Grandma's Hash Brown Casserole

This hash brown casserole recipe is a comfort food favorite that never goes out of style.

Hash Brown Casserole Ingredients

These are the ingredients you’ll need to make this old-fashioned hash brown casserole recipe: 

• Frozen hash browns: This easy recipe starts with a package of (thawed) frozen hash brown potatoes. 
• Canned soup: A can of condensed cream of chicken soup adds creaminess and flavor. 
• Cheddar: Use pre-shredded Cheddar cheese or shred your own cheese from the block. 
• Sour cream: An 8-ounce container of sour cream adds richness and tangy flavor. 
• Butter: Mix a stick of melted butter into the casserole and drizzle the casserole with another stick of melted butter. 
• Onion: You’ll need ½ cup of chopped onion. 
• Seasonings: Season the hash brown casserole with salt and ground black pepper. 
• Cornflakes: A cup of crushed cornflakes is the perfect crunchy topping. 

How to Make Hash Brown Casserole

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make Grandma’s hash brown casserole: 

1. Mix the hash browns, Cheddar, soup, sour cream, a stick of melted butter, onion, and seasonings together. 
2. Transfer to a baking dish, sprinkle with cornflakes, and drizzle with butter. 
3. Bake in the preheated oven until the sauce is bubbly and the top is golden brown.

How to Store Hash Brown Casserole

Store your leftover hash brown casserole in an airtight container in the refrigerator for up to four days. 

Can You Freeze Hash Brown Casserole? 

Yes, you can freeze this hash brown casserole (baked or unbaked) for up to three months. Thaw in the refrigerator overnight. 

Allrecipes Community Tips and Praise

“I made this for a large gathering,” says Frenchie. “It was easy, inexpensive and tastes great. I used crushed saltine crackers instead of cornflakes. I also added more cheese.”

“Very good! Rich texture and buttery cheesy goodness,” lsegura316. “What’s not to like? Simple to make and it’s a great side with just about everything!”

Editorial contributions by Corey Williams