Go Back Email Link
–+ servings
Print

Cheesy Hash Brown Casserole

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 servings

Ingredients

For the Casserole

  • 30 oz frozen shredded hash browns thawed and well-drained
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 2 cups sour cream full-fat
  • 2 cups sharp cheddar cheese, shredded divided, reserve ½ cup for topping
  • ¼ cup unsalted butter, melted
  • ½ cup yellow onion, finely diced or 1 teaspoon onion powder
  • 1 teaspoon kosher salt adjust based on soup saltiness
  • ¼ teaspoon black pepper

For the Topping

  • 30 buttery round crackers (Ritz-style) crushed, about 1.5 cups
  • 3 tablespoon unsalted butter, melted

Instructions

Make the Casserole

  • Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
  • In a large bowl, combine the sour cream, cream of chicken soup, ¼ cup melted butter, diced onion (or onion powder), salt, and pepper. Stir until smooth.
  • Fold in 1.5 cups of the shredded cheddar cheese until evenly distributed.
  • Add the thawed, well-drained hash browns to the bowl and fold everything together until the hash browns are evenly coated in the creamy cheese mixture.

Assemble and Top

  • Spread the hash brown mixture evenly into the prepared baking dish and press down gently with a spatula.
  • Sprinkle the reserved ½ cup of cheddar cheese evenly over the top.
  • In a small bowl, toss the crushed crackers with 3 tablespoons melted butter until every crumb is coated. Scatter the cracker mixture over the cheese in an even layer.

Bake

  • Bake uncovered for 45-55 minutes, until the casserole is bubbling around the edges and the cracker topping is golden and crisp.
  • If the topping starts browning too quickly, tent loosely with foil for the last 10-15 minutes.
  • Remove from the oven and let rest for 10 minutes before serving. This allows the casserole to set up for clean, scoopable servings.

Notes

  • Thaw and drain the hash browns: This is the most important step. Squeeze thawed hash browns in a clean towel to remove excess moisture, or the casserole will turn out watery.
  • Shred your own cheese: Block cheese melts smoother than pre-shredded, which contains anti-caking starch.
  • Make ahead: Assemble without the cracker topping, cover, and refrigerate up to 24 hours. Add topping just before baking, and add 10-15 minutes to bake time.
  • Freezing: Freeze the assembled, unbaked casserole (without topping) tightly wrapped for up to 3 months. Thaw overnight in the fridge before baking.
  • No-soup version: Replace the canned soup with ¾ cup heavy cream whisked with 1 teaspoon chicken bouillon, thickened with a butter-flour roux.