This Easy Cheesy Hash Brown Casserole is comforting, delicious, and super easy to make! All you’ll need is 5 minutes to prep and a handful of simple ingredients. Perfect for feeding a crowd. The recipe includes step-by-step photos and lots of tips.

overhead view of a Cheesy Hash Browns Casserole .

I’m so happy to share this Easy Cheesy Hash Brown Casserole recipe with you because it’s perfect for breakfast, brunch, potlucks, and barbecues.

We are a family that loves potatoes. Bake potatoes, mashed potatoes, breakfast potatoes, roasted…you name it, and we’ll eat it, especially if it’s paired with cheese. So, this Easy Cheesy Hash Brown Casserole has become a favorite among our family.

Easy Cheesy Hash Brown Casserole Recipe Highlights

  • This Easy Cheesy Hash Brown Casserole is incredibly delicious, with all the flavors you’d want in a hot, comforting dish.
  • It’s super easy to make with a handful of simple ingredients.
  • It can be completely prepared ahead of time.
  • Perfect for feeding a crowd.

 Just wake up, bake it, and enjoy!

Cheesy Hash Browns Casserole over a wooden surface.

Ingredients Notes & Substitutions

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  • Potatoes: I used cubed hash browns this time, but this will work well with cubed or shredded hash browns; it’s totally up to you.
  • Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, reduce by half the salt called in the recipe.
  • Condensed cream of chicken: Store-bought or homemade. See recipe notes for instructions to make your own cream of chicken.
  • Sour cream: I recommend the full-fat version.
  • Onion You can substitute it for two teaspoons of onion powder.
  • Cheese: I always use Cheddar cheese, but you can use any melty cheese of your liking, such as Colby cheese, Monterey jack, havarti, etc.
  • Salt and Black pepper: For seasoning.

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  1. Preheat oven to 350° F. Spray casserole or baking dish (2-quart) with cooking spray.
  2. Combine in a large bowl frozen hash browns, melted butter, 1 can condensed cream of chicken, sour cream, chopped onion, grated cheddar cheese, salt, and pepper; stir together until well combined. Pour into prepared pan or dish. Cover the baking dish with aluminum foil.
  3. Bake for 30 minutes. Then remove the foil and bake for 10-15 more minutes until the top is golden brown.
ingredients to make potato casserole in a bowl with a spatula.

Topping Ideas

Corn Flakes: Mix 2 1/2 cups of cornflakes (roughly crushed) and 4 tablespoons of melted butter. Then sprinkle the cornflakes on top of the casserole just before baking.

Ritz crackers: Mix 20 crushed Ritz crackers (roughly crushed) and 3 tablespoons of melted butter. Then sprinkle the crackers on top of the casserole just before baking.

Homemade Condensed Cream of Chicken Soup

I know that many of you prefer not to use canned food; in that case, you can make your own condensed cream of chicken soup. If you want to make this casserole meatless, you can use a can of condensed cream of cheese instead. 

To make Homemade Condensed Cream of Chicken Soup, combine in a small saucepan ¾ cup chicken broth, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon poultry seasoning or granulated chicken bouillon, ¼ teaspoon dried parsley, pinch paprika, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a simmer. Meanwhile, whisk together ½ cup milk and ¼ cup flour until smooth. Pour into a saucepan, whisking continuously, until the mixture bubbles and thickens about 1 minute.

Cheesy Hash Browns Casserole garnished with chopped parsley.

Storing & Freezing Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. 

Freeze: Prepare hash brown casserole without baking and cover your casserole with plastic wrap and foil. Freeze for up to 3 months. To serve, thaw in the refrigerator overnight, bake as directed, and serve.

Make-Ahead: This casserole can be mixed up entirely, covered, and refrigerated for up to 24 hours before baking. 

Frequently Asked Questions

How Long Do You Cook Hash Brown Casserole?

* 30 – 40 minutes if using thawed hash browns.
* 40 – 50 minutes if using frozen hash browns.

Can I Freeze Hash Brown Casserole?

Yes! Prepare hash brown casserole as instructed in the recipe without baking, and store in an airtight, freezer-safe container in the freezer for up to 3 months. Ready to eat it? Thaw in the refrigerator overnight and then bake as directed and serve. Please be aware that since this dish has sour cream, the texture of the dish will slightly change if you choose to freeze it.

Do I Have To Thaw The Hash Browns?

Not necessarily! If you forget to thaw the hash browns, don’t worry! Bake cover for 45-50 minutes and then uncover for 10-15 more minutes until the top is golden brown.

a spoon holding Cheesy Hash Browns.

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Recipe Card 📖

Easy Cheesy Hash Browns Casserole | Mommy's Home Cooking

Easy Cheesy Hash Brown Casserole

64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero
This Easy Cheesy Hash Brown Casserole is comforting, delicious and super easy to make! All you’ll need is 5 minutes to prep and a handful of simple ingredients. Perfect to feed a crowd. 
4.70 from 90 votes
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 12 serving

Equipment

Ingredients
 

  • 2 lb (907 g) frozen hash browns, thawed (cubed or shredded)
  • ½ cup (115 g) unsalted butter, melted
  • 10.75 oz (1 can) condensed cream of chicken (see notes for homemade version)
  • 2 cups ( 480 g) sour cream
  • ½ cup onion, chopped
  • 2 cups (230 g) cheddar cheese, grated (see notes)
  • 1 teaspoon salt
  • ½ teaspoon pepper

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

  • Preheat oven to 350º F (180º C). Spray casserole or baking dish (2-quart) with cooking spray.
  • In a large bowl, combine all ingredients and stir together until well combined. Pour into prepared pan or dish. Cover baking dish with aluminum foil.
  • Bake for 30 minutes. Then remove the foil and bake for 10-15 more minutes until the top is golden brown.
  • Serve with your favorite breakfast dishes, such as pancakes, waffles, or french toasts.
Oriana’s Notes
 
Make-Ahead: This casserole can be mixed up entirely, covered, and refrigerated for up to 24 hours before baking.
Store: store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Prepare hash brown casserole without baking, and store in an airtight, freezer-safe container in the freezer for up to 3 months. To serve, thaw in the refrigerator overnight and then bake as directed and serve.
Potatoes: this time, I used cubed hash browns, but this will work well with cubed or shredded hash browns; it’s totally up to you. If you forget to thaw the hash browns, don’t worry! Bake cover for 45-50 minutes, and then uncover for 10-15 more minutes until the top is golden brown.
Condensed Cream of Chicken: I know that many of you prefer not to use canned food. In that case, you can make your own condensed cream of chicken soup. If you want to make this casserole meatless, you can use a can of condensed cream of cheese instead. 
Homemade Condensed Cream of Chicken Soup: In a small saucepan, combine ¾ cup chicken broth, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon poultry seasoning or granulated chicken bouillon, ¼ teaspoon dried parsley, pinch paprika, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a simmer. Meanwhile, whisk together ½ cup milk and ¼ cup flour until smooth. Pour into a saucepan, whisking continuously, until the mixture bubbles and thickens, about 1 minute.
Cheese: I used cheddar cheese, but if you prefer, you can use a combination of melting cheese, such as Monterey Jack, Gruyere, mozzarella, Mexican blend, etc. Any melting cheese will work great in this recipe.
 
★ Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 282kcalCarbohydrates: 15gProtein: 7gFat: 21gSaturated Fat: 13gCholesterol: 60mgSodium: 426mgPotassium: 297mgFiber: 1gSugar: 1gVitamin A: 665IUVitamin C: 7mgCalcium: 189mgIron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Breakfast
Cuisine American
Calories 282
Keyword casserole eggfree Eggless hash browns potato

Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

This recipe was originally published in December 2018. The recipe remains the same, but more notes, tips, photos, and information were added to the post in March 2023 to make it as helpful as possible!

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4.70 from 90 votes (82 ratings without comment)

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27 Comments

  1. 5 stars
    This was easy to prepare. I also added chicken since I was feeding a hungry crowd. I divided the recipe into two different Pyrex to cook so it could be spread on multiple tables.

    1. Hello Mary! Thank you so much for sharing! I’m glad to hear it was easy to prepare, and adding chicken sounds like a great idea, especially for a hungry crowd. Dividing it into two Pyrex dishes was a smart move too—I bet it made serving so much easier. I’m thrilled that it worked out well for you! 😊

    1. Hello Aida! If you’re using freshly shredded potatoes instead of frozen ones for your potato casserole, you might not need to double the baking time, but it could take a bit longer, maybe 5 or so more minutes. I’d recommend checking it after the original baking time to see how it’s doing. If the top is getting golden brown but the inside still seems a bit firm, you might want to cover it with foil to prevent over-browning and continue baking until the potatoes are tender. Keep an eye on it, and once the potatoes are cooked through and the top is nicely browned, it should be ready to enjoy! 😊🥔 Thanks for your interest in my recipe. Please come back and let me know how you like it =)

  2. Hi! This looks great for our Christmas brunch. Was wondering if changing the dish to a 9×13 casserole dish would change the temperate/bake time?

  3. 5 stars
    I loved this a lot. I did add 1 stalk diced celery, 1 small onion, and 1 diced green pepper. Also about 4 oz of Hatch Green Chili. Adding these vegetable’s I should have increased the cooking time a bit as it came out a little thin. Very tasty though!

  4. 5 stars
    This was great for a crowd. The only problem I encountered was trying to stir it as it made a huge batch. Perhaps because I used shredded instead of cubed hash browns.

    1. Hello Chelsi! Yes, absolutely. I would recommend cutting the potatoes the same size, so they bake evenly. Thanks for your interest in my recipe. Please come back and let me know how you like it =)

      1. 5 stars
        Hello! I trie the recipe for a Christmas Day brunch and it was a hit! The colony time was twice as long with the fresh potatoes though. I also had to add a bit of liquid so I chose to add 1/4 cup of chicken broth. Great recipe the whole family loved it!

  5. 5 stars
    Okay, so I made this last week because my boyfriend had surgery and I wanted to have something easy for him to be able to reheat and he hates eggs.

    It’s 5:00 am today and I am about to pop this in the oven for myself before my 8am meeting. So easy to prep the day before, easy to make.

    1. Hello Bobby! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know! Wishing your boyfriend a speedy recovery 🤗

  6. you ave mentioned in recepe ..” If you want to make this casserole meatless, you can use a can of condensed cream of cheese instead”.
    so that is on top of 2 cups (230 g) cheddar cheese, grated (see notes) ??
    Wouldn’t it make too ches and load extra calories? Any other suggestions?

      1. 5 stars
        My daughter LOVES potatoes and cheese. I’ve made this 3 times in 3 weeks. Today’s try, at her request, has cheddar cheese soup and, cream of onion soup (instead of the onion). It’s smelling pretty good!

  7. Tastes pretty good but you definitely need a huge bowl to mix everything in. Also, don’t expect to fit this in a 2 quart baking dish. I looked that up and it says that’s a square 8 inch baking dish. I filled one of those AND a 9×13. Measurements just seem to be pretty off…

    1. 5 stars
      8×8 is definitely only 1qt. I added a pound of turkey sausage (browned) and it fit no problem in my 2 1/2 qt baking dish.