This loaded hashbrown casserole tastes as good as a loaded baked potato but is even better thanks to a kick of ranch seasoning (and without soup!). It’s a terrifically easy shredded potato recipe you’ll serve over and over. Whether you use frozen or fresh potatoes this easy shredded potato casserole can be made ahead and refrigerated or frozen with our tips below.
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Why We Love This Recipe
- It’s the ultimate comfort food side dish! It’s 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! Just mix the potatoes, grated cheese, sour cream, melted butter, and seasonings. Add to your baking dish then top with the crisp, diced bacon and more cheese for the best golden brown topping. You can’t go wrong with easy casserole recipes!
- You don’t need soup for this recipe! Like our cracker barrel copycat hashbrown casserole recipe, this creamy hashbrown casserole is savory, creamy, and oh-so-delicious. But this recipe makes a hashbrown casserole without soup.
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 side dish you need:
- Hash browns – use Simply Potatoes or Ore-Ida type frozen ones, thawed. You’ll probably find a bag of Simply Potatoes (refrigerated potatoes) in my fridge. But, I always have a bag of frozen shredded potatoes in the freezer for last-minute hash brown recipes (we have several of them!)
- 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, but 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.
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:
1. Add them to a large baking sheet, spreading evenly. Let them defrost on your countertop for 30-60 minutes.
2. If you’re in a hurry, add the frozen hashbrowns to a baking sheet and bake them at 170º Fahrenheit for 15 minutes to thaw.
3. 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.
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🎯 TFN Pro Tip
Do not rinse hash browns (fresh or frozen)! The potatoes will soak up the water and it will make your casserole soggy.
Make Ahead Instructions
Prepare the hash 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.
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.
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 loaded hash brown casserole recipe 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
Ingredients
- 30 ounces shredded hash browns fresh or thawed from frozen
- 2 cups shredded cheddar cheese
- 1 packet ranch seasoning mix *see Notes to make your own
- 2 cups sour cream can substitute with Greek yogurt
- ½ cup melted butter
- ¼ teaspoon salt and pepper
- 4 slices bacon cooked and crumbled, or 1/2 cup bacon bits
- 1 bunch green onions (scallions) green parts only, chopped
Instructions
- 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 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.
Ieva says
Just lovely. Made a double batch – one we literally inhaled (it was delicious!) and the other one we froze to enjoy later in the month! Thanks for the recipe – it’s gret!
Dina and Bruce says
Loaded with flavor! This was so good!
Anjali says
Omg this looks so comforting and delicious!! I’m going to make it for brunch for my family tomorrow!
veenaazmanov says
This is delicious, cheesy and creamy. Your description to planning to make ahead sounds good. Will make life easier for a party planning.
Ange Thagard says
Did not see an amount to use if you are making the Homemade Ranch Dressing Mix. Can you provide me the number of Tbs/Tsp. I should use
Renae says
I took a look at the post and recipe and the amounts are listed twice: under the ingredients section of the post and in the recipe itself under recipe notes. Recipe Notes
To 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 teaspoon onion powder, 1 teaspoon dried dill.