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!
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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.
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
- 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!
- Dry. Remove as much moisture from the hash browns as you can.
- 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 hashbrowns.
- 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!
- 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.
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.
What to Eat 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.
- Seafood. Hearty, meaty fish like Baked Salmon or Fish and Chips go well with this casserole.
- Breakfast Casserole. Like classic hash browns, you can serve this recipe with savory breakfast favorites like Easy Quiche, Savory Crepes, and Vegetarian Breakfast Casserole.
Recommended Tools to Make this Recipe
- 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!
- 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.
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
- 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!
- *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.
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