Our loaded hashbrown casserole is cheesy potatoes with frozen hash browns, ranch seasoning, sour cream, and crispy bacon, baked until golden. It tastes like a loaded baked potato, and there is no canned soup anywhere in it. You just stir, pour, and bake.
This is one of the recipes my family always requests for events- BBQs, birthdays and big holiday dinners. It’s one of those comfort foods that both adults and kids love. Double the recipe and bring one to the neighbor!
Our easy shredded potato casserole can be made ahead, frozen, and carried anywhere. There is one thing I never do to the potatoes, and skipping step it is the difference between creamy and soggy.
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Why We Love This Recipe
- It’s the ultimate comfort food side dish!
It’s a deliciously cheesy, bacon-y side that’s perfect for cold evening dinners and ideal for potlucks, holiday gatherings, and BBQs.
Serve this hash browns dinner casserole with our baking chicken tenderloin – I just drop the temperature down to 350º for the last 15 minutes and let them bake together – and a side green beans. - You’ll love how simple it is to make!
No soups to mix in, multiple steps to get wrong-just mix the ingredients and bake! You can’t go wrong with easy casserole recipes! - You don’t need canned soup for this recipe!
Our cracker barrel copycat hashbrown casserole uses a canned soup to get a creamy casserole texture. This loaded hash brown casserole does not use soup, but rather a ranch seasoning packet, to obtain the savory, creamy potato flavor. Next time you are at the grocery store, be sure to buy two packets of ranch seasoning because you’ll want to make this recipe again.
Ingredient Notes and Substitutes
There are a handful of simple ingredients in our easy recipe. And nope, there is no soup on the list! For this shredded potato casserole you need:
- Hash browns: use Ore-Ida type frozen hash browns (and thaw them) or a fresh shredded potato package (like Simply Potato). I always have a bag of frozen shredded potatoes in the freezer for last-minute hash brown recipes (we have several of them!) You can also opt to shred your own potatoes, be sure to shred, then rinse out the starch and use a paper towel or clean dish towel to dry. I usually use a clean dish towel to squeeze out any moisture when I shred my own potatoes. Use 1 1/2 pounds (24 ounces) of shredded fresh potatoes, if substituting for packaged shredded potatoes.
- Cheddar cheese: freshly shredded is always best for the creamiest, cheesy hashbrown casseroles. The cellulose in packaged shredded cheese keeps it from melting smoothly.
- Ranch Seasoning mix: Hidden Valley Ranch is the best-known brand, but Trader Joe’s sells this in their seasoning aisle, too. Or make a homemade version (see recipe notes)!
- Sour cream: you can substitute this with Greek yogurt for a lower-fat version.
- Butter: use real butter or Ghee for the best flavor, be sure to skip the margarine here.
- Bacon: I use a skillet to cook the bacon so it’s nice and crispy, but you can substitute it with real bacon bits or leftover cooked bacon.
Planning your weekly menu? Pair this casserole with our stuffed peppers without rice for another easy, satisfying dinner that comes together quickly.
How To Thaw Frozen Hash Browns
Wondering how to thaw frozen shredded potatoes fast and easy? I did, too, so I tested it out!
Here are three easy ways to defrost hash browns:
- Add them to a large baking sheet, spreading evenly. Let them defrost on your countertop for 30-60 minutes.
- If you’re in a hurry to defrost- add the frozen hashbrowns to a baking sheet and bake them at 170º Fahrenheit for 15 minutes to thaw.
- You can also thaw them in the bag they came in overnight in the refrigerator. Put a plate or container underneath them to catch any fluid during thawing.
How to Make Cheesy Potatoes with Frozen Hash Browns
- Make sure your hash browns are completely thawed: spread them on a baking sheet and let them sit on the counter for 30 to 60 minutes. In a hurry, bake them at 170 degrees F for 15 minutes. Or thaw them overnight in the fridge in the bag, with a plate underneath. Do not rinse them- this will ensure a soggy casserole.
- Preheat oven to 375° Fahrenheit. Prepare a 9″x13″ casserole by spraying it with cooking oil spray, set aside.
- In a large bowl, mix together shredded hash browns, 1 cup cheddar cheese, dry ranch seasoning mix, sour cream, melted butter, and salt and pepper.
- Pour hash brown casserole ingredients into the prepared casserole dish and top with remaining shredded cheese and bacon.
- Bake the loaded hashbrown casserole uncovered for 45-50 minutes, or until hot and bubbly and golden on top, and edges are puffy. Let rest 5 minutes, then top with green onion and extra crisp bacon bits before serving.
🎯 TFN Pro Tip
Do not rinse hash browns (fresh packaged or frozen)! The potatoes will soak up the water and it will make your casserole soggy. If you have grated your own fresh potatoes, you’ll want to rinse and dry them completely to remove some of the starch.
Make Ahead Instructions
- Prepare the shredded potato casserole as directed, without baking, and refrigerate for up to 3 days. An easy way to meal prep is to double this hash brown recipe – one to serve and one to save and freeze!
- Prepare and freeze before baking for meal trains, potlucks, or as a dish to share to have one at the ready in your freezer for up to 3 months.
- I recommend using a foil container covered with foil. Not only is it freezer-safe, but the baking dish can be safely used in the oven as well to reheat it.
- Plus, if you take this casserole to a holiday event, barbecue, or potluck or share it with a neighbor or for a meal train, the foil container won’t need to be returned and can be recycled.
Recipe FAQs
Technically you can keep thawed hash browns in the fridge for up to 7 days. But, I recommend you keep them in the fridge for no longer than 3 days for optimal taste and quality.
You can substitute sour cream with Greek yogurt in this recipe. I recommend adding 1 teaspoon of lemon juice for the tangy flavor.
Yes, I highly recommend doubling the recipe – one to serve and one to freeze – for meal prepping.
Double the ingredients, using a large bowl, to make two 9×13 casseroles; bake them side-by-side in the oven, rotating the pans halfway through baking. Baking time is the same.
Or, make in a smaller 9×9 dish by halving the ingredients. This smaller-sized casserole only needs about 40 minutes of baking.
Yes, use 1 1/2 pounds (24 ounces) of shredded fresh potatoes in place of the thawed frozen potatoes or refrigerated potatoes.
Consider Making These Other Casserole Recipes…
If you tried this cheesy potatoes with frozen hash browns or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Loaded Hashbrown Casserole
Equipment
- 1 Casserole dish - 9X13
- silicone spatula
Ingredients
- 30 ounces shredded hash browns thawed from frozen or refrigerated fresh hash browns
- 2 cups shredded cheddar cheese divided
- 1 packet ranch seasoning mix *see recipe notes to make your own
- 2 cups sour cream can substitute with Greek yogurt
- ½ cup melted butter
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 slices bacon cooked and crumbled, or 1/2 cup bacon bits
- 1 bunch green onions (scallions) green parts only, chopped
Instructions
- Preheat your oven to 375° Fahrenheit. Prepare a 9"x13" casserole dish by spraying it with cooking oil spray and set aside.
- In a large bowl, mix together shredded hash browns, 1 cup cheddar cheese, dry ranch seasoning mix, sour cream, melted butter, and salt and pepper.
- Pour hash brown casserole ingredients into the prepared casserole dish, smooth flat with a spatula and top with remaining shredded cheese and bacon.
- Bake uncovered for 45-50 minutes, or until hot and bubbly and golden on top, and edges are puffy. Let rest 5 minutes, then top with green onion and extra crisp bacon bits before serving.
Notes
- Be sure to completely thaw out frozen hash browns before using in this recipe.
- Do not rinse hash browns (fresh or frozen)! The potatoes will soak up the water and it will make your casserole soggy. If you are using freshly grated potatoes (not fresh packaged shredded potatoes), you will need to rinse and let dry completely before use to rinse off starch.
- Here’s how you can make your own homemade ranch dressing mix: 2 Tablespoons buttermilk powder (optional), 1 tablespoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon dried chives, 2 teaspoons onion powder, 1 teaspoon dried dill.
- Leftovers will keep well for up to 5 days in the refrigerator. Let the casserole cool completely and transfer to a sealed container before placing it in the fridge.
- To reheat, use the microwave and heat in 30-second increments, stirring in between to heat evenly until heated through.
- Prepare the casserole as directed, without baking, and refrigerate for up to 3 days.
- If you plan to make ahead this casserole and freeze it, I suggest using a foil container covered with foil. Not only is it freezer-safe, but the container can be safely used in the oven as well to reheat it.
- Mix the casserole as directed in the recipe (do not bake it) and freeze for up to 3 months. Bake from frozen (do not defrost) as directed, adding an extra 15 minutes to the baking time until it’s heated throughout and the cheese is golden.
Nutrition
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Sharon Scott says
I was wondering if you can make this in a crockpot?
Judi Jenkins says
I did not see in the Notes on how to make my own ranch seasoning mix. Can you send that to me?
Thank you
Judi
Gianne - TFN Team Member says
Thanks for pointing that out. We’ve added it on our recipe card notes.
Julia says
This casserole was delicious! We used some leftover veggies from dinner!
Ned says
This is what dreams are made of! Thank you for this awesome comfort food!
veenaazmanov says
Delicious dressing. I love the Hashbrown recipe too. Perfect dish when the kids are hungry. They will love it.