Hash Brown Casserole Recipe for 9x13 Pan

Hash brown casserole is a comforting, cheesy dish that combines crispy hash browns with rich ingredients to create a hearty breakfast or side. Perfect for family gatherings or holiday brunches, this recipe is easy to prepare and always a crowd-pleaser.

Ingredients

30 oz (about 1.75 lbs) frozen hash brown potatoes, thawed
1 can (10.5 oz) condensed cream of mushroom soup
1 cup sour cream
1/2 cup melted unsalted butter
1 small onion, finely chopped
2 cups shredded cheddar cheese
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional, for garnish)
Salt to taste

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.

In a large mixing bowl, combine the thawed hash browns, cream of mushroom soup, sour cream, melted butter, chopped onion, garlic powder, black pepper, and a pinch of salt. Mix until all ingredients are evenly incorporated.
Fold in 1 1/2 cups of shredded cheddar cheese, saving the remaining 1/2 cup for topping.
Transfer the mixture into the prepared 9×13 pan, spreading evenly with a spatula.

Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole.
Optionally, sprinkle paprika over the cheese for color and extra flavor.
Bake uncovered in the preheated oven for 45-50 minutes, or until the casserole is bubbly and golden brown on top.

Remove from oven and let sit for about 5 minutes before serving. This helps the casserole set and makes serving easier.

Tips

For a crunchier topping, add crushed cornflakes or breadcrumbs mixed with melted butter during the last 10 minutes of baking.
If you prefer a spicier version, add a dash of hot sauce or cayenne pepper to the mixture.

To make this dish more filling, stir in cooked bacon bits or chopped cooked sausage before baking.
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 1-2 minutes or until warmed through.

Serving Suggestions

This hash brown casserole pairs wonderfully with scrambled eggs, bacon, or a fresh green salad for a complete breakfast. It also works well as a side dish for roast chicken, beef, or holiday ham. Garnish with chopped fresh parsley or additional cheese for presentation.

Variations

Vegetarian Version: Substitute the cream of mushroom soup with cream of celery or cream of chicken (vegetarian) soup, and add sautéed vegetables like bell peppers or spinach.
Cheese Variations: Use a blend of cheeses such as Monterey Jack, mozzarella, or pepper jack for different flavors.
Low-fat Option: Use low-fat sour cream, reduced-fat cheese, and bake uncovered for a slightly healthier version.

Spicy Kick: Add diced jalapeños or a sprinkle of chili powder to spice things up.

Storage and Reheating

Leftover hash brown casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and microwave on high for 1-2 minutes, or until heated through. For best results, reheat in the oven at 350°F (175°C) for about 15-20 minutes, uncovered, to regain some of the original crispness.

Frequently Asked Questions

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day in advance, cover it tightly with plastic wrap, and refrigerate. When ready to bake, remove from the fridge and bake at 350°F (175°C) for 50-55 minutes, adding a few extra minutes if needed to ensure it’s heated through and bubbly.

Can I freeze leftovers?

Absolutely. Let the casserole cool completely, then cut into portions. Wrap each portion tightly in plastic wrap and place in a freezer-safe container or bag. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and bake at 350°F (175°C) for 20-30 minutes until hot and bubbly.

What if I can’t find frozen hash browns?

You can substitute freshly grated or chopped raw potatoes, but they should be cooked or par-cooked before mixing to prevent excess moisture. Alternatively, frozen hash browns are preferred for convenience and texture.

Is it necessary to thaw the hash browns before baking?

Thawing is recommended to ensure even distribution and prevent excess moisture, but if you’re in a hurry, you can use frozen hash browns directly—just be aware that it may extend baking time slightly and affect the casserole’s moisture balance.

Can I add vegetables or meats to this casserole?

Yes, adding cooked bacon, sausage, or sautéed vegetables like bell peppers, mushrooms, or spinach can enhance flavor and nutrition. Make sure any added ingredients are cooked beforehand to prevent excess moisture or uneven baking.

What is the best cheese to use for this recipe?

Cheddar cheese is classic, but you can experiment with Monterey Jack, Pepper Jack, mozzarella, or a cheese blend for different flavors. Use shredded cheese for even melting and distribution.

This hash brown casserole is a versatile dish that’s easy to customize to your tastes and dietary needs. Its creamy, cheesy goodness makes it a staple for brunches, potlucks, and family dinners alike. Enjoy preparing and sharing this comforting dish with loved ones!

Hash Brown Casserole Recipe for 9×13 Pan