Hash Brown Casserole Recipe

Frozen hash browns: These are the base of the casserole, providing a hearty and starchy component.

Shredded cheddar cheese: Adds a rich, cheesy flavor and helps bind the casserole together.

Cream of chicken soup: Provides a creamy texture and savory flavor to the dish.

Sour cream: Adds tanginess and creaminess to the casserole.

Finely chopped onion: Adds a bit of crunch and a lot of flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the flavor.

Melted butter: Helps to create a golden, crispy top layer.

When preparing the hash browns for this casserole, ensure they are fully thawed and drained of any excess moisture. Excess water can make the casserole soggy. To achieve a crispier texture, you can even pat the hash browns dry with a paper towel before mixing them with the other ingredients.

• thawed frozen hash browns - Substitute with freshly grated potatoes: Freshly grated potatoes can provide a similar texture and flavor, and they can be used immediately without the need for thawing.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella offers a mild flavor and melts well, making it a good alternative to cheddar.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup provides a similar creamy texture and a slightly different but complementary flavor.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar consistency and tanginess, making it a healthier alternative to sour cream.

• finely chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions, which can add a subtle complexity to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor along with the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma, which can be a nice variation.

• melted butter - Substitute with olive oil: Olive oil can provide a similar richness and moisture to the casserole while adding a different but pleasant flavor profile.

• Allow the hash brown casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled casserole to an airtight container or cover the baking dish tightly with aluminum foil or plastic wrap.
• Store in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until heated through.
• For freezing, portion the casserole into individual servings or keep it whole, depending on your preference.
• Wrap each portion or the entire dish tightly with plastic wrap, then cover with aluminum foil to prevent freezer burn.
• Label the wrapped casserole with the date and contents to keep track of its freshness.
• Freeze for up to 2-3 months. When ready to enjoy, thaw the casserole in the refrigerator overnight.
• Reheat in the oven at 350°F (175°C) until the hash browns are hot and the cheese is bubbly, approximately 20-30 minutes. If reheating from frozen, it may take up to 60 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover hash brown casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is warmed through.
  5. Remove the foil for the last 5 minutes to allow the top to crisp up again.

• Microwave Method:

  1. Transfer a portion of the hash brown casserole to a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to stir and ensure even heating.
  4. Continue heating in 1-minute intervals until the casserole is hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the leftover hash brown casserole in the skillet, spreading it out evenly.
  4. Cover the skillet with a lid to help retain moisture.
  5. Heat for about 5-7 minutes, stirring occasionally, until the casserole is heated through and has a crispy texture.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover hash brown casserole in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired crispiness and heat for an additional 2-3 minutes if needed.

• Oven: Preheat to 350°F (175°C) to bake the casserole until golden brown and heated through.

• Large mixing bowl: Combine the thawed hash browns, shredded cheddar cheese, cream of chicken soup, sour cream, chopped onion, salt, and black pepper.

• Greased baking dish: Transfer the mixture into this dish and spread it out evenly.

• Measuring cups: Measure out the sour cream, shredded cheddar cheese, and melted butter accurately.

• Measuring spoons: Measure the salt and black pepper precisely.

• Spatula: Mix the ingredients well in the large mixing bowl.

• Knife: Finely chop the onion.

• Cutting board: Provide a surface to chop the onion.

• Microwave or stovetop: Melt the butter before pouring it over the casserole.

• Oven mitts: Safely handle the hot baking dish when removing it from the oven.

• Cooling rack: Allow the casserole to cool for a few minutes before serving.

Use pre-chopped onions: Save time by using pre-chopped onions from the store instead of chopping them yourself.

Shredded cheese: Buy pre-shredded cheese to avoid the extra step of grating it.

Microwave hash browns: Quickly thaw frozen hash browns in the microwave instead of waiting for them to thaw naturally.

Mix in the baking dish: Combine all ingredients directly in the baking dish to save on cleanup time.

Use cooking spray: Apply cooking spray to the baking dish for easy release and less scrubbing later.