Real Recipes From Real Home Cooks ®

best hash brown casserole

(2 ratings)
Recipe by
Teresa G.
Here, KY

Well, I keep tinkering with my hash browns casserole and it just gets better and better. Have mercy! This is soooo dug-gum good! My hubby thought it smelled so good that he couldn't wait, so we had dinner a little early tonight. He gave it a rave review and I do too!

(2 ratings)
yield 12 serving(s)
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For best hash brown casserole

  • 32 oz
    (1 bag) frozen, diced (not shredded) hash brown potatoes, thawed
  • 4 oz
    cream cheese, room temperature
  • 1 tsp
    seasoned salt (i use lawry's)
  • 1/4 tsp
    ground black pepper
  • 1/2 c
    sour cream
  • 1 can
    condensed cream of onion soup ( i use campbell's)
  • 4 Tbsp
    salted butter. melted
  • 2/3 c
    yellow onion, small chopped/diced
  • 2 c
    shredded cheese blend (see *note)
  • 1/2 c
    real hickory smoked bacon bits
  • 1 c
    shredded cheese blend (see *note)
  • 1/2 c
    shredded mozzarella cheese, fresh whole milk
  • chives for garnish (optional)

How To Make best hash brown casserole

  • 1
    *NOTE: Shredded cheese blend consists of equal amounts of cheddar, monterey jack and colby cheeses.
  • 2
    Gather and prep all ingredients (thaw hash browns, set cream cheese out, chop onions etc...)
  • 3
    Lightly grease a 9"x13" baking dish. Preheat oven to 350ºF.
  • 4
    In a medium mixing bowl, use electric mixer to beat cream cheese until softened and lightened.
  • 5
    Add seasoned salt, pepper, sour cream and cream of onion soup; beat until thoroughly combined; add melted butter and beat until thoroughly combined.
  • 6
    Stir chopped onions and 2 cups cheese blend into mixture.
  • 7
    Empty diced hash brown potatoes into a large mixing bowl; scrape soup and onion mixture into bowl; mix until well combined.
  • 8
    Scrape into prepared baking dish; smooth to even level.
  • 9
    Scatter bacon, evenly, over top.
  • 10
    Distribute remaining 1 cup cheese blend over top; scatter mozzarella over all.
  • 11
    Bake at 350ºF for 50 to 60 minutes, until beginning to bubble and brown, depending on your oven.
  • 12
    Allow to cool slightly before serving (4-5 minutes.) Cover and refrigerate leftovers.