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Easy Cheesy Hash Browns Casserole | Mommy's Home Cooking
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Easy Cheesy Hash Browns Casserole

This Easy Cheesy Hash Browns 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. 
Course Breakfast
Cuisine American
Keyword casserole, eggfree, Eggless, hash browns, potato
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 12 serving
Calories 282kcal

Ingredients

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

Instructions

  • Preheat oven to 350° F. 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 top is golden browns.
  • Serve hot with your favorite breakfast dishes, such as Meat Lovers Breakfast SkilletBreakfast Tacos, or  Mexican Strata

Notes

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 top is golden browns.
 
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 chicken granulated 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 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.
 
Make Ahead: This casserole can be mixed up entirely, covered, and refrigerated for up to 24 hours before baking.
 
Store: store leftover in an airtight container in the refrigerator up to 3 days.
 
Freeze: Prepare hash browns casserole without baking, 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.
 
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 282kcal | Carbohydrates: 15g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 426mg | Potassium: 297mg | Fiber: 1g | Sugar: 1g | Vitamin A: 665IU | Vitamin C: 7mg | Calcium: 189mg | Iron: 0.9mg