This Hashbrown Casserole without Soup is hot, bubbly, and a great option for family breakfasts. Made with frozen hash browns, milk, sour cream, cheese, and a crispy breadcrumbs topping, this cheesy potato casserole is not to be missed! Serve it with other breakfast favorites like pancakes for a satisfying meal.
This yummy hashbrown casserole without soup is inspired by the bubbly Cracker Barrel classic. However, this version of hashbrown casserole is made without canned or condensed soup, so you can feel good about enjoying a serving or two. Bonus- You don’t have to thaw the hashbrowns before whipping up this recipe!
Here are a few more tasty breakfast casseroles to try during the week: Ham & Cheese Hash Brown Casserole, Brioche French Toast Casserole, or Egg & Sausage Casserole.
Table of Contents
Why You’ll Love This Recipe
- No thawing the shredded hashbrowns – This is one casserole recipe you can make without thawing the hashbrowns beforehand!
- No canned soups – Unlike other hashbrown casserole recipes, this dish does not require canned mushroom or chicken soup for flavoring.
- Gluten-free – Made with gluten-free ingredients, everyone, including those following a gluten-free diet, can enjoy this hashbrown casserole without soup.
- Creamy – The milk and sour cream provide a rich, creamy consistency.
- Cheesy – With cheese inside and on top of this casserole, every bite will be ooey-gooey.
- Crispy – As the casserole bakes, the panko topping will crisp up, creating the ultimate crust.
- Great for family breakfasts – This filling recipe is perfect for family members of all ages and groups of all sizes. Double or triple it for larger groups.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Frozen Hashbrowns: You can use any brand of plain frozen hash brown potatoes, like Simply Potatoes. Substitute shredded for diced frozen potatoes. There is no need to thaw the hashbrowns for this recipe.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Hashbrown Casserole without Soup
Quick Overview
- Combine ingredients.
- Pour mixture into dish.
- Bake.
Step by Step Instructions
Before combining the wet ingredients, melt the butter in the microwave for about 20-30 seconds.
Step 1: Preheat the oven to 375 degrees. In an extra-large mixing bowl, whisk together the sour cream, milk, butter, hot sauce, worcestershire, thyme, garlic, salt, pepper, until smooth.
Step 2: Stir in the diced onions.
Step 3: Pour in all of the hashbrowns and fold until completely combined.
Step 4: Add the cheese and fold until combined.
If using foil, opt for heavy-duty aluminum foil to avoid rips/tears while baking.
Step 5: In a separate bowl, combine the panko, parmesan, and butter.
Step 6: Spray a 9 x 13 baking dish with nonstick cooking spray. Pour the potato mixture into the dish.
Step 7: Top with the panko mixture.
Step 8: Bake for about 60 minutes or until bubbling and golden. Cover loosely with foil if the top browns too quickly.
Recipe Serving Suggestions
Garnish this hashbrown casserole without soup with bacon bits, fresh parsley, or chopped chives.
I love serving this easy hashbrown casserole without soup with savory breakfast sides. Here are a few ideas:
Expert Tips
- Shred your own cheese. Do not use pre-shredded from the store to make this hashbrown casserole without soup. Pre-shredded cheese has an anti-sticking ingredient that also prevents it from melting properly. Ensure you use a block of cheese and shred it yourself.
- Do not thaw hashbrowns. There’s no need to thaw the hashbrowns beforehand for this recipe. Toss the frozen hashbrowns directly into the mixture, and you’ll have a delicious casserole every time.
- Prepare in advance. This recipe is also easy to prep in advance to save you time the next day. To do so, follow the recipe steps until the hashbrown mixture is in the baking dish. Then, cover it with plastic wrap and keep it in the fridge. When you’re ready to bake the casserole, remove the plastic wrap and bake it. If you prepare this dish in advance, reduce the bake time by about 10-15 minutes.
Additions & Variations
- Add a topping to the panko breadcrumbs: For an extra crispy topping, you can add items like crushed potato chips, Ritz crackers, cornflakes, or Rice Krispie cereal.
- Use other cheese: You can use whichever cheese you have on hand for this casserole, like Colby Jack, mild cheddar, white cheddar, pepper jack, gouda, gruyere, asiago, and Monterey Jack. Or, you can use a combo of various cheeses.
- Use smoked sausage: Add a protein on top for a more filling hashbrown casserole without soup. You can use smoked sausage, cooked/chopped bacon, cooked breakfast sausage, etc.
Recipe FAQs
Hashbrown casserole without soup is a versatile dish that works well with various breakfast foods. For example, it’s great along sweet dishes like pancakes and waffles. Or, you can serve it with bacon, biscuits and gravy, pan-fried ham, etc.
Depending on the recipe, hash brown casserole can vary quite a bit. However, you can typically expect to see items like hashbrowns, shredded cheese, milk, melted butter, and chopped onion in hash brown casserole.
If your casserole is looking liquidy a few minutes before it’s done, you can thicken it with a cornstarch slurry. Add the slurry a little bit at a time until the casserole has thickened.
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Easy Cheesy Hashbrown Casserole
Ingredients
- 16 ounces full fat sour cream
- 1 1/2 cups whole milk
- 1 Tablespoon EACH hot sauce & Worcestershire sauce
- 1 teaspoon EACH dried thyme, granulated garlic, & Morton kosher salt*
- fresh cracked black pepper
- 1/2 cup finely diced white onion, optional
- 32 ounces plain frozen shredded hash browns*
- 12 ounces (3 cups) sharp cheddar cheese*
Topping
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 4 Tablespoons salted butter, melted
Instructions
- Preheat the oven to 375 degrees. In an extra-large mixing bowl, whisk together the sour cream, milk, butter, hot sauce, worcestershire, thyme, garlic, salt, pepper, until smooth.16 ounces full fat sour cream, 1 1/2 cups whole milk, 1 Tablespoon EACH hot sauce & Worcestershire sauce, 1 teaspoon EACH dried thyme, granulated garlic, & Morton kosher salt*, fresh cracked black pepper, 4 Tablespoons salted butter, melted
- Stir in the diced onions.1/2 cup finely diced white onion, optional
- Pour in all of the hashbrowns and fold until completely combined.32 ounces plain frozen shredded hash browns*
- Add the cheese and fold until combined.12 ounces (3 cups) sharp cheddar cheese*
- In a separate bowl, combine the panko, parmesan, and butter.1 cup panko breadcrumbs, 1/2 cup grated parmesan cheese
- Spray a 9 x 13 baking dish with nonstick cooking spray. Pour the potato mixture into the dish.
- Top with the panko mixture.
- Bake for about 60 minutes or until bubbling and golden. Cover loosely with foil if the top browns too quickly.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Frozen Hashbrowns: You can use any brand of plain frozen hash brown potatoes, like Simply Potatoes. Substitute shredded for diced frozen potatoes. There is no need to thaw the hashbrowns for this recipe.
- Shred your own cheese. Do not use pre-shredded from the store to make this hashbrown casserole without soup. Pre-shredded cheese has an anti-sticking ingredient that also prevents it from melting properly. Ensure you use a block of cheese and shred it yourself.
- Do not thaw hashbrowns. There’s no need to thaw the hashbrowns beforehand for this recipe. Toss the frozen hashbrowns directly into the mixture, and you’ll have a delicious casserole every time.
- Prepare in advance. This recipe is also easy to prep in advance to save you time the next day. To do so, follow the recipe steps until the hashbrown mixture is in the baking dish. Then, cover it with plastic wrap and keep it in the fridge. When you’re ready to bake the casserole, remove the plastic wrap and bake it. If you prepare this dish in advance, reduce the bake time by about 10-15 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
