This easy hash brown casserole is creamy, cheesy comfort food perfect for potlucks and feeding a crowd! Loaded with potatoes, cheddar cheese and sour cream, it’s a hearty side dish everyone will love.
This loaded hash brown casserole recipe is a creamy, cheesy comfort food made with potatoes, cheddar and sour cream that’s easy to make ahead for a crowd. It’s perfect hearty potluck dish.
Can I make this ahead of time?
Yes, you can assemble the entire casserole a day in advance. Simply prepare the recipe as directed, but do not bake it. Cover tightly and refrigerate overnight. When ready to bake, allow the casserole to sit at room temperature for 30 minutes before putting it in the oven.
Can I freeze this casserole?
Definitely! Assemble the casserole as directed in the recipe then cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. You may need to bake a bit longer from frozen state.
What kind of hash browns work best?
Frozen shredded hash brown potatoes work wonderfully in this recipe. Do not use hash brown patties, cubes or any other shape. Make sure to thaw the hash browns completely before using.
Can I substitute sour cream? For the best flavor and texture, sour cream is recommended. However, you can use full-fat plain Greek yogurt instead. Do not use low-fat or nonfat versions.
What can I add or change in this recipe?
Feel free to get creative! Try adding cooked breakfast sausage, different cheeses like gruyere or gouda, sun-dried tomatoes, sauteed mushrooms or other mix-ins to customize it. More garlic powder, herbs and seasonings would also taste great.
Ingredients:
- 454g (1 pound) frozen shredded hash brown potatoes, thawed
- 113g (1/2 cup) salted butter, melted
- 473ml (2 cups) sour cream
- 425g (15oz) can condensed cream of chicken soup
- 1 small onion, finely chopped (about 1 cup)
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 170g (2 cups) shredded sharp cheddar cheese, divided
- 1/4 teaspoon garlic powder (optional)
Instructions:
- Preheat the oven to 350°F. Lightly grease a 9×13 inch baking dish with nonstick cooking spray.
- In a large bowl, combine the melted butter, sour cream, cream of chicken soup, onion, salt, pepper and 170g (2 cups) of the shredded cheese. Mix well to combine.
- Add the thawed hash browns and garlic powder (if using) to the bowl. Gently toss together until the hash browns are evenly coated. Recipe by Ineskohl.info
- Transfer the mixture to the prepared baking dish, spreading into an even layer. Top evenly with the remaining 113g (1 cup) shredded cheese.
- Bake for 45-50 minutes, until golden brown and bubbling around the edges. If the top browns too quickly, loosely cover with aluminum foil.
- Let cool for 15 minutes before serving warm. Store leftovers covered in the refrigerator for up to 5 days.
Tips:
- Feel free to add cooked breakfast sausage, sun-dried tomatoes, olives or other mix-ins to the casserole.
- For best results, shred the cheddar cheese freshly instead of using pre-shredded cheese which contains anti-caking agents.
- Use freshly shredded cheese instead of pre-shredded, which contains anti-caking agents that can make it dry. Shredding your own cheese makes a big difference!
- Make sure to thaw the frozen hash browns completely before adding to the casserole. If still frozen, they won’t absorb all the delicious flavors.
- For best results, assemble the casserole ahead of time and refrigerate overnight which allows the ingredients to meld together. Just bake before serving.
- If the casserole top browns too quickly when baking, lightly tent foil over the top. You still want the cheese to melt and get nice and bubbly.
- Let the casserole rest at least 15 minutes after baking before dishing up. This allows it to firm up a bit for better serving portions that don’t fall apart. Resist digging in right away!
Make this easy and creamy hash brown casserole loaded with melty cheese and potatoes for your next potluck or party! It’s sure to be a crowd-pleasing side dish.
