Grandma’s Hash Brown Casserole Recipe

Introduction

Grandma’s Hash Brown Casserole is a comforting, cheesy dish that’s perfect for family gatherings or cozy dinners. This beloved recipe features tender hash browns baked in a creamy mixture topped with a crunchy cornflake crust. Kentucky grandmas truly know how to bring warmth to the table with this classic casserole!

Ingredients

• 1 (2 pound) package frozen hash brown potatoes, thawed
• 1 (10.5 ounce) can condensed cream of chicken soup
• 2 cups shredded Cheddar cheese
• 1 (8 ounce) container sour cream
• 1 cup butter, melted, divided
• ½ cup chopped onion
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup crushed cornflakes

Instructions

1. Step 1: Preheat the oven to 350 degrees F (175 degrees C) and gather all ingredients.
2. Step 2: In a large bowl, mix the thawed hash browns, shredded Cheddar cheese, condensed cream of chicken soup, sour cream, half of the melted butter, chopped onion, salt, and pepper until well combined.
3. Step 3: Transfer the mixture to a 9×13-inch baking dish, spreading it out evenly.
4. Step 4: Sprinkle the crushed cornflakes evenly over the top of the casserole.
5. Step 5: Drizzle the remaining melted butter over the cornflake topping for a golden, crispy finish.
6. Step 6: Bake in the preheated oven for 1 hour to 1 hour 30 minutes, or until the casserole is bubbly around the edges and the top is golden brown.
7. Step 7: Remove from the oven and let it rest briefly before serving. Enjoy your comforting hash brown casserole!

Tips & Variations

• Use cream of mushroom or cream of celery soup to make this casserole vegetarian-friendly.
• Substitute crushed buttery round crackers (such as Ritz) or potato chips for the cornflake topping for a different crunch and flavor.
• Sprinkle sliced green onions on top just before serving to add a pop of color and fresh flavor.
• For extra cheesiness, stir in an additional ½ cup of shredded Cheddar cheese into the mixture.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to four days. To reheat, warm in the oven to maintain the crispy topping rather than using a microwave, which can make the topping soggy. This casserole can also be frozen—baked or unbaked—for up to three months. Thaw in the refrigerator overnight before reheating or baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole the day before and keep it covered in the refrigerator. Simply bake it fresh when ready to serve.

Can I use fresh potatoes instead of frozen hash browns?

While this recipe is designed for frozen hash browns (thawed), you can use freshly grated potatoes. Be sure to squeeze out excess moisture before mixing to avoid a watery casserole.

Grandma’s Hash Brown Casserole Recipe

---

★★★★★

4.4 from 92 reviews

• Author: Julian
• Total Time: 1 hr 40 mins
• Yield: 12 servings (1 9×13-inch casserole) 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

Grandma’s Hash Brown Casserole is a classic comfort food dish made with thawed frozen hash brown potatoes combined with creamy condensed soup, shredded Cheddar cheese, sour cream, and butter, topped with crunchy crushed cornflakes. This Kentucky grandma’s recipe is easy to prepare, baked to golden perfection, and perfect as a hearty side dish for any occasion.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 (2 pound) package frozen hash brown potatoes, thawed
• 1 (10.5 ounce) can condensed cream of chicken soup
• 2 cups shredded Cheddar cheese
• 1 (8 ounce) container sour cream
• 1 cup butter, melted, divided
• ½ cup chopped onion
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup crushed cornflakes

---

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to ensure it’s ready for baking the casserole.
2. Mix Ingredients: In a large bowl, combine the thawed hash brown potatoes, shredded Cheddar cheese, condensed cream of chicken soup, sour cream, half of the melted butter (½ cup), chopped onion, salt, and ground black pepper. Stir until all ingredients are well incorporated.
3. Transfer to Baking Dish: Pour the mixture evenly into a 9×13-inch baking dish, spreading it out smoothly to prepare for the crunchy topping.
4. Add Topping: Sprinkle the crushed cornflakes evenly over the surface of the casserole. Then drizzle the remaining melted butter (½ cup) on top of the cornflakes for a golden, crispy finish.
5. Bake: Place the casserole in the preheated oven and bake for 1 hour to 1 hour 30 minutes. Bake until the casserole is bubbly around the edges and the top is a beautiful golden brown color.
6. Serve: Remove from the oven and let it sit a few minutes before serving. Enjoy this rich and flavorful hash brown casserole warm as a comforting side dish.

Notes

• Use cream of mushroom or cream of celery soup to make this casserole vegetarian.
• Crushed buttery round crackers (such as Ritz) or potato chips can be used instead of cornflakes for the topping.
• Sprinkle sliced green onions on top just before serving for added color and flavor.
• Store leftovers in an airtight container in the refrigerator for up to four days.
• You can freeze this casserole (baked or unbaked) for up to three months; thaw overnight in the refrigerator before reheating.
• Reheat in the oven to crisp up the topping for best results.

• Prep Time: 10 mins
• Cook Time: 1 hr 30 mins
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: hashbrown casserole, comfort food, cheesy casserole, Kentucky recipe, potato casserole, baked hash browns, easy side dish, creamy hashbrowns