Hash Brown Casserole Recipe
It’s not a party unless this Hash Brown Casserole Recipe is on the table! My version pairs frozen hash browns with a creamy, cheesy sauce (that’s made from scratch!) and a buttery cornflake topping. Serve it as a side dish at a family holiday dinner or enjoy it for brunch!
Email Me the Recipe!
( function() {
const style = document.createElement( ‘style’ );
style.appendChild( document.createTextNode( ‘#wpforms-139484-field_1-container { position: absolute !important; overflow: hidden !important; display: inline !important; height: 1px !important; width: 1px !important; z-index: -1000 !important; padding: 0 !important; } #wpforms-139484-field_1-container input { visibility: hidden; } #wpforms-conversational-form-page #wpforms-139484-field_1-container label { counter-increment: none; }’ ) );
document.head.appendChild( style );
document.currentScript?.remove();
} )();
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
A Midwestern classic that EVERYONE loves!
If this isn’t your favorite casserole recipe, it’s probably at least one of them! Hash brown casserole tastes like pure comfort. Cheesy comfort, which is the best kind of comfort.
Here’s why you’ll love it—and what makes THIS recipe the best!
- The Easiest Side for a Crowd. Thanks to frozen hash browns, this recipe comes together FAST. It’s a quick, versatile dish that feeds a lot of people and is appropriate for pretty much any meal.
- It Stores, Freezes, and Reheats Like a Dream. Assemble this easy hash brown casserole in advance and have it ready to pop in the oven for holidays or weeknight meals!
- Made From Scratch. Most recipes for hash brown casserole involve cans of “cream of” soup, which just doesn’t compare to homemade. This from scratch hash brown casserole is made with simple, real ingredients, but it’s still easy and WORTH IT! You can taste the love.
For another crowd-pleasing potato casserole, try my Twice Baked Potato Casserole!
5 Star Review
“We had this for dinner last night. LOVED it! So so much flavor! We will be having this again and again!”
— Maebell —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Frozen Hash Browns. Frozen hash browns are both a timesaver AND you actually achieve better results than if you use freshly grated potatoes because the thawed hash browns are drier. Save your hash brown efforts for Sweet Potato Hashbrowns and Cauliflower Hashbrowns instead.
- Milk + Chicken Broth + Butter + Cornstarch. Forget the chicken soup in a can! You can create your own creamy base from this simple list of ingredients instead.
- Greek Yogurt. Secret ingredient #1. It’s how we get away with making a rich hashbrown casserole without sour cream.
- Poultry Seasoning. Secret ingredient #2 for a from-scratch casserole that has the nostalgic flavor of the cream of soup, without cream of chicken soup itself.
- Worcestershire Sauce. Secret ingredient #3. It gives the casserole depth and savoriness.
- Seasonings. Garlic powder, onion powder, and mustard powder make this hashbrown casserole the best version of itself.
- Cheese. Cheddar makes the casserole creamy and rich; Parmesan adds nuttiness and a touch of saltiness. Store-bought cheeses do not melt as smoothly as freshly grated because of their non-stick coating; grating the cheese yourself will give you the best hash brown casserole ever!
- Corn Flakes. It’s not crispy hashbrown casserole without the topping!
How to Make Hash Brown Casserole
Dry. Remove as much moisture from the hash browns as you can. (If you forget to thaw them overnight, place the frozen hash browns in a microwave-safe bowl, cover, and heat on 50% power for 2 to 3 minutes, stirring once halfway through.)
Start the Roux. Cook the butter and flour together.
Cook and Whisk. Add the spices, milk, and broth and whisk. Cook until thickened.
Add the Next 3 Ingredients. Stir in the cheese, Greek yogurt, and hash browns.
Add the Topping. Coat corn flakes with melted butter and sprinkle on top.
Bake. Cover the casserole dish with aluminum foil. Bake hashbrown casserole at 350 degrees F for 40 minutes, then uncover and bake 12 minutes more. Broil for 1-2 minutes at the end. ENJOY!
Recipe Variations
- Funeral Potatoes. Use Ritz crackers for the topping (another great option!)
- Potato Chip Hash Brown Casserole. This is how the Pioneer Woman makes her hash brown casserole, and it sounds pretty divine.
- Hash Brown Casserole with Bacon. Fold a few slices of cooked and crumbled Baked Bacon or Air Fryer Bacon into the filling and sprinkle more on top. (For a sausage variation, check out my Healthy Breakfast Casserole.)
- Change Up the Cheese. Instead of cheddar, use Gruyere, pepper Jack, or a combination of cheeses.
What to Serve with Hash Brown Casserole
- Holiday Mains. Hash brown casserole is right at home on an Easter, Thanksgiving, or Christmas table. Try it with Roasted Turkey or Baked Ham.
- Meat. This is just the cheesy carb to pair with Air Fryer Steak, Stuffed Pork Tenderloin, or Smothered Pork Chops.
- Breakfast Casserole. Like classic hash browns, you can serve this recipe with savory breakfast favorites like Easy Quiche, Savory Crepes, and Vegetarian Breakfast Casserole.
Print
Add to Collection Go to Collections
Hash Brown Casserole
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }#wprm-recipe-user-rating-0.wprm-user-rating-allowed.wprm-user-rating-not-voted:not(.wprm-user-rating-voting) svg * { fill-opacity: 0.3; }
Ingredients
For the Casserole:
- 30 to 32 oz frozen shredded hash browns defrosted
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups 1% or 2% milk use whole milk for a richer sauce; do not use skim
- 2 cups low sodium chicken broth divided (must be low sodium, or the casserole will be too salty)
- 1 ½ tablespoons cornstarch
- 2 teaspoons Worcestershire sauce
- 2 teaspoons poultry seasoning
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- 1 ½ cups freshly shredded sharp cheddar cheese about 6 ounces
- ¼ cup freshly grated Parmesan cheese
- ¾ cup full-fat plain Greek yogurt* about 7 ounces, or sour cream
For the Topping:
- 2 cups crushed cornflakes see blog post above for other options
- ¼ cup unsalted butter melted
Instructions
-
Place a rack in the center of the oven and preheat the oven to 350°F. Coat a 9×13-inch casserole dish with nonstick spray.
-
Spread the defrosted hash browns onto paper towels or a clean kitchen towel. Pat as dry as possible.
-
In a Dutch oven or very large, deep skillet, heat the butter over medium heat. Once the butter has melted, sprinkle the flour over the top. Whisk and cook, stirring constantly, until the flour is golden brown and smells nutty, about 90 seconds (don’t shortcut this step, or you may have a raw flour taste).
-
Reduce the heat to low. Slowly add the milk and approximately half of the chicken broth, whisking constantly to avoid lumps.
-
Whisk cornstarch into the remaining broth until smooth. Add to the skillet and whisk to combine.
-
Whisk in the Worcestershire, poultry seasoning, salt, mustard, garlic powder, onion powder, and pepper.
-
Bring sauce to a simmer over medium high heat, whisking constantly. Continue to cook and stir until the sauce is thickened, about 7 to 8 minutes. Adjust the heat as needed so that you maintain a constant bubble but not an aggressive boil.
-
Remove the skillet from the heat. Whisk in 1 cup of the cheddar and Parmesan until smoothly combined. Whisk in Greek yogurt.
-
Add the dried hash browns and stir until evenly combined.
-
Transfer hash brown mixture to prepared baking dish and smooth into an even layer. Evenly top with the remaining 1/2 cup shredded cheddar.
-
Prepare the topping: Place the cornflakes in a small bowl and pour the melted butter over the top. With a spatula, stir until the corn flakes are evenly coated. Sprinkle over the top of the casserole.
-
Cover the casserole with foil. Bake for 40 minutes, then uncover. Return to the oven and continue baking until the casserole is hot and bubbly, about 12 minutes more.
-
Switch the oven to broil (keep the pan on the center rack). Broil until the topping is golden, about 1 to 2 minutes, watching the carefully the entire time to make sure it does not burn. Remove from the oven and let rest at least 10 minutes. Enjoy!
Video
Notes
- *I do not recommend fat-free Greek yogurt here, as it may curdle and will not make the casserole as rich and satisfying. If you want to go old school, you can replace it with sour cream. I typically purchase a 7-ounce sized small container (Fage sells one this size).
- TO STORE: Refrigerate leftovers for up to 5 days.
- TO REHEAT: Rewarm leftovers in a baking dish in a 350°F oven (best method) or gently in the microwave.
- TO FREEZE: You can freeze this entire casserole either baked or unbaked for 3 months. Let thaw overnight in the refrigerator, then bake as directed.
- MAKE AHEAD: Assemble the casserole to the point of baking up to 2 days in advance and refrigerate (wait to add the corn flake topping, as it can become soggy). When ready to bake, add the topping, then bake as directed.
- TO USE FRESHLY GRATED POTATOES: Peel (optional) and grate the potatoes (you’ll need 6 cups or 2 pounds). Place them in a colander and rinse. Spread them onto a clean kitchen towel and pat very dry. Change out the towel and pat again to remove as much moisture as possible. Note that I think frozen potatoes really work best here.
- HALVE IT. Recipe may halved and baked in an 8- or 9-inch square baking dish.
