Description
A creamy, cheesy Southern-style hash brown casserole with a crispy topping. Great for holidays, brunch, or comfort dinners.
Ingredients
2 lbs frozen hash browns (shredded, thawed)
1 can cream of chicken soup (or mushroom/celery for vegetarian)
2 cups sour cream (or Greek yogurt/crème fraîche)
1/2 cup diced onions (or caramelized)
2 cups shredded sharp cheddar (or mix with smoked Gouda/Monterey Jack)
1/2 tsp garlic powder (optional)
Salt & pepper to taste
2 cups cornflakes or crushed Ritz crackers
1/2 cup melted butter (for topping)
Instructions
1. Preheat oven to 350°F. Grease a 9×13 baking dish.
2. In a large bowl, mix hash browns, soup, sour cream, onions, garlic powder, half the cheese, salt & pepper.
3. Spread mixture in pan and press gently.
4. Sprinkle remaining cheese on top.
5. Mix crackers/cornflakes with butter and spread over casserole.
6. Bake uncovered for 50–60 minutes until browned and bubbling.
Notes
Make ahead and refrigerate unbaked (add topping just before baking).
Freeze unbaked for up to 3 months. Thaw before baking.
Leftovers can be reheated in the oven or made into patties and pan-fried.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg
Keywords: hash brown casserole, comfort food, brunch, make ahead