Emma Wilson
Hash brown casserole with cream of mushroom is a comforting and versatile dish that combines the crispy texture of hash browns with the creamy richness of mushroom soup, creating a hearty side or main course perfect for breakfast, brunch, or dinner. This easy-to-make recipe typically features shredded hash brown potatoes, cream of mushroom soup, cheese, and a few simple seasonings, all baked together until golden and bubbly. Whether you're feeding a crowd or looking for a satisfying meal, this casserole is a crowd-pleaser that requires minimal effort and delivers maximum flavor.
| Characteristics | Values |
|---|---|
| Main Ingredients | Frozen hash brown potatoes, cream of mushroom soup, shredded cheese, sour cream, butter, onions, seasoning (salt, pepper, garlic powder) |
| Cooking Time | Approximately 45-60 minutes (prep: 15 mins, bake: 30-45 mins) |
| Oven Temperature | 350°F (175°C) |
| Serving Size | 6-8 servings |
| Texture | Creamy, cheesy, and crispy on top |
| Flavor Profile | Savory, umami, and slightly tangy from sour cream |
| Optional Add-Ins | Diced ham, bacon bits, diced bell peppers, mushrooms |
| Topping | Crushed cornflakes or breadcrumbs mixed with melted butter for crunch |
| Storage | Refrigerate in airtight container for up to 3 days; reheat in oven |
| Dietary Considerations | Not vegetarian (due to cream of mushroom soup with dairy), gluten-free if using GF ingredients |
| Difficulty Level | Easy, beginner-friendly |
| Best Served With | Eggs, sausage, or as a side dish for holiday meals |
| Key Technique | Layering ingredients and baking until golden brown |
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What You'll Learn
- Ingredients Needed: Potatoes, cream of mushroom soup, cheese, onions, butter, and optional toppings
- Preparing Potatoes: Shred, rinse, and pat dry potatoes to remove excess starch for crispiness
- Mixing Ingredients: Combine potatoes, soup, cheese, and onions in a baking dish
- Baking Process: Bake at 350°F for 45-60 minutes until golden and bubbly
- Serving Tips: Pair with eggs, bacon, or as a side for brunch or dinner
Ingredients Needed: Potatoes, cream of mushroom soup, cheese, onions, butter, and optional toppings
To create a delicious hash brown casserole with cream of mushroom, you’ll need a few key ingredients that come together to form a creamy, cheesy, and comforting dish. Potatoes are the star of this recipe, and frozen shredded hash browns work best for convenience and consistency. Using frozen potatoes saves time and ensures even cooking, though you can shred fresh potatoes if preferred. The cream of mushroom soup serves as the base, providing a rich, savory flavor and creamy texture that binds the casserole together. Opt for condensed cream of mushroom soup, as it thickens perfectly during baking. Cheese is another essential ingredient, adding a gooey, melty layer that complements the earthy mushroom and potato flavors. Sharp cheddar is a popular choice, but Monterey Jack, Colby, or a blend of cheeses can also be used for added depth.
Onions contribute a subtle sweetness and aromatic quality to the casserole. Finely diced yellow or white onions work well, and sautéing them in butter before adding them to the mix enhances their flavor and softens their texture. Butter is also used to grease the baking dish, ensuring the casserole doesn't stick and adding a hint of richness. While not mandatory, sautéing the onions is highly recommended for the best flavor integration. These core ingredients form the foundation of the dish, but the beauty of this recipe lies in its versatility.
For those who enjoy customization, optional toppings can elevate the casserole to suit personal preferences. Crushed cornflakes or panko breadcrumbs mixed with melted butter create a crispy, golden topping that contrasts beautifully with the creamy interior. Chopped green onions or chives can be sprinkled on top for a fresh, vibrant garnish. Additionally, cooked crumbled bacon or diced ham can be added for a hearty, savory twist, making the casserole a complete meal. These toppings not only enhance the texture and appearance but also allow you to tailor the dish to your taste.
When gathering your ingredients, ensure you have enough for the desired serving size. A standard recipe typically calls for a 32-ounce bag of hash browns, two cans of cream of mushroom soup, 2 cups of shredded cheese, one medium onion, and ½ cup of butter. Adjust the quantities based on whether you're cooking for a family or a larger gathering. Having all ingredients prepped and measured before starting the recipe ensures a smooth and efficient cooking process.
Finally, don’t overlook the importance of seasoning. While the cream of mushroom soup and cheese provide ample flavor, adding salt, pepper, and a pinch of garlic powder can enhance the overall taste. If you’re using fresh potatoes, remember to thaw frozen hash browns completely before mixing them with other ingredients to avoid excess moisture in the casserole. With these ingredients and tips, you’re well on your way to creating a comforting and satisfying hash brown casserole with cream of mushroom.
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Preparing Potatoes: Shred, rinse, and pat dry potatoes to remove excess starch for crispiness
When preparing potatoes for your hash brown casserole with cream of mushroom, the first step is to shred the potatoes to achieve the right texture. Use a box grater or a food processor with a shredding attachment to ensure even, fine shreds. Start by peeling the potatoes if you prefer a smoother texture, though leaving the skin on can add a rustic touch and extra nutrients. Work quickly to minimize oxidation, which can cause the potatoes to turn gray. Once shredded, place the potatoes in a large bowl to prepare for the next steps.
After shredding, it’s crucial to rinse the potatoes to remove excess starch. Starch can make the casserole gummy instead of crispy, so this step is essential for achieving that desired texture. Fill the bowl with cold water and use your hands to gently swish the shredded potatoes around. You’ll notice the water becoming cloudy as the starch is released. Drain the water, refill the bowl, and repeat this process 2-3 times until the water runs clear. This ensures most of the starch is removed.
Once rinsed, the next step is to pat the potatoes dry to remove excess moisture. Excess water can dilute the flavors and prevent the potatoes from crisping up. Lay a clean kitchen towel or several layers of paper towels on a flat surface. Spread the shredded potatoes evenly over the towel and gently press down to absorb as much moisture as possible. For best results, let the potatoes sit for a few minutes to air dry, then blot them again. This extra effort will pay off in a crispier casserole.
If you’re short on time, you can use a salad spinner to expedite the drying process. After rinsing, place the shredded potatoes in the spinner basket, then spin it several times to remove water. Follow up by blotting with a towel to ensure they’re as dry as possible. Whether using a towel or spinner, the goal is to remove as much moisture as you can before mixing the potatoes with other ingredients.
Finally, once the potatoes are shredded, rinsed, and thoroughly dried, they’re ready to be incorporated into your hash brown casserole. This preparation ensures the potatoes will cook up crispy on the edges while remaining tender inside, creating the perfect base for your creamy mushroom mixture. Take the time to properly prepare the potatoes—it’s a small step that makes a big difference in the final dish.
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Mixing Ingredients: Combine potatoes, soup, cheese, and onions in a baking dish
To begin the process of mixing ingredients for your hash brown casserole, start by preheating your oven to the temperature specified in your chosen recipe, typically around 350°F (175°C). This ensures that your oven is ready when your casserole is prepared. Next, gather your ingredients: a bag of shredded hash brown potatoes (thawed if frozen), a can of cream of mushroom soup, shredded cheese (cheddar is a popular choice), and finely chopped onions. Having all your ingredients measured and prepared beforehand makes the mixing process smoother and more efficient.
Once your ingredients are ready, take a large mixing bowl and add the thawed hash brown potatoes. It’s important to ensure the potatoes are as dry as possible to avoid excess moisture in your casserole. Next, pour the entire can of cream of mushroom soup over the potatoes. The soup acts as the binding agent, adding creaminess and flavor to the dish. Use a spatula or large spoon to gently fold the soup into the potatoes, ensuring every piece of potato is coated evenly. This step is crucial for achieving a cohesive texture in your casserole.
After the potatoes and soup are well combined, it’s time to add the shredded cheese. Sprinkle the cheese over the potato mixture and gently fold it in. The cheese will melt during baking, creating a gooey, savory layer throughout the casserole. If you prefer a cheesier dish, feel free to add a bit extra. Next, add the finely chopped onions to the bowl. Onions add a subtle sweetness and depth of flavor that complements the creaminess of the soup and the richness of the cheese. Mix the onions in gently, ensuring they are evenly distributed throughout the potato mixture.
Now that all your ingredients are combined in the mixing bowl, it’s time to transfer the mixture to a baking dish. Choose a dish that is appropriately sized for the amount of mixture you have, typically a 9x13-inch baking dish works well. Grease the dish lightly with butter or cooking spray to prevent sticking. Carefully scoop the potato mixture into the dish, spreading it out evenly with your spatula. Press the mixture down gently to create a compact layer, which helps the casserole hold its shape during baking.
Finally, take a moment to ensure your casserole is ready for the oven. Smooth the top of the mixture with your spatula for even cooking and a polished appearance. If desired, you can sprinkle additional cheese or breadcrumbs on top for a golden, crispy crust. Once your casserole is prepared, place it in the preheated oven and bake according to your recipe’s instructions, usually around 45-55 minutes or until the top is bubbly and golden brown. This step-by-step mixing process ensures that your hash brown casserole with cream of mushroom is flavorful, creamy, and perfectly textured.
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Baking Process: Bake at 350°F for 45-60 minutes until golden and bubbly
Once you’ve prepared your hash brown casserole with cream of mushroom, the baking process is the final step to achieving a golden, bubbly, and delicious dish. Preheat your oven to 350°F (175°C) while you’re finishing up the assembly of the casserole. This ensures the oven is at the correct temperature when you’re ready to bake, allowing for even cooking. Use a 9x13-inch baking dish, which is the ideal size for this recipe, and lightly grease it with butter or non-stick spray to prevent sticking.
After transferring the casserole mixture into the prepared dish, cover it tightly with aluminum foil. This step is crucial because it helps trap moisture and heat, ensuring the hash browns cook through without drying out. Place the dish in the preheated oven and set a timer for 45 minutes. The covered baking time allows the ingredients to meld together and the potatoes to soften. Avoid the temptation to peek during this time, as it can cause the oven temperature to drop and affect the cooking process.
After 45 minutes, carefully remove the foil and check the casserole. If the hash browns are tender and the mixture is bubbling around the edges, it’s time to let it bake uncovered. Return the dish to the oven and bake for an additional 15-20 minutes. This uncovered baking time is essential for achieving the desired golden-brown crust and allowing the top to become crispy and bubbly. Keep an eye on it during this stage to ensure it doesn’t burn.
The casserole is done when the top is a rich, golden color and the edges are bubbling vigorously. Insert a fork into the center to ensure the hash browns are fully cooked and tender. If they still feel firm, return the dish to the oven for another 5-10 minutes. Once perfectly baked, remove the casserole from the oven and let it rest for 5-10 minutes before serving. This resting period allows the mixture to set slightly, making it easier to scoop and serve.
Finally, serve the hash brown casserole warm, enjoying the creamy, savory flavors of the cream of mushroom and the crispy, golden texture of the baked hash browns. This baking process, done at 350°F for 45-60 minutes, ensures a dish that’s both comforting and satisfying, perfect for breakfast, brunch, or as a side dish for dinner. With patience and attention to detail, you’ll achieve a casserole that’s golden, bubbly, and utterly delicious.
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Serving Tips: Pair with eggs, bacon, or as a side for brunch or dinner
When serving hash brown casserole with cream of mushroom, consider pairing it with eggs for a classic breakfast or brunch combination. The creamy, savory casserole complements the simplicity of scrambled, fried, or poached eggs, creating a hearty and satisfying meal. For a more indulgent touch, serve the casserole alongside over-easy or sunny-side-up eggs, allowing the runny yolk to mix with the creamy mushroom sauce for an extra layer of richness. This pairing is perfect for a leisurely weekend brunch or a comforting breakfast.
Another excellent pairing is bacon, which adds a smoky, crispy contrast to the soft and creamy casserole. The saltiness of the bacon balances the earthy flavors of the cream of mushroom and hash browns, making it a crowd-pleaser for both brunch and dinner. For a visually appealing presentation, crumble cooked bacon over the casserole just before serving, or serve whole strips on the side. This combination works especially well for dinner, as the bacon adds a heartiness that suits an evening meal.
For a brunch spread, hash brown casserole with cream of mushroom can be a standout side dish. Pair it with other breakfast favorites like sausage links, fresh fruit, or a green salad for a well-rounded meal. Its versatility allows it to shine alongside sweeter brunch items like French toast or pancakes, offering a savory counterpoint. Serve the casserole in a large baking dish and let guests help themselves, making it ideal for gatherings.
When serving as a side for dinner, this casserole pairs beautifully with roasted chicken, grilled steak, or baked ham. Its creamy texture and mushroom flavor complement richer proteins, while the hash browns add a comforting, homey element. For a vegetarian option, serve it alongside sautéed greens or roasted vegetables for a balanced meal. Warm the casserole just before serving to ensure it retains its creamy consistency and pairs well with the main dish.
Finally, don’t overlook the casserole’s potential as a stand-alone dish. With its combination of carbohydrates, dairy, and vegetables, it can be a filling option on its own, especially when paired with a simple side like a crisp green salad or a bowl of soup. This makes it a convenient choice for busy weeknights or casual dinners. Whether as a centerpiece or a supporting player, hash brown casserole with cream of mushroom is a versatile and satisfying addition to any meal.
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Frequently asked questions
You’ll need frozen hash brown potatoes, cream of mushroom soup, sour cream, shredded cheese (cheddar works well), chopped onions, butter, and optional seasonings like garlic powder, salt, and pepper.
No, you don’t need to thaw the hash browns. Simply use them straight from the freezer and mix them with the other ingredients as directed in the recipe.
Yes, homemade cream of mushroom soup works great and adds a fresher flavor. Just ensure it’s thickened enough to replace the canned version in the recipe.
Bake the casserole at 350°F (175°C) for 45–55 minutes, or until the top is golden brown and the edges are bubbly. Cover with foil if the top browns too quickly.
