Hash Brown Casserole With Sour Cream and Cheese

Hash brown potato casserole
Philip Nealey / Getty Images
  • Total: 70 mins
  • Prep: 10 mins
  • Cook: 60 mins
  • Yield: 1 Casserole (6 to 9 Servings)
Ratings (22)

Here's a classic hash brown casserole recipe. It's made with sour cream, cheese, and frozen hash brown potatoes.

Feel free to add a buttered bread crumb topping to this casserole for some extra texture and crunch. See the tips and variations for more.

What You'll Need

  • 1 package (about 30 ounces) frozen shredded hash browns (thawed)
  • 1 cup sour cream
  • 1 stick (4 ounces) butter or margarine (melted)
  • 1 can (10 3/4 ounces) condensed cream of chicken soup
  • 1 tablespoon instant minced onion or about 1/4 cup of finely chopped onion
  • 2 cups shredded sharp cheddar or Colby cheese (or a similar combination)

How to Make It

  1. Heat the oven to 350 F.
  2. Butter a 9-by-13-by-2-inch baking pan.
  3. In a large mixing bowl, combine the thawed hash browns with the melted butter.
  4. Add the sour cream, condensed soup, onion, and cheese to the potatoes; blend well.
  5. Spoon the mixture into the prepared baking pan.
  6. Bake uncovered in the preheated oven for 1 hour.

Tips and Variations

  • If desired, add a breadcrumb topping. Toss 1 cup of fine soft bread crumbs with 2 tablespoons of melted butter. Sprinkle over the hash brown potato casserole and bake as directed.
  • Use cream of celery or cream of mushroom soup in place of the cream of chicken.
  • Toss about 1/2 cup of crushed cornflakes with 1 tablespoon of melted butter and sprinkle over the potatoes.
  • Use a half-and-half blend of American and cheddar cheeses, or a cheddar jack blend.

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Nutritional Guidelines (per serving)
491 Calories
37g Fat
33g Carbs
8g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)