HASH BROWN POTATO CASSEROLE-II
a classic creamy, cheesy, golden-topped casserole using frozen hash browns, a savory sour-cream sauce, and a buttery crunchy topping. It’s easy to assemble, can be made ahead, and feeds a crowd beautifully.
INGREDIENTS
For the Casserole Base
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1 (30–32 oz) bag frozen shredded hash brown potatoes, thawed
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1 can (10.5 oz) condensed cream of chicken soup
(or cream of mushroom for a vegetarian variation) -
2 cups shredded sharp cheddar cheese, divided
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1 ½ cups sour cream
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½ cup unsalted butter, melted (plus extra for greasing dish)
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½ small yellow onion, finely minced
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp kosher salt (adjust to taste)
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½ tsp black pepper
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Optional add-ins:
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½ cup sliced green onions
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1 cup shredded Monterey Jack or Colby cheese
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1 tsp smoked paprika or Cajun seasoning for extra flavor
For the Crunchy Topping
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2 cups crushed cornflakes or crushed buttery crackers (Ritz)
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¼ cup melted butter
INSTRUCTIONS
1. Prepare the baking dish
Preheat oven to 350°F (175°C).
Grease a 9×13-inch casserole dish with butter or nonstick spray.
2. Mix the creamy sauce
In a large mixing bowl, stir together:
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cream of chicken soup
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sour cream
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melted butter
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minced onion
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garlic powder
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onion powder
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salt and pepper
Whisk until smooth and fully combined. This creates the rich, silky base that soaks into the potatoes.
3. Add potatoes and cheese
Fold in:
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thawed hash browns
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1 ½ cups of the cheddar cheese
(Reserve the remaining ½ cup for topping.)
Mix gently so you don’t mash the potatoes—keep the texture loose and fluffy.
Optional: If adding ham, bacon, or extra cheeses, fold them in now.
4. Fill the casserole dish
Spread the potato mixture evenly into your prepared pan.
Smooth the top with a spatula.
Sprinkle the remaining ½ cup cheddar cheese on top.
5. Prepare the crunchy topping
In a medium bowl, combine:
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crushed cornflakes (or crackers)
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melted butter
Stir until every crumb is lightly coated.
Scatter the topping evenly over the casserole.
6. Bake
Bake 45–55 minutes, or until:
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the edges are bubbling
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the topping is golden brown
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the center is hot all the way through
If using a deeper dish or if your hash browns were very cold, add 10 more minutes.
7. Rest and serve
Allow casserole to rest 8–10 minutes before serving so it sets and scoops cleanly.
Serve warm.
STORAGE & MAKE-AHEAD OPTIONS
To make ahead (up to 24 hours)
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Assemble the casserole without the topping
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Cover and refrigerate
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Add topping right before baking
To freeze
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Assemble and wrap tightly in foil
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Freeze up to 2 months
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Thaw overnight in fridge, then bake 50–60 minutes
Leftovers
Refrigerate up to 4 days.
Reheat in oven for best texture.
SERVING SUGGESTIONS
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Breakfast with eggs and sausage
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Side dish for roasted chicken, ham, ribs, BBQ
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Potluck or holiday buffet favorite
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Add green onions or chives for freshness
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Serve with hot sauce, ketchup, or ranch
- 1 (2 lb.) bag hash brown potatoes
- 8 oz. sour cream
- 1 can cream of chicken or celery soup
- 1 chopped onion
- 1 sm. jar pimento
- 1 1/2 c. grated cheese
- 8 oz. Carnation milk
INSTRUCTIONS
Mix and bake in casserole dish at 300 degrees about 40 minutes.
