This Easy Cheesy Hash Brown Casserole is a crowd favorite at any gathering. Simply mix the ingredients together and bake! It could not be any easier!
This cheesy hash brown casserole recipe is ideal when you are mad at your arteries, need to grow into a new pair of pants, or just feel like people would love you more if there was more of you to love. Really the healthiest thing in this dish is your fork. Yeah… but it is worth it.
Why is this Cheesy Hash Brown Casserole Easy?
If you are going to get fat, it is nice if you at least don’t have to spend a lot of effort doing it, and this recipe has you covered (like the tarp you’ll soon be wearing for a shirt)! This cheesy hash brown casserole could not possibly be any easier to make because you don’t have any cutting, peeling, measuring, or sautéing to do! Every ingredient can be purchased from the grocery store in the exact quantity needed for this recipe. Just dump them together and throw it in the oven!
How to Make Easy Cheesy Hash Brown Casserole
You will want to purchase frozen shredded hash brown potatoes from the grocery store. Freezing potatoes actually damages their internal structure which allows them to bake up fluffier, which is what we need for this casserole. Being an overachiever I tried shredding the potatoes from scratch and then proceeded to bake it so long my stove’s union representative finally filed an unfair labor practice complaint against me… but the raw potato shreds still never softened sufficiently.
Most Cheesy Hash Brown Casserole recipes call for sour cream. However, I make my Cheesy Hash Brown Casserole without sour cream. My secret ingredient for this dish is using Green Onion Dip instead, it adds a subtle herbal tanginess. Dean’s sells a Green Onion Dip as does the “Top the Tater” brand. However, you are certainly welcomed to use sour cream instead if you wish.
This dish bakes up perfectly in a 9×13″ baking dish, or a 12″ cast iron skillet. Technically you could make this recipe in the slow cooker instead, but you would be missing out on the great crisp texture from the crust browning in the oven.
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- 24 oz bag Frozen shredded hash brown potatoes
- 1, 10 oz can Cream of Chicken Soup
- 16 oz Shredded Cheddar Cheese
- 1, 12 oz Green Onion Dip (or substitute sour cream)
- 1/2 stick Butter (melted)
Preheat oven to 350 degrees.
Open can of cream of chicken soup, bag of hash browns, Green Onion Dip container, and bag of shredded cheddar cheese and pour them all into a large bowl.
Add melted butter to the mixture and combine thoroughly.
Pour hash brown mixture into a 9x13 baking dish or a 12” cast iron pan.
Bake uncovered for 1 hour or until brown crust begins to form on top.
IF YOU LIKED THIS RECIPE you will also love my Ranch Chicken Jalapeno Popper Casserole recipe!
This recipe was originally published on FoxValleyFoodie.com January 6, 2015.
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