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Grandma's Hash Brown Casserole

Grandma's Hash Brown Casserole

Grandma's Hash Brown Casserole is a beloved dish that brings creamy, cheesy, and comforting goodness to any table. This recipe is a weekend brunch staple, a potluck hero, and a weeknight dinner savior all rolled into one, perfect for busy families or anyone craving a taste of nostalgia.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Brunch, Main Course, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs frozen hash brown potatoes (diced or shredded, thawed)
  • 1 cup chopped yellow onion
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded cheddar cheese (divided)
  • 1 cup crumbled cooked bacon (optional, for topping)
  • 1/4 cup chopped fresh parsley (for garnish, optional)

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Aluminum Foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, whisk together the melted butter, condensed cream of mushroom soup, condensed cream of chicken soup, and sour cream until thoroughly combined and smooth. This forms the creamy base that makes Grandma's Hash Brown Casserole so irresistible.
    1 cup (2 sticks) unsalted butter, melted, 1 can (10.5 oz) condensed cream of mushroom soup, 1 can (10.5 oz) condensed cream of chicken soup, 1 cup sour cream
  3. Stir in the salt and black pepper into the creamy mixture. Ensure the seasonings are evenly distributed to flavor the entire casserole.
    1 teaspoon salt, 1/2 teaspoon black pepper
  4. Gently fold in the thawed hash brown potatoes. Make sure each piece of potato is coated in the creamy sauce.
    2.5 lbs frozen hash brown potatoes (diced or shredded, thawed)
  5. Add 1 cup of the shredded cheddar cheese to the hash brown mixture and stir until it’s evenly distributed throughout. This adds a layer of cheesy goodness right from the start.
    2 cups shredded cheddar cheese (divided)
  6. Pour the entire hash brown mixture into the prepared baking dish, spreading it evenly.
  7. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole. If you're using bacon, sprinkle the crumbled bacon over the cheese for an extra layer of savory flavor and texture.
    2 cups shredded cheddar cheese (divided), 1 cup crumbled cooked bacon (optional, for topping)
  8. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  9. Remove the aluminum foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly. The aroma filling your kitchen will be heavenly!
  10. Let the Grandma's Hash Brown Casserole rest for 5-10 minutes before serving. This allows the casserole to set up slightly and makes it easier to serve. If desired, garnish with fresh chopped parsley just before serving for a pop of color and freshness.
    1/4 cup chopped fresh parsley (for garnish, optional)

Notes

This casserole stays fresh in the refrigerator for 3-4 days. It can be frozen for up to 2-3 months. Reheat refrigerated leftovers at 350°F (175°C) for 20-25 minutes, covered with foil. Reheat from frozen by thawing overnight first or baking directly from frozen, increasing cooking time.
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