Name: Hash Brown Casserole With Sour Cream
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 package frozen cubed hash browns (2 pounds); 1 carton sour cream (16-ounce, full fat is best); 1 can cream of celery soup (cream of chicken soup works, too); 1 cup shredded cheddar cheese; 1/3 cup melted unsalted butter; 1 teaspoon salt; 1 teaspoon black pepper; 1/2 cup Ritz cracker crumbs

Sour cream, Ritz crackers, melted cheese, butter, and cream of celery soup take this hash brown casserole with sour cream to an unbelievable level of flavor. It’s a must-have side dish at any Southern social gathering.

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This hash brown casserole with sour cream has had starring roles in some of the best occasions of my life: family reunions, Thanksgiving, Sunday dinners at Grandmama’s House, picnics, potlucks, and church dinners. It’s pretty much an unwritten rule that if you have a gathering of any decent size in the South and do not include a hash brown casserole, you’re sure to be ostracized from the community and brought up on prayer lists at more than one congregation the next weekend. Even in times where we find ourselves home more often this is a fabulous option.

There are two primary hash brown casserole recipes (although countless variations exist). The first one is what I think of as a cheesy hash brown casserole. This is the type that Cracker Barrel serves and my husband’s favorite. Here’s the copycat recipe for you and your family’s own enjoyment.

The second main type is what I am bringing you today. This hash brown casserole with sour cream is also cheesy but it includes buttery Ritz crackers, cubed potatoes, and sour cream to up the flavor level to unbelievable. In case you haven’t guessed, this is my favorite version!

It also wins points because it’s so easy to make. You just mix the ingredients together, place them in a casserole dish with the cracker crumbs on top, and bake. In 40 minutes it’s ready to enjoy. Don’t you just love an easy casserole recipe that also tastes unbelievably delicious? I know I do!

Recipe Ingredients

Frozen cubed hash browns (thawed)
Ritz crackers (you don’t need the whole box but I recommend eating the rest yourself. It’s a sacrifice but I believe in you!)
Shredded cheddar cheese
Sour cream (full fat if possible)
Cream of celery soup (cream of chicken soup will work)
Melted butter
Salt
Pepper

How to Make Hash Brown Casserole With Sour Cream

This recipe includes my favorite instructions… dump everything in a big bowl (except the cracker crumbs).

Stir until well incorporated.

Spoon into a greased 9×13 casserole dish and then sprinkle with cracker crumbs.

Bake at 350 for 40 minutes or until bubbly.

DIG IN!

This is great as a side dish to any meal of the day.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.
You can also freeze leftovers for up to 3 months. Thaw in the fridge before reheating in the oven or air fryer to ensure the top gets crispy again.

Recipe Notes

Feel free to substitute the crackers for fresh or panko breadcrumbs, crushed cornflakes, or crumbled french fried onions.
You can also use cream of mushroom soup in this recipe.
If you’re out of cubed hash browns, shredded hash browns will also work.
Another option is to add 1/2 cup of chopped green onion or yellow onion to your casserole with the other ingredients.

Recipe FAQs

What do you serve with a hash brown breakfast casserole?

This casserole recipe is very versatile. You can serve it for breakfast with bacon and eggs. Otherwise, serve it as a side at dinner with pork chops, steak, or fried chicken and some vegetables like grilled asparagus or fresh green beans.