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Growing up, I lived for the cheesy Hashbrown Casserole at our family gatherings…and let’s be honest, this creamy, carby comfort food still hits the spot! Frozen hashbrowns baked until tender in a decadent sauce with a buttery topping, you can serve it as a side dish at a family holiday dinner, or enjoy it for brunch. It’s so wrong that it’s always right!

old-fashioned cheesy hash browns without soup

Why You’ll Love This Cheesy Hashbrown Casserole Recipe

  • It’s Just the Best. If this isn’t your favorite casserole recipe, it’s probably at least one of them! Hashbrown casserole tastes like pure comfort. If you grew up with Cracker Barrel, this will taste especially nostalgic.
  • The Easiest Side for a Crowd. Thanks to frozen hash browns, this recipe comes together FAST. It’s a quicker, even more versatile version of Twice Baked Potato Casserole that feeds a lot of people and is appropriate for pretty much any meal (which is probably why it’s sometimes nicknamed “funeral potatoes” and “party potatoes”).
  • It Stores, Freezes, and Reheats Like a Dream. Assemble this easy hashbrown casserole in advance and have it ready to pop in the oven for holidays or weeknight meals!
  • Made From Scratch. Most similar 4-ingredient hashbrowns casseroles and even copycat Cracker Barrel hashbrown casseroles involve cans of “cream of” soup, which while convenient doesn’t compare to homemade. This from scratch hashbrown casserole is made with simple, real ingredients, but it’s still easy and WORTH IT! You can taste the love.
light hash brown casserole on plate

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 —

How to Make Hashbrown Casserole

The Ingredients

  • Frozen Hashbrowns. The convenient base for this recipe. You’ll need one 30- to 32-ounce bag. Frozen hashbrowns are both a timesaver AND you actually achieve better results than if you use freshly grated potatoes, because the thawed hashbrowns are drier. Save your hashbrown 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. And hey, cheese has calcium!
  • Corn Flakes. It’s not crispy hashbrown casserole without the topping!

The Directions

  1. Dry. Remove as much moisture from the hash browns as you can.
heating butter for hash brown casserole
  1. Start the Roux. Cook the butter and flour together.
whish flour, butter and cornstarch for hash brown casserole
  1. Cook and Whisk. Add the spices, milk, and broth and whisk. Cook until thickened.
add hash browns to mixture
  1. Add the Next 3 Ingredients. Stir in the cheese, Greek yogurt, and hashbrowns.
Sprinkle corn flakes on hash brown casserole
  1. Add the Topping. Coat corn flakes with melted butter and sprinkle on top.
hash brown casserole with corn flakes topping
  1. 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!
hash brown casserole without soup

Storage Tips

  • To Store. Refrigerate leftovers for up to 5 days.
  • To Reheat. Rewarm leftovers in a baking dish in a 350 degrees 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.

Meal Prep Tip

You can make old-fashioned hash brown casserole up to 2 days in advance. Assemble to the point of baking (wait to add the topping so it does not become soggy) and refrigerate. When ready to bake, add the topping, then bake as directed.

Leftover Ideas

Make a chicken hash brown casserole by combining the leftovers with diced Air Fryer Chicken Breast or Baked Chicken Breast. Or turn it into a tasty comforting breakfast hash brown casserole with meat by adding diced Oven Baked Bacon or Air Fryer Bacon, cooked ground beef, or try a hash brown casserole with sausage. Even top leftovers with Sausage Gravy.

hash brown casserole with corn flake topping

What to Eat with Hash Brown Casserole

  • Dutch Oven. This versatile piece will last a lifetime. I use mine almost daily!
  • Baking Dish. This one transitions seamlessly from oven to table.
  • Two-Sided Measuring Spoons. Ideal for recipes with a long list of spices. You don’t need to stop between ingredients to clean them!

Recipe Variations

  • Funeral Potatoes. Use Ritz crackers for the topping (another great option!)
  • Potato Chip Hashbrown 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.

Recipe Tips and Tricks

  • Thaw the Hash Browns. Yes, you do need to thaw the frozen hash browns before cooking. If you forget to thaw them overnight, you can quickly defrost the hash browns in the microwave. Place the frozen hash browns in a microwave-safe large bowl, cover, and heat on 50% power for 2 to 3 minutes, stirring once halfway through. Drain, pat dry, and use as directed.
  • Pat the Hash Browns Really Dry. If your hash brown casserole is soggy, you lightly shortcut this step.
  • Grate Your Own Cheese. 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!
  • Slowly Add in the Milk. If you rush it, the casserole will be lumpy (the same goes for Ham Gravy). I will typically start by whisking in about 1/4 cup of the milk; once that is fully incorporated into the flour mixture, I’ll add another 1/4 cup and whisk that in. When that is incorporated, I’ll start slowly streaming in the rest of the liquid while whisking. This keeps your sauce from being lumpy.
light hash brown casserole

Hashbrown Casserole

4.91 from 41 votes
This cheesy hashbrown casserole recipe is pure comfort! A from-scratch version of the Cracker Barrel favorite, serve it for brunch or dinner!

Prep: 5 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 15 minutes

Servings: 10 servings

Ingredients
  

For the Casserole:

  • 30 to 32 oz frozen shredded hash browns defrosted
  • 4 tablespoons unsalted butter
  • 1/4 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 1/2 tablespoons cornstarch
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons poultry seasoning
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 1/2 cups freshly shredded sharp cheddar cheese about 6 ounces
  • 1/4 cup freshly grated Parmesan cheese
  • 3/4 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
  • 1/4 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.

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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More Comforting Potato Casseroles

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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4.91 from 41 votes (33 ratings without comment)

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39 Comments

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  1. 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.

    1. Thanks so much Kelly! It really means a lot that you noticed and appreciate that. I am all for lightened up comfort food :-)

  2. 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!

    1. It’s 1000% acceptable for dinner Shashi! That was how we ate it actually. Plus, one skillet means less post-dinner dishes. Win!

  3. 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!

  4. I can eat this as main with a side salad for the dinner. Looks so comforting and delicious.

  5. Oh potatoes, cheese, veggies–is there are more delicious and satisfying combination? I think not! Love the use of tarragon too. Yum!

  6. 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 :)

  7. 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:)

  8. 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.

  9. 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!

    1. 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 :-)

  10. Giant hash brown FOR THE WIN! This is happening for brinner…sooner rather than later!

  11. 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! :)

  12. 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

  13. 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 :)

  14. 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 :)

  15. 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!5 stars

    1. 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)!

  16. 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!!5 stars

  17. 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!5 stars

  18. 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!5 stars

  19. 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!5 stars