• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Valerie's Kitchen

Simple, seasonal home cooking

  • Recipe Box
  • Videos
  • The Cookbook
  • Beyond the Kitchen
Home » Recipe » Grandma’s Special Hash Brown Casserole

Grandma’s Special Hash Brown Casserole

By Valerie · March 28, 2013 · Updated May 27, 2020 29 Comments

SD Side Dish H Holidays
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

This post may contain affiliate links. Please read my disclosure policy.

Grandma’s Special Hash Brown Casserole is a classic recipe that is the perfect choice to serve with your holiday ham.

Grandma's Special Hash Brown Casserole in a serving dish.

I realize I’m not breaking new ground here and I urge anyone who considers themselves to be a gourmet to cover their eyes and run for the hills. I’m about to pull out the Cream of Chicken Soup and share a recipe that has been in our family since my boys were little. To us they are known as Grandma’s special potatoes and my blog would not be complete without them. She made them each year with her Easter ham and they were one of the things we all looked forward to most. They are easier to throw together than the traditional scalloped or au gratin variety and here is the big bonus – they can be made ahead of time to save you precious time when preparing the big meal.

Laverne standing with her 3 kids.

That’s my tall, lanky future husband there on the right along with his little sister Victoria, little brother Pat, and their proud momma. LaVerne was a working mom before being a working mom was the norm and she understood, first hand, the importance of time-saving meal preparation. Cooking was one of the first things that connected the two of us and from there the connection grew as I had my own children and matured into my life as a wife and working mother. She embraced her role as Grandma and in addition, she was my support, my sounding board, my friend. No mother-in-law jokes here. I loved her dearly and I miss her deeply. So it is with love and wonderful memories that I share her recipe today.

All the ingredients required to make Grandma's Special Hash Brown Casserole.

The grocery list – Salt and pepper, a bag of frozen hash browns, good ole’ Kellogg’s Corn Flakes, sharp cheddar cheese, butter, Campbell’s Cream of Chicken Soup, and an onion.

A the hash brown ingredients being mixed in a bowl.

Allow the hash browns to thaw in the refrigerator overnight then combine them with the Cream of Chicken Soup, chopped onion, shredded cheddar cheese, and 1/4 cup of the melted butter. Mix well and then add the salt and pepper and mix till everything is well combined.

The hash brown mixture is transferred to a casserole dish.

Transfer the mixture to a 13- x 9-inch pan that has been coated with non-stick cooking spray.

Corn flakes inside a Ziploc bag being crushed by a rolling pin.

After years of research and exhaustive study, I have found the best way to crush corn flake crumbs is to place them in a plastic storage bag and have at ’em with a rolling pin. No rolling pin? A can of peas (or any other canned good) will work too.

The crushed cornflakes with melted butter added.

Add the remaining two tablespoons of melted butter to the corn flake crumbs, seal the bag and shake it up till the crumbs are coated. I had to work hard to restrain myself from singing a certain Beatles song just now.

You’re welcome.

The crushed corn flakes are sprinkled on top of the casserole.

Spread the crumbs over the top of the potatoes and pop them in a 350 degree oven for 50 to 55 minutes, or till nicely browned.

A fork scoops out a bite of Grandma's special hash brown casserole.

The dishes we serve create memories that last a lifetime, regardless of how complex or how wonderfully simple. I hope your holiday is spent with the ones you love, creating your own special memories.

A red casserole dish full of cheesy hash browns with a browned topping.

Grandma’s Special Hash Brown Casserole

Grandma's Special Hash Brown Casserole is a classic recipe that is the perfect choice to serve with your holiday ham.
4.91 from 10 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 334kcal
Author: Valerie Brunmeier

Ingredients

  • 30 ounces frozen hash browns, thawed (1 pound 14 ounce bag)
  • 1/2 cup chopped onion
  • 1 can Campbell's Cream of Chicken Soup
  • 6 tablespoons melted butter, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper, or to taste
  • 2 1/2 cups shredded cheddar cheese
  • 2 cups corn flakes, crushed

Instructions

  • Coat a 13- x 9-inch baking dish with non-stick cooking spray. Preheat oven to 350 degrees F.
  • In a large mixing bowl combine the thawed hash browns, onion, soup, 4 tablespoons melted butter, salt, pepper, and shredded cheese. Transfer to prepared baking dish.
  • Toss the corn flake crumbs with the remaining 2 tablespoons melted butter. Sprinkle mixture over the top of the potatoes.
  • Bake for 50 to 55 minutes or until nice and golden brown.

Notes

Make-Ahead Method:
After transferring the mixture to the baking pan (before adding corn flake crumbs), cover with plastic wrap and refrigerate for up to 24 hours, till ready to bake. Top with corn flake crumbs and bake as directed. You may need to add an additional 10 to 15 minutes to baking time if the pan is cold when it goes in the oven.

Nutrition

Calories: 334kcal | Carbohydrates: 26g | Protein: 12g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 515mg | Potassium: 364mg | Fiber: 2g | Sugar: 1g | Vitamin A: 741IU | Vitamin C: 11mg | Calcium: 270mg | Iron: 3mg
LOVE MY RECIPES? GET THE COOKBOOK!
The Foolproof Family Slow Cooker and Other One-Pot Solutions

Categories: Easter, Holidays, Potatoes, Recipe, Side Dish

< Previous
Next >

You May Also Like...

A spoon lifts mashed potatoes from a baking dish. Cheesy Make Ahead Mashed Potatoes
A close up of Colcannon Potatoes topped with bacon and green onions. Irish Colcannon Potatoes
A spoon lifts Potato Salad from a bowl. Old Fashioned Potato Salad
Lemon and Garlic Roasted Potatoes Lemon and Garlic Roasted Potatoes

Reader Interactions

Latest Comments
Skip to Comment Form
  1. 4Graces says

    February 22, 2021 at 11:17 pm

    4 stars
    A version of this old favorite recipe is one my sister in law always brings to family dinners at holiday times. I honestly think hers is better with just a couple of changes. She uses the frozen Potatoes O’Brien and skips the raw onion (and all that chopping). The topping is from a can of French Fried Onions. No corn flakes. It is so yummy and there is never a scrap left. I have given her recipe to many people. It is always appreciated.

    Reply
  2. Ann Marie Sundberg says

    January 2, 2021 at 7:09 am

    5 stars
    Recipe was delicious, I didn’t have corn flakes so I used Cheddar potato chips on the top.

    Reply
  3. Sylvia Streater says

    February 26, 2019 at 11:17 am

    Hashbrown casserole: I put bacon bits on top instead of crushed cereal.

    Reply
  4. Missie says

    December 27, 2018 at 12:17 pm

    5 stars
    Made this twice for Christmas dinners and it was delish! I did add a bit of ranch dressing to the 2nd one I made to add a little zing and it was even better!

    Reply
    • Darla Taylor says

      December 20, 2020 at 10:18 am

      Hi Can You use The Ranch instead of Sour cream? I need two Cook for20 People How much do I Need

      Reply
      • Valerie says

        January 21, 2021 at 9:46 am

        I’ve never tried this recipe with Ranch dressing so I can’t say for sure how that would work out.

        Reply
  5. Bonnie Moher says

    December 23, 2018 at 9:36 am

    This sounds amazing but is it one-one pound bag of hashbrowns or one pound and 14 ounces of hashbrowns

    Reply
    • Valerie says

      December 23, 2018 at 12:54 pm

      Hi Bonnie. The recipe card was a little difficult to read so it has been edited. You will need a 1 pound 14 ounce bag of frozen hash browns. I use Ore Ida brand but if your preferred brand comes close to this size, you should be okay.

      Reply
  6. Sues says

    December 11, 2018 at 11:48 am

    I don’t see why you could not freeze for later. Just save the ckrn flakes for right before you bake. I’m going to substitute the corn flakes with. Crispy fried onions.

    Reply
  7. Sunny Tillman says

    February 27, 2018 at 4:45 pm

    can this be frozen after baking?

    Reply
    • Della says

      October 2, 2018 at 11:09 am

      I’d like to know also, if it can be frozen for baking at a different time. Thanks!

      Reply
  8. Rhonda says

    August 29, 2017 at 7:43 pm

    I love good old fashioned everything. I’m so country and stuck in old fashioned everything.

    Reply
« Older Comments

Leave a Comment Cancel reply

Recipe Rating




Stay Connected with Valerie’s Kitchen

Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Stay updated!

Subscribe by Email

Get the latest straight from my kitchen to your email inbox. You can choose to receive an email every time a new recipe is published or a weekly summary.

Click to Subscribe

Primary Sidebar

Browse the Recipes

by Category
CP Slow Cooker OP One Pot 30 30 Minute Meals SD Side Dish S Dessert H Holidays A Appetizers MD Main Dish
Valerie Brunmeier, founder and author of Valerie's Kitchen

MeetValerie Brunmeier

Hello and welcome to my online kitchen! My focus here is to provide simple, seasonal meal solutions for busy households. I hope you find some inspiration while you’re here and visit again soon!

...
More About Me

Looking for something?

Archives

Categories

Soups and Stews

A ladle scoops up beef stew from a pot.
Broccoli Cheese Soup in a round bread bowl topped with shredded cheddar cheese.
A close up, over the top image of Hamburger Stew in a Dutch oven.
A ladle scoops some beef stew from an Instant Pot.
A mug filled with ham and bean soup.

St. Patrick’s Day!

Slices of corned beef, carrots, and cabbage in a bowl with a bottle of Guinness.
A ladle scoops up some stew from a pot.
The Snakebite (Guinness and Pear Cider Cocktail)
Slow Cooker Corned Beef and Cabbage
Corned beef with sauteed cabbage on a black plate.
A close up of Colcannon Potatoes topped with bacon and green onions.
Corned beef, cabbage, potatoes and carrots on a white plate.
A bowl of soup with cabbage and corned beef on top of a white plate with a spoon.

Reader Favorites

A white serving dish filled with shredded beef, carrots, and potatoes.
A white bowl filed with crab dip with a spoon.
A spatula scoops up a zucchini boat from a casserole dish.
Blackened Mahi Mahi
A close up of a cheesesteak sandwich with peppers and onions.
Slow Cooker Beef Tips with Gravey
As Featured On
Back to Top
  • Home
  • About
  • Privacy Policy
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS
Valerie's Kitchen
Copyright © 2011–2021 · Valerie's Kitchen

Valerie's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.