This Hash Brown Casserole Is the Ultimate Comfort Side Dish

Name: Hash Brown Casserole
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 2 1/2 tablespoons gluten-free flour (or all-purpose flour); 1/2 cup chicken broth; 3 tablespoons vegetable oil; 3-4 cloves garlic (minced); 2/3 cup milk of choice; Kosher salt and pepper (to taste); 32 ounces frozen shredded hash browns (thawed); 14 ounces buttermilk; 1 sweet onion (finely diced); 2 cups shredded red cheddar cheese; 1 cup crushed corn chips

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This Hash Brown Casserole is creamy, cheesy, and comforting. With a crispy corn chip topping and from-scratch sauce (no canned soup needed!), It’s the ultimate side dish that the whole family will love.

Creamy hash brown casserole in a dish with a spoon.

This casserole of shredded, frozen hash browns, baked in a creamy sauce, is one my family will always devour. It’s great as part of a brunch spread with some fried eggs on the side, but it works equally well for potlucks or serving alongside a homemade rotisserie chicken. While many hash brown casseroles use canned soup for the creamy sauce, I make it from scratch, which gives it a delicious flavor and makes it gluten-free, too!

For more creamy potato casseroles, try my Healthy Sweet Potato Casserole or Cheesy Potato Casserole recipes.

Recipe Overview

Skill Level

Beginner

Prep Time

5 mins

Cook Time

1 hr

Ingredients Needed

Below are the ingredients you’ll need to make Hash Brown Casserole. The full quantities are listed on the recipe card further down the post.

ingredients to make hash brown casserole.

Gluten-free flour: Use a pre-mixed gluten-free flour blend from the grocery store. If gluten isn’t an issue, feel free to use all-purpose flour.
Chicken broth: Use low-sodium broth so you can control the casserole’s salt level more easily. Vegetable broth also works if you want to keep the casserole vegetarian.
Vegetable oil: A neutral-flavored oil for sauteing the garlic. Avocado oil or olive oil will also work, but will add a light flavor to the sauce.
Garlic: Use fresh garlic for the best flavor; pre-chopped garlic can be used to cut down on prep time. Garlic powder will work in a pinch, but add it with the milk.
Milk: Any milk works or an unsweetened, unflavored non-dairy milk like soy or almond.
Frozen shredded hash browns: You want to buy frozen hash browns that are simply shredded, not formed into patties.
Buttermilk: Adds creaminess and a bit of tang to the sauce. You can substitute it with a 50:50 mix of whole milk and sour cream, or crème fraîche.
Sweet onion: Has a sweet, mild flavor. You can use a yellow onion or a couple of shallots instead for a stronger flavor.
Cheddar cheese: I like to use a yellow cheddar for the rich colour and flavor. You can also use sharp cheddar or even Gruyere if you like!
Corn chips: These are crushed and sprinkled on top of the casserole to add a nice crunch (while keeping the casserole gluten-free). You can also use chunky breadcrumbs or crushed Ritz crackers, tossed with a bit of melted butter, though neither is gluten-free.
Kosher salt and pepper

How to Make Hash Brown Casserole

Before you start: Preheat your oven to 350°F and lightly grease a medium baking dish.

Step 1: In a small bowl, whisk the flour and broth until smooth. You can use a whisk or a rubber spatula here. No need for an electric mixer.

Step 2: In a saucepan, heat the vegetable oil, then sauté the garlic for 30 seconds. You do not want to burn the garlic, so keep a close eye on it or cook it at low heat.

process shot to make the sauce and the cheese mix with hash browns for the casserole.

Step 3: Add the flour-broth mixture and stir continuously for 1 minute. Add the milk little by little, stirring continuously until no visible lumps remain. Season with salt and pepper and remove from heat. (If at this point you see lumps in your sauce, transfer it to a blender and blend until smooth.)

Step 4: In a large bowl, stir together the thawed hash browns, salt, pepper, milk sauce, buttermilk, onion, and cheddar cheese.

process shot to top the casserole with chopped chips and baking in the dish.

Step 5: Transfer into your prepared baking dish and spread into an even layer. Sprinkle it with crushed chips.

Step 6: Bake for about 60 minutes, or until the hash browns are tender and bubbling.

Variations & Tips

Garnish the casserole a few thinly sliced scallions or a handful of thinly sliced chives to add a fresh onion flavor.
Crushed cornflakes make a nice alternative to the corn chips for the topping.
Mix in some chopped red bell pepper or drained, canned sweetcorn for some extra veggies.
Roast some cauliflower or broccoli florets and mix them into the casserole before baking for a delicious twist.
Add a dash of Worcestershire sauce or smoked paprika to the milk sauce for depth of flavor.
If you notice the top of the casserole is browning too quickly in the oven, loosely tent the top of the dish with a piece of foil.

Baked hash brown casserole on a wooden board.

Common Questions

How do I store it?

If you have leftovers, allow them to cool first, cover, and store them in the fridge for up to 3 days.

How do I reheat it?

Cover the casserole dish with foil. Bake in an oven preheated to 350°F for 20 minutes, uncover and return to the oven for a further 10-15 minutes until piping hot throughout and crisp on top.

Can I make it ahead of time?

Yes, assemble the casserole, but don’t top it with the corn chips. Cover and chill in the fridge for up to 3 days. When ready to bake, sprinkle the corn chips on and bake as usual.

Can it be frozen?

Yes, you can freeze it baked or unbaked. If freezing the unbaked casserole, leave the corn chip topping off, as it can become soggy in the freezer. Cover the casserole dish with a layer of plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then uncover and bake as usual.

Can I make it vegetarian?

Yes! Just swap the chicken broth for vegetable broth.