Hash Brown Casserole is a cheesy and beloved potato side dish! Hash brown potatoes are mixed together with retro classics such as cream of mushroom soup, sour cream, seasonings and shredded cheese. Topped with even more shredded cheese and crushed potato chips, the end result is a creamy, cheesy hash brown casserole!
What KJ Loves about this Recipe
Cheesy hash browns topped with crushed potato chips? Count me in! There isn’t anything about this dish that isn’t lovable. Even though it may not be the healthiest option out there (we’re fully embracing the cream of mushroom soup here), its loaded full of holiday nostalgia. Another pro: it’s pretty hassle-free! Grab a bag of frozen hash browns, mix it all together and then let the oven do the work for you. Easy peasy!
Hash Brown Filling
Start this recipe off by grabbing a bag of hash browns straight out of the freezer and pouring them into a bowl.
Next, in go allll the goodies! We’re talking cream of mushroom soup (yes, embrace it!), sour cream, melted butter, shredded cheese and yummy seasonings. The mixture will be thick, so I recommend using a heavy duty spoon or wooden spoon to help stir it all together.
Then, the filling gets smoothed into a 9×13 baking pan.
Up next: the toppings!
Cream of Mushroom Soup
I know, I know, cream of mushroom soup can have a bad rep to it’s name. I mean, it’s not the healthiest option out there but it is pretty darn tasty! Other options would be: cream of chicken or cream of potato. The cream of potato does have some potato chunks in it, so I would mash it down a bit before adding it in.
Casserole Toppings
After the hash brown filling has been made and pressed into a 9×13 baking pan, it’s time to get to the toppings! The best part, right? You’ll need 2 items to top this casserole with:
- Shredded cheddar – freshly shredded or pre-shredded can be used. Keep in mind that freshly shredded cheese will melt better than pre-shredded.
- Crushed potato chips – grab a bag of those paper-thin, crispy, salty potato chips that we all know and love and give them a good whack! I add them into a large Ziploc bag before I start crushing them so that they are easy to handle.
Cover the prepared casserole dish with foil and pop it in the oven. Remove the foil for the last 15 minutes of baking so that the toppings get nice and golden brown. Cheesy, crunchy goodness awaits!
Hash Brown Casserole FAQ’s
Do the hash browns need to be defrosted?
Nope! Grab the bag straight from the freezer and get to work. Keep in mind that the melted butter will need to be mixed in right away once it’s added to the cold potatoes because it will start to harden again.
Can I prepare this casserole in advance?
Yes! Prepare the hash brown casserole filling according to the instructions, wrap it foil and pop it back in the freezer since the hash browns are already frozen. Allow the casserole dish to slightly come to room temperature on the counter for about 20-30 minutes before adding the toppings and baking.
Are there any substitutes for the cream of mushroom soup?
If you’re not a fan of cream of mushroom soup, there are some options. Cream of chicken or cream of potato can also be used. If using cream of potato, you will need to smooth out the potato pieces that are in it before adding it into the casserole filling.
Recipe Video:
Looking for other Side Dish Recipes? Check these out!
Hash Brown Casserole
(4 votes, average: 5.00 out of 5)
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- Total Time: 1 hour, 15 minutes
- Yield: 10 servings 1x
Description
Hash Brown Casserole is a cheesy and beloved potato side dish! Hash brown potatoes are mixed together with retro classics such as cream of mushroom soup, sour cream, seasonings and shredded cheese. Topped with even more shredded cheese and crushed potato chips, the end result is a creamy, cheesy hash brown casserole!
Ingredients
- 32 oz frozen hash browns, homestyle
- 10.5 oz cream of mushroom soup
- 1 stick (8 tablespoons) butter, melted
- 16 oz sour cream
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- 1 1/2 cups potato chips, crushed
Instructions
- Preheat your oven to 350 degrees. In a large bowl, combine the hash browns, cream of mushroom soup, sour cream, melted butter, salt, onion powder, garlic powder and 1 cup of the shredded cheese. Use a wooden spoon (or a good, sturdy spoon) to stir it all together until combined.
- Evenly press the hash brown casserole filling into 9×13 baking dish. Top with the remaining 1 cup of shredded cheese and the crushed potato chips.
- Cover with foil and bake for 45-50 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is melted and golden brown. Enjoy!
Notes
- Once the melted butter is added into the frozen hash browns, it will need to be mixed in soon as it starts to harden again from the cold potatoes.
- This dish can be made in advance and re-heated prior to serving.
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
Nutrition
- Serving Size: 1
- Calories: 678
- Sugar: 2g
- Sodium: 1016mg
- Fat: 49g
- Carbohydrates: 49.4g
- Fiber: 4.2g
- Protein: 12g
- Cholesterol: 68mg
Keywords: Hash Brown Casserole
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Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
