Creamy Hash Brown Casserole Recipe
Creamy Hash Brown Casserole Recipe photo by Taste of Home

Creamy Hash Brown Casserole Recipe

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This versatile side dish was dairy-good with the steaks we grilled and is delicious with other meats as well. A creamy cheese sauce and crunchy topping make this potato casserole ever-popular for family dinners and potlucks. —Carol Troyer, Pryor, Oklahoma and Teresa Stutzman, Adair, Oklahoma
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 8 servings


  • 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
  • 1 pound process cheese (Velveeta), cubed
  • 2 cups (16 ounces) sour cream
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3/4 cup butter, melted, divided
  • 3 tablespoons chopped onion
  • 1/4 teaspoon paprika
  • 2 cups cornflakes, lightly crushed
  • Fresh savory, optional

Nutritional Facts

3/4 cup: 663 calories, 43g fat (27g saturated fat), 125mg cholesterol, 1359mg sodium, 49g carbohydrate (9g sugars, 3g fiber), 19g protein


  1. In a large bowl, combine the hash browns, cheese, sour cream, soup, 1/2 cup butter and onion. Spread into a greased 13x9-in. baking dish. Sprinkle with paprika. Combine cornflakes and remaining butter; sprinkle on top. Bake, covered, at 350° for 40-50 minutes or until heated through. Uncover, bake 10 minutes longer or until top is golden brown. If desired, garnish with savory.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 8 servings.
Originally published as Creamy Hash Brown Casserole in Taste of Home June/July 1997, p37

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Reviewed Jul. 7, 2015

"This is my "go-to" hashbrown casserole recipe. Really good and easy to make."

Reviewed May. 11, 2014

"Love this casserole, my friend substitutes 1 sleeve crumbled ritz crackers with butter in place of cornflakes , much better taste for my family."

Reviewed Dec. 17, 2012

"I have made this a few times for the Out of the Cold program that we make meals for. They absolutely love it! This recipe is definitely a keeper!"

Reviewed Jul. 5, 2011

"Whenever we have a family gathering, everyone is hoping this is one of the dishes being made. An all time favorite for anyone who has had it."

Reviewed Apr. 4, 2011

"This was delicious. I used cream of celery soup I didn't have cornflake crumbs so I used crushed seasoned stuffing croutettes. I will definitely make this again!"

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