Valentina Ablaev
This hash brown casserole is the ultimate breakfast side dish. An oven-baked, creamy, cheesy casserole that makes for the perfect addition to breakfast! The best part is that most of the cooking is done in the oven, so the preparation process is easy as can be.
You’ve had classic hashbrowns: shredded potatoes that are crispy on the outside and have a soft center. However, this homemade hashbrown casserole takes the brunch classic to the next level. Shredded potatoes are mixed with a creamy and cheesy sauce, and baked to a bubbling perfection. The casserole is garnished with crispy cornflakes, creating a medley of textures and flavors.
Ingredients for Hash brown Casserole
Just a few simple ingredients make for an unforgettable comfort food perfect for a large gathering:
- Shredded hash brown – We use frozen hash browns that are thawed before cooking.
- Cream of chicken soup – This “secret ingredient” is what takes this casserole to the next level! The salty and flavorful chicken soup provides this casserole with the flavor boost it needs.
- Cheddar cheese—shredded—melts into the hash brown, giving it the best cheesy, creamy texture.
- Sour cream – adds a slight tang to the casserole, balancing the dish’s heaviness.
- Cornflakes – Hear me out, the cornflakes are a must! The casserole’s crunchy texture complements the creamy potatoes perfectly.
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- We use a 9×13” casserole dish to make the perfect hashbrown casserole.
Substitutions and Variations
- Add protein: Add crispy bacon or ham to the hashbrown mix before baking.
- Add vegetables: Just like our egg and sausage casserole, this hashbrown casserole would be delicious with the addition of red bell peppers, mushrooms, and sliced green onions.
How to Make Traditional Hash brown Casserole
- Make a hash mixture. In a large bowl, mix cream of chicken soup, shredded cheese, sour cream, butter, minced garlic, diced onion, and seasoning.
2. Add hash browns. Add the shredded potaotes to the casserole dish and spread evenly.
3. Creamy mix. Add the creamy mix to the potatoes and stir until evenly combined.
4. Garnish. Top the potatoes with shredded cheese and crushed cornflakes. Drizzle melted butter over the top. Add the dish to the preheated oven at 350°F and bake for 45 minutes to 1 hour.
Make-Ahead Breakfast Casserole
This is a great casserole to make in advance for a quick breakfast. Here’s how I would do it:
- Add the hashbrown mixture to a casserole dish.
- Top the hash browns with shredded cheese, wrap them in plastic wrap, and refrigerate for up to 2 days.
- Before baking, top the casserole with cornflakes and melted butter.
- Bake at 350°F for 1 hour, or until golden brown.
Serving Suggestions
- Classic Breakfast: Serve this hash brown casserole with the classic side of eggs and bacon! Our cottage cheese eggs make the perfect healthy, protein-packed eggs.
- On the sweet side: Our homemade buttermilk pancakes strike the perfect balance between soft and fluffy, without being overly sweet.
Store & Reheat
- Storage. Store leftovers of hash brown casserole in an airtight container for up to 3 days.
- Reheat. Reheat the casserole in the oven or air fryer until golden brown and crispy.
- Freeze-baked. Add the baked casserole to a freezer-safe container and store it in the freezer for up to 3 months. Reheat: Warm in the oven at 350°F for 45 minutes, or until thoroughly warmed through.
- Freeze unbaked. Assemble the casserole in a freezer-safe baking dish. Freeze without baking and store for up to 3 months. Reheat: Add the casserole directly from the freezer to the oven. Bake at 350°F for 1 hour, covered with aluminum foil, and then 30 minutes uncovered.
More Breakfast Recipes
If you enjoyed this hash brown casserole recipe, be sure to try our other easy breakfast recipes; here are some of our favorites:
One Pan Breakfast- Egg Recipes
- Pancakes
- Sandwiches
- Savory Breakfast
- One Pan Breakfast
- Pancakes
- Sweet Breakfast
If you’ve tried this hash brown casserole recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below – we appreciate your feedback!
Hash Brown Casserole
Ingredients
- 1 10.5-ounce can cream of chicken soup
- 8 oz sour cream
- 1/2 cup butter melted, divided
- 1 garlic clove minced
- ½ cup finely diced onion
- 1 tsp salt
- ¼ tsp ground black pepper
- 2 cups shredded cheddar cheese divided
- 32 oz frozen hash brown potatoes thawed
- 1 cup crushed cornflakes
Instructions
- Preheat the oven to 350°F.
- In a bowl, mix cream of chicken soup, 1 cup of cheese, sour cream, ½ of the melted butter, garlic, onion, salt, and pepper.
- Transfer the potatoes to a 9×13-inch baking dish.
- Top the potatoes with the creamy mix.
- Top the dish with 1 cup of cheese, then sprinkle cornflakes on top. Drizzle the cornflakes with the remaining butter.
- Bake until hot and bubbly, with the cheese lightly browned, for 45 to 60 minutes.
- Serve and enjoy, friends!
Notes
- Store leftovers. Store leftover hash brown casserole in an airtight container in the fridge for up to 3 days. To warm up the leftover casserole, place it in the oven or air fryer until it is reheated and crispy.
- Freeze-baked casserole. Place the baked casserole in a freezer-safe container and store it in the freezer for up to 3 months. Reheat: Warm the casserole in the oven at 350°F for 45 minutes or until warmed through.
- Freeze unbaked. Assemble the casserole in a freezer-safe baking dish. Freeze without baking and keep for up to 3 months. Reheat: Add the casserole directly into the oven. Bake at 350°F for 1 hour, covered with aluminum foil, and then 30 minutes uncovered.
- Make ahead. Assemble the unbaked casserole in the baking dish without the cornflakes. Store in the fridge, tightly wrapped, for up to 2 days. Top with cornflakes and butter and bake as usual.
Nutrition
FAQ’s
Yes, we love using frozen hash browns for this recipe.
The cream of chicken soup makes this casserole so hearty and flavorful, but you can substitute heavy cream and add extra seasoning.
Since all the ingredients are already cooked through, you’re just looking for the casserole to be hot and bubbly, with the cheese melted.
