Hashbrown Casserole made with Sourdough Starter
This is hands down the best hashbrown casserole recipe made from scratch! It's so cheesy and even better than Cracker Barrel's version. The best part? You can use leftover sourdough starter to make a homemade cream of chicken soup, giving it an extra layer of flavor. This casserole is bound to become a family favorite, perfect for breakfast, brunch, or as a comforting side dish!
Like our green bean casserole and loaded mashed potato casserole, hashbrown casserole is the perfect, no-fuss side dish that brings all the warmth and comfort to your holiday table. Made with frozen shredded potatoes and a rich, cheesy sauce, this dish is hearty, satisfying, and downright irresistible.
It’s super simple to make, so you can whip it up in no time! Hashbrown casserole pairs deliciously with ham, turkey, or any festive spread, making it a go-to for Thanksgiving, Christmas feasts, or Easter brunches.
Plus, it’s the kind of dish that everyone will love, so don’t be surprised if it quickly becomes a family favorite! The cheesy goodness and comforting flavors make it a hit at any gathering.
Ingredients & Substitutions
- shredded potatoes: You can use fresh shredded potatoes, frozen shredded hash browns, or frozen shredded potatoes.
- cheddar cheese: I like to use sharp cheddar cheese, but other good options are mozzarella, gouda, and Colby cheese.
- melted butter and sour cream: Adds richness and a creamy texture to the dish. The butter enhances the flavor, while the sour cream gives it a nice tang.
- onion: White or yellow onions are great options for this recipe.
- cream of chicken soup: We're making a quick and easy homemade condensed cream of chicken soup for this recipe. This homemade version is what really amps up the flavor of the casserole, instead of the store-bought stuff. Alternatively, you can use cream of mushroom soup as a vegetarian option.
- optional: Sprinkle cornflakes or crushed sourdough butter crackers over the casserole dish for some added crunch.
How to make Hashbrown Casserole
Step 1: Combine the sauce ingredients.
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
In a large bowl, combine the sour cream, 1.5 cups of cheese, cream of chicken soup, onion, butter, salt, and pepper and mix well.
Step 2: Add the shredded potatoes.
Add the shredded potatoes to the mixture and stir well, until all the ingredients are fully combined.
Step 3: Add to the baking dish.
Spread the mixture in the baking dish. Sprinkle with the remaining ½ cup of cheese.
Step 4: Bake and serve.
Bake for 45-55 minutes until the cheese is melted and the top is golden and bubbly.
How to shred fresh potatoes for hashbrown casserole
- Peel the potatoes: Start by rinsing and peeling the potatoes. You can leave the skin on for added texture if you like.
- Grate the potatoes: Use a box grater or food processor with a shredding attachment to grate the potatoes. Hold the potato firmly and shred it against the grater’s large holes or pulse it in the food processor.
- Remove excess moisture: Place the shredded potatoes in a clean kitchen towel or paper towel and squeeze out the excess moisture to keep them from getting soggy when cooking.
How to Store
Fridge: Store leftovers in an air-tight container, and refrigerate for up to 3 days.
Freeze: You can prepare this casserole ahead of time by assembling it in a freezer-safe baking dish to bake later.
Wrap it tightly with two layers of plastic wrap, followed by a layer of foil. Don't forget to label and date it— it can be stored in the freezer for up to 3 months.
Subscribe to our newsletter and we'll send you more fresh recipes, valuable troubleshooting advice, useful tips, and other information we believe will be helpful to you!
Hashbrown Casserole
INGREDIENTS
- 32 oz shredded potatoes (fresh or frozen)
- 2 cups cheddar cheese
- 2 cups sour cream
- 1 recipe condensed cream of chicken soup (or 1 can store-bought)
- ½ cup butter (melted)
- 1 small onion (white or yellow, finely chopped)
- 1 teaspoon salt
- ½ teaspoon black pepper
INSTRUCTIONS
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray. If you're using frozen shredded hashbrowns or potatoes, thaw and drain them in a colander first. Press out as much excess water as possible to avoid making the casserole watery.
- In a large bowl, combine the sour cream, 1.5 cups of cheese, cream of chicken soup, onion, butter, salt, and pepper and mix well. Add the potatoes to the mixture and stir well, until all the ingredients are fully combined.
- Spread the mixture in the baking dish. Sprinkle with the remaining ½ cup of cheese.
- Bake for 45-55 minutes until the cheese is melted and the top is golden and bubbly.
How to shred fresh potatoes
- Start by rinsing and peeling the potatoes. You can leave the skin on for added texture if you like. Use a box grater or food processor with a shredding attachment to grate the potatoes. Hold the potato firmly and shred it against the grater’s large holes or pulse it in the food processor. Place the shredded potatoes in a clean kitchen towel or paper towel and squeeze out the excess moisture to keep them from getting soggy when cooking.
Nutrition
Thawing the frozen hash browns keeps the sauce from clumping when combined and allows the casserole to cook more quickly. You can thaw your shredded hash browns overnight in the fridge while they're still in their bag, or leave them at room temperature for about an hour. Let them drain in a colander to remove as much excess water as possible.
Would I be able to use dehydrated potatoes for this?
Hi Ray, we haven't tested it but i dont see why it wouldnt work!
Where is the sourdough starter in this recipe? The banner at the top of the page says, “made with sourdough starter”. But, it’s not in the ingredient list.
Hi Paula, The sourdough starter is in our homemade condensed cream of chicken soup recipe that is linked to the recipe card. Here it is: Condensed Cream of Chicken Soup made with Sourdough Starter
Could I add eggs in this for extra protein? Or would that throw off the recipe?
Hi Lesley, I think it would definitely change the texture of the casserole.
great recipe
Am I blind? Where is the sourdough starter?
Hi Diane, the sourdough starter is used in the cream of chicken soup for the hashbrown casserole. There is a recipe link in the recipe card, but i'll like it for you here: Condensed Cream of Chicken Soup made with Sourdough Starter