Hash Brown Casserole {Without Cream Soup}

HASHBROWN CASSEROLE – EASY, CHEESY, COMFORTING AND DELICIOUS!

If you grew up eating cheesy hash brown casserole at potlucks, family dinner, or even Cracker Barrel (we’re only there for the hashbrown casserole, right?), you know that this recipe is so comforting and delicious!

Here’s why you’re going to love this recipe:

• Ditch the canned soup: my version is fresher and totally homemade
• Customize: add your favorite cheeses, meats, veggies, etc.
• Prep ahead: yes, you can prep this ahead of time and freeze! It’s great for feeding a group for Christmas morning breakfast or at the next neighborhood potluck!
• Crowd pleaser: this is favorite, every single time!

My recipe takes out the cream soup — yup, this hash brown casserole is made without cream of chicken or cream of celery soup. In its place, I use a cream soup substitute that can be used in just about any casserole calling for cream soup! It’s a bit healthier and customizable. You control the sodium and additives.

There’s something about the bubbly cheese with the tender hash browns that’s pure comfort and has me coming back from more, over and over again! It’s the same way I feel about my Amish Breakfast Casserole.

Let’s make it.

❤️ Ashley

how to make hashbrown casserole (without cream soup)

Here is a brief overview of how this casserole (without a can of cream soup) comes together. For the full recipe including all ingredients and measurements, scroll to the recipe card at the bottom of the post.

1. Make the cream soup soup base – whisk butter + flour, gradually add broth then milk, season. (about 3-5 minutes)
2. Assemble the casserole in a 9×13 inch casserole dish/baking dish. Ingredients you’ll need:
   • shredded hash browns
   • melted butter
   • cream soup substitute you made in step #1
   • sour cream
   • finely diced onion
   • cubed ham
   • shredded cheddar cheese
   • salt and black pepper to taste
3. Bake – it’ll t bake 1 hour covered, and an additional 15 minutes uncovered until this hashbrown casserole is bubbly and golden!

Variations:

• meats: try bacon or sausage instead of ham
• cheese: use any of your favorites! Pepperjack, gouda, Colby jack
• veggies: diced red or green peppers, broccoli, or mushrooms would also be delicious. Be sure to sauté them with the onion so they aren’t crunchy.

making it in the slow cooker

The beauty of crockpot meals is how minimal the prep is AND coming home to the house smelling amazing and supper being hot and ready. To make this cheesy hashbrown casserole recipe in the crockpot, simply combine all ingredients and cook in your slow cooker for 5-6 hours on low.

make a cream soup substitute

Making a cream soup substitute from scratch is a simple way to take control over what goes into your food, especially if you need to watch sodium.

While there are times I still use a can of cream soup from my pantry, making a cream soup substitute is easy and uses just a few ingredients. This is perfect for those times when you don’t have a can of cream soup on hand, or you are intentionally wanting a “from-scratch” recipe.

Here are the ingredients you’ll need for homemade cream soup:

1. butter
2. flour
3. chicken broth
4. milk
5. salt and black pepper

Details on how to make this are found in the recipe card at the bottom of this post.

If you prefer to use a can of cream soup for this recipe instead of making your own, you will need one 10.75 ounce can of cream of mushroom or cream of chicken soup.

tips and tricks

This hash brown casserole is already a tried-and-true comfort food favorite, but a few simple tips can take it from good to incredible .

1. sauté the onion: before adding it to the casserole, sauté the onions to ensure that they cook through, otherwise be sure to cook this casserole for the entire time suggested or you’ll end up with crunchy onions.
2. thaw the hash browns: start with thawed hash browns! I get asked often, “do I have to thaw frozen hash browns for this casserole?” Yes, you do, or your casserole will be soggy from excess moisture. I put my bag of frozen hash browns in the fridge the night before I know I need them.
3. shred your own cheese – Anytime a recipe calls for shredded cheese, I always recommend shredding it from a block yourself rather than buying a bag of pre-shredded cheese. Pre-shredded cheese is covered in preservatives that prevent it from clumping together in the bag, but this also makes the cheese not melt as well. Avoid that by taking a few extra minutes to shred it from a block of cheese using a grater. It will melt and taste so much better!

make ahead and freezing instructions

Hash brown casserole is the perfect make-ahead hash brown casserole for brunch whether you are prepping for a holiday or bringing it to a church potluck. To make ahead:

1. Assemble the casserole as directed but don’t bake it.
2. Cover it tightly with foil, or plastic wrap and refrigerate for up to two days.
3. When you are ready to bake, remove it from the fridge while the oven preheats, then bake as directed. Add an additional 5-10 minutes or more bake time as needed, until the casserole is heated through.

Hash brown casserole freezes beautifully! To freeze:

1. It is best to put it in a disposable or aluminum baking dish.
2. Assemble the casserole as written but do not bake.
3. Cover it tightly with plastic wrap then foil. Freeze for up to 3 months.

When you are ready to bake the casserole, thaw it in the refrigerator overnight. Then bake as directed.