Grandma’s Hash Brown Casserole

Why make this recipe

Grandma’s Hash Brown Casserole is a comforting dish that brings back memories of family gatherings and potlucks. It’s delicious, easy to make, and always a crowd-pleaser. This hearty casserole is perfect for breakfast, brunch, or dinner and is a great way to use frozen hash browns. With creamy textures and cheesy goodness, it makes for a fulfilling meal that everyone will enjoy.

How to make Grandma’s Hash Brown Casserole

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)

Directions:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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. Fold in the thawed hash browns until evenly coated.
4. Spread the mixture evenly in the prepared baking dish and sprinkle the remaining ½ cup cheddar cheese over the top.
5. In a small bowl, mix crushed cornflakes with 3 tablespoons melted butter, then sprinkle evenly over the casserole.
6. Bake uncovered for 45–50 minutes, or until bubbly and golden brown on top. Allow to cool slightly before serving.

How to serve Grandma’s Hash Brown Casserole

Serve Grandma’s Hash Brown Casserole hot from the oven. It pairs great with scrambled eggs, bacon, or a light salad for a balanced meal. You can also serve it as a side dish for lunch or dinner. It’s great for any occasion!

How to store Grandma’s Hash Brown Casserole

If you have leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3–4 days. You can reheat individual portions in the microwave or heat the whole casserole in the oven until warmed through.

Tips to make Grandma’s Hash Brown Casserole

• Make sure your hash browns are fully thawed and drained to avoid excess moisture.
• For extra flavor, you can add cooked sausage or ham to the mixture.
• Feel free to mix in your favorite vegetables, such as bell peppers or spinach, for added nutrition.

Variation

You can make a vegetarian version by using vegetable soup instead of cream of chicken soup and skipping the meat. This keeps the dish flavorful and filling while catering to vegetarian diets.

FAQs

1. Can I use fresh potatoes instead of frozen hash browns?
Yes, you can use fresh shredded potatoes. Just make sure to cook them slightly before adding them to the casserole.

2. Can I make this dish ahead of time?
Absolutely! You can assemble the casserole the night before and store it in the fridge. Just bake it when you’re ready to serve.

3. Is this casserole gluten-free?
To make it gluten-free, use a gluten-free cream of chicken soup and replace the cornflakes with gluten-free breadcrumbs.

Grandma's Hash Brown Casserole

A comforting and cheesy casserole made with hash browns, cream of chicken soup, and cheddar cheese, perfect for any meal of the day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch, Dinner, Side Dish

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 30 oz 1 bag (30 oz / 850 g) frozen shredded hash browns, thawed Make sure hash browns are fully thawed and drained.
• 10.5 oz 1 can (10.5 oz / 300 g) cream of chicken soup
• 1 cup 1 cup (240 ml) sour cream
• 2 cups 2 cups (200 g) shredded cheddar cheese, divided Divided for mixing and topping.
• ½ cup ½ cup (115 g) melted butter For the mixture.
• ½ cup ½ cup (80 g) finely chopped onion
• ½ teaspoon ½ teaspoon garlic powder
• ½ teaspoon ½ teaspoon salt
• ¼ teaspoon ¼ teaspoon black pepper

Topping Ingredients

• 1.5 cups 1 ½ cups (75 g) crushed cornflakes or buttery crackers For topping.
• 3 tablespoons 3 tablespoons melted butter For the topping mixture.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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. Fold in the thawed hash browns until evenly coated.

Assembly and Baking

1. Spread the mixture evenly in the prepared baking dish and sprinkle the remaining ½ cup cheddar cheese over the top.
2. In a small bowl, mix crushed cornflakes with 3 tablespoons melted butter, then sprinkle evenly over the casserole.
3. Bake uncovered for 45–50 minutes, or until bubbly and golden brown on top. Allow to cool slightly before serving.

Notes

Great served with scrambled eggs, bacon, or a light salad. Store leftovers in the refrigerator for 3–4 days. You can reheat individual portions or the whole casserole.