Loaded Hashbrown Casserole

a casserole dish of loaded Hashbrowns with a striped yellow cloth in the background.

4.92 from 25 votes

Loaded hashbrown casserole with no canned soup: cheesy potatoes with frozen hash browns, ranch, and bacon. Plus the one step that stops it going soggy.

Prep Time5

Cook Time50

Total Time55

Course: Side Dish

Cuisine: American

Keyword: Casserole, cheesy potatoes, hash brown casserole, loaded hashbrown casserole

Servings: servings

Calories: 288kcal

Author: Renae Gerhardstein

Equipment

1 Casserole dish 9X13
mixing bowl
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.

Ingredient Notes:

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.

Storing Instructions:

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.

Make Ahead Instructions:

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.

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