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A close-up of a golden-brown hashbrown casserole slice on a white plate, topped with melted cheddar cheese and sprinkled with chopped parsley, with a fork cutting into the crispy, creamy potato layers.

Hashbrown Casserole

A cheesy, crowd-pleasing hashbrown casserole with a crispy top and no soggy bottom, featuring a secret half-packet of onion soup mix for extra flavor.
5 from 1 vote
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Course: Breakfast, Brunch, Side
Cuisine: American
Keyword: 4 ingredient hash brown casserole, Hashbrown casserole breakfast, Hashbrown casserole Cracker Barrel, Hashbrown casserole no soup, Hashbrown casserole recipe easy, Hashbrown casserole with fresh potatoes, Loaded hashbrown casserole recipe, Pioneer Woman hash brown Casserole
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 580kcal
Cost: $6

Equipment

  • 1 9x13 inch baking dish (Greased)
  • 1 Large mixing bowl
  • 1 Measuring cups & spoons
  • 1 Wooden spoon
  • 1 Aluminum foil

Ingredients

  • 32 oz Frozen hashbrowns - Do not thaw
  • 1 cup Sour cream - Full-fat
  • 10.5 oz Cream of chicken soup - Condensed
  • 2 cups Shredded cheddar cheese - Divided 1½ cups in base, ½ cup topping
  • 6 tablespoon Butter - Divided 4 tablespoon in base, 2 tablespoon topping
  • 1 Yellow onion diced - About 1 cup
  • ½ packet Onion soup mix - Secret ingredient
  • Salt & pepper - To taste
  • 1 cup Crushed cornflakes - Or crushed crackers

Instructions

  • Preheat oven and grease the baking dish
    Overhead on a marble counter: bowls of frozen hashbrowns, sour cream, cream of chicken soup, melted butter, diced onion, shredded cheddar, crushed cornflakes, chopped bacon, sliced green onions, and salt & pepper shakers.
  • Combine sour cream, soup, onion, and frozen hashbrowns
    Close-up of a spoon lifting a portion of casserole, revealing the soft, cheesy potato interior beneath a crunchy cornflake topping.
  • Spread mixture evenly and top with cheese and crushed cornflakes
    Overhead shot of the white ceramic pan showing a bubbling, golden-orange cornflake-and-cheese crust crisped at the edges.
  • Cover the casserole tightly with aluminum foil
    Same dish now covered uniformly with crushed cornflakes and extra shredded cheese, ready for the oven on a marble countertop.
  • Bake the dish covered for forty-five minutes
    White baking dish filled evenly with a creamy blend of shredded potatoes, sour cream, cream of chicken soup, and cheddar on a marble surface.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 580kcal (29%) | Carbohydrates: 70g (23%) | Protein: 24g (48%) | Fat: 30g (46%) | Saturated Fat: 22g (138%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 84mg (28%) | Sodium: 930mg (40%) | Potassium: 680mg (19%) | Fiber: 3.3g (14%) | Sugar: 3.9g (4%) | Vitamin A: 500IU (10%) | Vitamin C: 24mg (29%) | Calcium: 390mg (39%) | Iron: 13mg (72%)
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