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Hashbrown Casserole

Meagan - The Crossroads Cook
A lot of hash brown casseroles used shredded hash browns as the base, but I really like using the square cut “Southern Style” hash browns in this one.
Prep Time 15 mins
Cook Time 1 hr
Course Brunch, Side
Cuisine American
Servings 8 people


  • 2 lb Frozen Hash Browns 1 - 2lb bag
  • 1/2 cup Melted Butter
  • 16 oz Sour Cream
  • 10.5 oz Cream of Mushroom Soup
  • 2 Chopped Green Onions
  • 2 cups Shredded Monterey Jack Cheese, separated
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 3/4 cup Melted Butter For topping
  • 2 cup Rice Krispies For topping


  • Preheat Oven to 360 degrees and butter a glass baking dish.
  • In a mixing bowl, combine sour cream, cream of mushroom, green onions, melted butter, 1 cup of cheese, and salt/pepper. Mix to combine and check seasoning.
  • Pour the frozen hash browns into the baking dish, making sure to break up any clumps. Mix half of the sauce in with the potatoes. Layer the other half of the sauce on top. Cover with the remaining cheese.
  • In another mixing bowl, combine the ¼ cup melted butter and Rice Krispies. 
  • Bake for 1 hour, until Rice Krispies are golden brown and cheese is melted. Cover with foil part way through cooking if the Rice Krispies are getting too brown.
Keyword hashbrowns