There’s something so comforting about pulling together a simple dish that the whole family loves. Growing up, Grandma’s hash brown casserole was always a staple at family gatherings, and now, it’s a tradition I love to carry on in my own home. The simplicity of this recipe, combined with the cheesy goodness, makes it a hit every single time.
One of the best parts about this casserole is that it brings people together. Whether we’re enjoying it for Sunday brunch or as a side at family dinners, it never fails to remind me of the warm moments shared around the kitchen table. The ingredients are easy to find, and the recipe itself is so forgiving—it’s perfect for those days when you’re short on time but still want something satisfying.
I love how adaptable this casserole can be. Sometimes I add extra cheese (because who doesn’t love more cheese?), and other times, I switch things up with different toppings, like breadcrumbs or even crispy bacon bits for that extra crunch. It’s one of those dishes you can make your own, yet it never loses its nostalgic charm.
Preparing Grandma’s Hash Brown Casserole
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Ingredients
- 1 (2-pound) bag of thawed frozen hash brown potatoes
- 2 cups shredded Cheddar cheese
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1/2 cup finely chopped onions
- 1 (8-ounce) container sour cream
- 1/2 teaspoon ground black pepper
- 1 cup melted butter, divided
- 1/2 teaspoon salt
- 1 cup crushed cornflakes
Directions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
In a large mixing bowl, combine the thawed hash browns, shredded Cheddar cheese, sour cream, cream of chicken soup, half of the melted butter, chopped onions, salt, and pepper. Stir everything until well blended.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the crushed cornflakes over the top, then drizzle the remaining melted butter evenly over the cornflakes.
Bake in the preheated oven for 1 to 1 ½ hours, or until the top is golden and the casserole is bubbling around the edges.
Remove from the oven, allow it to cool slightly before serving, and enjoy while warm.
Storing Suggestion
To store any leftovers, let the casserole cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. Reheat individual servings in the microwave, or reheat the entire dish in the oven at 350°F for about 20 minutes until warmed through.
Cooking Tips
If you’re looking to switch things up, try using different cheeses like Colby Jack or mozzarella for a twist on the flavor. You can also substitute cream of mushroom soup for the cream of chicken if you’re looking for a vegetarian-friendly option.
Serving Suggestions
This hash brown casserole pairs wonderfully with a crisp green salad or roasted vegetables for a complete meal. It’s also a great side for breakfast sausage or bacon, making it a versatile dish for any time of the day.
Ingredient Substitutions
If you don’t have cornflakes on hand, you can use breadcrumbs or crushed Ritz crackers for the topping. For a lower-fat version, try using Greek yogurt in place of sour cream and reduce the amount of butter.
Seasonal Variations
In the fall, try adding some sautéed mushrooms or diced bell peppers to the mix for added flavor. During the summer months, fresh herbs like chives or parsley can bring a bright, fresh taste to the dish.
Allergen Information
This recipe contains dairy (cheese, sour cream, and butter) and gluten (if the cornflakes contain gluten). For a gluten-free version, make sure to use certified gluten-free cornflakes or substitute with a gluten-free topping.
FAQ
Can I make this hash brown casserole ahead of time?
Yes, you can prepare the casserole a day in advance and store it in the fridge, unbaked. When you’re ready to serve, simply bake it in the oven according to the instructions, adding an extra 10-15 minutes of baking time if needed.
How do I prevent the casserole from becoming too soggy?
To prevent a soggy casserole, make sure the hash browns are fully thawed and drained before mixing. Using high-quality frozen hash browns also helps maintain the dish’s texture.
Can I use fresh potatoes instead of frozen hash browns?
Yes, you can use fresh potatoes. Grate them and press out any excess moisture before adding them to the recipe. This step ensures the potatoes bake properly without becoming too wet.
What other toppings can I use besides cornflakes?
If you’re not a fan of cornflakes, you can swap them for breadcrumbs, crushed potato chips, or even panko for a crunchier topping.
Can I freeze the hash brown casserole?
Yes, this casserole freezes well. Allow it to cool completely, then wrap tightly in plastic wrap and foil. It can be frozen for up to 3 months. Thaw it overnight in the fridge before reheating.
How can I make this casserole lighter?
For a lighter version, you can reduce the amount of butter used, swap sour cream for Greek yogurt, and use low-fat cheese. These adjustments will cut back on calories without sacrificing flavor.
Grandma's Hash Brown Casserole
Ingredients
- 1 2-pound bag thawed frozen hash brown potatoes
- 2 cups shredded Cheddar cheese
- 1 10.5-ounce can condensed cream of chicken soup
- 1/2 cup finely chopped onions
- 1 8-ounce container sour cream
- 1/2 teaspoon ground black pepper
- 1 cup melted butter, divided
- 1/2 teaspoon salt
- 1 cup crushed cornflakes
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the thawed hash browns, Cheddar cheese, sour cream, condensed cream of chicken soup, half of the melted butter, onions, salt, and black pepper. Mix everything well until evenly combined.
- Transfer the potato mixture into a greased 9x13-inch baking dish.
- Scatter the crushed cornflakes over the top, and then drizzle the remaining melted butter evenly across the top.
- Place the dish in the preheated oven and bake for 1 to 1 ½ hours, or until the top turns golden and the mixture is bubbling at the edges.
- Remove from the oven, let it cool slightly, and serve hot. Enjoy!
