Hashbrown Casserole

I’ve told y’all before how much of a meat and potatoes guy BeeBop is. I do believe that man would be happy if I just put a slab of protein and a big serving of starch in front of him three times a day. Not that there’s anything wrong with that. Not at all. I enjoy the meat and potatoes, too. And sometimes it’s just what you need to get you through a long day.

Take last Saturday for instance. We’re having an old wooden retaining wall at the front of our house replaced. It was a railway tie wall that had been there for over fifteen years. That’s about the useful life of those kinds of walls. Over the years it had also been the breakfast, lunch and dinner of a colony of carpenter ants. Needless to say, the wall was past due for replacement. In its place we’re going to get a beautiful stone wall. But in the estimate for the work there was an expensive charge for demolition and removal of the old wall. Well, of course, BeeBop saw no reason that he couldn’t handle the demolition and save that money! So, last Saturday, along with a huge assist from his brother, Uncle J, the old wall came down. They worked on that project all day long. In the rain. And the mud. It was nasty, hard, physical labor. The least I could do was cook for them! That’s where this casserole comes in. I made a big breakfast for the two of them before they got to work and this casserole was the hit of the menu.

If you have a long day of hard work coming up, or if you just feel like having a hearty breakfast, serve this hashbrown casserole. It’ll keep you going well into the lunch hour.

I prefer fresh shredded potatoes for this recipe rather than the frozen hash browns. You could shred your own with a box grater or food processor, or you can buy the packages of ready-to-cook shredded potatoes in the dairy case.  I always use the ready-to-cook ones. Whichever you choose, combine the potatoes, scallions, sour cream, cream of chicken soup, melted butter, salt, pepper, and cheese in a very large mixing bowl. Use your hands to combine everything being careful not to break the potatoes any more than necessary. (Note: Since this post was originally published, I have determined that it really is best to use the ready-to-cook shredded potatoes rather than fresh grated potatoes. It just doesn’t turn out the same with freshly shredded potatoes.)

Hashbrown Casserole

Coat a 9×13 casserole dish or baking pan with cooking spray. Transfer the mixture to the pan, spreading it in evenly. Cook at 350 degrees for about 45 minutes or until the cheese is melted and the top is golden brown.

Makes about 10 servings.


Hashbrown Casserole
Prep time
Cook time
A fabulous, hearty hashbrown potato casserole. Perfect for a weekend breakfast!
  • 2 lbs. ready-to-cook, shredded potatoes (recommended brand: Simply Potatoes)
  • 1 cup chopped scallions
  • 8 oz. sour cream
  • 1 can cream of chicken soup
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 cup butter, melted
  • 8 oz. (2 cups) grated sharp cheddar cheese
  1. Preheat the oven to 350 degrees.
  2. Mix all ingredients together in a large mixing bowl.
  3. Spray a 9x13 glass baking dish with cooking spray.
  4. Transfer the potato mixture to the baking dish spreading it evenly.
  5. Bake for approximately 45 minutes or until cheese is melted and the top of the casserole is nicely browned.
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— Inspiration for this recipe came from Copykat Recipes

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  1. says

    I love hashbrown casserole! Growing up in Ohio it was always present on Thanksgiving and Christmas dinner. Here in NY no one has even heard of it…it’s very sad…

  2. Happier Than A Pig in Mud says

    This sounds like something I would like to try! A good excuse to play with my new FP:@)

  3. Laura W says


    This sounds awesome! Do you grate raw potatoes or do you partially cook the potatoes first?

    Thanks in advance,

    • says

      I just grate them raw, Laura. Sometimes I buy the bagged, shredded ones in the dairy case. Saves a lot of time and effort :-)

  4. Miss P says

    This would be absolutely decadent with a baked ham. Think about it. Ham, potatoes, cheese ….. yum!

    Miss P

  5. Amy says

    Just found your blog, and this Georgia girl is excited! I am always looking for great new Southern recipes to cook for my husband who grew up in Uruguay; he better get ready. Lana, everything looks so good. I wish I could start right now.

  6. says

    A key part of my agenda for today is to dig up most of my big fall/winter/spring garden and replant it with green manure. Does that count as hard physical labor that would entitle me to make this yum-a-licious, he-man casserole for dinner tonight? Please say yes, Lana!

  7. says

    I’m strangely not a big potato person, but if you shred them and add in a lot of cheese, I’m all over it!! This looks fabulous :)

  8. says

    I think everybody loves this casserole – I know I do! And my husband is the same way. He’d be perfectly happy to never touch a salad or vegetable all the rest of the life. Luckily he has me to veggie terrorize him into at least eating a few on occasion. :)

    Have a great weekend!!

  9. Janet says

    Made this for dinner, because it sounded so good & my hubby loves the hashbrown casserole from Cracker Barrel…it tasted good, but was so very greasy :( Did you notice that at all? I would definitely make again, but I would totally leave out the butter. Half of the cheese I used was reduced fat & the cream of chicken soup was 98% fat free, but I soaked 2 bounty with grease from the top, and it was pooled in the bottom of the casserole dish. Please don’t think I came to your blog to criticize…is there a possibly a typo in the recipe?

    • says

      Wow, Janet, I’m so sorry it didn’t work out for you! But no, it isn’t like that at all for me. It’s definitely rich with all the butter and cheese, but I’ve never had grease to rise to the top or pool in the dish. I wonder if you maybe didn’t have enough shredded potatoes? You need two pounds weight after shredding. I almost always buy those shredded ones in the bags from the dairy section of the grocery store just for convenience sake. Again – I’m so sorry it wasn’t a great recipe for you.

      • Janet says

        I’m sure it was something I did, your picture looks way better than my casserole. I’ll have to give it another try! Love your blog…and your photos :)

  10. Margo says

    I looked all over the web for a cheesy potato recipe using fresh potatoes!
    It sounds delicious — Thank You!!
    I will be serving it with meatloaf and salad for dinner tonight :)

  11. Chasity says

    I’m making a double batch today! Yummy!!!! Just wondering how many cups would make a couple pounds of shredded potatoes? I don’t have a kitchen scale and I’d rather shred more than I need than not enough! :) Thanks!

  12. Linda says

    I made this using frozen hashbrowns (thawed) and cream of mushroom soup. I didn’t have real potatoes or cr of chicken soup. Well, it turned out FANTASTIC!!!! This is the best hashbrown casserole I have ever made and will never use another recipe for this again!! Thank you!!!

    • says

      I’m so glad to hear that, Linda! We just love this casserole and you’ve reminded me that I haven’t made it in quite some time. This may be Saturday brunch for us!

  13. Mitzi says

    I’m fairly certain you could fix this the night before and bake it the next morning. I’m curious about freezing it. I cook for two, and it would be easy to make it and put it in small containers to pull out as needed.

  14. says

    When I originally commented I clicked the “Notify me when new comments are added” checkbox and now each tkme a
    comment is added I get four emails with the same comment.

    Is there any way you can remove people from that service?

    Many thanks!


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