Hash Brown Casserole
Updated May 5, 2025
- Total Time
- 1 hour 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(30-ounce) bag frozen shredded hash browns
- 11tablespoons unsalted butter
- 4tablespoons all-purpose flour
- ¾ cup whole milk
- ¾ cup chicken stock
- Kosher salt (such as Diamond Crystal) and black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon celery salt
- 1cup sour cream (8 ounces)
- 1small yellow onion, finely chopped
- ½ cup shredded or grated Parmesan (1½ ounces; optional)
- 2cups grated sharp yellow Cheddar (8 ounces; see Tip)
- Chopped parsley, to serve (optional)
- 2cups cornflakes, crushed
- 2tablespoons unsalted butter, melted
For the Casserole
For the Topping (optional)
Nutritional analysis per serving (10 servings)
593 calories; 42 grams fat; 20 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 42 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 14 grams protein; 636 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the casserole: Remove the frozen hash browns from the freezer and set aside. Heat the oven to 350 degrees with the rack in the center position.
- Step 2
Prepare the cream of chicken soup: In a medium saucepan, melt 3 tablespoons butter over medium. Whisk in 2 tablespoons flour until smooth; repeat with the remaining 2 tablespoons flour. Continuously whisk the butter-flour mixture (known as roux) to cook off the raw scent of the flour, about 1 minute.
- Step 3
Slowly pour in the milk, whisking continuously, until thickened, about 1 minute. Slowly pour in the chicken stock, whisking continuously. Add ½ teaspoon salt, ½ teaspoon black pepper, the onion powder, garlic powder and celery salt. Stir continuously, until thickened and the mixture coats the back of a spoon, about 3 minutes. Remove from the heat, taste and adjust seasonings. Set aside to cool slightly.
- Step 4
Melt the remaining 8 tablespoons of butter. Grease the bottom of a 9-by-13-inch casserole dish with about 2 tablespoons of the melted butter, swirling it around.
- Step 5
To a large bowl, add the rest of the butter, the homemade cream of chicken soup and sour cream and whisk to mix. Add the onion, Parmesan (if using) and two-thirds of the Cheddar. Stir and season with 1 teaspoon each salt and pepper. Add the hash browns, gently breaking them up by hand if they’re still frozen in a solid block. Stir until everything is well combined.
- Step 6
Add the hash brown mixture to the casserole dish, spread evenly and top with the remaining Cheddar.
- Step 7
Prepare the topping (if using): Toss the crushed cornflakes with the butter and sprinkle on top of the casserole.
- Step 8
Bake the casserole uncovered until bubbling at the bottom and beginning to crisp and brown around the edges, about 1 hour. If the optional topping browns too quickly, tent the top with foil. Let sit for 10 minutes, then garnish with parsley if you’d like and serve.
- To make ahead, cool the baked casserole to room temperature, then cover tightly and refrigerate for up to 3 days or freeze for up to 3 months. Reheat uncovered in a 350-degree oven until warmed through and bubbly.
- You can substitute 1 cup of shredded mozzarella for 1 cup of Cheddar.
Private Notes
Comments
Never feel guilty about taking kitchen shortcuts. Some people get a little full of themselves by what they consider homemade or from scratch, like--gasp--subbing frozen hashbrowns for raw potatoes. My comeback is that these "purists" aren't digging up potatoes in their garden, churning butter, or making their own cheese. Especially if you have a hectic life or health issues, be proud of yourself for getting a home-cooked meal on the table, no matter how many shortcuts it took.
This has been my kids favourite holiday dish for 25 years, after I got the recipe from my mother in law. I recently discovered omitting the salt and onions and adding a package of dry onion soup mix makes this even better. We’re vegetarian so we use cans of mushroom soup instead of the chicken. The beauty of the dish is how quickly it comes together, so while the homemade canned soup sounds interesting, I think I’ll stick with the canned. It’s a once a year thing.
I grew up eating (and loving) this with baked ham every Christmas. I made this recipe last weekend to see if it was just as good. Reader, IT IS. And I may have eaten 1/3 of it by myself.
Where do you use the onion in this recipe???
Step 5. "To a large bowl, add the rest of the butter, the homemade cream of chicken soup and sour cream and whisk to mix. Add the onion, Parmesan (if using) and two-thirds of the Cheddar..."
Step 5 To a large bowl, add the rest of the butter, the homemade cream of chicken soup and sour cream and whisk to mix. Add the onion, Parmesan (if using) and two-thirds of the Cheddar. Stir and season with 1 teaspoon each salt and pepper. Add the hash browns, gently breaking them up by hand if they’re still frozen in a solid block. Stir until everything is well combined.
The people at my Christmas table loved this! I had to leave the cornflakes off half because of an allergy, and to my surprise, that end was gone first, because it had a lovely brown crispy edge that was highly coveted.
This casserole is SO GOOD. I made it exactly as listed except I used vegetarian chicken broth and left out the cornflakes (didn’t have any). This might be the best casserole I’ve ever made. Granted, I’ve never met a potato I didn’t like, but still. 10/10. Oh I might use 1/2 tsp less salt next time, not for me, but for others who might not like as much salt. I love it though!!