Pioneer Woman Hash Brown Casserole Recipe

This Pioneer Woman hash brown casserole is a creamy bake loaded with sour cream, cheddar, and cream of chicken soup over thawed frozen hash browns. It bakes in about 1 hour with only 10 minutes of hands-on prep. The recipe feeds 10 to 12 and finishes under a layer of buttered breadcrumbs.

Ree Drummond keeps this version grounded by sautéing onion and garlic in butter before folding them into the potato mixture. That step appears on her Food Network show and in her blog, and it sets the flavor apart from most dump-and-bake versions. Cooked aromatics melt into the casserole instead of sitting raw inside it.

The 45 minutes under foil before adding the topping matters more than the crumb layer itself. Covered baking lets the potato shreds fully absorb the sauce and cook evenly through the center. Skip it and you get a soupy middle under a brown crust.

Pioneer Woman Hash Brown Casserole Recipe

Recipe by Marry ThompsonCourse: Side DishCuisine: AmericanDifficulty: Easy

Servings

10-12

servings

Prep time

10

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minutes

Cooking time

1

hour 

Calories

359

kcal

This Pioneer Woman Hash Brown Casserole is a creamy, cheesy bake topped with golden, buttered breadcrumbs.

Ingredients

• Casserole

• 1/2 cup salted butter, divided, plus more for greasing the pan
  

• 1 yellow onion, chopped
  

• 2 cloves garlic, chopped
  

• 16 oz. sour cream
  

• 2 (10.5-oz.) cans condensed cream of chicken soup
  

• 8 oz. shredded cheddar cheese
  

• 1 (30-oz.) bag frozen shredded hash brown potatoes, thawed
  

• Topping

• 1 cup breadcrumbs
  

• 1 Tbsp. chopped parsley

Directions

• Preheat the oven to 375°F. Melt 2 tablespoons of the butter in a medium skillet over medium heat, cook the onion for 5 minutes, add the garlic, and cook 2 minutes more until slightly softened. Transfer to a plate and let cool slightly.
  
• In a large bowl, combine the sour cream, soup, cheese, potatoes, and the onion mixture. Transfer to a greased 3-quart casserole dish, cover with foil, and bake for 45 minutes.
  
• Melt the remaining 6 tablespoons of butter in a small bowl in the microwave for 45 to 60 seconds. Mix in the breadcrumbs and parsley.
  
• Remove the foil, top the casserole with the breadcrumb mixture, and return to the oven uncovered until the top is golden brown and the casserole is bubbly all over, 25 to 30 minutes more.
  

FAQs

Can I use corn flakes instead of breadcrumbs?

Corn flakes give a lighter, crunchier top than standard breadcrumbs. They crisp faster because they’re thinner, so check the casserole at the 20-minute mark after uncovering. Crush them coarsely by hand so they hold their texture instead of turning to dust.

Why does this recipe use two cans of cream of chicken soup?

Two cans create enough liquid to coat 30 ounces of hash browns without drying out during the long bake. A single can leaves the center stiff and chalky once the potatoes absorb the moisture. Cream of mushroom works as a swap if chicken soup isn’t on hand.

Can I freeze the assembled casserole before baking?

Freeze it without the breadcrumb topping for up to three months in a tightly wrapped dish. Thaw overnight in the fridge so the potatoes reheat evenly through the center. Add the buttered breadcrumbs right before baking, since they go soggy if frozen with the filling.

Do I need to thaw the hash browns before mixing?

Thawed hash browns are required here because frozen shreds release too much water during baking. Spread them on a sheet pan lined with paper towels for about 15 minutes to drain excess moisture. Skipping this step leads to a watery casserole that won’t set properly in the oven.

What can I serve alongside this casserole?

Grilled chicken, roasted pork loin, or a glazed ham all pair well because they need a starchy, creamy side. For holidays, set this next to a batch of creamy butter mashed potatoes for a full potato spread. A simple green salad with vinaigrette cuts through the richness.

Can I add protein to make this a main dish?

Diced cooked ham or crumbled bacon folded into the filling before baking turns this into a one-dish meal. About one cup of chopped meat is enough without making the casserole too heavy. Pair it with a slow-braised beef pot roast if you’d rather keep the sides separate.