Description

Grandma’s Hash Brown Casserole is a warm, comforting dish perfect for family gatherings or holiday breakfasts. This creamy casserole combines shredded hash browns, cheddar cheese, sour cream, and a crunchy cornflake topping baked to golden perfection. It’s a classic, hearty recipe that pairs well with ham, roasted chicken, or eggs.

Ingredients

Scale

Base 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

Topping

1 ½ cups (75 g) crushed cornflakes or buttery crackers
3 tablespoons melted butter

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prepare it for the casserole.
Mix the base: In a large mixing bowl, combine the cream of chicken soup, sour cream, ½ cup melted butter, 1 ½ cups of shredded cheddar cheese, finely chopped onion, garlic powder, salt, and black pepper. Stir everything together until the mixture is smooth and well blended.
Add potatoes: Gently fold in the thawed shredded hash browns, making sure the potatoes are evenly coated with the creamy mixture.
Assemble the casserole: Spread the prepared mixture evenly into the greased baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top for that cheesy finish.
Make the topping: In a small bowl, mix the crushed cornflakes (or buttery crackers) with 3 tablespoons of melted butter until well combined. Sprinkle this mixture evenly over the cheese layer on top of the casserole to add a crunchy texture.
Bake: Place the casserole in the oven and bake uncovered for 45–50 minutes, or until the casserole is bubbly throughout and the topping is golden brown and crispy.
Serve: Allow the casserole to cool slightly before serving. This dish pairs wonderfully with ham, roasted chicken, or breakfast eggs for a complete meal.

Notes

You can substitute cream of chicken soup with cream of mushroom or cream of celery soup for a different flavor.
For a gluten-free version, use gluten-free cornflakes or crushed gluten-free crackers for the topping.
Thawing the hash browns well ensures even cooking and better texture in the casserole.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
If you prefer a spicier kick, add a pinch of cayenne pepper or diced jalapeños to the base mixture.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: hash brown casserole, cheesy hash browns, breakfast casserole, comfort food, baked casserole, holiday breakfast