Hash Brown Casserole

Total Time

Prep: 10 min. Bake: 55 min.


16 servings

Updated: Feb. 28, 2023
People always go back for seconds whenever I serve this hash brown casserole. It is a snap to fix using quick convenient packaged ingredients. It travels well, too. — Susan Auten, Dallas, Georgia
Hash Brown Casserole Recipe photo by Taste of Home


  • 2 cans (10-1/2 ounces each) condensed cream of potato soup, undiluted
  • 1 cup sour cream
  • 1/2 teaspoon garlic salt
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese


  1. Preheat oven to 350°. In a large bowl, combine soup, sour cream and garlic salt. Stir in potatoes and cheddar cheese.
  2. Pour into a greased 13x9-in. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, until potatoes are tender, 55-60 minutes.
Hash Brown Casserole Tips

Can you add a cornflake topping to hash brown casserole?

Of course you can add a cornflake topping! Combine 2 cups crushed cornflakes with 1/4 cup melted butter and sprinkle over the top of the casserole before baking.

When do you serve hash brown casserole?

This makes a great hash brown breakfast casserole, of course, but it's equally good for lunch or even dinner. Pair it with your favorite egg dishes, green salads, ham recipes, sausage, pork chop recipes...the choices are endless!

Can you make a hash brown casserole ahead of time?

Yes, just cover the unbaked casserole and store it in the refrigerator for up to 3 days, then bake as directed. To freeze, tightly cover the unbaked casserole, and store it in an airtight, freezer-safe container in the freezer for up to 3 months. To serve, thaw in the refrigerator overnight and bake as directed.

 Alicia Rooker, RDN, Taste of Home Senior Recipe Editor/Recipe Tester

Nutrition Facts

3/4 cup: 157 calories, 8g fat (6g saturated fat), 30mg cholesterol, 357mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 7g protein.