potato hashbrown casserole recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best potato hashbrown casserole recipe

I’m so excited to share this potato hashbrown casserole recipe with you all today. It’s a classic dish that has been a staple in our household for years, and I just can’t get enough of it. The first time I had it was at a family gathering, and I was hooked from the very first bite.

The combination of the crispy hashbrowns, the creamy potatoes, and the savory cheese is just absolute perfection. And the best part? It’s incredibly easy to make!

Just like my mom used to make, this casserole is a true comfort food that never fails to satisfy. I’ve served it at countless family gatherings, potlucks, and even just as a quick weeknight dinner. My kids love it when I make it for them after school – they always request it as their favorite meal!

And let me tell you, it’s not just because of the taste (although that’s a big part of it). The real magic happens when you realize that this casserole is actually quite healthy too! The potatoes are packed with fiber and vitamins, while the hashbrowns add some satisfying crunch without all the extra calories.

And don’t even get me started on how versatile this dish is – you can serve it as a side, or use it as a main course. Whether you’re looking for a hearty breakfast option or an easy dinner solution, this potato hashbrown casserole is sure to please even the pickiest of eaters.

Potato Hashbrown Casserole

4.9 from 1344 votes

A creamy, cheesy potato hashbrown casserole that is perfect for breakfast or as a side dish. This comforting casserole uses frozen hashbrowns for convenience and is baked until golden and bubbly.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

Main Ingredients

1 (30 oz) bag frozen shredded hashbrowns, thawed
1 (10.5 oz) can condensed cream of chicken soup
1 cup sour cream
1/2 cup unsalted butter, melted
1/2 cup chopped yellow onion
2 cups shredded cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper

Topping

1 1/2 cups crushed corn flakes cereal
1/4 cup unsalted butter, melted

👨‍🍳Directions

1Preheat your oven to 375 degrees Fahrenheit.
2Grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking.
3In a large mixing bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, 1/2 cup melted butter, chopped onion, 1 1/2 cups of shredded cheddar cheese, salt, and black pepper.
4Stir until all ingredients are evenly incorporated.
5Transfer the hashbrown mixture to the prepared baking dish and spread it into an even layer.
6In a small bowl, mix the crushed corn flakes with 1/4 cup melted butter, then sprinkle this topping evenly over the casserole.
7Bake the casserole in the preheated oven for 40 to 45 minutes, until the topping is golden brown and the edges are bubbly.
8Let it rest for 5 minutes before serving to set.

🔧Equipment

9×13 inch baking dish
Large mixing bowl
Small bowl
Spatula
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 70mg🧂Sodium: 720mg🌾Total Carbs: 32g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 10g

📝Notes

For a lighter version, substitute reduced-fat cream of chicken soup and sour cream. You can also add cooked crumbled bacon or diced ham for extra protein.

Watch Video Of How Potato Hashbrown Casserole Works

This potato hashbrown casserole is truly one of my go-to recipes for any occasion – whether we’re talking family gatherings, potlucks, or just a quick weeknight dinner solution. Not only is it ridiculously easy to make (no fussing around with complicated prep work!)

, but it’s also surprisingly healthy considering how comforting and satisfying it tastes. And let’s be real – who doesn’t love coming home from school or work to find a hot casserole waiting on the table?

It’s just one of those magical dishes that never fails to put everyone at ease. Trust me when I say you’ll be making this again and again – and serving it at every family gathering from now until forever!

❓ Frequently Asked Questions About Potato Hashbrown Casserole

1. Q: What type of potatoes should I use for this recipe?

A: For this recipe, you’ll want to use Russet or Idaho potatoes. These varieties have a higher starch content, which makes them perfect for mashing and roasting.

2. Q: Can I make this recipe ahead of time?

A: Yes, you can definitely prepare this recipe ahead of time! Simply assemble all the ingredients up until the baking step, then refrigerate or freeze until you’re ready to bake.

3. Q: How do I get my hashbrowns crispy?

A: To achieve those perfect crispy hashbrowns, be sure to slice your potatoes very thinly – about 1/8 inch thick. Then, before baking, try sprinkling them with a bit more cheese and breadcrumbs to help them brown evenly.

4. Q: Can I substitute any ingredients in this recipe?

A: While I love the classic combination of cheddar cheese and chopped onion in this recipe, feel free to experiment with other cheeses or add-ins like diced ham or bell peppers!

5. Q: How do I store leftovers from this recipe?

A: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Similar Posts