4-Ingredient Easy Cheesy Hash Brown Casserole
This easy 4-ingredient hash brown casserole is creamy, cheesy, and delicious! It’s the perfect side for a potluck or family dinner.
Until quite recently, I didn’t know I needed a cheesy hashbrown casserole recipe in my pocket, but I did, and so do you. Why? Well, aside from the cheesy deliciousness, this casserole requires !minimal prep for maximum flavor. Seriously, it takes about 5 minutes of prep!
It also makes a lot, which makes it great for feeding a crowd. You can serve this at funeral luncheons or at holiday dinners. It compliments a wide variety of proteins, including chicken, pork chops, and steak.
What’s in easy hashbrown casserole?
You need just four simple ingredients to make this super simple recipe!
- Frozen Hashbrowns: The base of this recipe is shredded hash browns. You need a 24 oz bag. Don’t worry about thawing them first — they’ll thaw out during baking.
- Cheddar Cheese Soup: You need two 10.5 oz cans of cheddar cheese soup. If you can’t find that where you live, you can replace this with cream of chicken soup, cream of mushroom soup, or cream of cheddar soup. The flavor will change with each of these substitutions.
- Milk: You can use any type of milk, dairy or non-dairy, here. I made mine with 2% milk.
- Shredded Cheese: I used shredded cheddar cheese, but you could use any cheese (or combination of cheese) that melts.
- Optional: Salt and Pepper to taste
Making cheesy potato casserole
Step 1 | Mix
In a very large mixing bowl, combine the frozen hash browns, cheddar soup, milk, and 1 cup of the shredded cheese. Mix it until everything is well combined, like this:
Step 2 | Assemble
Pour the hash brown mixture into a 9×13 baking dish or a standard size casserole dish. Spread it out evenly, then sprinkle the remaining cheese on top of the casserole.
Step 3 | Bake
Bake your casserole at 350° for 45-50 minutes, or until the cheese on top is bubbly and golden. Take the casserole out of the oven and let it set for about 10 minutes.
Step 4 | Enjoy!
You can serve this topped with chopped fresh parsley, green onions, or chives or with racked black pepper. It’s the perfect side dish paired with chicken, pork chops, or even steaks!
Variations
The recipe as written is a fantastic base. You can jazz it up with a number of great options:
- Add meat: If you’d like to serve this as a main dish, you can add a protein. You can add cooked leftover chicken, cooked pork sausage (or turkey sausage!), or browned ground beef. Simply mix the cooked meats in on the first step and serve this as your main meal.
- Add veggies: Sautéed veggies work great in this recipe! Some favorites include bell peppers, chopped onions, and tomatoes.
- Add spices: You can add flavor with garlic powder, onion powder, seasoned salt, or even paprika!
- Give it a topping: You can add a crunchy corn flake topping with minimal extra work. Just crush 2 cups corn flakes and melt 1/4 cup butter. Mix the two, then sprinkle the cornflake mixture over the casserole before baking. The crunchy butteriness of the topping goes great with the cheesy goodness of the casserole!
FAQs
Yes! Assemble the casserole, cover, and refrigerate overnight. Bake when ready.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
Yes! Let it cool completely, then store it in an airtight, freezer-safe container or wrap it tightly with plastic wrap and foil. It will keep for up to 2 months.
4-Ingredient Cheesy Hash Brown Casserole
Ingredients
- 24 oz frozen hash browns
- 2 10.5 oz cans cheddar cheese soup
- 1/2 cup milk
- 2 cups shredded cheese
Instructions
- Preheat oven to 350°.
- In a large mixing bowl, mix the hashbrowns, soup, milk, and 1 cup of the cheese. Stir untill well combined.
- Pour hash brown mixture into 9×13 casserole dish or baking pan. Top with remaining cup of cheese.
- Bake the casserole uncovered at 350° for 45-50 minutes, or until the cheese is golden and bubbly.
- Remove casserole from oven and let set for 10 minutes. Serve warm.
