Pioneer Woman Hash Brown Potato Casserole Recipe

Pioneer Woman Hash Brown Potato Casserole Recipe is a cheesy American side dish that’s perfect for breakfast or dinner. This baked casserole uses frozen potatoes, sour cream, and sharp cheddar to create a creamy center with a crisp topping.

The first time I made this, I didn’t let the potatoes thaw enough and the middle stayed watery. Now I always make sure they’re fully defrosted and patted dry so the sauce stays thick and sticks to every piece.

The melted butter is doing more work than you’d think here because it helps the cornflakes turn golden and crunchy in the oven. Without it, the topping just stays dry and tastes like plain cereal. This dish is a staple at my house for holidays because it feeds a crowd and everyone always asks for seconds.

Pioneer Woman Hash Brown Potato Casserole Recipe Ingredients

For the Casserole

• 1 package (30 oz) frozen shredded hash browns, thawed
• 1/2 cup (115g) salted butter, melted
• 1 can (10.5 oz) condensed cream of chicken soup
• 2 cups (480g) sour cream
• 2 cups (225g) sharp cheddar cheese, grated
• 1/2 cup (60g) white onion, finely diced
• 1/2 teaspoon (3g) salt
• 1/2 teaspoon (1g) black pepper

For the Topping

• 2 cups (60g) cornflakes, crushed
• 1/4 cup (55g) salted butter, melted

How To Make Pioneer Woman Hash Brown Potato Casserole Recipe

• 1. Prepare the oven: Heat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or a quick spray of non-stick oil to make sure the cheese doesn’t glue itself to the sides.
• 2. Mix the base: Whisk the melted butter, cream of chicken soup, sour cream, salt, and pepper in a large bowl until it’s smooth. Stir in the grated cheese and diced onion until they’re evenly spread through the liquid.
• 3. Combine with potatoes: Dump the thawed hash browns into the bowl and fold them into the sauce with a big spatula. Make sure every single strand of potato is coated in the cream mixture so you don’t end up with dry patches.
• 4. Assemble the topping: Put the cornflakes in a plastic bag and crush them gently with your hands or a rolling pin. Stir the crumbs into the remaining melted butter in a small bowl until they look wet and shiny.
• Don’t grind the cereal into a fine dust. You want small, crunchy flakes that will provide a textured crust rather than a flat, sandy layer on top of the potatoes.
• 5. Bake the dish: Spread the potato mixture into the greased pan and sprinkle the buttery cornflakes over the top in an even layer. Bake for 45 to 50 minutes until the edges are bubbling and the cereal is a dark golden brown.
• 6. Rest before serving: Take the pan out of the oven and let it sit on the counter for about 5 or 10 minutes. This gives the sauce time to set so it doesn’t run all over the plate when you scoop it out.

Recipe Tips

• Grate your own cheese. Pre-shredded cheese from the store is coated in potato starch to keep it from sticking, which means it won’t melt as smoothly into the sour cream. Using a block of sharp cheddar gives you a much better pull and a stronger flavor.
• Squeeze the thawed potatoes. Even if they look dry, frozen hash browns hold a lot of moisture that releases as they defrost. Wrapping them in a clean kitchen towel and giving them a firm squeeze prevents the casserole from getting soggy.
• Keep the onions small. You want the flavor of the onion to be everywhere, but you don’t want to bite into a big, crunchy chunk of raw vegetable. Dicing them as finely as possible ensures they soften completely during the time in the oven.
• Watch the topping color. If your oven runs hot, the cornflakes might start to look too dark before the center of the dish is hot. If that happens, just lay a piece of foil loosely over the top for the last 15 minutes to stop the browning.
• Double the batch for parties. This is one of those dishes that people always want more of. You can easily prep two pans at once and they’ll both bake fine on the same rack if you leave an inch of space between them.

What To Serve With Hash Brown Potato Casserole

Crispy bacon or breakfast sausage links are the classic choice if you’re eating this for brunch. The salty meat is a great match for the creamy, cheesy potatoes.

For a dinner side, try serving it alongside a simple roasted chicken or some grilled steaks. A side of steamed green beans or a crisp broccoli salad helps balance out the richness of the sour cream sauce.

How To Store Hash Brown Potato Casserole

• Fridge: Cover the dish tightly with plastic wrap or foil and keep it in the refrigerator for up to 3 days. The topping might lose a bit of its crunch, but the flavor actually gets better as the onions sit.
• Reheat: The oven is the best choice at 350°F (175°C) for about 15 minutes to help the topping crisp back up. If you’re in a hurry, the microwave works, though the cornflakes will definitely stay soft.
• Freeze: You can freeze the unbaked casserole, but leave the topping off until you’re ready to cook it. Wrap the potato mixture in the pan with two layers of foil and freeze for up to 2 months, then thaw in the fridge overnight before baking.

Hash Brown Potato Casserole Recipe Nutrition Facts

• Calories: 340 kcal
• Protein: 8g
• Fat: 22g
• Carbohydrates: 28g
• Sugar: 3g
• Sodium: 620mg

FAQs

Can I use fresh potatoes for Pioneer Woman Hash Brown Potato Casserole Recipe?

Yes, but you’ll need to peel, shred, and soak them in cold water first to remove the starch. Make sure you dry them extremely well, or the extra moisture will turn the casserole into a soup.

How do I stop my hash brown casserole from being greasy?

The grease usually comes from using too much butter or a high-fat cheese that breaks. Stick to the measurements provided and make sure you’re using a standard sharp cheddar rather than a very oily processed cheese.

Can I make this Pioneer Woman Hash Brown Potato Casserole Recipe ahead of time?

Yes, you can mix the potato base and put it in the baking dish a day before you need it. Just wait to add the cornflake topping until right before it goes in the oven so the cereal stays crunchy.

What can I use instead of cornflakes for the topping?

Ritz crackers or panko breadcrumbs both work as a great swap. Just crush them and mix with the melted butter exactly like you’d do with the cereal for that same golden crust.

Is it possible to use a different cream soup?

Yes, cream of mushroom or cream of celery both work perfectly if you don’t want to use chicken. They have the same thick texture and will hold the potatoes together just as well.

Try More Pioneer Woman Recipes:

• Pioneer Woman Sweet Potato Casserole with Marshmallows Recipe
• Pioneer Woman Ham and Potato Casserole Recipe
• Pioneer Woman Baked Potato Recipe