Do you need a solid go-to side dish for every occasion? This cheesy shredded hash brown casserole goes with everything & never fails to be absolutely devoured. To make it easy, I’ve got instructions for making it in the oven, the crock pot, ahead of time and even turning it into a full meal. This recipe is a true staple you’ve got to have!
This will forever be how I make cheesy potatoes going forward! I went looking for a recipe that doesn’t use canned soup, and this was a home run. Absolutely delicious and so easy! I put it together yesterday and refrigerated it then baked it for Easter dinner today. My family loved it! Thank you so much for the awesome recipe.-Jennie
Why You’ll Love This Recipe
It’s so easy to make! One mixing bowl + just a few simple ingredients you always have on hand are all it takes to put these cheesy potatoes on your table at any time. Very convenient.
A lot of hashbrown casserole recipes use canned cream soup (chicken, mushroom or celery) to amp up flavor. And while those work in a pinch, they aren’t the only (or the best) way to achieve great flavor.
As a matter of fact, leaving out “mystery ingredients” creates a notable creamy, savory difference everyone will rave about. And it leaves you in charge of things like how much sodium is added and whether or not preservatives or other additives are included in your recipe.
And, of course, we’ll have to talk versatility. This recipe fits effortlessly into brunch, holiday and weeknight dinner menus. It also is a star at potlucks, cookouts and tailgates. Not to mention, this recipe’s ability to move from side dish to main dish to breakfast with just a few simple add-ins.
And lastly, there are a couple of different ways to cook this recipe (in the oven, in the crock pot, ahead of time), making it a really great solution for all types of schedules.
Just how many ways can this dish be a winner? 100 ways and counting!
What To Know Before Getting Started
I’ll walk through an overview of ingredients & steps in these next sections along with helpful tips!
Look for specifics at the end of the post in the recipe card.
frozen shredded hash browns
sour cream
chicken broth
cheddar cheese* (I prefer sharp cheddar cheese for flavor.)
butter
flour
onion powder
cracked black pepper
salt
fresh parsley or chives- optional
Substitutions: Switch out your chicken broth for chicken stock or bone broth for richer flavor and more protein.
Even though I prefer the shredded hash browns, this recipe also works with diced, or “southern-style” hash browns.
Kick it up a bit by using Pepper Jack Cheese instead of cheddar.
*Grating your own cheese will give you better flavor and melt. It takes very little time, but the pay off is big!
Look for simple additions/ variations in the next sections for turning this into a main dish casserole or into a breakfast casserole.
How To Make Cheesy Hash Brown Casserole
Prep. Set your shredded hashbrowns out to thaw. Preheat oven to 350° Fahrenheit. Spray a 9×13 baking dish with non stick cooking spray.
Get the Potatoes Ready. In a glass bowl, toss 2 C of the cheese and all of the hash browms together. Evenly fill your 9 x13 dish with the cheese & potatoes mixture. Then pour your melted butter over the top.
Make Your Cream Soup Substitute. In same glass bowl used for the cheese & potatoes, whisk together sour cream, broth, onion powder, salt & pepper. Heat in microwave for 2 minutes (or on the stove top until warm). Whisk in 3 tablespoon flour until smooth. Pour sour cream mixture evenly over potatoes and cheese.
Finish + Bake. Top with remaining ¼ C grated cheddar and additional black pepper. Bake until cheese is melted and edges of casserole is bubbling, about 45 minutes. Remove from oven and top with chopped parsley or chives for flavor and color, if desired.
Slow Cooker Instructions
Make the recipe exactly as instructed in the recipe card, but use a crock pot instead of the oven and 9×13 baking dish.
Make sure to spray the inside of the slow cooker with non stick cooking spray.
Fill the bottom of the slow cooker evenly with the potatoes + cheese. Pour the melted butter over the potatoes. Then pour your cream soup substitute over over the top.
Top with the remaining cheese and additional black pepper. Put on the lid and cook on low for approximately 4- 4 ½ hours or on high for 2-3 hours.
Remove the lid and top with chopped parsley or chives for added flavor and color before serving.
Make Ahead: Assemble the casserole in your baking dish the day before, but don’t bake it. Cover with plastic wrap or aluminum foil and refrigerate overnight. Remove from fridge and bake as directed. It may take 5-10 minutes longer to bake since the casserole will be cold.
To Freeze: This hash brown casserole freezes well before or after cooking. Cover with an airtight lid or with several layers of plastic wrap. Freeze for up to 2 months. Thaw in the refrigerator overnight, then bake as directed. It may take 5-10 minutes longer to bake since the casserole will be cold.
Loaded with melted cheese, sour cream and seasonings, this easy shredded hashbrown casserole is the perfect potato side dish for breakfast, brunch, holiday, even weeknight dinners!
chopped parsley or chives for extra flavor and color,if desired
Get Recipe Ingredients
Instructions
Preheat over to 350° Fahrenheit. Spray 9×13 baking dish with non stick cooking spray.
In a glass bowl, toss 2 C of the grated cheese and all of the potatoes together. Evenly fill 9 x13 dish with cheese & potatoes mixture.
Pour melted butter over the top of the cheese & potatoes.
In same glass bowl used for the cheese & potatoes, whisk together sour cream, broth, onion powder, salt & pepper. Heat in microwave for 2 minutes. Whisk in 3 tablespoon flour until smooth. Pour cream soup substitute evenly over potatoes and cheese.
Top with remaining ¼ C grated cheddar and additional black pepper.
Bake until cheese is melted and edges of casserole is bubbling, about 45 minutes. Remove from oven and top with parsley or chives, if desired.
Video
Notes
To Create This Dish As A Main Course, Consider Adding
sliced smoked sausage, diced onions and bell peppers
seasoned ground beef, mushrooms and diced onions
chopped ham and green chiles
chicken and broccoli
For A Complete Breakfast, Add These To Your Cheesy Hashbrown Casserole
I help everyday people, like you and me, cook real deal southern food with a sprinkle of Louisiana flavor + finally host those genuine gatherings of family & friends they've been longing for. If making good food AND making memories is your thing, this is your place! Read More
Hi, Jenny! You certainly could add a little poultry seasoning (a seasoning spice blend found in the grocery store spice aisle), maybe a splash of worcestershire sauce for added umami. I haven’t tested these suggestions, so I can’t guarantee how similar the outcome will be to the original recipe. But I think it’s a great place to start. I hope this helps! Cheers!
Hi, Karla! I haven’t, but I think it should work, no problem! (on high for 3-3.5 hours?) If at any point in the cooking process you feel the potatoes are getting dry, just add a little more chicken broth and/or sour cream.
Hi Karla! Did you end up trying this in the crockpot? I’m considering trying it for Easter tomorrow but feeling a little chicken without hearing someone else’s experience 🤪 if so, how long did you put it in for and at what temp? Thank you so much if you see this and reply!
Hi, Cookie! You can double the recipe and put it in the same pan if it all fits. BUT (since you’ve now made a casserole that is twice as thick), to make sure it properly cooks all the way through, the bake time and temperature would need to be altered to accommodate the additional thickness. For the best results, I would use 2 pans.
Hi, Diane! I don’t which is why it’s not included in the recipe. But ovens can vary in intensity, so if you notice your casserole becoming too brown before the cook time is over, then I would cover with foil.
Hi, Jean! I don’t usually make mine in the slow cooker, but I don’t think there should be a problem as long as you spray the crock with non stick cooking spray. Let me know how it goes!
This recipe is very similar to one that I can’t find. The basic difference is that mine added a thawed bag of frozen mixed vegetables and crushed ritz crackers on top. Do you think adding the vegetables would make it too watery?
Hi, Monica! That is a good question and could happen. However, I wouldn’t really worry about it unless there were big pieces of ice frozen around the vegetables or big chunks where the veggies were frozen together. Maybe run them under cool water to get rid of any extraneous/extra ice and pat dry before adding them to the mixture? Let me know how it goes!
This will forever be how I make cheesy potatoes going forward! I went looking for a recipe that doesn’t use canned soup, and this was a home run. Absolutely delicious and so easy! I put it together yesterday and refrigerated it then baked it for Easter dinner today. My family loved it! Thank you so much for the awesome recipe.
This may seem like a strange question – but since the soup is not used in the recipe, is this dish considered gluten free? (I noticed the ingredients on the cream of chicken soup included “wheat” so I was hoping for a recipe that would be OK for gluten free friends.)
Hi, Kathy! Great question! The recipe does have 3 Tbsp of flour in it (as a thickener for the sauce) which could pose a problem for some but not others (since there are varying levels of gluten intolerance). You might want to just ask your friends how that fits with their needs. Hope that helps! We definitely want everyone to have a safe and enjoyable meal!
Hi, Sharon! I am so glad you loved this casserole! I always feel good about serving it since there is no canned soup. And you certainly don’t miss any flavor! Perfect for breakfast or dinner!
Made these as an Easter dude dish. I used cubed hash browns. It was a hit with my sister asking for the recipe. We have a family that has many gluten free and one yeast free person so no soup was great! Will be making it again.
Danie
You have flour in your ingredients but not your recipe. When is that incorporated?
Hi, Danie! Please see step 4 in the recipe card. Enjoy!
Christine
Made this for Sunday lunch/dinner and it was a huge hit! This is a keeper, and will be making it into regular rotation!
Hi, Christine! Thank you so much! It makes my day to know that you and your family liked this recipe and that you’ll make it again. Wonderful!!
Amanda W
I sautéed onions, sweet peppers, and bacon to make this a main dish instead of a side. It was fantastic!
Hi, Amanda! I love it! This is awesome! Thank you.
BoBo
Made this at Christmas this year! Family loves it! Will make again!!!
Hi, BoBo! I love hearing this! Thank you so very, very much!
Jenny P
I am making this dish for Christmas Eve and need it to be vegetarian. What extra seasoning should I use since using vegetable broth?
Hi, Jenny! You certainly could add a little poultry seasoning (a seasoning spice blend found in the grocery store spice aisle), maybe a splash of worcestershire sauce for added umami. I haven’t tested these suggestions, so I can’t guarantee how similar the outcome will be to the original recipe. But I think it’s a great place to start. I hope this helps! Cheers!
Karla
Have you made this in the crock pot?
Hi, Karla! I haven’t, but I think it should work, no problem! (on high for 3-3.5 hours?) If at any point in the cooking process you feel the potatoes are getting dry, just add a little more chicken broth and/or sour cream.
Alicia
Hi Karla! Did you end up trying this in the crockpot? I’m considering trying it for Easter tomorrow but feeling a little chicken without hearing someone else’s experience 🤪 if so, how long did you put it in for and at what temp? Thank you so much if you see this and reply!
Karla
I did not try it in the crock pot so if you do I would love to know how it turned out!
Thanks.
Cookie
Can I double this recipe and put it in the same pan or do I have to have separate pans?
Hi, Cookie! You can double the recipe and put it in the same pan if it all fits. BUT (since you’ve now made a casserole that is twice as thick), to make sure it properly cooks all the way through, the bake time and temperature would need to be altered to accommodate the additional thickness. For the best results, I would use 2 pans.
Diane Achor
Do you cover with foil when baking?
Hi, Diane! I don’t which is why it’s not included in the recipe. But ovens can vary in intensity, so if you notice your casserole becoming too brown before the cook time is over, then I would cover with foil.
Brittany
Could this be made with fresh potatoes instead of frozen ones?
Hi, Brittany! It sure can!
Jean
Are there any issues if I make this in a slow cooker?
Hi, Jean! I don’t usually make mine in the slow cooker, but I don’t think there should be a problem as long as you spray the crock with non stick cooking spray. Let me know how it goes!
Monica Strait
This recipe is very similar to one that I can’t find. The basic difference is that mine added a thawed bag of frozen mixed vegetables and crushed ritz crackers on top. Do you think adding the vegetables would make it too watery?
Hi, Monica! That is a good question and could happen. However, I wouldn’t really worry about it unless there were big pieces of ice frozen around the vegetables or big chunks where the veggies were frozen together. Maybe run them under cool water to get rid of any extraneous/extra ice and pat dry before adding them to the mixture? Let me know how it goes!
Jennie
This will forever be how I make cheesy potatoes going forward! I went looking for a recipe that doesn’t use canned soup, and this was a home run. Absolutely delicious and so easy! I put it together yesterday and refrigerated it then baked it for Easter dinner today. My family loved it! Thank you so much for the awesome recipe.
Hi, Jennie!
You are so welcome! Oh my gosh, I love everything about this- just makes my day!
Laura
Delicious cheesy potato recipe! Everyone loved it!
Hi, Laura! I am just tickled you made these potatoes and loved them as much as we do! Thank you!
Kathy Rotolo
This may seem like a strange question – but since the soup is not used in the recipe, is this dish considered gluten free? (I noticed the ingredients on the cream of chicken soup included “wheat” so I was hoping for a recipe that would be OK for gluten free friends.)
Hi, Kathy! Great question! The recipe does have 3 Tbsp of flour in it (as a thickener for the sauce) which could pose a problem for some but not others (since there are varying levels of gluten intolerance). You might want to just ask your friends how that fits with their needs. Hope that helps! We definitely want everyone to have a safe and enjoyable meal!
Laurie
I have celiac. You can thicken with corn starch, tapioca starch/flour, or arrowroot starch if you don’t have any gluten free flour.
Sharon Johnson
We loved this recipe. Very tasty with the added fresh onion, and no canned soup make it a low salt dish. I will make this again!
Hi, Sharon! I am so glad you loved this casserole! I always feel good about serving it since there is no canned soup. And you certainly don’t miss any flavor! Perfect for breakfast or dinner!
mary clark-haase
Is it OK to put together the day before?
Hi, Mary! This can be put together the day before, covered, refrigerated and cooked the next day!
Daw
How far ahead of time can these be made up and ready to go in oven?
Hi, Daw! This can be put together the day before, covered, refrigerated and cooked the next day!
Sierra Powell
Any recommendations for cutting the recipe for an 8×8 pan? 9×13 will be too much for the crowd I’m feeding! Thanks!
Hi, Sierra! Just cut the recipe in half. It will be just right for an 8×8! Enjoy!
Helan
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Hi, Helan!
I am just tickled that you liked this recipe! Nothing better than cheesy, delicious potatoes. Thank you so much for sharing!
Sandy
Made these as an Easter dude dish. I used cubed hash browns. It was a hit with my sister asking for the recipe. We have a family that has many gluten free and one yeast free person so no soup was great! Will be making it again.
Hi, Sandy! I am just tickled that your family enjoyed this dish for Easter! Thank you so much for making and sharing it with those you love!
Marcie
Can I substitute southern style or diced hash brown potatoes for the shredded hash browns?
Hi, Marcie! You sure can. I think that would make a great dish!