Easy 4-Ingredient Cheesy Hash Brown Casserole

This cheesy hash brown casserole is a simple, satisfying side dish made with shredded potatoes, cream of mushroom soup, diced onions, and sharp cheddar cheese. As it bakes, the ingredients come together into a creamy, flavorful center topped with a golden layer of melted cheese. Perfect for family dinners, holiday gatherings, potlucks, or weekend brunch, this easy recipe delivers plenty of comfort with minimal preparation.

Ingredients

• 1 bag (32 ounces) frozen shredded hash browns, thawed
• 2 cups shredded sharp cheddar cheese, divided
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1 cup finely diced yellow onion
• Cooking spray or neutral oil, for greasing
• Salt and black pepper, to taste (optional)

Instructions

1. Prepare the baking dish: Preheat the oven to 375°F (190°C). Lightly coat a 9 × 9-inch glass baking dish with cooking spray or oil.
2. Thaw the potatoes: Make sure the hash browns are fully thawed and separated into loose shreds to help them cook evenly.
3. Combine the ingredients: In a large mixing bowl, stir together the hash browns, cream of mushroom soup, diced onion, and 1½ cups of shredded cheddar cheese. Add salt and black pepper if desired, mixing until everything is evenly coated.
4. Transfer to the dish: Spread the potato mixture into the prepared baking dish in an even layer. Avoid pressing it down too firmly so the casserole retains a tender texture.
5. Add the cheese topping: Sprinkle the remaining ½ cup of cheddar cheese over the surface.
6. Bake until golden: Place the dish on the middle oven rack and bake uncovered for 45–55 minutes, until the cheese is golden and bubbly around the edges and the casserole is heated through.
7. Rest before serving: Remove from the oven and allow the casserole to rest for 8–10 minutes. This helps the creamy mixture settle and makes serving easier.

Serve warm as a comforting side dish alongside roasted meats, grilled chicken, or your favorite breakfast dishes.