Hashbrown Casserole

Hot, cheesy and delicious hash-brown casserole. This is always a favorite. Have it for breakfast, lunch, or dinner. I’ve served it at holiday dinners too. It’s easy to put together. This is so much better than what you’ll find dining out.
  • 2 1 lbs Refrigerated Shredded HashBrowns Potatoes, (such as Simply Potatoes)
  • 1 10.25 oz can combo Cream of Chicken & Mushroom Soup
  • 1 10.25 oz can Cream of Onion Soup
  • 8 oz Sour Cream
  • 1 c Heavy Cream
  • 1  Onion, minced
  • 1/4 c Melted Butter (1/2 stick)
  • 8 oz Colby Cheese, grated
  • 8 oz Sharp Cheddar Cheese, grated
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder


Preheat oven to 350℉.
In a large mixing bowl combine condensed soups, sour cream, melted butter, heavy cream, salt, pepper, onion powder, garlic powder together.

Fold in shredded hash-brown potatoes and grated cheeses until combined. I save a handful of cheese to top the casserole.


Spray a 13×9 baking dish with cooking spray and add casserole mixture.

Bake for 1 hour until golden brown and bubbly.


See it at:


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  • Reply
    Katie @ Recipe for Perfection
    October 30, 2015 at 11:18 pm

    Looks like a great brunch dish!

    • Reply
      October 31, 2015 at 2:52 pm

      It is Katie! I just love it.

  • Reply
    August 31, 2017 at 10:00 am

    Greetings from Australia! If there were any leftovers, is it suitable for freezing? There's only the two of us & as much as this would be delicious, doubt if we could get through it in one sitting.

    • Reply
      August 31, 2017 at 11:57 pm

      Thank you for joining us from Australia! You could freeze the leftovers. It's also great to make one for another time and freeze. I'll admit, it is hard to leave any leftover. It disappears quickly.

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