Cheesy Hash Brown Casserole

Cheesy Hash Brown Potato Casserole

By Renee's Kitchen Adventures

Creamy potato casserole with Gruyere and Cheddar cheese that pairs perfectly with your holiday ham!


  • 1 - 32 oz. package of frozen diced hash brown potatoes, defrosted
  • 1 - 10 oz. can of condensed cream of celery, chicken, or cheese soup
  • 1 - 16 oz. container of reduced fat sour cream
  • 1 tsp. kosher salt
  • fresh ground black pepper, to taste
  • 2 TBS dried onion ( or 1/2 tsp. onion powder)
  • 1/4 cup unsalted butter, melted
  • 4 oz. of shredded Gruyere cheese (reserve a few TBS for topping) or replace with Sharp cheddar
  • 4 oz. of shredded sharp cheddar cheese (reserve a few TBS for topping)
  • 1 cup plain panko breadcrumbs + 2 TBS melted butter


  1. Preheat oven to 350 degrees F. In large bowl, combine the condensed cream soup of your choice, sour cream, salt, pepper, dried onion (or onion powder), and melted 1/4 cup of butter. Mix well.
  2. Add in cheeses and mix. Add in potatoes and stir to coat.
  3. Spray a 9 x 13" baking dish with cooking spray and pour potato mixture. Smooth top down evenly. 
  4. Sprinkle casserole with reserved cheeses. 
  5. Top with Panko/butter mixture.
  6. Bake in oven, uncovered until hot and bubbly and topping is browned about 45 - 50 minutes. Let sit for 5 minutes before serving.

Yield: 10 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 50 mins.

Total time: 60 mins.