There’s something magical about the smell of Grandma’s kitchen early in the morning—the scent of sizzling butter, onions softening in a pan, and that unmistakable warmth that only comfort food can bring. For me, that memory is perfectly captured in a single dish: Grandma’s Hash Brown Casserole. It’s creamy, cheesy, and deeply satisfying—the kind of meal that hugs your soul on a chilly morning or makes a perfect side dish for holidays and potlucks alike.
I remember watching Grandma make this casserole in her old Pyrex dish, the same one she’d been using since the ’70s. She never measured anything; she’d just eyeball the sour cream, grab a handful of cheese, and toss in a bit of love. The secret, she’d whisper, was to use real butter and not to rush it. She’d let it bake until the edges turned golden brown and crispy—the part every grandkid would fight over.
Today, I still make it the same way, though I’ve written down exact measurements for anyone who didn’t grow up at Grandma’s elbow. It’s my go-to dish for brunches, family dinners, and holidays because it checks all the boxes: easy, crowd-pleasing, make-ahead friendly, and impossible to mess up. Whether you’re pairing it with baked ham, scrambled eggs, or serving it as a stand-alone comfort meal, Grandma’s Hash Brown Casserole is timeless.
The best part? It’s made with simple, pantry-friendly ingredients—frozen hash browns, sour cream, cream of chicken soup, and plenty of cheese. With minimal prep and maximum flavor, it’s a recipe you’ll come back to again and again.
Why You’ll Love It
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Pure Comfort Food: This casserole is rich, creamy, and loaded with cheesy goodness. Every bite is cozy and nostalgic.
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Feeds a Crowd: It’s perfect for family gatherings, potlucks, or Sunday brunch. You can easily double it for big events.
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Make-Ahead Friendly: Assemble it the night before and bake fresh in the morning—ideal for stress-free hosting.
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Budget-Friendly: Uses affordable, easy-to-find ingredients, yet tastes restaurant-worthy.
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Versatile: Works as a side dish or main course and pairs beautifully with breakfast meats, roasted chicken, or even steak.
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Customizable: Add bacon, diced ham, or veggies for your own twist.
Ingredient Notes & Details
Frozen Hash Browns
Use shredded or diced hash browns—both work beautifully. No need to thaw completely; just break up any clumps before mixing. If using fresh potatoes, grate them and pat dry to remove excess moisture.
Cream of Chicken Soup
This is the base that gives the casserole its creamy texture. You can swap it for cream of mushroom or cream of celery soup for a vegetarian version.
Sour Cream
Adds tang and creaminess. If you prefer a lighter version, substitute Greek yogurt—it maintains the creaminess but adds a touch more protein.
Butter
Butter is non-negotiable for flavor! Melted butter coats the potatoes and binds the casserole. For extra richness, use salted butter, or unsalted if you prefer to control the seasoning.
Cheddar Cheese
Sharp cheddar brings that classic flavor. Freshly shredded cheese melts better than pre-packaged, but use what’s convenient. For variety, try Colby Jack or a blend of cheddar and Monterey Jack.
Onion
Finely chopped onion adds depth and sweetness. You can sauté it lightly before mixing or add it raw for a more pungent bite.
Salt & Pepper
Season to taste, but remember—cheese and soup already bring saltiness, so taste before adding more.
Optional Topping
For extra crunch, top the casserole with crushed cornflakes, buttery breadcrumbs, or crushed Ritz crackers before baking.
Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Mix the Base
In a large mixing bowl, combine 1 can of cream of chicken soup, 2 cups sour cream, and ½ cup melted butter. Stir until smooth and creamy.
Step 3: Add the Flavor
Stir in 1 small finely chopped onion, 2 cups shredded cheddar cheese, 1 teaspoon salt, and ½ teaspoon black pepper. Mix well to ensure every ingredient is evenly distributed.
Step 4: Add the Hash Browns
Gently fold in 1 (30-ounce) bag of frozen hash browns. Stir carefully so you don’t mash the potatoes; you want that shredded texture to remain intact.
Step 5: Transfer to Baking Dish
Spread the mixture evenly into your prepared baking dish. Smooth the top with a spatula.
Step 6: Add the Topping (Optional)
If using a topping, combine 2 cups crushed cornflakes with ¼ cup melted butter, then sprinkle over the casserole. It adds a buttery crunch that contrasts the creamy interior beautifully.
Step 7: Bake to Perfection
Bake uncovered for 45–55 minutes, or until the top is golden and bubbly. The edges should be crisp and slightly browned.
Step 8: Rest Before Serving
Let it sit for about 10 minutes after removing it from the oven. This allows it to set, making it easier to slice and serve.
Step 9: Garnish (Optional)
Sprinkle with fresh parsley, green onions, or a little extra cheese for that irresistible finishing touch.
FAQ
Can I make this casserole ahead of time?
Absolutely! Prepare the mixture, cover tightly with foil or plastic wrap, and refrigerate up to 24 hours before baking. When ready, bake as directed—just add 5–10 extra minutes to the baking time since it’ll be cold.
Can I freeze Grandma’s Hash Brown Casserole?
Yes! Assemble the unbaked casserole, wrap it tightly in foil, and freeze for up to 3 months. When ready, thaw overnight in the refrigerator and bake as directed.
Can I make it vegetarian?
Definitely. Substitute the cream of chicken soup with cream of mushroom or cream of celery soup. You can also add sautéed vegetables like bell peppers, mushrooms, or broccoli for more flavor.
What’s the best cheese to use?
Sharp cheddar is traditional, but feel free to experiment! Pepper Jack adds a kick, mozzarella melts beautifully, and Gruyère adds a gourmet twist.
How can I make it crispier?
For an extra-crisp top, bake uncovered for the full duration and finish under the broiler for 2–3 minutes. Just watch closely so it doesn’t burn.
Can I add meat?
Of course! Fold in cooked bacon, diced ham, or crumbled sausage before baking for a heartier version. It turns the casserole into a full meal.
Storage Tips
Allow the casserole to cool completely before storing.
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Refrigerate: Store leftovers in an airtight container for up to 4 days.
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Reheat: Warm in the oven at 350°F for 15–20 minutes or microwave individual portions for quick meals.
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Freeze: Freeze baked casserole portions in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
Variations
1. Loaded Hash Brown Casserole
Add crispy bacon bits, green onions, and a sprinkle of extra cheese on top—like a baked potato in casserole form.
2. Spicy Kick Version
Mix in diced jalapeños, pepper jack cheese, or a dash of cayenne pepper for a little heat.
3. Breakfast-Style Casserole
Add cooked sausage or ham, and top with scrambled eggs before baking for a complete breakfast meal.
4. Veggie Delight
Include sautéed bell peppers, mushrooms, and spinach for a colorful and nutritious twist.
5. Holiday Special
Use cream of mushroom soup and top with buttery breadcrumbs and fresh herbs—perfect for Thanksgiving or Christmas.
Grandma’s Hash Brown Casserole is more than just a recipe—it’s a piece of family tradition passed down with every cheesy, comforting bite. It’s easy, adaptable, and always a crowd favorite. Whether you’re cooking for a weekday dinner or a special holiday brunch, this casserole brings everyone to the table with smiles and second servings guaranteed.
Grandma’s Hash Brown Casserole
Ingredients
- 1 bag 30 oz / 850 g frozen shredded hash browns, thawed
- 1 can 10.5 oz / 300 g cream of chicken soup
- 1 cup 240 ml sour cream
- 2 cups 200 g shredded cheddar cheese, divided
- ½ cup 115 g melted butter
- ½ cup 80 g finely chopped onion
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups 75 g crushed cornflakes or buttery crackers (for topping)
- 3 tablespoons melted butter for topping
Instructions
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Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Mix the base: In a large bowl, combine the cream of chicken soup, sour cream, ½ cup melted butter, 1 ½ cups cheddar cheese, onion, garlic powder, salt, and pepper. Stir until smooth.
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Add potatoes: Fold in the thawed hash browns until evenly coated.
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Assemble: Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining ½ cup cheddar cheese over the top.
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Make the topping: In a small bowl, mix crushed cornflakes with 3 tablespoons melted butter. Sprinkle evenly over the casserole.
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Bake: Place in the oven and bake uncovered for 45–50 minutes, or until bubbly and golden brown on top.
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Serve: Allow to cool slightly before serving. Pairs perfectly with ham, roasted chicken, or breakfast eggs.
