Total time: 1 hr | Serves: 6 – 8

Easter is still far away, but I cannot wait to make this sour cream hash brown casserole. It is my “forever” favorite delicious side dish for Easter.

Hash brown is a staple breakfast at home. We all enjoy hash brown any time of the day, not only for breakfast. But browning the potatoes on the stove is quite messy. Thus, this sour cream hash brown casserole. This recipe makes life easier, especially during the busiest days. It’s very delicious, filling, and a great breakfast to jump-start any day!

To make this casserole, all you need are a few simple ingredients, and this is ready in a breeze. This also can be made in advance. So if you love hash brown and casserole, then this sour cream hash brown casserole is a must!


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

1 (32 ounces) package of frozen cubed hash browns

1 (16 ounces) package of sour cream

1 c. sharp cheddar cheese, grated, divided

1/2 c. Ritz crackers, lightly crushed

1/2 tsp garlic powder

3 strips bacon, garnish

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

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. Mix well and season with salt, pepper, and garlic powder. Then, fold in the hash browns.

Step 3: Into the prepared baking dish, transfer the mixture, and top with crushed Ritz crackers. Place in the preheated oven and bake for about 35 to 40 minutes or until the casserole is hot and bubbly.

Step 4: Take the casserole out of the oven when done and serve it immediately. Enjoy!