Hash Brown Casserole With Cheese

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/1/21
Hash Brown Casserole

The Spruce Eats / Diana Rattray

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 6 servings
Yield: 1 casserole
Nutrition Facts (per serving)
703 Calories
48g Fat
53g Carbs
17g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 703
% Daily Value*
Total Fat 48g 62%
Saturated Fat 20g 101%
Cholesterol 85mg 28%
Sodium 1169mg 51%
Total Carbohydrate 53g 19%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 17g
Vitamin C 7mg 35%
Calcium 395mg 30%
Iron 2mg 11%
Potassium 558mg 12%
*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 breadcrumbs 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.