Grandma’s Hash Brown Casserole

Why Make This Recipe

Grandma’s Hash Brown Casserole is a warm and comforting dish that brings back memories of family gatherings and cozy dinners. This casserole is simple to make and packed with flavor, making it an ideal choice for both special occasions and everyday meals. Its creamy texture, cheesy goodness, and crispy topping make it a hit with both kids and adults alike. Whether you’re serving it as a side dish or a main course, this casserole is sure to please everyone at the table.

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

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Mix the base: 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. Add potatoes: Fold in the thawed hash browns until evenly coated.
4. Assemble: Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining ½ cup cheddar cheese over the top.
5. Make the topping: In a small bowl, mix crushed cornflakes with 3 tablespoons melted butter. Sprinkle evenly over the casserole.
6. Bake: Place in the oven and bake uncovered for 45–50 minutes, or until bubbly and golden brown on top.
7. Serve: Allow to cool slightly before serving. Pairs perfectly with ham, roasted chicken, or breakfast eggs.

How to Serve Grandma’s Hash Brown Casserole

This casserole is very versatile. Serve it hot as a side dish alongside your favorite meats like ham or roasted chicken. It also pairs well with breakfast items such as scrambled eggs or bacon. You can place it on the table for family gatherings, holiday dinners, or casual brunches.

How to Store Grandma’s Hash Brown Casserole

Store any leftovers in an airtight container in the refrigerator. They can last for up to 3–4 days. To reheat, simply place it in the oven at 350°F (175°C) until warmed through, or microwave it until hot.

Tips to Make Grandma’s Hash Brown Casserole

• You can make this casserole ahead of time. Prepare it, cover it, and store it in the fridge for up to a day before baking.
• For added flavor, try mixing in some cooked ham or crumbled bacon into the potato mixture.
• If you want a spicier version, add some diced jalapeños or red pepper flakes for a kick.

Variation

For a vegetarian option, you can substitute the cream of chicken soup with a vegetable soup or use a homemade cream sauce. Also, consider swapping the cheddar cheese for a different type, such as Monterey Jack or pepper jack, for extra flavor.

FAQs

Can I use fresh hash browns instead of frozen?

Yes, fresh hash browns can be used as a substitute. Just be sure to chop them into small pieces for even cooking.

Can I freeze the casserole before baking?

Absolutely! You can assemble the casserole, cover it tightly with plastic wrap, and freeze it. To bake, allow it to thaw in the fridge overnight before cooking as directed.

Can I make this gluten-free?

Yes, you can use gluten-free cream of chicken soup and substitute the cornflakes with crushed gluten-free crackers or breadcrumbs.

Grandma's Hash Brown Casserole

A warm, comforting casserole packed with creamy texture, cheesy goodness, and crispy topping, perfect for family gatherings and everyday meals.

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: 400

Ingredients Method Notes

Ingredients

  

Casserole Base

• 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 for the base, ½ cup for topping
• ½ cup (115 g) melted butter For the base
• ½ cup (80 g) finely chopped onion
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Topping

• 1 ½ cups (75 g) crushed cornflakes or buttery crackers For topping
• 3 tablespoons melted butter For topping

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-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.

Assembly

1. Spread the mixture evenly in the prepared baking dish.
2. Sprinkle the remaining ½ cup cheddar cheese over the top.
3. In a small bowl, mix crushed cornflakes with 3 tablespoons melted butter. Sprinkle evenly over the casserole.

Baking

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

Notes

You can make this casserole ahead of time. Prepare it, cover it, and store it in the fridge for up to a day before baking. For added flavor, consider mixing in cooked ham or crumbled bacon. For a spicier version, add diced jalapeños or red pepper flakes.