Cheesy Hash Brown Casserole recipe is a potato lovers dream dish. It’s not only filled with shredded hash brown potatoes and plenty of cheese but a healthy dose of comfort, too.
Easy Cheesy Hash Brown Casserole Recipe
This casserole is for the potato lovin’ people at your table. I’ve served this hash brown casserole for breakfast, brunch and as a side dish for dinner. While hash brown casseroles certainly aren’t a new phenomenon, I wanted to share my recipe inspired by that potluck favorite that’s rotated among church and office dinners for as long as I can remember. You know the one, they’re sometimes called funeral potatoes, topped with buttery cornflakes. There’s nothing wrong with that version at all, but I have always topped my casserole with crushed potato chips. I mean, why not? Just like in recipe for Au Gratin Ranch Potatoes, it’s the crowning touch.
How to Make the Best Cheesy Hash Brown Potato Casserole Recipe
- Ingredients you’ll need to make this recipe for hash brown casserole: Shredded refrigerated hash browns, sour cream, butter, cream of celery soup, half and half, Parmesan cheese, egg, black pepper, salt, granulated garlic or garlic powder, shredded Colby or cheddar cheese and crushed potato chips for the topping.
- Kitchen tools you’ll need: Large bowl, measuring cups and spoons, cheese grater, sharp knife and cutting board and 13 x 9 inch baking dish.
- This recipe can easily be halved for a smaller version.
- If you prefer, you can substitute thawed frozen shredded hash browns in place of refrigerated hash browns.
- Likewise, you can use raw shredded potatoes that you’ve made yourself. When doing so, I find it necessary to nuke them in the microwave for a few minutes so that they are partially cooked before combining with the remaining ingredients. You’ll need around 8-10 cups of freshly shredded, par cooked potatoes.
- This is one dish that I actually prefer making with Colby cheese. If you think you’d like to use cheddar cheese or a different flavor, feel free to adapt.
- Can you make hash brown casserole the night before? This hash brown potato casserole can be fully assembled ahead of time, up to one day in advance. Spread it into the baking dish, cover with plastic wrap and chill overnight in the refrigerator. Allow it to sit on the counter for 20 minutes or so, to warm just a bit before baking. Add more baking time, as needed.
- You can reheat single servings of leftover hash brown casserole in the microwave. You can also reheat it in an oven safe dish in a 350°F oven for 20 minutes or just until heated through. Lay foil on top to prevent overbrowning.
- You can freeze baked hash brown casserole for up to 1 month. Thaw it in the refrigerator overnight then reheat in a 350°F oven until fully heated through.
More Southern Style Potato Casseroles to Make
I don’t have to tell you how versatile potato recipes are for any meal of the day. More potato love to add to your side dish rotation:
- Ham and Hash Brown Casserole is a brunch favorite and a tasty use for leftover holiday ham.
- Green Chile Queso Potatoes are a fun side dish for anything from meatloaf to tacos.
- Sour Cream and Onion Smashed Potato Casserole complement’s steak, pork, chicken or seafood.
- Streusel Topped Sweet Potatoes is a holiday must-make.
- Slow Cooker Loaded Mashed Potato Casserole is super simple to make in your crockpot.
- Chicken Bacon Ranch Potato Casserole is a one dish meal.
- Baked Little Potatoes Casserole from Noshing with the Nolands
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Helpful Kitchen Items:
Cheesy Hash Brown Casserole
- 2 20 oz packages refrigerated shredded hash browns Or one 32 oz frozen hash browns, thawed
- 1 medium onion peeled and grated
- 1 10 3/4 oz can cream of celery soup
- 1 8 oz container sour cream
- 1 cup half and half or heavy cream
- 1/2 cup butter melted
- 1/3 cup grated Parmesan cheese
- 1 large egg beaten
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp granulated garlic or garlic powder
- 4 cups shredded colby cheese divided
- 1 cup crushed potato chips
- Preheat oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray.
- In a large mixing bowl, mix together, hash browns, onion, soup, sour cream half and half, butter, Parmesan, egg, salt, pepper and garlic. Mix well, then add 3 cups cheese.
- Pour evenly into baking dish. Top with remaining 1 cup cheese and sprinkle with crush potato chips.
- Bake for 45-50 minutes or until golden and bubbly. Check halfway through baking and lay foil on top, if needed to prevent the chips from over browning.
- Let stand for 5-10 minutes then serve.
- This entire dish can be assembled, covered and chilled overnight before baking. In fact, it heightens the flavor. Allow it to sit on the counter for 20 minutes or so, to warm to room temperature before baking.