Pioneer Woman Hash Brown Casserole Recipe

This one’s for when you’re tired, hungry, and maybe a little over it. You want something warm, filling, salty — cheesy too. This hash brown casserole nails all of that. Simple ingredients. Minimal steps. Just mix, dump, bake. It’s kinda perfect for brunch, but honestly I’ve eaten it straight from the fridge for dinner too. No regrets.

The inside stays creamy and soft — not soupy, just rich. The top gets that golden crisp from cornflakes and melted butter (don’t skip that part, it makes the whole thing). You get the sharpness from the cheddar, the tang from sour cream, and that salty-savory kick from the canned soup.

It’s heavy, yeah, but still easy to digest if dairy doesn’t mess you up. No meat, so it works as a veggie side, but it’s filling enough to eat on its own with a fork in one hand and a blanket in the other.

There’s not really a wrong time to make this. It’s one of those “dump and bake and maybe sneak a bite before it even hits the table” deals.

Jump to Recipe

Ingredients Needed

• 2 pounds frozen hash browns: thawed first or the whole thing turns watery.
• 1 (10.5 oz) can cream of chicken soup: base of the whole mix.
• 2 cups shredded cheddar cheese: sharp is better here.
• 1 (8 oz) container sour cream: full-fat. Just trust.
• 1 cup butter, melted: split in half — half for the mix, half for the topping.
• ½ cup chopped onion: fresh or frozen, either’s fine.
• ½ tsp salt: not much, just enough.
• ½ tsp black pepper: adds balance.
• 1 cup crushed cornflakes: gives that golden crunchy top.

How To Make Pioneer Woman Hash Brown Casserole

Mix the Base:
In a big bowl — dump in the hash browns, soup, cheese, sour cream, onion, salt, pepper, and half the melted butter. Mix it all up until it’s kinda thick and evenly coated.

Pan It:
Spread the whole mix into a greased 9×13 baking dish. Don’t pack it down too tight — leave it loose-ish so it bakes through evenly.

Top It:
Sprinkle the crushed cornflakes all over the top. Then pour the rest of the melted butter right over those flakes. Try not to feel guilty. It’s worth it.

Bake It:
Pop it in the oven at 350°F. Bake for 60 to 90 minutes, depending on how deep your dish is. Should be bubbling at the edges and golden-brown on top.

Recipe Tips

• Make sure hash browns are thawed — waterlogged casserole is not it.
• Don’t skip the butter on top. That’s where the crunch happens.
• If you want spice, add a pinch of cayenne or smoked paprika.
• Let it sit for 5–10 minutes after baking so it firms up a bit.

How to Store & Reheat

Room Temperature: Let cool, store within 2 hrs.
Fridge: Keep covered up to 4 days.
Freezer: Freeze baked or unbaked. Reheat from thawed at 350°F, covered, until hot.

Nutrition Facts (Approx. per serving)

• Calories: ~420
• Sodium: ~640mg
• Protein: ~9g
• Fat: ~34g
• Carbs: ~28g
• Fibre: ~2g
• Sugar: ~2g

FAQs

Can I use cream of mushroom instead of chicken?
Yep. Still creamy, just a little different flavor. Works great for vegetarians.

Is there a lighter version of this?
Sort of. You can swap in Greek yogurt for sour cream and cut back on butter — but it won’t taste quite the same.

What else can I top it with besides cornflakes?
Crushed Ritz crackers, panko, or even crushed potato chips work in a pinch.

Can I add meat to this?
Totally. Cooked sausage or bacon works great mixed into the base.

Does it reheat well?
Yeah. Just cover it so the top doesn’t burn. Oven > microwave for crispiness.