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a small plate of cheesy hash brown casserole in front of the large 9x13 pan

Cheesy hash brown casserole

There are so many cheesy hash brown casserole recipes in existence. How do you find the right one? This version is simple and free from all the fluff, but always pleases a crowd.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 people
Calories 399kcal
Author Rachel Ballard


  • 1 pound bag frozen SOUTHERN STYLE hash brown potatoes the little cubed potatoes
  • 8 ounces sour cream
  • 1 1/2 cups homemade condensed cream of chicken soup or 1 can store bought
  • 1 teaspoon onion powder
  • 1 teaspoon salt or to taste (See note)
  • 1/2 teaspoon pepper
  • 2 cups sharp cheddar cheese shredded
  • 1/2 cup (1 stick) butter melted


  • Thaw the potatoes in the fridge (it's okay if they aren't totally thawed) on the counter for a couple of hours or in the fridge overnight.
  • Preheat the oven to 400.
  • In a large bowl, mix the sour cream, cream of chicken soup, onion powder, cheese, salt and pepper. Taste for proper seasoning and adjust to your preference.
  • Add the potatoes and stir to coat.
  • Transfer to a greased baking dish. Pour over the melted butter. Bake at 35-40 minutes until the center is hot and bubbly and the top is slightly browned.


*Because the saltiness of ingredients can vary, make sure to taste your potato mixture before putting it in the oven and adjust the salt as needed. Dairy is naturally quite bland, so don't be afraid to add salt a little at a time until proper seasoning is achieved. 


Calories: 399kcal