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An up close picture of the finished hash brown casserole with a scoop taken out of it.
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5 from 2 votes

Hash Brown Casserole

The whole family will love this Hash Brown Casserole! The recipe makes a 13x9 dish and will feed a crowd. It's great as a side dish for holidays, weeknights, Sunday dinner, and even brunch!
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Side Dish
Cuisine: American
Keyword: casserole, hash browns, potatoes
Servings: 10 people
Calories: 392kcal
Cost: $7.42

Equipment

  • 9x13 baking dish
  • large mixing bowl
  • Measuring spoons
  • mixing spoon
  • measuring cups

Ingredients

  • 32 oz frozen cubed hash brown potatoes thawed
  • 10.5 oz condensed cream of chicken soup
  • 1 cup mayonnaise
  • 1 cup sour cream
  • ½ cup grated cheddar cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

TOPPING:

  • 3 cups corn flakes cereal roughly crushed
  • 4 Tablespoons butter melted

Instructions

PREP PAN AND OVEN:

  • Move the oven rack to the middle position and preheat to 325 degrees F.
  • Lightly grease a 13x9 baking dish with non-stick cooking spray.

MIX HASHBROWN MIXTURE:

  • In a large bowl, mix together hashbrowns, soup, mayonnaise, sour cream, cheese, and seasonings until combined.
  • Add the potato mixture to the prepared pan and spread into an even layer.

MAKE TOPPING:

  • In a medium microwave-safe bowl, melt butter. Add cornflakes and mix until the cornflakes are coated in butter.
  • Evenly distribute the topping over the hashbrown mixture.

BAKE:

  • Bake for 75-90 minutes or until golden brown and bubbly.

SERVE:

  • Serve immediately.

Notes

Instead of cubed hash brown potatoes, you can use shredded. We like the texture better of the cubed potatoes. 

Nutrition

Serving: 0.5cup | Calories: 392kcal | Carbohydrates: 26g | Protein: 5g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 526mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Vitamin A: 559IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 4mg