Hash Brown Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
A Golden, Make-Ahead Comfort Casserole
A creamy, budget-friendly bake that turns a bag of frozen hash browns and pantry staples into a bubbly, crowd-pleasing centerpiece.
This is the casserole you reach for when you need something comforting, simple, and impossible not to like. As it bakes the kitchen fills with the savory scent of browned butter and onion while the top turns a warm, toasty gold—crispy where cornflakes and cheddar meet heat, and silky underneath where sour cream and condensed soup have worked their magic.
It’s a pantry-smart recipe: frozen shredded potatoes keep prep fast, condensed cream of chicken and sour cream create a rich, velvety binder, and a single egg plus a splash of milk set everything into a scoopable, spoonable texture. A little chopped onion, garlic powder, salt and pepper punch up the flavor, and shredded cheddar folds through for melty pockets of sharpness.
Little tricks make it reliably good — if the potatoes are frozen into clumps, let them sit a few minutes or nudge them in the microwave and pat dry so the casserole isn’t watery; fold ingredients gently so the potatoes stay shredded; and top with crushed cornflakes mixed with butter and extra cheese for that irresistible crunch. It bakes until set and bubbly, about three-quarters of an hour, and can be assembled ahead and refrigerated for an easy family meal or potluck pickup.
This serves four as a hearty side or main; stretch it with a green salad or steamed veggies, or enjoy leftovers warmed the next day for an even easier dinner. It’s the kind of dish that makes a weeknight feel a little cozier and a potluck table decidedly happier.
Ingredients
How to Make Hash Brown Casserole
- Preheat the oven to 350°F (175°C). Grease an 8x8-inch or similar baking dish with a little butter or nonstick spray.
- If the hash browns are frozen into large clumps, let them sit at room temperature for 10–15 minutes or microwave briefly so they loosen; transfer to a large bowl and pat with paper towels to remove excess surface moisture.
- In a medium bowl, whisk together sour cream, condensed cream of chicken soup, milk, egg, garlic powder, salt, and black pepper until smooth.
- Add the shredded hash browns, finely chopped onion, and 3/4 cup of the shredded cheddar to the bowl; fold gently until everything is combined and evenly coated.
- Spread the mixture into the prepared baking dish and smooth the top with a spatula.
- In a small bowl, melt 2 tablespoons of the butter and toss with the crushed cornflakes; sprinkle the remaining 1/4 cup cheddar over the casserole, then evenly scatter the buttered cornflakes on top.
- Bake uncovered for 40–45 minutes, or until the casserole is bubbly and the topping is golden brown; if the topping browns too quickly, tent loosely with foil.
- Let the casserole rest 5–10 minutes before serving to firm up for easier slicing and better leftovers.
Recipe Card
Hash Brown Casserole
Hash Brown Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
- Prep
- 15 min
- Cook
- 45 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8x8-inch or similar baking dish with a little butter or nonstick spray.
- If the hash browns are frozen into large clumps, let them sit at room temperature for 10–15 minutes or microwave briefly so they loosen; transfer to a large bowl and pat with paper towels to remove excess surface moisture.
- In a medium bowl, whisk together sour cream, condensed cream of chicken soup, milk, egg, garlic powder, salt, and black pepper until smooth.
- Add the shredded hash browns, finely chopped onion, and 3/4 cup of the shredded cheddar to the bowl; fold gently until everything is combined and evenly coated.
- Spread the mixture into the prepared baking dish and smooth the top with a spatula.
- In a small bowl, melt 2 tablespoons of the butter and toss with the crushed cornflakes; sprinkle the remaining 1/4 cup cheddar over the casserole, then evenly scatter the buttered cornflakes on top.
- Bake uncovered for 40–45 minutes, or until the casserole is bubbly and the topping is golden brown; if the topping browns too quickly, tent loosely with foil.
- Let the casserole rest 5–10 minutes before serving to firm up for easier slicing and better leftovers.
Nutrition
- Carbohydrates
- 34
- Saturated Fat
- 19
- Sodium
- 700
- Fiber
- 2
- Unsaturated Fat
- 17
- Protein
- 14
- Fat
- 36
- Cholesterol
- 110
- Trans Fat
- 0.5
- Calories
- 560
- Sugar
- 6