|Nutritional Guidelines (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 17g||85%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 2g||9%|
|*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.|
Easy and quick to put together, this hash brown potato casserole is great for parties, potluck dinners, or weeknight meals. It would even make a delicious savory dish for a brunch buffet. You can assemble the casserole the day before and bake it when needed. Perfect as a side dish, or add meat, such as ham, to make it a complete meal. The bacon is optional but highly recommended as it adds a nice depth of flavor and crispy texture.
- 4 tablespoons (1/2 stick) butter (melted and at room temperature)
- 1 can cream of chicken soup (undiluted)
- 3/4 cup sour cream
- 1 egg (beaten)
- 1 1/2 teaspoons dried thyme (crushed between your palms)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups finely shredded cheddar cheese (divided)
- 1 package (24-ounces) frozen hash brown potatoes (break up any frozen clumps)
- 1 cup chopped onion
- 1 cup diced red bell pepper
- Optional: 4 slices bacon (cooked crisp and crumbled)
- Optional: 1 dash of paprika
- Garnish: Snipped chives
Preheat oven to 350 F. Grease an 8 x 11-inch (or 10-inch square) shallow glass oven-proof casserole dish.
In a large bowl, combine melted butter, cream of chicken soup, sour cream, egg, thyme, kosher salt, and pepper. Mix well. Add 1 cup of the cheddar cheese, frozen hash brown potatoes, onion, red bell pepper, and bacon, if using, and combine.
Pour mixture into prepared casserole dish. Top with the remaining cup of cheddar cheese. Sprinkle top lightly with paprika.
Bake uncovered for 1 hour and 15 minutes. Let rest for 15 minutes, then sprinkle with chives, if desired, before serving.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
- This casserole is ideal to prepare ahead of time—just refrigerate until ready to bake. You can also freeze the dish once it is baked and let thaw before reheating.
- To add a bit more color (and nutrition) to the dish, consider throwing in some peas, or even spinach, along with the onion and bell pepper.
- Ror a little extra crunch, sprinkle the top with breadcrumbs or crushed cornflakes that have been mixed with a bit of melted butter.
- Alter the flavor of this casserole by swapping out the cheese; even swapping out sharp cheddar cheese for extra sharp will make a difference.
Other Hash Brown Recipes
If this is a big hit in your household or at the neighborhood potluck, try your hand at a few other hash brown recipes. For the perfect morning treat, put together some hash brown breakfast bites; simply put a spoonful of hash browns (or tater tots) into muffin tins, pour over an egg and milk mixture, and top with spinach and cheddar cheese. Then bake until golden brown. Or if it's a hearty meal you are after, try a crockpot ground beef and hash brown dinner. Lean ground beef is cooked along with onion, gravy, creamed corn, hash browns, cream of celery soup, and evaporated milk to create a rich and satisfying meal that may just be perfect when it's time to clean out the fridge and pantry!
Dying to make this recipe but don't have every ingredient? Lucky for you there is a pared-down hash brown casserole version that includes just hash browns, sour cream, butter, soup, onion, and cheese.