Best 16 Hashbrown Casserole Recipes

SAUSAGE HASHBROWN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
• Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl.
• Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers.
• Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture.
• Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.

CHEESY HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan.
• Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.
• Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.

HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.
• Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.

CHEESY HASHBROWN POTATO CASSEROLE {FUNERAL POTATOES}

Steps:

• Lightly grease a 9 x 13 inch pan with non stick cooking spray.
• Place half of the bag of hashbrowns in the prepared pan.
• In a medium bowl combine the soup, sour cream, onions, and salt and pepper.
• Gently spoon half of this mixture over the hashbrowns in the pan.
• Sprinkle 1 cup of cheese over the soup mixture.
• Then add the remainder of the hashbrowns on top, and spoon over remaining soup mixture and the other half of cheese.
• Crush the Ritz crackers and combine with the melted butter. Sprinkle over the top of the casserole.
• Bake at 350 degrees for 35 to 40 minutes.

SLOW COOKER MEXICAN HASHBROWN CASSEROLE

Steps:

• Place the hashbrowns in a bowl with half of the chopped red pepper, half of the chopped green pepper, half of the onion, and 1 cup of the cheese. Add 1 tbsp of the taco seasoning mix from the package and toss everything together. Set aside.
• Saute the ground beef, onions, and reserved peppers in a large non-stick pan over medium high heat until the ground beef is cooked through and the vegetables are soft.
• Reduce heat to medium low and stir in the remaining taco seasoning, green chilies, and stewed tomatoes.
• Stir in the cream cheese.
• Spray your slow cooker with non-stick cooking spray. Spread 1/2 of the hash brown mixture onto the bottom, layer half of the ground beef mixture, a half cup of the remaining cheddar cheese, the second half of the potatoes, the last half of the ground beef, and the last half cup of cheese.
• Cook on the low setting for 4-6 hours.
• Top with tomatoes, avacados, salsa, guacamole, sour cream, shredded cheese, and any other toppings you love!

MEXI-CALI HASHBROWN TACO CASSEROLE RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F. Lightly grease or spray a 2 or 2 1/2-quart oblong casserole dish. Brown ground beef and onion in a heavy skillet over medium-high heat. Drain fat from pan, reduce heat to low. Add the undiluted tomato soup, corn, and the cream cheese. Stir until well combined and no chunks of cream cheese are visible. Stir in taco seasoning and 1 cup of the shredded cheese. Turn mixture into prepared pan, spreading mixture evenly across the bottom. In a separate bowl, combine the defrosted hash browns, the red and green bell peppers, salt, black pepper, and remaining 1 cup shredded cheese. Top ground beef with potato mixture, pressing it down slightly. Bake for about 20 to 25 minutes or until the casserole is cooked through and the top is brown and bubbly. Let cool for about 10 minutes before slicing and serving.

CHEESY BROCCOLI - HASHBROWN - CHICKEN CASSEROLE

Steps:

• 1. Preheat oven to 400 degree F. Spray a 9 x 13 deep baking pan or dish with non stick cooking spray. Set aside. In a bowl, mix soups, salt, pepper, poultry seasoning, onion flakes, butter, 1 1/2 cups cheese, milk and cream.
• 2. In a large bowl; toss together the broccoli, chicken and hash browns.
• 3. Pour the soup mixture over the chicken mixture and blend well. Pour mixture into prepared baking dish, and spread out evenly. Sprinkle with crushed french fried onions.
• 4. Place in oven and bake for 1 hour to 1 hour and 15 minutes, making sure hash browns and broccoli is thoroughly cooked. Sprinkle remaining cheese evenly.
• 5. Return to oven until cheese is melted. Enjoy!

ALEA'S MEAT LOVER'S HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350°F Grease a 13x9-inch pan.
• In a medium bowl, beat eggs.
• Add cottage cheese and spices to eggs and stir to combine.
• In a large bowl, combine hash browns, 1 cup cheddar cheese, 1 cup mozzarella cheese, ham or sausage (or a combination of both), and onions.
• Pour egg mixture over the hash brown mixture and stir to combine.
• Spoon hash brown mixture into the greased casserole.
• Sprinkle remaining cheese, bacon, and parsley over the top.
• Bake at 350°F for 1 hour or until an inserted knife comes out clean.
• Let sit for 5-10 minutes to set before serving.
• I usually make my hash brown casserole for Sunday brunch. I serve it with fresh fruit. If my son gets his way, I will also serve it with a side of bacon.

CHICKEN AND HASHBROWN CASSEROLE

Steps:

• 1. Preheat oven to 400 and butter a 9 x 9 baking dish.
• 2. Mix thawed hashbrowns, soup, 3/4 cup of the cheese, onion, broccoli and melted butter. Spread in baking dish.
• 3. Season Chicken with salt and pepper. Place on top of hashbrowns and bake for 1 hour. Spreading the remainder cheese over the top the last few minutes of bake time.

RESTAURANT-STYLE HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.
• In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish.
• Bake in the preheated oven until browned, about 60 minutes.

SIMPLE CHEESY HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir Cheddar cheese, hash brown potatoes, sour cream, cream of chicken soup, onion, and 1/2 cup melted butter together in a large bowl. Pour into prepared baking dish.
• Bake in the preheated oven for 45 minutes. Stir crushed chips and 1/2 cup melted butter together in a bowl; spread over hash browns mixture. Bake until casserole is bubbling and topping is golden, about 15 minutes more.

SOUTHWEST CHICKEN HASHBROWN CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Mix sour cream, cottage cheese, and soup in a large bowl until blended. Add onion, hashbrowns, and chicken and stir.
• 3. Spread into a 13x9 baking dish.
• 4. Crush crackers either in the sleeve with your hand until they are roughly crushed, or pour into a storage bag and crush.
• 5. In a separate bowl, stir together crushed crackers and shredded cheese. Pour butter over mixture and toss or stir to coat.
• 6. Spread evenly over the top of the chicken mixture.
• 7. Bake, uncovered, at 350 degrees for about 45 minutes.

CHEESY HASHBROWN CASSEROLE RECIPE - (4.7/5)

Steps:

• Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent, about 5 to 6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes. Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream. In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. (*you may place in zip lock bag and freeze for later. Thaw for 24 hours when ready to cook) Bake at 350°F for 45 minutes, until hot and bubbly around the edges.

VEGGIE HASHBROWN BREAKFAST CASSEROLE RECIPE - (3.6/5)

Steps:

• Preheat oven to 375 Saute onions and garlic for a few minutes, add mushrooms and a pinch of salt. Remove and add more oil and saute peppers for a few minutes, add spinach and allow to wilt, remove and set aside. Meanwhile, generously spray 9 x 13 baking dish and add hash browns. Brown in oven for about 10-15 minutes. Add veggies over the potatoes and set aside. Whisk together egg, half and half, hot sauce, salt and pepper and half of the cheese. Pour over the veggies and add the rest of the cheese and salt and pepper. Bake, uncovered until the top gets golden about 45-50 minutes. Allow to rest for 10 minutes for slicing. TO MAKE AHEAD: Prepare casserole as directed, cover with plastic wrap and refrigerate over night and allow to come to room temperate for 1/2 hour before baking.

~ MEXICAN INSPIRED HASHBROWN CASSEROLE ~

Steps:

• 1. Preheat oven to 350 degree F. Mix all ingredients in a large bowl except for the Fiesta blend cheese.
• 2. Spray a 9 x 12 baking dish with non stick cooking spray. Spread hash brown mixture evenly into prepared dish. Bake for 50 minutes and remove from oven.
• 3. Sprinkle evenly with shredded cheese and bake another 10 - 15 minutes or until cheese is melted and bubbly.
• 4. Remove from oven and leave set up about 5 minutes, before cutting. Enjoy!

BUFFALO CHICKEN HASHBROWN CASSEROLE RECIPE RECIPE - (3.6/5)

Steps:

• 1. Preheat oven to 375 degrees. 2. In a medium size frying pan, cook the Celery and Yellow Onion in the oil until tender. 3. Remove all the skin and bones from the Rotisserie Chicken and cut or shred the meat into bite size pieces. Place the Chicken into a bowl and add the Buffalo Wing Sauce and stir until all the Chicken is coated 4. In a small bowl stir together the Cream of Chicken Soup and the Ranch Dressing. Set aside. 5. In a large bowl combine the Hashbrown Potatoes, and the Celery and Yellow Onion mixture. 6. Pour the Soup mixture over the Potatoes and get out your Pepper Mill and give it a few twists over all. Stir to combine all the ingredients. 7. Spray a 13 x 9 Baking dish with non stick cooking spray. Spread the Potatoes evenly in the bottom of the pan. 8. Now make a second layer over the Potatoes with the Buffalo Chicken, as you see here. 9. Cover the baking dish with foil and bake in the preheated oven for 45-55 minutes. All ovens cook differently so check the Casserole at 30 minutes. You want the mixture to be heated through and to be hot and bubbly. 10. Remove the foil and add the Cheddar Cheese to the top and sprinkle with the Green Onions, then bake an additional 15 minutes or until the Cheese is melted. 11. Let the dish cool for 5 minutes before serving. ~Serve with Blue Cheese Dressing and also Ranch Dressing. Let your guests drizzle it over the top of their serving. Enjoy! Recipe by: Hot Dish Homemaker