Hash Brown Casserole

Hash Brown Casserole (3 of 4)

This was one of my favorite dishes my mom made growing up! It is such a great side dish and is perfect for a potluck or cookout.  I used fresh potatoes, but you can certainly sub with frozen hash browns and save some time.  This dish does call for cream of chicken soup, but I used some homemade cream of mushroom that I had on hand. It’s super easy to make from scratch and then you can keep it in the freezer to use in casseroles, etc.  This may not look like much, but trust me, your family and friends are going to love it! I halved the recipe below and we got 3 or 4 meals out of it for the two of us.

Hash Brown Casserole (2 of 4)

Hash Brown Casserole
Source: My Mom

1 5 lb. bag yukon gold potatoes, peeled, cubed & boiled*
16 oz. light sour cream
1 onion, chopped
1 can cream of chicken or mushroom**
8 oz. sharp cheddar cheese, grated
1/2 cup milk
1 1/2 to 2 tsp. salt
1/4 to 1/2 tsp. freshly ground black pepper

For Topping:
1/2 cup butter, melted
2 cups cornflakes, lightly crushed

Peel and cube up your potatoes.  Place in a large pot and cover the potatoes with water.  Bring pot of potatoes to boil and let boil for 30 minutes.  Drain and let cool.  (Can refrigerate at this point and then when ready to assemble casserole take out just ahead of time to get the chill off).

Preheat oven to 350 degrees.  Spray a 9 x 13 glass baking dish with cooking spray, set aside. (Can also use two 8 x 8 or 9  x 9 dishes).

In a very large bowl, combine sour cream, onion, cream of chicken or mushroom, grated cheddar, milk, salt & pepper. Stir to combine.

Add in potatoes and toss to coat, may want to taste and add more salt & pepper if necessary. Pour mixture into prepared baking dish and spread evenly.

In a medium sized bowl, combine melted butter and lightly crushed cornflakes. Stir to coat cornflakes.  Spoon cornflake mixture over top of the potato mixture in the baking dish, evenly distributing.

Bake for approximately 50 minutes, until bubbly and cornflakes are crunchy.  Serve warm and store leftovers in an airtight container in the refrigerator.

*Can use 1 large bag frozen cubed hash browns
**Can use this homemade cream of chicken or mushroom soup
***To reheat: Bake in oven at 350 degrees for approximately 15 to 20 minutes, until bubbly and heated through.

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  1. I love a good hash brown casserole!
    Meagan @ A Zesty Bite recently posted..French Vanilla Bundt CakeMy Profile

  2. oh my lanta….this casserole sounds sooooooo goooooood
    Kayle (The Cooking Actress) recently posted..Coffee Cake Muffins with @ZulkaSugarMy Profile

  3. I have a (very) similar post going up tomorrow! Yours looks awesome.
    Melissa {Persnickety Plates} recently posted..Get at meMy Profile

  4. I love hash brown casseroles! Must be the Midwestern girl in me 🙂
    Julie @ Julie’s Eats & Treats recently posted..Chicken Parmesan Grilled BurritosMy Profile

  5. Do you think it would be okay to add hamburger to this?

  6. yes i love hash brown casserole…there is always something so good and so comforting about it…and perfect dish since seriously everyone loves it right!?!!!
    angela @ another bite please recently posted..asparagus lemon pastaMy Profile

  7. YUM!!! Wish I had some right now! 🙂

  8. Hash brown casserole is always a hit and I love your crunchy topping!
    Julie @ Table for Two recently posted..Strawberry MojitosMy Profile

  9. After cooking this completely, is it OK to freeze for a few days, thaw and then reheat? We are heading to our cabin and have a big potluck on Saturday. Easier to only reheat for 15 mins then cook entirely at the cabin.