Hashbrown Casserole

Hashbrown Casserole Recipe

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American


This is the best hashbrown casserole out there. It’s cheesy, creamy and, the best part, it’s really easy to make.


Units Scale
  • 1 bag (1.75 lbs.) of frozen shredded hashbrowns
  • 1 can (10.5 oz.) condensed cream of mushroom soup
  • 2 1/2 cups shredded sharp cheddar cheese, divided
  • 1 cup sour cream
  • 1 small onion, chopped
  • 1 tsp. salt
  • 5 cheesy crackers like Ritz, crushed


  1. Preheat oven to 400°F. Spray a 13×9″ baking dish with cooking spray.
  2. In a large bowl combine hashbrowns, soup, 1 and ½ cups cheese, sour cream, onion, and salt.
  3. Spread hashbrown mixture into prepared pan. Top with remaining 1 cup of cheese and then with crackers. Spray with cooking spray.
  4. Cover with foil and bake for 20 minutes. Uncover and bake until heated through and browned on top, 20-25 minutes.

Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!