mix the base: In a large bowl, combine the cream of chicken soup, sour cream, half a cup of melted butter, 1 ½ cups of shredded cheddar cheese, finely chopped onion, garlic powder, salt, and black pepper. Stir thoroughly until you have a smooth and creamy mixture.
3. Add potatoes: Gently fold in the thawed shredded hash browns, making sure they are evenly coated with the creamy soup mixture for consistent flavor throughout.
4. Assemble: Spread the prepared hash brown mixture evenly into the greased baking dish. Sprinkle the remaining ½ cup shredded cheddar cheese on top to add a delicious cheesy layer.
5. Make the topping: In a small bowl, mix the crushed cornflakes (or buttery crackers) with 3 tablespoons of melted butter. Sprinkle this crunchy mixture evenly over the cheese layer in the casserole to create a delightful crispy topping.
6. Bake: Place the casserole uncovered in the preheated oven and bake for 45 to 50 minutes. It should be bubbly and golden brown on top when done.
7. Serve: Allow the casserole to cool slightly before serving. This dish pairs wonderfully with ham, roasted chicken, or breakfast eggs for a hearty meal.

Notes

• You can substitute cream of chicken soup with cream of mushroom soup for a vegetarian version.
• For a crispier top, broil the casserole for the last 2-3 minutes of baking, watching closely to avoid burning.
• Make sure hash browns are fully thawed to avoid excess moisture in the casserole.
• To make it gluten-free, use gluten-free cornflakes or crushed gluten-free crackers for the topping.

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Keywords: hash brown casserole, cheesy casserole, breakfast casserole, hash browns, comfort food, savory casserole, broccoli casserole