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
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.
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.
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.
Last week my gang decided on the spur of the moment that we should add a white potato side for those who don’t want sweet potatoes. I winged an au gratin with hash browns, green chilies, mix of cheeses, salt/garlic powder—and added enough half and half to reach about 2/3 content. Just layered everything—no bowls for mixing—just scattered in an 11X13 dish to bake. Turned out great!
You use 4 parts sharp cheddar plus 1 part parmesan for a "tangy" flavor from the cheese component. I offer suggestions for slightly different (but good) effects: * Some years ago, a mix of gouda and bleu cheeses for casseroles trended. It's especially nice with an aged (1+year) gouda; * Trader Joes has a success with its low-priced "Unexpected Cheddar;" reviewers compare it to both cheddar and parmesan. Melts less evenly though. * Appenzeller (traditional with rösti) is wonderful.
This is a very complicated version of what should be a simple recipe. Campbell's has a much easier recipe that I've been using for years now. My modifications are adding Old Bay seasoning and crumbled cooked bacon before baking. I made it last night for my son and his fiancee, in fact!
Many of us don't think that a quick cream of chicken soup made from scratch is "complicated", even when compared with a can of Campbell's soup. For me, cooking and crumbling bacon is complicated, not to mention the greasy mess.