A cheesy hash brown casserole is a comfort food dish that is perfect for breakfast, brunch, or as a dinner side dish. In this recipe, hash browns are combined with butter, sour cream, cream of chicken soup, spices, and cheese, lots of cheese!
This side dish casserole is a crowd-pleaser for sure. And like this hash brown casserole, creamed corn casserole and brussels sprouts casserole are fantastic side dishes that are special enough for Sunday dinner but easy enough for any night of the week.
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Frequently asked questions
Yes, the hash browns need to be defrosted before building the casserole and baking. Leaving them frozen will result in uneven cooking, soggy and possibly uncooked potatoes.
The best way to defrost hash browns is to place the bag in the refrigerator overnight. Place it in a shallow pan just in case it leaks.
Yes, it can. Prepare the casserole as directed without baking. Cover the dish well with plastic wrap or foil and refrigerate for 1 day. Remove it from the fridge for a little while before you are ready to bake to get the chill out of the dish. Some bakeware does not do well with extreme temperature changes.
Ingredients
- Hash browns – Frozen shredded hash brown potatoes, find them in the frozen aisle of larger supermarkets where the frozen French fries are.
- Dairy – You will need butter, sour cream, and cheese from the dairy section. I like to use a combination of yellow and white cheddar for the cheese.
- Pantry – The creamy sauce for the potatoes includes condensed cream of chicken soup. It is a shortcut ingredient that works great for weeknight meals like in this chicken noodle casserole. In addition, you will need cooking spray or oil to lightly coat the baking dish.
- Seasoning – Salt, onion powder, garlic powder, and black pepper season the hash browns.
- Garnish – Chopped parsley, green onions, or chives for garnish, if desired.
Recipe tips
- For best results choose frozen hash brown potatoes that are free of freezer-burn. Icy potatoes are more likely to be soggy when they are defrosted.
- If the hash browns have excess moisture after defrosting place them in a mesh strainer or colander and gently press down to remove excess water. Then pat them with paper towels or a clean, lint-free kitchen towel.
Instructions
Preheat the oven to 350°F.
Spray a baking dish (we use a 2-quart 10 x 8 inch) lightly with cooking spray or rub a thin layer of oil.
Melt the butter in a large bowl. Add the thawed hash browns and stir well to mix with the butter.
Next, add the sour cream, cream of chicken, 1½ cup shredded cheese, salt, onion and garlic powder, and black pepper. Stir well.
Add the hash brown mixture to the greased casserole dish and use a rubber spatula to smooth it out.
Bake (uncovered) for 45-50 minutes until hot and bubbly around the edges.
Remove the casserole dish from the oven and top it with the remaining ½ cup of cheese. Bake for 15 minutes until melted.
Let the casserole set for about 10 minutes before serving. Garnish with chopped parsley, chives, or green onions, if desired, and enjoy.
Storing and reheating
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave until hot all the way through and a minimum temperature of 165°F.
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Cheesy Hash Brown Casserole
Ingredients
- 1 (30 ounce) bag Shredded Hash Brown Potatoes defrosted
- 4 tablespoons Butter melted
- 16 ounces Sour Cream
- 1 10½ ounce can Cream of Chicken Soup
- 2 cups Shredded Cheddar Cheese divided (1½ cups for the potato mixture and ½ cup for the top) we used a combination of yellow and white cheddar cheese
- 1 teaspoon Salt
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
- Cooking Spray
- Chopped parsley, green onions, or chives for garnish optional
Instructions
- Preheat the oven to 350°F.
- Spray a baking dish (we use a 2-quart 10 x 8 inch) lightly with cooking spray or rub a thin layer of oil.
- Melt the butter in a large bowl. Microwave for 30 seconds, stir and continue heating 10 seconds at a time until melted.
- Add the thawed hash browns and stir well to mix with the butter.
- Next, add the sour cream, cream of chicken soup, 1½ cup shredded cheese, salt, onion powder, garlic powder, and black pepper. Stir well to combine.
- Add the mixture to the greased casserole dish and use a rubber spatula to smooth it out.
- Bake (uncovered) for 45-50 minutes until hot and bubbly around the edges.
- Remove the casserole dish from the oven and top it with the remaining ½ cup of cheese. Bake for 15 minutes until melted.
- Let the casserole set for about 10 minutes before serving. Garnish with chopped parsley, chives, or green onions, if desired, and enjoy.
Notes
- The best way to defrost hash browns is to place the bag in the refrigerator overnight. Place it in a shallow pan just in case it leaks.
- If the hash browns have excess moisture after defrosting place them in a mesh strainer or colander and gently press down to remove excess water. Then pat them with paper towels or a clean, lint-free kitchen towel.
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