Grandma’s Hash Brown Casserole

why make this recipe

Grandma’s Hash Brown Casserole is a classic comfort food that warms the heart and satisfies the belly. This dish is perfect for family gatherings, potlucks, or even a cozy weekend brunch. It’s easy to prepare, making it a go-to recipe for busy cooks looking for a hearty, crowd-pleasing meal. The blend of creamy chicken soup, rich sour cream, and melted cheddar cheese makes every bite delicious. Plus, it’s a great way to use frozen hash browns!

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

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. 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. Fold in the thawed hash browns until evenly coated. Spread the mixture evenly in the prepared baking dish and sprinkle the remaining ½ cup cheddar cheese over the top. In a small bowl, mix crushed cornflakes with 3 tablespoons melted butter, then sprinkle evenly over the casserole. 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 warm as a main dish or a hearty side option. It pairs well with scrambled eggs, bacon, or fresh fruit for a complete meal. You can also add a sprinkle of fresh herbs like parsley or chives for added flavor and color.

how to store Grandma’s Hash Brown Casserole

To store leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. For longer storage, you can freeze the casserole before baking. Wrap it well in plastic wrap and aluminum foil, and it can last up to 3 months in the freezer. To reheat, bake it in the oven at 350°F (175°C) until it’s hot and bubbly.

tips to make Grandma’s Hash Brown Casserole

• For extra flavor, sauté the chopped onion in the melted butter before adding it to the mixture.
• You can use cream of mushroom soup instead of cream of chicken for a vegetarian option.
• For a spicier version, add some diced jalapeños or cayenne pepper to the casserole mix.
• Feel free to experiment with different cheeses, like pepper jack or mozzarella, for a unique twist.

variation

You can customize this casserole by adding cooked meats like diced ham, crumbled sausage, or shredded chicken. Vegetables such as sautéed bell peppers, spinach, or broccoli can also be included for added nutrition and flavor.

FAQs

Can I use fresh hash browns instead of frozen?
Yes, you can use fresh hash browns, but you will need to cook and cool them first.

Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance and store it in the refrigerator until you’re ready to bake it.

How do I know when it’s done?
The casserole is done when it’s bubbly and the top is golden brown. A toothpick inserted in the center should come out clean.

Grandma’s Hash Brown Casserole

A classic comfort food with creamy chicken soup, sour cream, and melted cheddar cheese, perfect for family gatherings or brunch.

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: Main Course, Side Dish

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 bag frozen shredded hash browns, thawed (30 oz / 850 g)
• 1 can cream of chicken soup (10.5 oz / 300 g)
• 1 cup sour cream (240 ml)
• 2 cups shredded cheddar cheese, divided (200 g)
• ½ cup melted butter (115 g)
• ½ cup finely chopped onion (80 g)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ cups crushed cornflakes or buttery crackers (for topping) (75 g)
• 3 tablespoons melted butter (for topping)

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Lightly grease a 9 x 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.

Baking

1. Bake uncovered for 45–50 minutes, or until bubbly and golden brown on top.
2. Allow to cool slightly before serving.

Notes

For extra flavor, sauté the chopped onion in the melted butter before adding it to the mixture. You can use cream of mushroom soup instead of cream of chicken for a vegetarian option. For a spicier version, add some diced jalapeños or cayenne pepper to the casserole. Feel free to experiment with different cheeses, like pepper jack or mozzarella, for a unique twist. To store leftovers, let the casserole cool completely, then cover it tightly. It can last in the refrigerator for up to 3 days or can be frozen for up to 3 months before baking.