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close up of a spoonful of hash brown casserole being lifted out of the baking dish
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Hash Brown Casserole (No Canned Soup!)

This easy Hash Brown Casserole is rich, cheesy and creamy with a crunchy corn flake topping...and it's made without canned soup. It's a classic comfort food side dish that goes great with almost anything!
Prep Time5 minutes
Cook Time50 minutes
Resting Time10 minutes
Total Time1 hour 5 minutes
Servings: 6
Estimated Calories: 332
Author: Michelle

Ingredients

For the Cream of Chicken Soup Substitute

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ½ cup chicken broth or stock, I use a roasted chicken based mixed with water
  • ½ cup milk, I use whole milk
  • salt, to taste
  • black pepper, to taste

For the Casserole

  • 1 cup sour cream, I use full-fat
  • 1 cup shredded cheddar cheese, I use sharp (you can also use mild, medium or extra-sharp)
  • ½ cup finely diced onions
  • 15 ounces frozen shredded hash browns, thawed and drained of any excess water
  • salt, to taste
  • black pepper, to taste
  • ½ cup crushed cornflakes, crush them as coarse or as fine as you'd like
  • 1 tablespoon melted butter
  • chopped fresh parsley, for garnish (optional)

Instructions

  • Preheat the oven to 350°F.

Make the Cream of Chicken Soup Substitute

  • In a small saucepan (I use a 1-quart saucepan), melt the butter over medium-low heat.
  • Add the flour; stir or whisk until combined and smooth. Cook, stirring constantly, for one minute.
  • Add the chicken broth or stock and the milk; stir or whisk to combine.
  • Increase the heat and bring to a boil, stirring frequently. Then reduce the heat and simmer, stirring constantly, until thickened (about a minute).
  • Season to taste with salt and pepper (the amount of salt needed can vary depending on how salty your chicken broth is).

Assemble & Bake the Casserole

  • Place the soup substitute, sour cream, cheese, onions, and salt and pepper to taste in a large bowl; stir until well combined.
  • Add the thawed hash browns; stir until well combined.
  • Transfer the mixture to an 8x8x2-inch baking dish.
  • In a small bowl, mix together the crushed corn flakes and melted butter until well combined.
  • Evenly sprinkle the crushed corn flakes over the top of the casserole.
  • Bake for 40 to 50 minutes or until the casserole is hot and bubbly, the potatoes are cooked through, and the topping is golden brown and crispy.
  • Remove from the oven and let rest for 10 minutes before serving.
  • If desired, sprinkle the entire casserole with chopped fresh parsley. Enjoy!

Recipe Notes

  • It's important that you thaw the frozen hash browns before adding them to the casserole. Frozen hash browns take much longer to cook, and they can make the casserole watery.
  • If possible, shred your own cheese. It melts much better than pre-shredded cheese which can have additional anti-clumping ingredients.
  • You can use one 10.5-ounce can of condensed cream of chicken soup instead of making the soup substitute if you'd rather.
  • If you have a larger crowd to feed, simply double the recipe and use a 9x13x2-inch baking dish. You may need to increase the cooking time just a bit.
  • Please refer to the post for additional tips, substitutions and variations, serving suggestions, and info on making ahead, storing leftovers, reheating and freezing.  
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