Grandma’s Hash Brown Casserole Recipe

Introduction

Grandma’s Hash Brown Casserole is a comforting, cheesy dish perfect for family breakfasts or potlucks. Crispy on top and creamy inside, it combines simple ingredients for a classic, crowd-pleasing side.

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, onion, garlic powder, salt, and pepper. Stir until smooth.
3. Step 3: Fold the thawed hash browns into the mixture until evenly coated.
4. Step 4: Spread the 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 with 3 tablespoons melted butter. Sprinkle this topping evenly over the casserole.
6. Step 6: Bake uncovered for 45–50 minutes, or until bubbly and golden brown on top.
7. Step 7: Allow to cool slightly before serving. This casserole pairs well with ham, roasted chicken, or breakfast eggs.

Tips & Variations

• Use crushed buttery crackers instead of cornflakes for a richer topping.
• Add chopped cooked bacon or diced bell peppers to the mixture for extra flavor.
• For a lighter version, substitute sour cream with Greek yogurt.
• Allow the casserole to rest 10 minutes after baking to set for easier serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through to maintain the crispy topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day before, cover it tightly, and refrigerate. Bake it when ready, adding a few extra minutes to the baking time if chilled.

Can I use fresh potatoes instead of frozen hash browns?

While fresh potatoes can be used, shredded and par-cooked potatoes should be dried well to avoid excess moisture. Frozen hash browns provide consistent texture and convenience.

Grandma’s Hash Brown Casserole Recipe

Print Recipe

★★★★★

4.8 from 57 reviews

Grandma’s Hash Brown Casserole is a comforting and classic side dish featuring tender shredded hash browns baked in a creamy mixture of sour cream and cream of chicken soup, topped with cheddar cheese and a crispy buttery cornflake topping. Perfect for holiday gatherings or family meals, this casserole pairs wonderfully with ham, roasted chicken, or eggs.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8–10 servings 1x
• Category: Casserole, Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Base 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
• ½ cup (115 g) melted butter
• ½ cup (80 g) finely chopped onion
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Cheese

• 2 cups (200 g) shredded cheddar cheese, divided

Topping

• 1 ½ cups (75 g) crushed cornflakes or buttery crackers
• 3 tablespoons melted butter

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Mix the base: In a large bowl, combine the cream of chicken soup, sour cream, ½ cup melted butter, 1 ½ cups of shredded cheddar cheese, chopped onion, garlic powder, salt, and black pepper. Stir thoroughly until the mixture is smooth and well blended.
3. Add potatoes: Fold the thawed shredded hash browns into the creamy mixture, ensuring the potatoes are evenly coated with the base mixture.
4. Assemble the casserole: Spread the hash brown mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top of the casserole.
5. Prepare the topping: In a small bowl, mix the crushed cornflakes (or buttery crackers) with the 3 tablespoons of melted butter until the crumbs are well coated. Sprinkle this mixture evenly over the cheese layer.
6. Bake: Place the baking dish in the preheated oven and bake uncovered for 45–50 minutes until the casserole is bubbly and the topping is golden brown and crispy.
7. Serve: Let the casserole cool slightly before serving. This dish pairs perfectly with ham, roasted chicken, or breakfast eggs for a complete meal.

Notes

• Thaw hash browns completely before mixing to avoid excess moisture in the casserole.
• You can substitute crushed buttery crackers for cornflakes for a different flavor and texture.
• For a richer dish, use full-fat sour cream and sharp cheddar cheese.
• To make it vegetarian, use cream of mushroom soup instead of cream of chicken soup.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven until warmed through.

Keywords: hash brown casserole, cheesy hash browns, creamy potato casserole, holiday side dish, comfort food, baked hash browns