Easy Hashbrown Casserole Recipe Without Sour Cream
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This easy hashbrown casserole recipe is creamy, cheesy, made without sour cream, and has been a family favorite for over 20 years.
I’m not sure if it’s a midwest thing (if you didn’t know I’m originally from Iowa), but casseroles were a big deal in our house growing up.
And casseroles weren’t just meals, they were kind of like traditions.
I still remember (and love) the creamed corn and green bean casseroles my mom would make for every Thanksgiving, Christmas, and Easter dinner.
They were the kind of dishes that didn’t need a recipe card because we made them so much, we knew them by heart.
This cheesy casserole fits right in with those classics.
It’s a comfort food recipe that was shared with me by my sister over 20+ years ago, and has been a staple side dish with our family ever since.
Hashbrown casserole is always one of the first things to disappear from the table whether we’re serving at holiday dinners or as a potluck dish.
Be prepared, it’ll be one of the most requested too!
Creamy, cheesy, and baked until golden and crisp on top…this is everything a good casserole should be, without the sour cream.
I promise it’s more than a side dish, it’s the kind of recipe that tastes like nostalgia and feels like tradition.
5-Stars From Our Readers
This is the most delicious hash brown casserole! We love this with brunch and it makes the perfect leftover. – Colleen
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I’m Heidi, the heart and hands behind Eleanor Rose Home.
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Cheesy Hashbrown Casserole Recipe
This great recipe couldn’t be easier to make, and that’s part of what makes it so beloved in our home.
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With just a few easy steps you’ll have a warm, cheesy potato casserole ready to serve at any time or day of the year.
01
Combine Ingredients
In a large bowl, combine the melted butter, cream of chicken soup, grated cheese, onion powder, salt, and pepper. Stir in the frozen hashbrown potatoes until well coated.
02
Add to Prepared Baking Dish
Spread the hash brown mixture into a greased 9×13 casserole dish.
03
Bake in Oven
In a preheated oven, bake for about 45 minutes to one hour, or until the edges are bubbling and the top is golden. For extra crispiness, you can broil the top of the casserole for 2-3 minutes at the end of baking…just make sure to keep a close eye on it!
Helpful Tips
- Use frozen hash browns straight from the bag. There’s no need to thaw them! Be sure they aren’t clumped together so everything mixes evenly.
- You can substitute cream of cheddar soup for the cream of chicken for basically the same flavor profile.
- Swap in Monterey Jack, Colby, or a sharp cheddar blend for added flavor.
- Try adding cooked bacon, diced ham, chopped green onions, or red pepper flakes for a little twist.
- For a crispier top, broil the casserole for the last 2–3 minutes of baking.
- Mix everything together, cover with plastic wrap, and refrigerate up to 24 hours in advance. Add 5–10 minutes to the baking time if going from fridge to oven.
- If you’re feeding a large crowd you can easily double (or triple) the recipe and bake it in a couple of dishes.
What can I substitute for cream of chicken soup in hashbrown casserole?
If you don’t have cream of chicken soup (or prefer not to use canned soup), you can substitute it with a homemade version.
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Simply whisk together:
- 3 tablespoons Butter
- 3 tablespoons All-Purpose Flour
- 1/2 cup Chicken Broth
- 1/2 cup Milk
- Salt & Pepper (to taste)
Melt the butter in a saucepan, whisk in the flour to create a roux, then slowly add the broth and milk, and cook until thickened.
Frequently Asked Questions
Can I make hashbrown casserole ahead of time?
You can assemble the casserole up to 24 hours in advance. Cover it tightly and refrigerate, then bake as directed the next day. Add an extra 5–10 minutes to the baking time.
What’s the best shredded cheese to use?
Sharp cheddar is classic and what I tend to use when I make this recipe, but you can use any melty cheese you like. Monterey Jack, Colby Jack, or a cheddar blender are all great options.
Can I use country style cubed hash browns instead of shredded?
Yes, you can use cubed (or diced) hashbrowns, and it will still turn out delicious! The texture will be chunkier and heartier though. You may need to increase the baking time slightly to ensure everything is heated through and tender.
Can I freeze hash brown casserole?
You can. Assemble the casserole, cover tightly with aluminum foil, and freeze unbaked for up to 2 months. When ready to bake, thaw in the fridge overnight and bake as usual.
How do I store the leftover casserole?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.
Serving Tips
This cheesy hashbrown potato casserole is one of those versatile dishes that works with just about anything whether you’re hosting a big family dinner, a casual cookout, or a cozy brunch at home.
These are some of our families favorite ways to serve it…
- With Grilled Chicken: A simple grilled chicken breast (maybe with a little barbecue sauce on top) is a great pairing.
- Alongside Hamburgers or Hotdogs: Great for backyard cookouts especially since it’s one of those easy recipes you can make ahead of time.
- With Glazed Ham: A holiday favorite! The salty, sweet ham balances the creamy, cheesy potatoes perfectly.
- As a Brunch Side: Serve it with scrambled eggs, sausage, or crispy bacon for a filling morning meal.
Did you make this recipe?
Mention us @eleanorrosehome or tag us using #eleanorrosehome so we can see your creations! You can also leave a comment below!
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Cheesy Hashbrown Casserole
Ingredients
- 30 oz Frozen Shredded Hashbrowns
- 1/2 cup Unsalted Butter melted
- 1 can Campbell's Cream of Chicken Soup
- 8 oz Shredded Cheddar Cheese
- 1/2 tsp Onion Powder
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
Instructions
- Preheat oven to 375 degrees.
- Combine melted butter, chicken soup, salt, pepper, onion powder, and cheese in a large bowl.
- Mix in frozen hashbrowns.
- Add to a greased 9×13 baking dish and bake at 375 degrees for 45 minutes to 1 hour.
- Broil the dish for a couple of minutes at the end of baking for a crispier top.
Notes
-
- Use frozen hash browns straight from the bag. There’s no need to thaw them! Be sure they aren’t clumped together so everything mixes evenly.
- You can substitute cream of cheddar soup for the cream of chicken for basically the same flavor profile.
- Swap in Monterey Jack, Colby, or a sharp cheddar blend for added flavor.
- Try adding cooked bacon, diced ham, chopped green onions, or red pepper flakes for a little twist.
- For a crispier top, broil the casserole for the last 2–3 minutes of baking.
- Mix everything together, cover with plastic wrap, and refrigerate up to 24 hours in advance. Add 5–10 minutes to the baking time if going from fridge to oven.
- If you’re feeding a large crowd you can easily double (or triple) the recipe and bake it in a couple of dishes.
Nutrition
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This is the most delicious hash brown casserole! We love this with brunch and it makes the perfect leftover.