Hobo Hash Brown Casserole
A delightful breakfast or brunch casserole showcasing golden-baked shredded hashbrowns mingled with a creamy, savory blend of cheese, sour cream, and seasonings. This dish is both simple to prepare and reliably crowd-pleasing—perfect for family gatherings or leisurely weekend mornings.
Ingredients
- ½ cup finely chopped yellow onion
- 2 teaspoons minced garlic or 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 cup condensed cream of chicken soup 10 ¾ ounces
- 1 teaspoon kosher salt
- 32 ounces frozen shredded hashbrowns approximately 8 cups, thawed
- ½ cup melted unsalted butter
- 1 teaspoon chopped parsley optional
- 2 cups shredded cheddar cheese divided
- 1 ½ cups sour cream
Instructions
- Preheat the oven to 350ºF (177ºC), positioning the rack in the center of the oven.
- Allow the frozen hashbrowns to thaw either at room temperature for about 30 minutes or by microwaving. Ensure any liquid is thoroughly drained.
- In a large mixing bowl, stir together the thawed hashbrowns, 1 cup of shredded cheddar, cream of chicken soup, sour cream, melted butter, chopped onion, garlic, salt, and black pepper until the mixture is uniform.
- Lightly coat a 13×9-inch baking dish with non-stick spray or butter. Spread the prepared mixture evenly in the dish, then sprinkle the remaining 1 cup of shredded cheddar evenly over the top.
- Place in the oven and bake for 45 to 55 minutes, or until the casserole is bubbling and the cheese on top has turned a light golden brown.
- Remove from the oven and, if desired, garnish with chopped parsley. Serve hot.
Notes
Alternative Potatoes: Substitute with frozen diced potatoes if preferred.
Cheese Variations: Swap cheddar with Colby, Monterey Jack, mozzarella, or Pepper Jack.
For Extra Cheese: Incorporate 2 cups of cheese into the mixture, with an additional 1 cup on top.
Vegetarian Option: Replace the chicken soup with cream of mushroom.
Crispy Topping: Mix all the cheese into the casserole, then top with a mixture of 2 cups crushed cornflakes and ¼ cup melted butter. Alternatives include Ritz crackers or potato chips. Cover lightly with foil if over-browning occurs.
Advance Preparation: Assemble and tightly wrap with plastic. Chill in the refrigerator for up to 1 day before baking.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
To Reheat: Microwave in 15 to 30-second intervals until thoroughly heated.