Potato casserole with sour cream and cream of chicken soup

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This delicious hash brown casserole is perfect for a large brunch or dinner, or take it along to a potluck gathering. It comes together by using sour cream and two types of soup: cream of celery and cream of chicken.

The hash brown bake is an excellent dish to serve with a big family breakfast as well. Feel free to omit the green onion if you'd like, or use light sour cream and soups to make this dish a bit lower in fat.

It's a versatile dish that works well almost any time of day. Serve it for breakfast with scrambled eggs and bacon, or make it for a family dinner with pork chops, chicken, or steak. It's especially good with one of those proteins, along with a side of steamed green beans.

If you prefer a recipe without condensed soup, try this hash brown casserole.

Click Play to See This Hash Brown Casserole With Sour Cream Recipe Come Together

• 10 tablespoons melted butter, divided, plus more for the baking dish

• 1 (30-ounce) package frozen hash brown potatoes, thawed

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 8 ounces sour cream

• 1 (10 3/4-ounce) can cream of celery soup

• 1 (10 3/4-ounce) can cream of chicken soup

• 1/2 cup finely chopped green onion

• 8 ounces shredded cheddar cheese, divided

• 1 cup soft fresh breadcrumbs

1. Gather the ingredients.

   The Spruce / Karen Hibbard

2. Grease a 2- to 2 1/2-quart baking dish. Heat the oven to 350 F.

   The Spruce / Karen Hibbard

3. Combine the thawed potatoes, 8 tablespoons of the melted butter, salt, pepper, sour cream, cream of celery and cream of chicken soups, onion, and 1 1/2 cups of the shredded cheese in a large bowl.

   The Spruce / Karen Hibbard

4. Spread the mixture in the prepared baking dish.

   The Spruce / Karen Hibbard

5. Combine the breadcrumbs with the remaining 2 tablespoons of melted butter in a small bowl until well blended.

   The Spruce / Karen Hibbard

6. Sprinkle the remaining cheese over the casserole, then top with the buttered breadcrumbs.

   The Spruce / Karen Hibbard

7. Bake for 25 to 35 minutes, until hot and lightly browned.

   The Spruce / Karen Hibbard

Recipe Variations

• Instead of breadcrumbs, top the casserole with crumbled french fried onions.
• For a vegetarian casserole, replace the cream of chicken soup with cream of mushroom.

How to Store and Freeze

• Leftover hash brown casserole will keep in the refrigerator for up to three days.
• You can also freeze the casserole for up to two months, thawing it out in the refrigerator overnight before reheating it, or bake it off from frozen.
• To reheat, place in a 350 F oven for approximately 20 minutes, or until it's heated all the way through.

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