Easy Hash Brown Potato Casserole Recipe in 60 Minutes

Get a perfectly creamy, golden-brown hash brown potato casserole in just 10 minutes of prep time using simple pantry staples and frozen hash browns. This reliable recipe delivers a comforting side dish that's ideal for holiday meals, potlucks, or weeknight dinners with minimal effort and maximum flavor.

Nothing says comfort food quite like a warm, cheesy hash brown potato casserole. This easy version uses readily available frozen hash browns as the base, eliminating the tedious shredding and soaking process while still delivering that perfect crispy-top, creamy-interior texture everyone loves. Whether you're preparing for a holiday gathering or need a dependable weeknight side, this recipe provides consistent results with minimal active time.

Why This Easy Hash Brown Casserole Works Every Time

Unlike many recipes that require fresh potatoes (which can vary in moisture content and lead to inconsistent results), this method uses frozen hash browns as a reliable foundation. The USDA recommends frozen vegetables maintain consistent quality when stored properly, making them ideal for dependable cooking results. By starting with frozen hash browns, you skip the messy shredding process while ensuring uniform texture throughout your casserole.

Prep Time	Cook Time	Total Time	Servings
10 minutes	50 minutes	60 minutes	8 servings

Simple Ingredients for Maximum Flavor

This easy hash brown potato casserole recipe uses common pantry staples you likely already have on hand. No specialty ingredients required!

• 1 (32 oz) package frozen hash brown potatoes, thawed
• 1 cup shredded cheddar cheese
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream
• ½ cup melted butter
• 1 small onion, finely diced
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 cup crispy fried onions for topping

Step-by-Step Instructions for Perfect Results

Preparation Phase

1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish
2. Thaw the frozen hash browns according to package instructions, then squeeze out excess moisture using a clean kitchen towel
3. In a large bowl, combine the thawed hash browns, cheese, cream of chicken soup, sour cream, melted butter, onion, garlic powder, paprika, and black pepper

Assembly and Baking

4. Spread the mixture evenly into your prepared baking dish
5. Sprinkle the crispy fried onions evenly over the top
6. Cover with aluminum foil and bake for 40 minutes
7. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy
8. Let rest for 5 minutes before serving to allow the casserole to set

Pro Tips for the Best Easy Hash Brown Casserole

For food safety, the FDA recommends cooking casseroles to an internal temperature of 165°F. Use an instant-read thermometer to verify doneness at the center of your dish. This ensures both safety and perfect texture without overcooking.

• Moisture control is key: Squeezing excess water from thawed hash browns prevents a soggy casserole
• Flavor boost: Add ½ cup cooked and crumbled bacon for extra richness
• Dairy-free option: Substitute coconut cream and dairy-free cheese for a vegan version
• Make-ahead convenience: Assemble the casserole up to 24 hours in advance and refrigerate; add 10-15 minutes to baking time if starting from cold

Storage and Reheating Guidelines

Proper storage extends the life of your casserole while maintaining quality. According to USDA food safety guidelines, cooked casseroles should be refrigerated within two hours of cooking. Store leftovers in an airtight container for up to 4 days. For longer storage, freeze portions for up to 3 months.

To reheat, cover with foil and warm in a 325°F oven for 20-25 minutes, or until heated through to 165°F internally. For single servings, microwave on medium power for 2-3 minutes, stirring once halfway through.

Popular Variations for Different Occasions

This versatile base recipe adapts beautifully to different tastes and dietary needs:

• Holiday version: Add ½ cup chopped fresh herbs (rosemary, thyme, and sage) and top with toasted pecans
• Spicy Southwest: Mix in 1 diced jalapeño, 1 cup corn, and 1 can diced green chilies
• Breakfast casserole: Add 6 beaten eggs and reduce baking time to 35-40 minutes
• Lighter option: Substitute Greek yogurt for sour cream and use reduced-fat cheese

Frequently Asked Questions

Can I make hash brown casserole without cream of chicken soup?

Yes, you can substitute cream of chicken soup with a homemade white sauce made from 1 cup milk, 2 tablespoons butter, 2 tablespoons flour, and chicken broth. Mix 1 cup milk with 2 tablespoons melted butter, 2 tablespoons flour cooked into a roux, and ½ cup chicken broth for equivalent creaminess without canned soup.

How do I prevent my hash brown casserole from being soggy?

Squeeze out excess moisture from thawed hash browns using a clean kitchen towel before mixing. This crucial step removes water that would otherwise create a soggy texture. Also, ensure your baking dish is properly greased and avoid overmixing the ingredients, which can break down the potato structure.

Can I prepare this casserole ahead of time?

Yes, assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, add 10-15 minutes to the covered baking time since you're starting with a cold dish. For best results, wait to add the crispy onion topping until just before the final uncovered baking stage.

What's the best cheese for hash brown casserole?

Sharp cheddar provides the classic flavor most people expect, but you can also use Gruyère for a nuttier taste or Monterey Jack for milder flavor. For optimal melting, choose block cheese you shred yourself rather than pre-shredded varieties, which contain anti-caking agents that can affect texture.

How do I know when my potato casserole is fully cooked?

Your casserole is done when a thermometer inserted into the center reads 165°F. The edges should be bubbling, the top golden brown and crispy, and a knife inserted in the center should meet slight resistance but not be wet with uncooked mixture. Allow 5 minutes of resting time before serving for proper setting.