Hash Brown Casserole With Sour Cream

Hash Brown Casserole With Sour Cream

The Spruce / Karen Hibbard

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
331 Calories
23g Fat
24g Carbs
9g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 331
% Daily Value*
Total Fat 23g 29%
Saturated Fat 12g 62%
Cholesterol 58mg 19%
Sodium 567mg 25%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 9g
Vitamin C 7mg 36%
Calcium 201mg 15%
Iron 2mg 9%
Potassium 325mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious hash brown casserole is perfect for a large brunch or dinner, or take it along to a potluck gathering. It comes together by using sour cream and two types of soup: cream of celery and cream of chicken.

The hash brown bake is an excellent dish to serve with a big family breakfast as well. Feel free to omit the green onion if you'd like, or use light sour cream and soups to make this dish a bit lower in fat.

It's a versatile dish that works well almost any time of day. Serve it for breakfast with scrambled eggs and bacon, or make it for a family dinner with pork chops, chicken, or steak. It's especially good with one of those proteins, along with a side of steamed green beans.

If you prefer a recipe without condensed soup, try this hash brown casserole.


Click Play to See This Hash Brown Casserole With Sour Cream Recipe Come Together


  • 10 tablespoons melted butter, divided, plus more for the baking dish

  • 1 (30-ounce) package frozen hash brown potatoes, thawed

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 8 ounces sour cream

  • 1 (10 3/4-ounce) can cream of celery soup

  • 1 (10 3/4-ounce) can cream of chicken soup

  • 1/2 cup finely chopped green onion

  • 8 ounces shredded cheddar cheese, divided

  • 1 cup soft fresh breadcrumbs

Steps to Make It

  1. Gather the ingredients.

    Hash brown casserole ingredients

    The Spruce / Karen Hibbard

  2. Grease a 2- to 2 1/2-quart baking dish. Heat the oven to 350 F.

    Casserole dish greased with butter

    The Spruce / Karen Hibbard

  3. Combine the thawed potatoes, 8 tablespoons of the melted butter, salt, pepper, sour cream, cream of celery and cream of chicken soups, onion, and 1 1/2 cups of the shredded cheese in a large bowl.

    Casserole ingredients in mixing bowl

    The Spruce / Karen Hibbard

  4. Spread the mixture in the prepared baking dish.

    Unbaked hashbrown casserole in dish

    The Spruce / Karen Hibbard

  5. Combine the breadcrumbs with the remaining 2 tablespoons of melted butter in a small bowl until well blended.

    Casserole topping of breadcrumbs and butter in a bowl

    The Spruce / Karen Hibbard

  6. Sprinkle the remaining cheese over the casserole, then top with the buttered breadcrumbs.

    Unbaked casserole ready for the oven

    The Spruce / Karen Hibbard

  7. Bake for 25 to 35 minutes, until hot and lightly browned.

    Hash Brown Casserole With Sour Cream in a casserole dish

    The Spruce / Karen Hibbard

Recipe Variations

  • Instead of breadcrumbs, top the casserole with crumbled french fried onions.
  • For a vegetarian casserole, replace the cream of chicken soup with cream of mushroom.

How to Store and Freeze

  • Leftover hash brown casserole will keep in the refrigerator for up to three days.
  • You can also freeze the casserole for up to two months, thawing it out in the refrigerator overnight before reheating it, or bake it off from frozen.
  • To reheat, place in a 350 F oven for approximately 20 minutes, or until it's heated all the way through.