Hash Brown Casserole with Buttery Cracker Topping | CookOS

Hash Brown Casserole

Name: Hash Brown Casserole with Buttery Cracker Topping
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 lb frozen diced hash browns, thawed; 1 can (10.5 oz) cream of celery soup; 1 can (10.5 oz) cream of chicken soup; 8 oz sour cream; 1 medium onion, diced; black pepper, to taste; salt, to taste; 1.5 cups shredded Colby Jack cheese; cooking spray; 1 sleeve buttery crackers, crushed; 1/2 cup butter, melted

This hash brown casserole combines thawed diced hash browns with two cream soups, sour cream, and sharp Colby Jack cheese, finished with a buttery cracker crumble that crisps as it bakes. It's a make-ahead comfort dish that feeds a crowd with minimal hands-on time.

🌍American 🏷️Hash brown casserole 🏷️Potato casserole 🏷️Cheesy potatoes 🏷️Side dish Comfort food

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Total

1h 5m

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

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Ingredients

2 lb frozen diced hash browns, thawed
1 can (10.5 oz) cream of celery soup
1 can (10.5 oz) cream of chicken soup
8 oz sour cream
1 medium onion, diced
black pepper, to taste
salt, to taste
1.5 cups shredded Colby Jack cheese
cooking spray
1 sleeve buttery crackers, crushed
1/2 cup butter, melted

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Instructions

1
In a large bowl, combine the thawed hash browns, cream of celery soup, cream of chicken soup, sour cream, and diced onion.
2
Season with salt and pepper to taste, then add the shredded Colby Jack cheese.
3
Stir everything together until well combined.
4
Preheat your oven to 350°F (175°C).
5
Spray a 9x13 inch baking dish with cooking spray.
6
Spread the hash brown mixture evenly into the prepared dish.
7
To make the topping, place the crushed crackers in a separate bowl.
8
Pour the melted butter over the cracker crumbs and mix until they are evenly coated.
9
Sprinkle the buttered cracker topping evenly over the casserole.
10
Bake for 45 minutes to 1 hour, until the casserole is hot and bubbly and the topping is golden brown.
11
Let cool for a few minutes before serving.

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Tips & Notes

Pro tips

Thaw the hash browns completely and squeeze out excess moisture in a clean kitchen towel to prevent a soggy casserole.
Dice the onion small and mix it raw into the filling; it will soften during baking and distribute flavor evenly.
Crush the buttery crackers by hand into uneven pieces rather than fine crumbs—larger pieces stay crispier and add better texture contrast.
Add the cracker topping during the last 15–20 minutes of baking so it browns and crisps without burning; if it colors too quickly, tent loosely with foil.

Substitutions

Cream of celery + cream of chicken soup → 1 can cream of mushroom + 1 can cream of potato (earthier flavor)
Sour cream → Greek yogurt or crème fraîche (tangier, slightly less rich)
Colby Jack → sharp cheddar or Monterey Jack (milder or creamier result)
Buttery crackers → panko breadcrumbs mixed with 3 tablespoons melted butter (lighter, crispier crust)

Storage & make-ahead

Cover and refrigerate leftovers up to 4 days. Reheat covered at 350°F for 20–25 minutes until warmed through; or microwave individual portions 1–2 minutes.

Common Questions

Can I make this casserole the night before?

Yes. Assemble completely, cover, and refrigerate up to 24 hours. Bake directly from the fridge; add 10–15 minutes to baking time.

Can I use fresh hash browns instead of frozen?

Frozen diced hash browns are recommended because they release less moisture when thawed. Fresh hash browns may make the casserole watery; squeeze them dry if you use them.