Total time: 1 hr | Serves: 6 – 8

I am in love with this sour cream hash brown casserole. It is incredibly easy to whip up using just basic ingredients, and this is ready in a snap. It’s a great side dish excellent to pair with pork chops, chicken, and steaks, with a side of steamed green beans for dinner. You can bring this to potlucks or gatherings. This casserole is also amazing to serve for a big brunch or dinner.

I especially enjoy this casserole for breakfast with some scrambled eggs and bacon. This sour cream hash brown casserole has been my favorite and go-to for a large weekend brunch or breakfast.

If you prefer a vegetarian casserole, you can use cream of mushroom instead of cream of chicken soup. You can store any leftover sour cream hash brown casserole in the fridge for up to 3 days or freeze it for up to 2 months. Leftovers are great for an easier and quicker meal.


1/3 c. (5-6 tbsp) unsalted butter, melted

1 (32 ounces) package of frozen cubed hash browns

1 (10.75 ounces) can of cream of celery or chicken soup

1 c. sharp cheddar cheese, grated, divided

1/2 c. Ritz crackers, lightly crushed

1 (16 ounces) package of sour cream

1/2 tsp garlic powder

3 strips bacon, garnish

1 tsp salt

1 tsp black pepper

How to make Sour Cream Hash Brown Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a non-stick spray, lightly grease a 9 x 13-inch baking dish.

Step 2: Place the sour cream, celery soup, 3/4 cup cheddar cheese, and melted butter in a large bowl. Season with salt, pepper, and garlic powder. Mix well until blended. Fold in the hash browns.

Step 3: Into the prepared baking dish, transfer the mixture, and top with the crushed Ritz cracker.

Step 4: Place in the preheated oven and bake for about 35 to 40 minutes or until hot and bubbly.

Step 5: When done, take the casserole out of the oven and serve immediately. Enjoy!