Southern Hashbrown Casserole: A Cheesy Holiday Classic
Introduction
The holidays are closing in fast, and as I sit here planning my menus, I can’t help but drift down memory lane. It always happens when I pull out my recipe for Southern Hashbrown Casserole. This dish is requested year-round, especially at Christmas, when the ham is the star of the table. It pairs beautifully with ham or just about any meat you can imagine.
So don’t think for a second that this casserole is just for the holidays. Oh no, it’s right at home at summer barbecues too. Creamy, cheesy, and perfectly savory, it’s one of those recipes that fills a crowd and wins hearts every single time.
No one’s entirely sure where it first came from, but my guess? Somewhere in the South, the land where casseroles are as typical as sweet tea and Sunday suppers. It really started showing up everywhere in the 1980s, especially at church potlucks. And once you taste it, you’ll understand why it’s been passed down and passed around ever since.
So grab your casserole dish, some frozen hashbrowns, a can of cream of chicken soup, a cup of sour cream, and a good handful or two of shredded cheese. Let’s stir up something rich, creamy, and oh-so comforting, the kind of dish that earns its place on your family’s “must-have” list.
Southern Traditions: What’s in a Recipe’s Name
I’ve lived my whole life in the South, and one thing that still makes me smile is our habit of naming recipes after people. Why do we do it? Because it’s our way of keeping family close, of honoring the hands that spent hours in the kitchen rolling and stirring, making sure to add that extra pinch of love into every dish so they can hear the delight of each person in attendance. It’s nostalgia, belonging, and storytelling all rolled into one.
We remember the shouts of “Where’s Grandmother’s Chicken and Dumplings, did Aunt Lois make turnip greens and fried cornbread?”. All this was not just for their taste, but also for the memories it evokes. The laughter, the holidays, the “remember when.” These names carry history — a tiny part of the person behind the plate.
These holiday meals turn into friendly debates around here. Everyone’s got a favorite dish, and nobody makes it quite like Aunt Pauline, Aunt Lois, or Aunt Glenda Faye, and they’ll tell you so! The younger cooks, wide-eyed and eager, sit and listen, hoping that one day someone will add their name to the family’s list of “signature dishes.”
And let’s not forget the planners.. The family generals who make sure every must-have recipe makes it to the table. They’ve got a list that’s been years in the making. A few phone calls, a little sweet talking, and suddenly the menu’s set with every beloved side dish known to humanity.
Then comes the best part, the arrival time. The door swings open, and in pour the family and friends, the casseroles, and the chaos. Following all that, there’s always a pack of “food scouts” — usually the younger adults or mischievous teens, making a plan, knowing where everything is so they can get there first, sneaking tastes, poking around in the kitchen, and pretending to panic if someone didn’t bring their favorite mac and cheese or mashed potatoes. It’s part tradition, part comedy show, and all heart. In the South, food isn’t just food; it’s family, laughter, and more memories than we can carry home in one trip.
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Holiday Comfort Food: Southern Hashbrown Casserole
This casserole is comfort food through and through. Creamy potatoes, melted cheese, and a buttery, golden cracker topping (or cornflakes) that adds the perfect crunch. Whether you’re cooking for a potluck, a family gathering, or a big holiday feast, this recipe never lets you down.
It’s simple to make, easy to customize, and always a crowd favorite. One taste, and you’ll know why it’s stood the test of time.
Southern Hashbrown Casserole
Equipment
Ingredients
- 1 32 oz frozen diced/cubed hashbrown potatoes, thawed
- 1 10.5 oz can of condensed cream of chicken soup
- 1 8 oz container of sour cream
- 2 cups shredded cheddar cheese
- 1 cup butter (2 sticks) melted and divided
- ½ cup chopped onion
- ½ tsp salt
- ⅓ tsp black powder
- 1½ tsps garlic powder
- 1 cup cornflakes
Instructions
Prep
- Gather all ingredients and equipment. Spray the casserole dish with Pam and set it aside. Preheat oven to 350℉
Assembly
- In a large mixing bowl, mix the thawed hashbrowns, cheddar cheese, condensed cream of chicken soup, sour cream, ½ melted butter (1 stick), onion, salt, pepper, and garlic powder. Transfer the mixture into the prepared casserole dish. Sprinkle cornflakes over the top of the casserole. Drizzle the remaining melted butter over the Cornflakes. Place in the preheated oven and cook 60-80 minutes. Serve and enjoy!
Tips
- The original recipe that was passed down to me called for diced/cubed hashbrown potatoes. I have eaten the casserole made with shredded hashbrowns, and it was delicious, but I prefer diced/cubed hashbrown potatoes.
- Try some chopped cooked bacon on the cracker crust and enjoy an added smoky flavor.
- You can change the flavor by using mushroom or celery soup instead.
- Buttery crackers, like Ritz, can be used instead of Cornflakes. I usually have crackers on hand before I have Cornflakes, so I use crackers most of the time. Potato chips are another good alternative for a topping.
- For 24 servings, double each ingredient in the recipe and mix well. However, make sure to use a wider, longer casserole dish instead of a deeper 9 X 13 dish. This will allow the casserole to cook more evenly. When I double the recipe, I will also cook it 10-15 minutes longer.
Notes
Nutrition
Variation Ideas for the Classic Southern Hashbrown Casserole
You can take this classic Southern Hashbrown Casserole and dress it up in all kinds of delicious ways. Add diced ham, crumbled bacon, or cooked sausage to turn it into a heartier main dish. Swap the cheddar for Colby Jack, pepper jack, or a smoky Gouda to change the flavor profile. You can even toss in chopped onions, green chiles, or a handful of diced peppers for a little extra color and crunch. And if you love a crispy topping, try panko breadcrumbs instead of crackers. Simple changes, big flavor, and plenty of room to make it your own.
Conclusion
So now you know — this Southern Hashbrown Casserole isn’t just a recipe, it’s a tradition. If your family loves cheese and potatoes (and who doesn’t?), you’re about to make a new favorite. It’s easy to use, travels well, and disappears fast.
Try it out before the holidays, and you might find it’s the dish everyone asks for next year. Go ahead and give it a stir — your new holiday classic is waiting.
If you’re planning your holiday feast and want to keep the joy high and the chaos low, be sure to check out my guide on surviving holiday cooking. It’s your friendly roadmap to mastering the madness!
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