Hashbrown Casserole Recipe


5 from 20 votes
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Hashbrown Casserole Recipe is an easy, cheesy potato casserole that is always a favorite! The ultimate comforting side dish!

Looking for more side dish ideas? You’ll also love my easy Mac and Cheese, Deviled Eggs, and Broccoli Cheese Casserole.

Spoon full of cheesy potato side dish in a baking dish.

The BEST Hashbrown Casserole Recipe

I have to admit I’m in love with this cheesy Hashbrown Casserole. I mean, what’s not to love?! Cheesy deliciousness, hashbrowns, and a creamy sauce make one perfect dish. Think loaded baked potatoes meet creamy, crunchy hashbrown potatoes! It comes together so quickly and is super easy to make.

It makes the perfect easy side dish for Thanksgiving, Christmas, Easter, and Sunday dinners. It is also a delicious breakfast casserole for brunch, too!

Why You’ll Love This Recipe

I’ve just shared so many reasons I love this recipe, but here are the main reasons. 

  • Ultimate comfort food. Cozy and comforting perfection in every bite! It reminds me of the Cracker Barrel Hashbrown Casserole, but it’s better if I do say so myself!
  • Flavorful. It reminds me of a twice-baked potato in casserole form and is always a crowd favorite.
  • Easy recipe. Perfect for novice cooks and busy experts, it can be made ahead and with less than 10 ingredients!
Baked potato casserole in a baking dish with serving spoon.

How to Make Easy Hashbrown Casserole

Ingredients used to make easy hashbrown casserole.


Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

To make this recipe, you’ll need a few simple ingredients:

  • Frozen Diced or Shredded Potatoes – You can use either diced potatoes or frozen shredded hash brown potatoes. Thaw potatoes before using.
  • Cheddar Cheese – I love to shred the cheese directly from the block since some shredded cheeses are coated with ingredients to prevent them from sticking. You can also use Colby jack, gouda, or mozzarella cheese, based on your preference. 
  • Cream of Chicken Soup – I love to use my easy homemade cream of chicken soup recipe, but you can use store-bought if you prefer. You can also substitute it with cream of mushroom soup if you prefer it.
  • Sour Cream – it adds so much flavor and creaminess to this casserole.
  • Butter – melted butter is mixed into this casserole.
  • Green Onions – these add color, crunch, and flavor to the casserole. You can omit it if you prefer. If you omit the onions, I love to add a few tablespoons of chopped fresh parsley for color.
  • Stone House Seasoning – my favorite house seasoning that I use in so many dishes. If you don’t have it already on hand, I highly recommend it. You can also use 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and ½ teaspoon of garlic powder.

Step-by-Step Instructions

Mix. Add all the ingredients, saving a little bit of cheese to sprinkle on top during baking, to a large bowl and stir it well until all of the ingredients are combined. Transfer to a 9×13 baking dish.

Bake. Bake until the cheese has melted and the hashbrowns are cooked through about 30 minutes.

Serve. Remove from the oven and serve!

How to Store and Reheat Leftovers:

To store leftovers. Store leftover casserole in an airtight container in the refrigerator for up to 5 days. 

To reheat leftovers. Cover the dish with foil and warm it in a 350º F oven until it is heated, for about 30 minutes. Note: You may need to add moisture to the casserole. Sprinkle with water or milk before covering with the foil and reheating.

Can You Make Hashbrown Casserole Ahead of Time?

Yes! This is perfect for serving at holiday gatherings or weekend brunch because it’s easy to make ahead! 

Make Ahead. Prepare it without baking it, cover it tightly with plastic wrap, and refrigerate for up to 3 days. When ready to serve, bake as directed, serve, and enjoy.

Can You Freeze Hashbrown Casserole?

You can freeze this for later, too! 

To freeze. Prepare the potato casserole without baking, store it in an airtight, freezer-safe container, and keep it in the freezer for up to 3 months. 

To serve. Thaw in the refrigerator overnight and then bake as directed and serve.

Can You Make this as Funeral Potatoes?

Absolutely! This recipe is very similar to the recipe for funeral potatoes, which you may know got its name since it is regularly served at many funeral luncheons. To turn this easy hash brown casserole into funeral potatoes, add a topping! I’ve listed a few topping options below.

  • Corn Flakes – many people use buttered cornflakes as the topping.
  • Ritz Crackers – when I make it, I prefer to use Ritz Crackers for the topping as I do for my squash casserole.
  • Panko – you can also use Panko crumbs for the crispy topping.

For the topping, you’ll need 2-3 cups of cornflakes, crackers, or Panko, along with ½ cup melted butter. Stir these together until well coated, and then spread them onto the top of the casserole and bake as directed!

Can You Make This As a Main Dish?

Yes! To make this recipe the main dish, you may want to add a protein – like cooked ham, ground beef, or shredded chicken. Add 1 pound of diced ham, browned ground beef, or shredded chicken and mix with the other ingredients until well blended. Pour into the casserole dish and bake as directed.

What Else Can You Add to this Recipe to Make it a Hearty Breakfast Casserole?

We love it as a side dish for a large holiday brunch. But you can add cooked and drained breakfast sausage or diced ham to this dish to take it to a hearty main dish.

Here’s my Hashbrown Casserole Recipe. I hope you enjoy it as much as my family does!

Baked cheesy potato casserole in a baking dish with a serving spoon.

Here’s my Hashbrown Casserole Recipe. I hope you enjoy it as much as my family does!

Hashbrown Casserole Recipe

5 from 20 votes
The Best Hashbrown Casserole Recipe is a cheesy potato casserole that is always a favorite! The ultimate easy, comforting side dish!
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 12


  • 2 pounds frozen diced or frozen shredded potatoes,, thawed
  • 3 cups cheddar cheese, grated
  • 1 1/2 cups cream of chicken soup, or 1 (10-ounce) can, storebought
  • 2 cups sour cream
  • 6 tablespoons butter, melted
  • 1 bunch green onions, sliced
  • 1 1/2 teaspoons Stone House Seasoning

Optional Toppings:

  • 2 – 3 cups Ritz crackers
  • 1/2 cup melted butter


  • Prep. Preheat the oven to 400º F. Lightly butter a 9×13 baking dish or spray with nonstick cooking spray.
  • Mix. Stir together the thawed diced or shredded potatoes, half of the cheddar cheese, cream of chicken soup, sour cream, melted butter, onion, and Stone House Seasoning in a large mixing bowl. Spread into the prepared baking dish.
  • Bake. Bake until the potatoes are fork tender, about 30 minutes and then top the hashbrown casserole with the remaining cheddar cheese. Return the hashbrown casserole to the oven until the cheese has melted.
  • Serve warm.

For the Optional Topping:

  • Stir together the the Corn Flakes, Ritz Cracker, or Panko with the melted butter until well coated. Spread on top of the casserole and bake as directed.


Make Ahead:
Prepare hashbrown casserole without baking, cover tightly and store in the refrigerator for up to 3 days. To serve, bake as directed and serve. 
Freezer Friendly:
Prepare hashbrown 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. 



Serving: 0.5cup | Calories: 301kcal | Carbohydrates: 15g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 466mg | Potassium: 302mg | Fiber: 1g | Sugar: 1g | Vitamin A: 715IU | Vitamin C: 6.9mg | Calcium: 257mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

Hashbrown Casserole Recipe - A cheesy potato side dish that comes together in a snap! Perfect to serve when entertaining and a staple on the holiday table! // addapinch.com

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 20 votes (4 ratings without comment)

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Recipe Review


  1. Jessica says:

    I am pretty confused. Is it topped with cheese or top with crackers? I’ve always just done it with the cheese, but really wanted to try the Ritz this time. I just don’t know if it would even make sense to cook as usual and then put cheese on top of the crackers. I’m sure I sound ridiculous, but I need to know if it’s supposed to be one or the other or if you can do both! 🤣

    1. Robyn Stone says:

      Jessica, if you want both the cheese and cracker topping, you can sprinkle the cheese on top, add the Ritz cracker topping, and bake as directed. If you don’t want both, you can just make it with the cheese topping or omit the cheese on top and add the cracker topping. I hope you enjoy however you decide to make it.

  2. Hanson says:

    I have some leftover hash browns that I fried in a pan yesterday, can I use those and just adjust the bake time or do they need to be frozen, thawed/unbaked?

    1. Robyn Stone says:

      Hanson, I have not made this casserole with already cooked hash browns. The texture may be different than using the frozen, thawed ones.

  3. Melissa says:

    5 stars
    It was great, much better (moist) than Cracker Barrell’s. Will be making again, just needed to add baking time. I went with the ritz cracker and butter topping and it was perfect!

    1. Robyn Stone says:

      Thanks, Melissa, I’m thrilled you loved this casserole.

  4. Ann Smith says:

    5 stars
    Luv this. My family likes chopped hash browns instead of shredded hash browns in this dish

    1. Robyn Stone says:

      Ann, thanks for the tip. I’m so happy your family loves this casserole.

  5. Becky says:

    I cut the recipe in half. It was very good but also very rich. We liked it better when I omitted most of the sour cream and used enough milk for consistency.

    1. Robyn Stone says:

      Becky, I’m glad you found the way to make this casserole the way your family likes it. Thanks!

  6. Starla says:

    How much garlic do you use

    1. Robyn Stone says:

      I don’t use garlic in this recipe except for the granulated garlic in the Stone House Seasoning. Just click on the underlined words Stone House Seasoning in the Ingredients list and it will take you to the recipe for the seasoning mix. Hope you enjoy.

  7. Linda Vanstone says:

    Just wondering if you bake covered or uncovered?

    1. Robyn Stone says:

      I bake it uncovered, Linda. Hope you enjoy!