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!
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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.
Hash Brown Casserole
Prep: 5 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 15 minutes
Servings: 10 servings
Video
This cheesy hash brown casserole recipe is made from scratch, but it's still super easy. Don't skip the buttery, crispy cornflake topping!
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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!
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.
Nutrition
Serving: 1(of 10)Calories: 455kcalCarbohydrates: 63gProtein: 15gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 47mgPotassium: 500mgFiber: 3gSugar: 8gVitamin A: 1423IUVitamin C: 17mgCalcium: 249mgIron: 15mg
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Tjhis looks like my perfect breakfast! When I saw this in my feed, I was a little wary because I know how much butter, oil, etc the average person uses making hash browns, but with all these veggies, this is actually pretty good for you! Love it.
Thanks so much Kelly! It really means a lot that you noticed and appreciate that. I am all for lightened up comfort food :-)
Erin this looks insanely good! Love the mushrooms and feta under those yukon golds! I am gonna have to pick me up some tarragon and make this for dinner cos I don’t think I could wait for breakfast!
It’s 1000% acceptable for dinner Shashi! That was how we ate it actually. Plus, one skillet means less post-dinner dishes. Win!
Now THIS is how I want my almost-a-mom Mother’s Day to go this year! A big slab of this scrumptious hash brown skillet would make my day complete. Perfect recipe for brunch bliss, Erin!
This looks so good, Erin. Thanks so much and have a great weekend!
Thank you so, so much Liz! You have a great weekend too :-)
I can eat this as main with a side salad for the dinner. Looks so comforting and delicious.
Oh potatoes, cheese, veggies–is there are more delicious and satisfying combination? I think not! Love the use of tarragon too. Yum!
I agree! It’s a total trifecta. Thanks so much!
YUM! What a creative potato side dish…always looking for a way to spice up the old potatoes at our place. I second the notion of no dishes on Sunday :)
Love this lightened up hash brown skillet – it looks awesome Erin! Such a sweet tribute to your mom too – she must be proud of this real deal yukon potato dish:)
What a nice post Erin, looks like a great skillet dish.
This sounds and looks divine, Erin!
I’m just imagining you doing your ‘ninja flip’ right now, Erin. I hate it when I flip something over and it falls apart, but looks like you got it nailed. This is a super idea. It sort of looks like a potato-crusted spinach and cheese pie.
Helen, I almost named it mushroom feta potato pie! Great minds :-)
We had this for dinner last night. LOVED it! So so much flavor! I forgot tarragon at the store so I subbed basil and it worked out great, but next time I will try it as written. We will be having this again and again!
Hooray! I’m so so happy that you guys tried and enjoy this recipe! I bet the basil was absolutely delicious. Thanks for letting me know. It always makes my day to hear from people who try the things I post :-)
Giant hash brown FOR THE WIN! This is happening for brinner…sooner rather than later!
I almost didnt continue reading after ‘boxed instant potato’ LOL! I have memories as an apprentice chef incorrectly portioning for a massive function and having to quickly make up an instant batch, boy oh boy the feedback that night was terrible.
Glad I kept on, this giant hash brown is possibly the best thing I have seen in AGES. Holy hubcaps, I want it in my belly now. Thanks for sharing, so making this bad boy on the weekend for family brunch. Love it! :)
We totally have the same Le Creuset cast iron skillet! Are you a collector of the flame orange also?! Or do you switch up the colors? I’m flame orange all the way, haha
Ohhh, this looks beyond delicious!! Potatoes are the ultimate comfort food for me, and this looks like a great way to spiff them up a bit. Yum! Thanks for sharing the recipe :)
Super impressed with the ninja flip! Not sure mine would look quite as lovely afterwards, but would still taste amazing so I’d happily devour my ugly food. Shredded hash browns are one of my most favorite things, stuffing them is brilliant. pinned :)
I keep meaning to come and leave a review of this recipe and never remember. This recipe was the start of my husband’s conversion on mushrooms. Into his mid 30s, he believed he hated mushrooms. He could ignore them if they were cut small enough, but he was convinced he didn’t like the taste or the texture. I came across this recipe not long after it was posted, and it sounded so good that I insisted we were having it for dinner. He sighed and figured he could just eat leftovers if he hated it. Besides, other than the mushrooms, he liked everything else, so maybe it would be tolerable.
As we dug into it, I thought it was pretty great, but I wasn’t sure what he’d think, because the mushroom flavor was definitely obvious. You’d have laughed at the disbelief in his voice as he stated his opinion. “This is good. Like, REALLY good. Oh my god.” We ate about 2/3 of it between us (but it was the only thing we were eating, and dinner rather than brunch).
Over the years since then, he has become a complete convert. One of his favorite things to make is a bunch of fancy mushrooms in cream sauce over some cheese ravioli. But this was the dish that got him to really give mushrooms a chance. As someone who also really likes mushrooms, this was an extremely welcome change, as before this I’d only get to have mushrooms when we ate out. So thank you!
This MADE my day, Kali! Thank you for taking the time to share this kind review! I’m so happy to hear that this recipe was a hit (mushrooms and all)!
Very yummy! Comfort food! Made with your cherry crisp recipe for dessert. Which we also loved! Well-plated is my go-to for recipes, as they are always a success!!
So great to hear Kelly! Thank you for this kind review!
Wow!!!! That was outstanding!!!! Will become a staple in our holiday lineup.
Hi Michelle! So glad you enjoyed the recipe! Thank you for this kind review!
If you don’t have low sodium broth just omit the kosher salt from the recipe and you will be fine.
Thanks for the tip Kathy!
Made this 2 days early and enjoyed on Christmas Day. Used chicken bone broth for added protein boost. Thank you!
Yay! Thank you Sky!
These hashbrown casserole are so incredibly delicious my family and friends love them and I’ve been asked numerous times to bring them to church potluck dinners. I get compliments every time I make it! I have also found ways of tweaking it by adding other things. Thank you so much!
So glad you enjoyed it, Belinda. Thank you!
My family really enjoyed this last night as a special side dish to Chicken Cordon Bleu! Easy to prepare, and we’re sure leftovers will reheat well. Just delicious!! Thank you for sharing, this recipe is being moved to my “Favorites” board!
Yay! Thank you Vanessa!
This casserole took me right back to my childhood! It reminded me of the one my grandma used to make, only somehow even better. Love this recipe so much. It’s so simple and easy to make. I add ground breakfast sausage sometimes or bacon and it’s absolutely delicious. Thank you!
So happy to hear, thank you Bianca!
It was delicious. It did take me quite a long time to execute this, especially since my hash browns were frozen when I started. Microwaving on half power worked, but they could have had less moisture if I had more time. It was a committment, but it was worth it – the family loved it.
Glad to hear you enjoyed it, Jennifer! Thank you!