Hash Brown Casserole With Cheese

Hash brown casseroles Paul Poplis StockFood Creative/Getty Images
Prep: 10 mins
Cook: 80 mins
Total: 90 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
571 Calories
30g Fat
63g Carbs
14g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 571
% Daily Value*
Total Fat 30g 39%
Saturated Fat 13g 63%
Cholesterol 61mg 20%
Sodium 403mg 18%
Total Carbohydrate 63g 23%
Dietary Fiber 3g 12%
Protein 14g
Calcium 356mg 27%
*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 hash brown casserole is a rich combination of cream cheese, cheddar cheese, and condensed cream of celery soup. A homemade sauce may be used instead of the condensed soup (see below).

The casserole may be altered to suit your taste. Sauté some diced celery with the onion or add some bell pepper or green onions to the potatoes. Or omit the onion altogether. Cream of mushroom soup or cream of chicken may be substituted for the cream of celery.

If you prefer hash browns with the classic sour cream sauce mixture, take a look at this recipe for ​a hash brown casserole with sour cream and cheese, or try​ this recipe for "heavenly" hash browns.


  • 1/2 cup finely chopped onion
  • 1 tablespoon butter
  • 1 can (10 3/4 ounces) condensed cream of celery soup (see homemade option, below)
  • 1/3 cup milk
  • 1 small package (3 ounces) cream cheese
  • 4 cups frozen (thawed) or refrigerated hash brown potatoes
  • 1/2 cup shredded sharp Cheddar cheese

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 350 F.

  3. Grease a 2-quart baking dish.

  4. In a saucepan, saute onion in butter slowly until tender. Add the condensed soup, milk, and cream cheese; cook over medium-low heat, stirring, until smooth and bubbly.

  5. Combine the potatoes and onions in a large bowl and then add the soup mixture. Stir gently to blend the ingredients thoroughly.

  6. Spoon the potato mixture into the prepared baking dish and spread.

  7. Cover the baking dish tightly foil and bake in the preheated oven for 1 hour and 15 minutes, or until potatoes are tender.

  8. Remove foil and top with the shredded cheese.

  9. Return to oven and continue baking until the cheese is melted and the casserole is lightly browned.


  • To thaw frozen hash brown potatoes in the microwave oven, spread them out in a single layer in a microwave-safe baking dish (you might have to do this in batches). Microwave on 100% power for about 30 seconds for each cup of potatoes. Transfer the potatoes to paper towels and pat dry before using them in the recipe. Alternatively, the potatoes may be thawed in the refrigerator overnight. Spread them out in a container in a shallow layer. Cover and refrigerate until thawed.
  • If you prefer homemade, it's easy to make a condensed soup replacement. Melt 4 tablespoons of butter in a saucepan over medium heat. Add 1/4 cup of finely chopped celery and saute for about 5 minutes, stirring constantly. Add 4 tablespoons of flour and cook for about 2 minutes, stirring constantly. Gradually add 1 cup of chicken broth and 1/2 cup of milk. Cook until thickened. Add salt and pepper, to taste. Omit the condensed soup and add this sauce mixture to the recipe along with the 1/3 cup of milk and the cream cheese.