Who doesn’t love the creamy goodness of a hash brown casserole? You can achieve that same rich flavor and texture without relying on the usual cream soup shortcuts with this recipe!
The secret to this delightful dish lies in the way you combine and prepare your ingredients. Here’s how to make the creamiest hash brown casserole of your life without relying on a single can of cream soup.
Ingredients
Here’s what you need to create this delicious, creamy hash brown casserole without canned soup:
Cream Soup Substitute Ingredients
- 2 tablespoons butter
- 3 tablespoons flour
- 1/2 cup chicken broth
- 1/2 cup milk, 1% or 2%
- A dash of salt and pepper
Casserole Ingredients
- 30-32 oz frozen shredded hash browns thawed
- 1 batch cream soup substitute
- 8 ounce sour cream
- 1/2 cup butter melted
- 1/2 small onion diced
- 2 cups cubed ham
- 2 cups shredded sharp cheddar cheese divided
- 1 teaspoon salt
- 1/2 tsp black pepper
How to Make Hash Brown Casserole
Here’s the step-by-step guide on how to make this delicious dish:
Cream Soup Substitute
- In a saucepan, melt butter over medium heat. Whisk in flour until smooth, cooking for 1-2 minutes.
- Gradually whisk in chicken broth until no lumps remain. Then, slowly whisk in milk until incorporated.
- Continue whisking over medium heat until the mixture thickens, about 3-5 minutes. Season with salt and pepper to taste.
Hash Brown Casserole
- Preheat oven to 350°F (175°C).
- In a large bowl, combine thawed hash browns with melted butter, ensuring even coating.
- Gently stir in the prepared cream soup substitute, sour cream, diced onion, cubed ham, and 1 ½ cups of shredded cheddar cheese. Season with salt and pepper to taste.
- Transfer the mixture to a lightly greased 9×13 inch baking dish. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
- Cover the dish with foil and bake for 1 hour. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Hash Brown Casserole without Cream Soup Tips
Here are some additional tips to get the most out of your cream soup-free hash brown casserole:
- For a softer onion texture, sauté diced onions before adding them to the casserole. This ensures they cook through and become tender. If you prefer a bit of crunch, add them directly, but be sure to bake the casserole for the full recommended time to avoid undercooked onions.
- Thaw frozen hash browns completely before using them in this recipe. This prevents excess moisture from making the casserole soggy. The easiest way to thaw them is by placing the bag in the refrigerator overnight.
- Boost the flavor and melt-ability of your cheese by shredding it yourself from a block instead of using pre-shredded cheese. Pre-shredded cheese often contains additives that hinder its melting properties. Take the extra step of grating your own cheese for a smoother, creamier result.
- Prepare the entire casserole a day in advance. Cover it tightly with foil, and refrigerate. Then, when you’re ready to serve, simply pop it in the oven and bake. This saves you precious time on the day of your event and guarantees a warm, delicious breakfast with minimal effort.
Customize Your Casserole
Transform this breakfast hash brown casserole into your dream dish with these simple tweaks:
- Cheese: While cheddar is the star, explore other melty options like Colby jack, Monterey Jack, or Gruyère. Feel free to combine cheeses, ensuring the total amount matches the recipe.
- Meat: Swap the ham for crispy bacon, savory ground sausage, diced sausage links, or a flavorful combination. If you prefer a vegetarian option, omit the meat and add your favorite vegetables.
- Veggies: Elevate the casserole with diced bell peppers (red or green), broccoli florets, or sautéed mushrooms. Remember to cook them alongside the onions for a tender texture.
Storage & Reheating
Properly storing and reheating your hash brown casserole ensures it remains delicious for days to come.
Storage
- Refrigerator: Leftover hash brown casserole can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: To freeze, let the casserole cool completely, then cover tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
- Oven: Preheat the oven to 350°F (175°C). Place the desired portion of casserole in an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until heated through. For a crispier top, remove the foil for the last 5 minutes of baking.
- Microwave: For individual servings, place the desired portion in a microwave-safe dish and heat on high for 1-2 minutes, or until heated through. Stir halfway through to ensure even heating.
- Air Fryer: Preheat the air fryer to 350°F (175°C). Place the desired portion in the air fryer basket and heat for 5-7 minutes, or until heated through and the top is golden brown.
Who knew that a simple switch from canned cream soup to a homemade version could elevate a classic dish to new heights? With this secret weapon in your culinary arsenal, your hash brown casserole will be the star of any breakfast or brunch spread.
Hash Brown Casserole (without Cream Soup)
A creamy, cheesy, and flavorful hash brown casserole made with a homemade cream soup substitute, perfect for breakfast, brunch, or any occasion.
Equipment
- 1 Saucepan
- 1 Large bowl
- 1 9×13 inch baking dish
- 1 Whisk
- Measuring cups and spoons
- Aluminum foil
Ingredients
Cream Soup Substitute Ingredients
- 2 tbsps butter
- 3 tbsps flour
- 1/2 cup chicken broth
- 1/2 cup milk, 1% or 2%
- A dash of salt and pepper
Casserole Ingredients
- 30-32 oz frozen shredded hash browns thawed
- 1 batch cream soup substitute
- 8 oz sour cream
- 1/2 cup butter melted
- 1/2 small onion diced
- 2 cups cubed ham
- 2 cups shredded sharp cheddar cheese divided
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Cream Soup Substitute
- In a saucepan, melt butter over medium heat. Whisk in flour until smooth, cooking for 1-2 minutes.
- Gradually whisk in chicken broth until no lumps remain. Then, slowly whisk in milk until incorporated.
- Continue whisking over medium heat until the mixture thickens, about 3-5 minutes. Season with salt and pepper to taste.
Hash Brown Casserole
- Preheat oven to 350°F (175°C).
- In a large bowl, combine thawed hash browns with melted butter, ensuring even coating.
- Gently stir in the prepared cream soup substitute, sour cream, diced onion, cubed ham, and 1 ½ cups of shredded cheddar cheese. Season with salt and pepper to taste.
- Transfer the mixture to a lightly greased 9×13 inch baking dish. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
- Cover the dish with foil and bake for 1 hour. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Nutrition
Calories: 83kcalCarbohydrates: 3gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 27mgSodium: 334mgPotassium: 35mgFiber: 0.1gSugar: 1gVitamin A: 177IUVitamin C: 0.2mgCalcium: 21mgIron: 0.2mg
Tried this recipe?Let us know how it was!
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.