When you need a quick casserole, you can throw this together in just 10 minutes flat, then sit back, and let it bake to delicious perfection. Amazingly simple but enthusiastically devoured by all…
I’m all about sharing the most delicious recipes I can locate for you that work and are quick and easy to prepare. This is my favorite potato casserole to serve at brunches, breakfasts, and gatherings of all kinds. It’s especially nice for Christmas brunch as a side to eggs, potatoes and sausage.
This hash brown casserole is dripping with melted cheese and has a delicious sauce created with the magic base of sour cream and cream of chicken soup. It just works when baked with these frozen hash browns, melted butter, and onion because the oven does the magic of cooking it all to sheer perfection.
Make Two of These Because They Will Disappear Faster Than Any Hotcakes
The potatoes taste so crispy, and tender and creamy underneath all that melted cheese—that oooh, buddy, I’m telling you, it’s the biggest hit on the buffet table no matter what the occasion.
I throw a Christmas brunch every year for all my friends and family, and this casserole is the star of the show (along with my tray of special Christmas cookies). I serve some mimosas, some straight orange juice (for the kids who attend), some scrambled eggs, country ham slices, and sausage patties. I also serve this scrumptious casserole. By the time I turn around to get the trivet to keep the long casserole pan that I usually use for lasagna from burning my plastic (but nice) tablecloth, this casserole is already gone. My guests, who know my Christmas brunches from years of attendance, always (wisely) raid it until it looks licked clean—and with such great expediency.
How to Make Ahead and Store
This hash brown casserole is ideal for making ahead. You can assemble everything, wrap it tight in plastic wrap and refrigerate it. Then on the day of service, tent it with foil and bake it.
Serving Suggestions
For a Christmas brunch, I serve this casserole with Gingerbread Pancakes with Cinnamon and Brown Sugar Syrup or these Carrot Cake Pancakes. I also serve it with Shrimp Deviled Eggs, some good ole’ scrambled eggs, and some of this Bananas Foster French Toast, which your guests/family will love like crazy.
And if you have a wee 35 more minutes to spare, quickly throw together a blueberry, raspberry, strawberry, peach, or Blueberry Galette. They’re made with a rustic style, so prep is done in mere minutes, and you get to let the oven do the rest—thank goodness!
Hash Brown Casserole
Ingredients
- 1 package 30 ounces frozen shredded hash browns thawed
- 1/2 cup unsalted butter melted
- 1 can 10.5 ounces condensed cream of chicken soup
- 2 cups sour cream
- 1/2 cup yellow onion finely chopped
- 2 cups cheddar cheese shredded
- 1/4 teaspoon ground black pepper
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix together the thawed hash browns, melted butter, cream of chicken soup, sour cream, onion, 1 1/2 cups of the cheddar cheese, and black pepper until well combined.
- Transfer the hash brown mixture to the prepared baking dish, spreading it out evenly.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.
- Bake in the preheated oven for 45 minutes, or until the casserole is hot throughout and the cheese is melted and lightly browned.
- Allow the casserole to stand for a few minutes before serving.
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