Hash Brown Casserole With Cheese

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 10/02/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 10/02/19

Hash Brown Casserole

The Spruce Eats / Diana Rattray
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
880 Calories
71g Fat
38g Carbs
25g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 880
% Daily Value*
Total Fat 71g 91%
Saturated Fat 36g 179%
Cholesterol 174mg 58%
Sodium 826mg 36%
Total Carbohydrate 38g 14%
Dietary Fiber 3g 12%
Protein 25g
Calcium 669mg 51%
*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.)

Plenty of cheese and cream of celery soup, along with a little sour cream, make this tasty hash brown casserole. This recipe calls for a package of refrigerated hash browns, but thawed frozen hash browns can be used as well.

This casserole makes a wonderful brunch dish, and it's a perfect side dish for just about any meal, plain or fancy. It's also a great casserole to take along to a potluck dinner.

Ingredients

Steps to Make It

  1. Spray a 2-quart baking dish with nonstick cooking spray. Heat the oven to 350 F.

  2. In a large bowl, combine the hash brown potatoes, soup, onion, cheese, sour cream, and 4 tablespoons of melted butter. Stir until blended.

  3. Spoon the hash brown mixture into the prepared baking dish.

  4. In a small bowl, combine the breadcrumbs with the remaining 2 tablespoons of melted butter. Stir to blend thoroughly. Sprinkle the bread crumbs evenly over the hash brown mixture in the baking dish.

  5. Bake the casserole for 50 to 60 minutes, until potatoes are tender and topping is lightly browned.

Tips

  • To use frozen hash brown potatoes, put the package of frozen hash browns in the refrigerator to thaw overnight. Or empty the hash browns into a bowl, cover, and let stand at room temperature for about 30 to 40 minutes. Drain off any excess liquid before using the thawed hash browns in the recipe.
  • To thaw frozen hash browns in the microwave, empty the package into a microwave-safe bowl and cover with plastic wrap. Microwave on 50 percent power for about 3 minutes, turning and stirring after about 1 1/2 minutes. Drain off excess liquid before using the thawed hash browns.

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