Looking for an easy brunch or lunch recipe? This Hashbrown Casserole Without Soup is delicious, and uses no canned soups!
Brunch is one of my favorite things for so many reasons.
More than anything, I love brunch foods, especially if they involve potatoes!
I’m a big fan of potatoes in any form, but a hashbrown casserole is so good and so versatile.
Serve it as brunch or take to a potluck.
And there are so many variations and things you can add to make it your own!
Today, I’m going to share my favorite Hashbrown Casserole without Soup, so if you want a casserole without any canned cream of anything added to it, this is the one for you.
Can I make hashbrown casserole in advance?
This answer to this is “absolutely!”
You can make this hashbrown casserole the day before, and just pop in the oven when you’re ready to bake.
Because it’ll be cold when you take it out of the fridge, you may want to add a couple of minutes to the cooking time.
Hashbrown Casserole Without Soup
I’ll share a full recipe card below, but this hashbrown casserole really couldn’t easier!
You can obviously grate the potatoes for this casserole yourself, but I prefer frozen hashbrown potatoes.
It saves you a LOT of time, and taste just as delicious!
To make this, you will gather your ingredients and preheat your oven.
Toss the thawed potatoes and 2 cups of the cheese together and place in a prepared 9×13 baking dish.
You’ll then add melted butter, and whisk together your broth, sour cream, and spices. After heating, you’ll add some flour and pour over your potatoes and cheese mixture.
Top with even more cheese (oh yes!) and bake!
It’s really that simple, and not a canned soup in sight!
Hashbrown Casserole Variations
There are so many ways to change up this hashbrown casserole!
Add in different types of cheeses, or meats such as diced ham, bacon or sausage.
Diced veggies, such as onions and peppers, or jalapenos, would also be great additions.
Next time I make this, I plan to add diced diced bacon, and peppers and onions for a denver omelette-inspired casserole.
Or roasted red peppers, broccoli and grilled chicken for an easy weeknight meal or pot luck item!
To make this hashbrown casserole a bit better for you, consider swapping out some of the sour cream with greek yogurt, and swapping out some of the cheese with diced veggies.
You’ll still get delicious flavor, but less fat and calories.
Hashbrown Casserole Without Soup {An Easy Brunch Recipe}
Looking for an easy brunch or lunch recipe?
This Hashbrown Casserole Without Soup is delicious, and uses no canned soups!
Ingredients
- 1 bag (32 ounces) hashbrown potatoes -thawed
- 2 1/2 cups cheddar cheese, grated
- 1 stick of butter, melted
- 16 ounces sour cream
- 1 cup chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon onion powder
- 3 tablespoons flour
- chopped parsley (optional)
- chopped scallions (optional)
Instructions
- Preheat oven to 350 degrees. Prepare a 9x13 glass baking dish by spraying with cooking spray.
- In baking dish, add thawed potatoes and 2 cups of the cheese, toss to combine.
- Pour butter over top of the cheese and potato mixture.
- Wish together sour cream, broth, and spices.
- Heat in microwave for 2 minutes (you could do this over the stove on low heat if you'd prefer).
- Whisk in flour, then pour mixture over potatoes.
- Top with remaining cheese.
- Bake for approximately 45 minutes, until cheese is melted and top is golden brown.
- Let cool for 5 minutes, and top with parsley and scallions.
Notes
To quickly thaw my potatoes, I placed the unopened bag in a bath of room temperature water for about five minutes.
Are you a hashbrown casserole fan?
I’d love to hear your favorite variation of this classic brunch recipe.
Thanks so much for reading all about our Hashbrown Casserole Without Soup {An Easy Brunch Recipe}!
Have a great day!