Make this easy cheesy hash brown casserole with frozen shredded potatoes, creamy soups, and a golden Parmesan topping. Perfect for family dinners.
Living in the country means a quick trip to the grocery store isn’t quick. It’s about a half-hour drive each way. That’s why I always appreciate recipes like this that use just a few simple ingredients I usually have on hand.
When it’s the weekend and I need to feed a hungry family, this casserole comes together in just a few minutes, and everyone is happy to see it on the table.
I made it a few days ago alongside my homemade meatloaf, and it reminded me why this recipe has stayed in our regular dinner rotation. The creamy potatoes, cheesy sauce, and golden Parmesan topping make it one of those dependable comfort food recipes that works just as well for Sunday dinner as it does for holidays and family gatherings.
I especially like that it starts with frozen shredded hash browns, so there’s no peeling or shredding potatoes before dinner. Sometimes the simplest recipes are the ones that get made over and over again.
Why You’ll Love This Recipe
Sometimes the best recipes are the ones that don’t require much thinking. Everything gets layered into one baking dish, and the oven does the rest.
- Only 10 minutes of prep
- Uses frozen shredded hash browns
- Creamy, cheesy filling
- Golden Parmesan topping
- Great for holidays, potlucks, or family dinners
- Easy to make ahead
Easy Cheesy Hash Brown Casserole with Parmesan
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Kitchen Essentials
Ingredients
- 30 Ounces Shredded Potatoes 1 bag frozen hashbrowns can be 30-32 ounces
- 1 Small Onion diced
- 10.5 Ounces Cream of Chicken Soup 1 can
- 10.5 Ounces Cheddar Cheese Soup 1 can
- 1 Cup Milk any kind
- 6 Ounces Parmesan Cheese shredded
text ingredients
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- Spread the hash browns evenly in the dish, breaking apart any frozen clumps.30 Ounces Shredded Potatoes
- Sprinkle the diced onion over the potatoes.1 Small Onion
- Whisk together the cream of chicken soup, cheddar cheese soup, and milk until smooth.10.5 Ounces Cream of Chicken Soup, 10.5 Ounces Cheddar Cheese Soup, 1 Cup Milk
- Pour the mixture over the potatoes and gently stir just enough to coat everything evenly.
- Cover tightly with aluminum foil.
- Bake for 1 hour if the potatoes are thawed or 1 hour 30 minutes if they're frozen.
- Remove the foil, sprinkle the Parmesan cheese over the top, and bake another 15 minutes until lightly browned.6 Ounces Parmesan Cheese
Your Own Private Notes
Notes
Tips for the Best Hash Brown Casserole
A few small tricks make this casserole turn out perfectly every time. Bake for 1 hour if the potatoes are thawed or 1 hour 30 minutes if they’re frozen. Break up frozen hash browns first. If the potatoes are frozen into one solid block, separate them before adding them to the pan so they cook evenly. Stir the sauce just enough. I like to mix the soup mixture into the potatoes just a little. Save the Parmesan for the end. Adding it during the last 15 minutes creates a lightly crisp, golden top instead of letting it melt into the sauce.Nutrition
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Make It Ahead
This casserole is perfect for busy holidays.
- Assemble everything except the Parmesan cheese.
- Cover and refrigerate for up to 24 hours.
- Bake as directed, adding a few extra minutes if it’s going into the oven cold.
- Add the Parmesan during the final 15 minutes.
Easy Variations
Use what you have on hand to make it your own.
- Add shredded cheddar for an even cheesier casserole.
- Stir in cooked bacon.
- Fold in diced ham for a heartier dish.
- Add garlic powder for extra flavor.
- Swap part of the Parmesan for Pepper Jack for a little heat.
What to Serve with Hash Brown Casserole
This creamy potato casserole pairs beautifully with:
- Baked ham
- Roast beef
- Pork chops
- Oven-baked chicken
- Meatloaf
- Holiday turkey
Storage and Reheating
Refrigerate leftovers in an airtight container for 3 to 4 days.
Reheat individual servings in the microwave or warm the casserole in a 350°F oven until heated through.
It also freezes well for up to 2 months.
Can I bake it straight from frozen?
Yes. Bake covered for about 1 hour 30 minutes before adding the Parmesan and finishing uncovered.
Can I use different soups?
Yes. Cream of mushroom or cream of celery both work well.
From My Kitchen
Some recipes stick around because they’re fancy, and others stick around because they simply work every single time. This is one of those dependable casseroles I can mix together in just a few minutes, slide into the oven, and know it’ll come out creamy, cheesy, and ready for everyone to dig in.
This is one of those casseroles I make when I need something I know everyone will eat. It takes just a few minutes to put together, and while it’s baking, I can work on a crochet project instead of standing over the stove.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.
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My family loved this!