Whether it's a party or a weeknight dinner, this Cheesy Hash Brown Casserole is guaranteed to steal the show! I mean, what's better than warm, cheesy potatoes? It's the perfect side dish for any occasion!
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Why you'll love this recipe
Cheesy Hash Browns have been called many names: funeral potatoes, cheesy potatoes, party potatoes, hash brown casserole, but one thing always remains the same: THEY'RE SO FREAKING GOOD!
Not only is this recipe delicious and comforting, but it's also so easy to make! I suppose you could call it one of those "dump" recipes. There's no chopping or peeling required- you just dump and go!
This recipe makes a PARTY-SIZED portion and is made for a 5-quart baking dish and makes approximately 16 cups- perfect for parties, family events, and meal prepping!
Instructions for a slow cooker and a standard 9 x 13 (2-quart) baking dish are also included below.
Ingredients
For the cheesiest and creamiest comfort food, you will need 8 simple ingredients:
- Hash browns, thawed
- Gluten-free cream of chicken soup
- Sour cream
- Cheddar cheese
- Butter
- Salt
- Pepper
- Minced Onion
Both shredded and cubed hash browns can be used for this recipe.
Step-by-step instructions
Combine the cream of chicken soup, sour cream, butter, salt, pepper, and minced onion. Combine this mixture in a large bowl or in the baking dish.
Next, add in the shredded cheddar cheese and thawed hash browns. Please make sure the hash browns thaw completely, or it can completely throw off the bake time. Mix the hash browns in about half a bag at a time.
Trust me, it makes mixing it a lot easier!
Transfer the hash brown mixture into a 5-quart 9 x 13 baking dish. Cover with foil and bake for 30 minutes. Remove the foil and stir. Add the remaining cheese, recover with foil, and bake for another 20 to 30 minutes, until heated through.
I suggest stirring halfway through the baking time to make sure the potatoes cook evenly. Nobody wants to find crunchy potatoes in the middle!
Small batch (½ recipe)
To make this recipe in a standard 9 x 13 (2-quart) baking dish, use:
- 26 oz hash browns, thawed
- 10.5 oz gluten-free cream of chicken soup
- 12 oz c sour cream
- 4 c shredded cheddar, divided
- 6 tablespoon butter, melted
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon dried minced onion
- 2 c shredded cheddar, for the top
Combine the cream of chicken soup, sour cream, melted butter, salt, pepper, and dried onion. Stir in the thawed hash browns and 2 cups of shredded cheddar cheese. Pour this mixture into a 9 x 13 (2-quart) baking dish, add the remaining 2 cups of shredded cheddar cheese, cover, and bake at 350 degrees Fahrenheit for 40 to 50 minutes, or until heated through.
Slow cooker
Combine all of the ingredients in the recipe card below in an 8-quart slow cooker. Cook on the low setting for about 4 hours and stir occasionally. The absolute smallest slow cooker size I would recommend is 6 quarts.
I made these hash browns in a slow cooker recently for a work potluck and they turned out great! The slow cooker was left on low for a good four hours and then was put on "keep warm" for an additional two hours. The potatoes were perfectly soft and, surprisingly, didn't dry out at all. This might be my new favorite way to make this recipe!
Make it ahead of time
I love recipes that I can put together ahead of time and bake the next day. This is one of those recipes. Follow the recipe below up until Step 5. Pour the mixture into a 5-quart baking dish, cover, and refrigerate. When you're ready to bake it, let it come to room temperature for 30 to 45 minutes. Continue with Step 5.
Tips & tricks
Thaw the hash browns. It is so important that the hash browns are completely thawed for this recipe! We want the hash browns to be soft and tender, not hard and still crunchy. If the potatoes are only halfway thawed, you can defrost them in the microwave. I've had to do this a few times because I'm super good at planning for things ahead of time.
Recommended tools
- Rotary Cheese Grater. Quickly and easily shred fresh cheese with a rotary cheese grater. No more sliced knuckles!
- 5-quart Baking Dish. To make party potatoes for a crowd, we're going to need a crowd-size pan! It even comes with a lid.
Storing and reheating
Refrigerator: store Cheesy Hash Browns in an airtight container in the refrigerator for up to 5 days. This recipe works perfectly for meal prepping, too!
Freezer: These hash browns can be frozen either before or after it's baked. Tightly cover and store in the freezer for up to three months.
Thaw: Place in the refrigerator. Depending on how large the portion is, it could take a couple of days to fully thaw.
Reheat: To reheat the unbaked hash browns, thaw and let it come to room temperature, and then follow the baking instructions below. To reheat already baked hash browns, microwave until warm.
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Recipe
Cheesy Hash Browns
Ingredients
- 52 oz hash browns thawed
- 2 10.5 oz gluten free cream of chicken soup
- 24 oz sour cream
- 4 c shredded cheddar cheese
- 2 c shredded cheddar cheese for the top
- 12 tablespoon butter melted
- 2 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoon dried minced onion
Instructions
- Preheat the oven to 350° F.
- In a large bowl, combine the cream of chicken soup, sour cream, butter, salt, pepper, and minced onion.
- Stir in cheddar cheese.
- Stir in hash browns, about half a bag at a time, and combine well.
- Pour mixture into a 5-quart baking dish. Cover with aluminum foil and bake for 30 minutes.
- Remove foil, stir, and add remaining cheese.
- Recover with foil and bake for another 20 to 30 minutes, or until heated through.
Notes
Nutrition
Nutritional Disclaimer
The nutritional information provided is only an estimate. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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