This Hashbrown Casserole Recipe is a cheesy and comforting recipe, which features tender shredded potatoes and a rich sour cream sauce. It’s the ultimate potluck side dish, ready in about 55 minutes.
Jump to RecipeHashbrown Casserole Recipe Ingredients
- Non-stick spray
- 2 lbs frozen hashbrowns (shredded style), thawed and squeezed dry
- Salt and pepper
- 4 oz (1 stick) butter, melted
- ½ cup minced onion
- 8 oz sour cream
- 10.75 oz can cream of chicken soup
- 2 cups shredded cheddar cheese
How To Make Hashbrown Casserole Recipe
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish generously with non-stick spray to ensure easy cleanup.
- Prep the potatoes: Ensure your frozen hashbrowns are fully thawed. Place them in a clean kitchen towel and squeeze out as much excess moisture as possible. Spread the dried hashbrowns evenly in the bottom of the prepared baking dish. Season them generously with salt and pepper.
- Make the sauce: In a large mixing bowl, combine the melted butter, minced onion, sour cream, and the can of cream of chicken soup. Whisk or stir well until the mixture is creamy and uniform.
- Assemble: Pour the creamy sauce mixture over the layer of seasoned potatoes. Use a spatula to smooth it out, ensuring the sauce covers the potatoes as evenly as possible.
- Top and bake: Sprinkle the shredded cheddar cheese evenly over the top. Place the dish in the oven and bake for 45 minutes, or until the top is golden brown, the cheese is melted, and the edges are bubbling.
- Serve: Remove from the oven and let it rest for 5-10 minutes to set slightly before serving.
Recipe Tips
- Drying is Crucial: The most common mistake with hashbrown casserole is watery potatoes. If you don’t squeeze the water out of the thawed hashbrowns, the casserole will be soupy instead of creamy.
- Onion Prep: Mince the onion very finely. Because the onions are not sautéed beforehand, large chunks might remain crunchy. Finely mincing them ensures they soften and flavor the sauce perfectly.
- Cheese: Sharp cheddar creates the best flavor contrast against the rich cream sauce. Grating your own cheese from a block will result in a smoother melt than pre-shredded cheese.
- Topping Variation: For a crunchy topping (like “Funeral Potatoes”), you can crush 2 cups of cornflakes, toss them with 1/4 cup of melted butter, and sprinkle them on top of the cheese before baking.
What To Serve With Hashbrown Casserole
This dish is a staple at holiday brunches and dinners alike.
- Breakfast: Scrambled eggs, crispy bacon, and fruit salad.
- Dinner: Meatloaf, glazed ham, or roast chicken.
- Potluck: It pairs with almost anything, from BBQ ribs to green bean casserole.
How To Store Hashbrown Casserole Recipe
- Refrigerate: Cover the cooled casserole tightly with foil or a lid. It will keep in the refrigerator for up to 3-4 days.
- Reheat: Reheat individual portions in the microwave, or warm the whole dish in a 350°F oven (covered with foil) for 20 minutes.
- Freeze: This casserole freezes very well. You can freeze it unbaked (without the cheese topping) or baked. Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before baking.
Hashbrown Casserole Recipe Nutrition Facts
- Calories: 320
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 55mg
- Sodium: 650mg
- Total Carbohydrates: 25g
- Dietary Fiber: 2g
- Sugar: 2g
- Protein: 8g
Nutrition information is estimated per serving based on 12 servings.
FAQs
Yes, “Southern Style” cubed hashbrowns work perfectly in this recipe if you prefer a chunkier texture over the shredded style. The cooking time remains the same.
Yes. Cream of Mushroom, Cream of Celery, or Cheddar Cheese soup are all popular substitutes if you don’t like Cream of Chicken.
Some recipes pour the butter over the potatoes separately, but mixing it into the sour cream and soup creates a richer, more emulsified sauce that coats every strand of potato.
Hashbrown Casserole Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy12
servings10
minutes45
minutes320
kcalA cheesy, creamy potato bake often known as “Funeral Potatoes” or “Cracker Barrel Casserole,” featuring shredded hashbrowns in a rich sour cream sauce.
Ingredients
2 lbs frozen shredded hashbrowns (thawed)
4 oz butter, melted
1/2 cup onion, minced
8 oz sour cream
10.75 oz can cream of chicken soup
2 cups cheddar cheese, shredded
Salt and pepper
Non-stick spray
Directions
- Preheat oven to 350°F. Grease a 9×13 inch dish.
- Layer potatoes in dish; season with salt/pepper.
- Squeeze excess water from thawed hashbrowns.
- Mix melted butter, onion, sour cream, and soup.
- Pour mixture over potatoes; smooth out.
- Top with cheese.
- Bake for 45 minutes until bubbling and golden.
Notes
- Make Ahead: You can assemble this casserole the night before, keep it in the fridge, and bake it fresh in the morning (add 10 minutes to bake time).
- Sour Cream: Full-fat sour cream provides the best texture; low-fat can separate slightly under heat.
