Dinner

Grandma’s Hash Brown Casserole Recipe

ByLily Cross December 12, 2025December 12, 2025

Introduction

Grandma’s Hash Brown Casserole is a comforting, cheesy dish perfect for any family gathering or holiday brunch. With crispy cornflake topping and a creamy potato base, it’s sure to become a beloved classic in your kitchen.

A thick square slice of cheesy potato gratin with three main layers is shown on a white plate set on a white marbled surface. The bottom layer is creamy, pale yellow potato slices cooked in sauce, the middle layer is a soft mix of tender potato with gooey melted cheese stretching as a silver fork lifts the piece, and the top layer is a golden-brown toasted cheese crust with a slightly crispy texture, garnished with small green herb sprigs. The background shows a white baking dish with more of the same dish, slightly blurred. photo taken with an iphone --ar 4:5 --v 7

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
1½ cups (75 g) crushed cornflakes or buttery crackers (for topping)
3 tablespoons melted butter (for topping)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Step 2: In a large bowl, combine the cream of chicken soup, sour cream, ½ cup melted butter, 1½ cups cheddar cheese, chopped onion, garlic powder, salt, and black pepper. Stir until smooth.
Step 3: Fold in the thawed hash browns until they are evenly coated with the mixture.
Step 4: Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining ½ cup cheddar cheese evenly on top.
Step 5: In a small bowl, mix the crushed cornflakes with 3 tablespoons melted butter. Sprinkle this topping evenly over the casserole.
Step 6: Bake uncovered for 45–50 minutes, or until the casserole is bubbly and golden brown on top.
Step 7: Allow to cool slightly before serving. This casserole pairs wonderfully with ham, roasted chicken, or breakfast eggs.

Tips & Variations

For a vegetarian version, substitute the cream of chicken soup with cream of mushroom or cream of celery soup.
Mix in cooked bacon or diced ham for extra flavor and heartiness.
Use crushed buttery crackers instead of cornflakes for a richer topping.
Chop fresh herbs such as chives or parsley and sprinkle over before serving to add freshness.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven for 15–20 minutes until warmed through. This casserole also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A square piece of creamy baked macaroni and cheese is on a white plate, showing about three thick layers: a bottom layer of soft macaroni pasta in a smooth white cheese sauce, a middle layer mixing the same pasta and melted cheese, and a top layer with a golden-brown crispy cheese crust, browned unevenly with dark spots. The cheese is stretching as a silver fork lifts part of the square, with small green herb sprigs on top and around the edges. The background is softly blurred with a white marbled texture under the plate and hints of the baking dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, you can shred fresh potatoes and use them, but be sure to squeeze out excess moisture to prevent the casserole from becoming watery.

Is it possible to make this casserole ahead of time?

Absolutely! You can assemble the casserole and refrigerate it, covered, overnight. Bake it the next day, adding a few extra minutes to the baking time if needed.