This cheesy, comforting Southern hashbrown casserole is a family favorite holiday side dish loaded with flavor! Made with frozen hash brown potatoes, condensed soup, shredded cheese, and a few other ingredients, this easy-to-make casserole is a crowd-pleaser!
Hashbrown casserole is a classic comfort food side and a holiday favorite.
Cheesy, creamy shredded potatoes with a buttery cracker topping - I mean, what else is there to say?! You will also love how easily this dish comes together!
For more comforting Southern recipes, check out our Southern candied yams and Southern homemade chicken and dumplings next!
Important Ingredient and Substitution Notes
The detailed ingredient list with measurements is in the recipe card at the bottom of this post.
- Frozen hashbrown potatoes. You will need one 30 to 34-ounce bag of frozen hashbrown potatoes. Thaw the potatoes beforehand. See how we use frozen tater tots in our chili cheese tater tot casserole!
- Sour cream. Sour cream adds delicious creaminess and tanginess. Feel free to substitute some of the sour cream for mayonnaise or an extra can of condensed soup.
- Cream of chicken soup. For creaminess and extra flavor. You can also use cream of mushroom or cream of celery soup. See how we also use cream of chicken soup in our southern chicken and dressing!
- Shredded cheese. I love sharp cheddar but feel free to use any good melting cheese such as Colby, Gouda, or Monterey Jack.
- Buttery round crackers. Crushed Ritz crackers or any generic brand work great. Some people also like to substitute crushed cornflakes. Our southern squash casserole also gets a buttery cracker topping!
How to Make This Recipe
Step 1. Add the shredded potatoes, sour cream, cream of chicken soup, shredded cheese, diced onions, and spices to a large mixing bowl.
Step 2. Combine the ingredients with a wooden spoon. Taste the mixture for seasoning and add more salt and pepper to taste.
Step 3. Transfer the mixture to a buttered 9 x 13 baking dish and smooth it out into an even layer.
Step 4. Top the casserole with the remaining shredded cheese. In a small bowl, combine crushed buttery crackers with 2 tablespoons of melted butter and sprinkle the crackers over the casserole. Bake the casserole for 40 to 50 minutes or until golden and bubbly.
Recipe FAQs
Yes. You need to thaw the shredded potatoes before starting. The casserole will not cook thoroughly or evenly if you use frozen potatoes.
If your casserole turned out soggy, you may need to bake it a little longer. You may tent the dish with foil to prevent overbrowning.
Sure! Just skip the step in which the cracker topping is added and continue with the other recipe instructions.
Make-Ahead and Storing Instructions
Southern hashbrown casserole is an excellent make-ahead dish! Assemble the casserole in the baking dish up to 2 days in advance, wrap it in plastic wrap, and store it in the refrigerator until ready to bake.
Leftover hashbrown casserole can be stored in an airtight container for up to 3 days.
More Comfort Food Recipes You Will Love!
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📖 Recipe
Southern Hashbrown Casserole
Ingredients
- 1 tablespoon unsalted butter - for greasing dish
- 1 30 to 34-ounce bag frozen shredded potatoes - thawed
- 2 cups sour cream
- 1, 10.5-ounce can cream of chicken soup
- 8 tablespoons melted butter - unsalted, divided use
- ½ medium yellow onion - finely diced
- 2 cups shredded cheddar cheese - divided use
- 1 - 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 sleeve buttery round crackers - crushed
Instructions
- Preheat your oven to 375°F. Butter a 9 x 13-inch baking dish and set it aside.
- In a large mixing bowl, combine the shredded potatoes, sour cream, cream of chicken soup, 6 tablespoons of melted butter, diced onion, one and a half cups of cheddar cheese, garlic powder, onion powder, salt, and pepper with a wooden spoon.
- Transfer the mixture to the buttered baking dish and smooth it out into an even layer. Sprinkle the remaining cheddar cheese over top.
- Combine the crushed crackers with 2 tablespoons of melted butter in a small bowl and sprinkle it over the casserole.
- Bake the casserole in the preheated oven for 40 to 50 minutes until golden brown and bubbly.
Notes
- Be sure to thaw the shredded potatoes before making the casserole!
- Southern hashbrown casserole is an excellent make-ahead dish! Assemble the casserole in the baking dish up to 2 days in advance, wrap it in plastic wrap, and store it in the refrigerator until ready to bake.
- Leftover hashbrown casserole can be stored in an airtight container for up to 3 days.
Anb
So comforting and delicious!