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If you’re looking for a delicious side dish to serve at your next dinner, potluck, or holiday meal, look no further! This Loaded Hash Brown Potato Casserole is always a hit. I’ve taken shredded hash browns, bacon, green onions, and lots of cheese, and combined them to create the perfect crunchy, cheesy comfort-food goodness.
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“Made this tonight. It was excellent. This recipe is a definite keeper.” – Donna
Easy Loaded Hash Brown Potato Casserole Recipe
What’s better than a crispy, savory hash brown potato casserole? A Loaded Hash Brown Potato Casserole! I’ve taken this casserole up a notch and topped it with bacon, scallions, fried onions, cheese, and sour cream for a truly addictive side dish.
I find this hash brown recipe is pretty much perfect for any occasion, potluck, family gathering, holiday celebration, or just when I’m in the mood to indulge—it truly does not disappoint.
Loaded Hash Brown Potato Casserole
Ingredients
- 1 lb. bacon cut into ¼-inch slices and cooked, divided
- ½ medium yellow onion finely chopped
- 1 30 oz. package frozen shredded hash browns
- 6 tbsp butter divided
- 1 can cream of mushroom or cream of chicken soup
- 12 oz. sour cream
- ½ cup milk
- 3 cups shredded cheese your favorite, divided
Toppings: (optional)
- cooked bacon, chopped tomatoes, crushed crackers, sliced scallions, sour cream, fried onions (French's)
Instructions
- Adjust oven rack to middle position and spray a 13×9-inch casserole dish with nonstick cooking spray. Preheat the oven to 350°F.
- Cook bacon over medium-low heat until crisp. Pour off all except 1-tablespoon bacon drippings, and reserve the drippings, in an airtight container, in the fridge for future use.1 lb. bacon
- Cook the diced onions in the tablespoon of bacon drippings still in the pan over medium-low heat until translucent and softened.½ medium yellow onion
- In a large bowl, whisk together ¼ cup melted butter, soup, sour cream, milk, cooked onions, 1 cup cheese and half of the crisped bacon pieces.6 tbsp butter, 1 can cream of mushroom or cream of chicken soup, 12 oz. sour cream, ½ cup milk, 3 cups shredded cheese
- Add the potatoes, and stir well.1 30 oz. package frozen shredded hash browns
- Transfer the potato mixture to the prepared pan and press it slightly down in an even layer. Top with 2 cups cheese.
- Bake at 350°F for 45-60 minutes or until bubbly and hot throughout. If the cheese is browning too quickly, tent with aluminum foil. The internal temperature should register at least 165°F-175°F.
- Remove from the oven and let set for 10 minutes before serving.
- Serve with your favorite toppings, and enjoy!cooked bacon, chopped tomatoes, crushed crackers, sliced scallions, sour cream, fried onions (French's)
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Loaded Hash Brown Potato Casserole Step by Step
Get the oven ready and prepare a casserole dish: Adjust the oven rack to the middle position, preheat to 350°F, and spray a 13×9-inch casserole dish with nonstick cooking spray.
Cook the bacon: Cook 1 lb. of bacon over medium-low heat until crisp. Pour off all except 1 tablespoon of the bacon fat. Transfer the balance to an airtight container and place it in the fridge for future use.
Cook the onions: Cook ½ a diced onion in the tablespoon of bacon drippings over medium-low heat until it becomes translucent and softened.
Combine cheese mixture ingredients: In a large bowl, whisk together ¼ cup melted butter, 1 can of soup, 12 oz. of sour cream, ½ cup of milk, the cooked onions, 1 cup cheese, and ½ the crisped bacon pieces.
Add potatoes: Stir in 1 30 oz. package frozen shredded hash browns.
Transfer: Transfer the cheese and potato mixture to the prepared pan and press it into an even layer. Sprinkle the top with 2 cups of cheese.
Bake: Bake at 350°F for 45-60 minutes or until bubbly and hot. If the cheese is browning too quickly, tent with aluminum foil. The internal temperature should register between 165°F-175°F.
Let sit: Remove from the oven and let set for 10 minutes before serving.
Serve: Serve with cooked bacon, chopped tomatoes, crushed crackers, sliced scallions, sour cream, fried onions (French’s), and enjoy.
How to Store
I find this is perfect for serving at holiday gatherings or weekend brunch because it’s so easy to make ahead. You can prepare the hash brown casserole without baking it, cover it tightly, and store it in the refrigerator for up to 3 days. When ready to serve, bake as directed, add toppings, serve, and enjoy.
You can freeze this casserole for later, too. Prepare the hashbrown casserole without baking, store it in an airtight, freezer-safe container, and keep it in the freezer for up to 3 months. To serve, thaw in the refrigerator overnight and then bake as directed.
Serving Suggestions
I like to serve this casserole with a whole bunch of different recipes, but I find it goes especially well with a brown sugar glazed ham, along with a nice, crispy kale salad. To finish off the meal, I find I can never go wrong with a simple apple crumble.
Whole family loved this one!! Let it brown a little longer and the crunchy bits are awesome!
Made this tonight. It was excellent. This recipe is a definite keeper.
That’s great to hear, Donna!
I forgot to ask what to do with the other half of the bacon pieces. Put it on top with the remaining cheese?
That is correct!
You do no say in the directions what to do with the remaining 2 T of butter along with the other half of the bacon.
Recipe sounds delicious, however I have a few questions. Should the hash browns be defrosted before making the recipe? Ingredients say 6 tablespoons of butter divided, but then only 1/4 cup of butter is needed in the recipe, so what do you do with the other 2 tablespoons? Grease the baking dish?