I’m sharing my Easy Hash Brown Casserole, a creamy, cheesy potato bake with a golden crunchy topping that always has everyone asking for seconds.

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I always turn to my Easy Hash Brown Casserole when I need a side that disappears fast. This easy Hashbrown Casserole, also called funeral potatoes, hits that comfort spot without being cloying.

I fold in sour cream and plenty of shredded sharp cheddar cheese so each forkful has creamy tang and melty stretch. Guests always whisper it reminds them of Cracker Barrel Hashbrown Casserole which makes me grin because it’s simple not fussy.

Perfect for weeknights, potlucks or holidays, it vanishes every time and people ask for the recipe before they even leave.

Ingredients

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Frozen shredded potatoes give carbs and starch, add hearty texture and mild, earthy flavor
Canned cream of chicken soup adds savory, creamy body, brings sodium and some protein
Sour cream is thick and tangy, adds creaminess and slight acidity, adds fat and protein
Sharp cheddar brings melty, salty richness, gives protein, calcium, bold cheesy flavor
Butter provides richness and moisture, lots of saturated fat, helps create a golden brown crust
Yellow onion gives sweet savory aromatics, small fiber boost, sharp bite when not fully cooked
Crushed cornflake topping adds crisp contrast, mostly carbs and sodium, optional buttery flavor boost

Ingredient Quantities

30 ounces frozen shredded hash browns, thawed (about 2 lb)

1 can (10.5 oz) condensed cream of chicken soup

1 cup sour cream

1/2 cup milk

2 cups shredded sharp cheddar cheese, divided

1/2 cup (1 stick) unsalted butter, melted

1/2 cup finely chopped yellow onion

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

2 cups crushed cornflakes or crushed potato chips, for topping

3 tablespoons unsalted butter, melted, for topping

2 tablespoons chopped fresh chives or green onions, optional

How to Make this

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1. Preheat oven to 350°F and lightly grease a 9×13 inch baking dish.

2. Thaw the 30 oz frozen shredded hash browns in the fridge overnight or in cold water, then squeeze out as much liquid as you can with a clean towel or paper towels — excess water makes the casserole soggy.

3. In a large bowl stir together 1 can (
10.5 oz) condensed cream of chicken soup, 1 cup sour cream, 1/2 cup milk, 1/2 cup (1 stick) melted butter, 1/2 cup finely chopped yellow onion, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon garlic powder until smooth.

4. Fold about 1 1/2 cups of the 2 cups shredded sharp cheddar cheese into the sauce, then gently fold in the thawed and drained hash browns until everything is evenly coated.

5. Spread the mixture into the prepared baking dish and smooth the top. Sprinkle the remaining 1/2 cup shredded cheddar over the top.

6. In a small bowl mix 2 cups crushed cornflakes or crushed potato chips with 3 tablespoons melted butter until clumps form and the crumbs are evenly coated.

7. Evenly sprinkle the buttery crumb mixture over the cheese layer, pressing down lightly so it adheres.

8. Bake uncovered at 350°F for 40 to 45 minutes, until bubbly and golden on top. If you want the topping extra brown, broil 1 to 2 minutes at the end but watch it closely so it doesn’t burn.

9. Let the casserole rest for 10 minutes after removing from oven so it firms up a bit.

10. Sprinkle 2 tablespoons chopped fresh chives or green onions over the top if using, then serve warm.

Equipment Needed

1. 9×13 inch baking dish, lightly greased
2. Large mixing bowl for the potato and sauce mix
3. Measuring cups and measuring spoons
4. Rubber spatula or wooden spoon to fold everything together
5. Small bowl for the crumb topping and a fork to mix it
6. Cheese grater if your cheddar isnt pre-shredded
7. Clean kitchen towel or paper towels to squeeze out the thawed hash browns
8. Can opener for the soup can
9. Oven plus oven mitts for removing the hot casserole

FAQ

Q: Can I make this ahead or freeze it? A: Yes. Assemble in a 9×13 pan, wrap tight and freeze up to 2 months. To bake from frozen cook at 350°F about 60 to 75 minutes covered, then uncover last 15 minutes to brown. If you thaw overnight it takes about 45 to 55 minutes. Add the crunchy topping for the last 12 to 15 minutes so it stays crisp.

Q: Do I have to use frozen hash browns or can I use fresh potatoes? A: You can use fresh, but shred russets and squeeze out as much liquid as you can in a clean towel. Too much moisture will make it soggy. Fresh gives a nicer texture sometimes, but it needs that extra drying step.

Q: How do I get a really crunchy topping? A: Crush cornflakes or potato chips then toss with the 3 tablespoons melted butter and sprinkle on in the last 12 to 15 minutes of baking. You can also broil for 1 to 2 minutes at the end but watch it close, it burns fast.

Q: Can I make this vegetarian or gluten free? A: Yes. Swap the cream of chicken soup for cream of mushroom or a homemade white sauce to keep it vegetarian. For gluten free use a GF condensed soup and GF cornflakes or crushed GF chips. Always check labels.

Q: Why did my casserole come out watery? A: Most likely the hash browns were not drained well or the oven temp was too low. Thaw and pat them dry, use full fat sour cream (less water) and bake until bubbly and edges are set. Also give it 10 to 15 minutes to rest after baking so it firms up.

Q: How long will leftovers keep and best way to reheat? A: Store in the fridge up to 3 to 4 days. Reheat covered in a 350°F oven about 20 to 30 minutes until hot. Microwaving works for single servings but the topping will get soft, so re-crisp under the broiler a minute if you want.

Easy Cheesy Hashbrown Casserole Recipe Substitutions and Variations

Frozen shredded hash browns: sub with about 2 lb fresh russet potatoes, grated and squeezed very dry (rinse to remove starch, then squeeze out moisture), toss with 1–2 tbsp melted butter; you might need 10–15 extra minutes baking.
1 can condensed cream of chicken soup: swap for 1 cup cream of mushroom, or make a quick white sauce (2 tbsp butter + 2 tbsp flour, cook briefly, whisk in 1 cup milk + 1/2 cup chicken broth) and add a pinch of poultry seasoning or 1/2 tsp chicken bouillon; cut added salt if using bouillon.
1 cup sour cream: use 1 cup plain Greek yogurt or 1 cup blended cottage cheese for similar tang and thickness, no other changes usually needed.
Crushed cornflakes or potato chips topping: use panko breadcrumbs or crushed Ritz crackers (about same volume), toss with the 3 tbsp melted butter before sprinkling for best crunch and flavor.

Pro Tips

– Don’t skimp on getting the potatoes dry. Squeeze them in a clean towel or even spin them in a salad spinner if you have one, the dryer they are the less soggy the casserole will be. If they still seem watery toss in a tablespoon of cornstarch or one beaten egg to help everything bind and set up when it cools.

– Grate your own cheese and reserve some for the top. Pre-shredded cheese has coating that can stop it melting smooth, fresh grated melts way better. Also mix the dairy ingredients while the milk is slightly warm so nothing lumps, and taste before adding extra salt because that canned soup is already salty.

– Upgrade the topping. Pulse cornflakes or chips so they are coarse not powdered, toss with melted butter and a pinch of smoked paprika or onion powder for more flavor, then press the crumbs lightly so they stick. If the top is browning too fast, loosely tent foil over the edges so the center can finish cooking.

– Make ahead and reheating hacks. You can assemble the casserole a day ahead but wait to add the buttery crumb topping until right before baking or it gets soggy. If you reheat leftovers, use the oven at 350 degrees until warm and finish under the broiler for a minute or two to revive the crisp top but watch it closely so it doesn’t burn.

Easy Cheesy Hashbrown Casserole Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I’m sharing my Easy Hash Brown Casserole, a creamy, cheesy potato bake with a golden crunchy topping that always has everyone asking for seconds.

Servings

servings

Calories

476

kcal

Equipment: 1. 9×13 inch baking dish, lightly greased
2. Large mixing bowl for the potato and sauce mix
3. Measuring cups and measuring spoons
4. Rubber spatula or wooden spoon to fold everything together
5. Small bowl for the crumb topping and a fork to mix it
6. Cheese grater if your cheddar isnt pre-shredded
7. Clean kitchen towel or paper towels to squeeze out the thawed hash browns
8. Can opener for the soup can
9. Oven plus oven mitts for removing the hot casserole

Ingredients

30 ounces frozen shredded hash browns, thawed (about 2 lb)
1 can (10.5 oz) condensed cream of chicken soup
1 cup sour cream
1/2 cup milk
2 cups shredded sharp cheddar cheese, divided
1/2 cup (1 stick) unsalted butter, melted
1/2 cup finely chopped yellow onion
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 cups crushed cornflakes or crushed potato chips, for topping
3 tablespoons unsalted butter, melted, for topping
2 tablespoons chopped fresh chives or green onions, optional

Directions

Preheat oven to 350°F and lightly grease a 9×13 inch baking dish.
Thaw the 30 oz frozen shredded hash browns in the fridge overnight or in cold water, then squeeze out as much liquid as you can with a clean towel or paper towels — excess water makes the casserole soggy.
In a large bowl stir together 1 can (
5 oz) condensed cream of chicken soup, 1 cup sour cream, 1/2 cup milk, 1/2 cup (1 stick) melted butter, 1/2 cup finely chopped yellow onion, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon garlic powder until smooth.
Fold about 1 1/2 cups of the 2 cups shredded sharp cheddar cheese into the sauce, then gently fold in the thawed and drained hash browns until everything is evenly coated.
Spread the mixture into the prepared baking dish and smooth the top. Sprinkle the remaining 1/2 cup shredded cheddar over the top.
In a small bowl mix 2 cups crushed cornflakes or crushed potato chips with 3 tablespoons melted butter until clumps form and the crumbs are evenly coated.
Evenly sprinkle the buttery crumb mixture over the cheese layer, pressing down lightly so it adheres.
Bake uncovered at 350°F for 40 to 45 minutes, until bubbly and golden on top. If you want the topping extra brown, broil 1 to 2 minutes at the end but watch it closely so it doesn't burn.
Let the casserole rest for 10 minutes after removing from oven so it firms up a bit.
Sprinkle 2 tablespoons chopped fresh chives or green onions over the top if using, then serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.