Easy 3 Ingredient Hash Brown Casserole a classic and popular side dish made simple without losing any flavor. This potato casserole has only three ingredients.
What I like about cooking the most is you get to control everything about it.
(Not that I’m a control freak or anything.)
Like more kick? Add more spice
Like more cheese? Add more cheese.
I developed this recipe because I’m not a big fan of cream-of-anything soup.
Too much sodium!
And too much sodium means puffy a.m. eyes!
Not cool!
I thought about calling it Non-puffy-eyes Hash Brown Casserole;
but
it just didn’t have a good ring to it….
3 Ingredient Hash Brown Casserole
This casserole is creamy, cheesy and hearty. It’s the perfect side for breakfast, brunch or dinner. Of, if you’re like me, for lunch! Because I’m a carb girl!
You really can’t get any more simple than this 3 Ingredient Hash Brown casserole. Basically, you put all the ingredients in a dish and bake. Heavy cream cooks and melts with cheese to make a cheesy and delicious casserole recipe.
Great served with 2 Pack Slow Cooker Roast!
3 Ingredient Hash Brown Casserole / Call Me PMc
Classic and always popular side dish, this casserole is made with only three ingredients. It's a perennial favorite at potluck and family gatherings.
Servings: 10 servings
Calories: 304kcal
Ingredients
- 4 cups hash brown potatoes
- 1 and 3/4 cups heavy cream
- 2 cups cheddar cheese shredded
- 1/4 teaspoon salt
- 1/4 teaspon pepper
Instructions
- Preheat oven to 350 degrees. Spray an 8x12 inch or 6 cup casserolee dish with non stick spray.
- Pour half of the frozen hash browns into dish. Sprinkle salt, pepper, and half of cheese over potatoes.
- Spread remaining hash brown potatoes in dish. Top with remaing salt, pepper and cheese. Pour heavy cream over potatoes.
- Bake 45 minutes covered. Take lid off and bake another 15 minutes until potatoes are soft and cheese is melted and browned. Serve hot
Nutrition
Calories: 304kcal | Carbohydrates: 16g | Protein: 8g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 233mg | Potassium: 293mg | Fiber: 1g | Sugar: 1g | Vitamin A: 839IU | Vitamin C: 7mg | Calcium: 198mg | Iron: 1mg
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Hunter says
I love how this recipe doesn’t use cream of whatever! Thank you so much for this recipe! It turned out perfect, and it was a tasty side dish!
Paula says
Thank you! I’m happy you enjoyed it
Keri says
Can’t wait to try this! I’m making it today and my hash browns were in the fridge overnight so they aren’t frozen. Is that okay?
Paula says
Yes, that will work wonderfully
Another Shelly says
Can I use half and half in place of the heavy cream?
Paula says
yes
Shelly Caristo says
Thanks Paula, I figured, but just wanted to check so I wouldn’t end up with something mushy.
Hiawatha Blunt says
Hi,
Can I use evaporated milk? I’m staying in today and do not want to go to the store for heavy cream.
Paula says
If you use evaporated milk, add 2 to 3 tablespoons melted butter.
Diane says
could you substitute refrigerated simply potato hash browns in this recipe ? I imagine the baking time would be different?
Paula says
Aren’t those the best? Yes, you can sub those. It should take a total of 45 minutes to cook.
Gina says
I have these in the oven now for a test run for a bridesmaids brunch coming up. Kitchen smells heavenly. Have u ever made these in the slow cooker? Using the refrigerated hash brown version? Would save me some time and would keep them warm. Any time suggestions? Thanks!
Paula says
I just made a different hashbrown recipe in the slow cooker and it took 4 hours on high for the potatoes to cook. For the 3 Ingredient Hash Brown Casserole, you will probably need to add more whipping cream. It take up to 1 cup more.
Christi says
So yummy. Added fresh thyme and used parboiled shredded potatoes– the house smells heavenly.
Lynn says
OMG, how simple can hash brown casserole get? This is an absolute favorite! I make this in four 16 ounce corningware ramekins and freeze. Sometimes I sprinkle the top with seasoned Italian bread crumbs. I pull a ramekin out of the freezer, thaw and heat in the microwave. Easy side dish for two! Hubby enjoys it for breakfast as well.
Thanks for a great can free soup recipe.
Shelly says
Thank you! I am also not a fan of cream of soups! The hashbrowns are now baking in the over and they smell wonderful
Paula says
Hope you enjoy it!
Somebody's Mom says
Love this recipe! So easy. My Christmas breakfast and New Years Day guests all loved this.
I must confess that I substituted some sour cream for the regular cream, ( because, what if I didn’t have enough whipping cream for dessert! the horror!)
(I had guests who avoid wheat, so this was so much better than the other recipes that use a can of soup.)
Paula says
So glad you liked it! And I so agree with your substitution, desserts really should be eaten first! 😀
Lynn says
Delicious. I made this in four 16 ounce Corningware ramekins (with plastic lids) and baked them off. After they cooled I placed the lids on them and put into the freezer for future meals. What a simple but tasty side dish. A number of add-ins could. Be used as well but we like the recipe as is.
Michelle likes easy stuff says
I’m looking forward to trying these potatoes and taking them to my New Year’s Eve party. Do you think it would be okay to add the butter/cornflakes topping? I like the crunchiness it adds. Thanks so much for sharing.
Paula says
Yes, that would be a great addition.
Julie @ Back To My Southern Roots says
These look so good! I love that it’s an easy recipe, too. Thanks so much for sharing it!
Vanessa says
Has anyone tried this in a slow cooker or crockpot? Could I use my rice cooker as a crockpot? Thanks!
Charlene@APinchofJoy says
I kind of like the Non-Puffy Eyes designation 🙂 You are absolutely right in that the cook can call the shots in the recipe — and that's a good thing! Thanks for sharing on Busy Monday!
Angela Paris says
hi! stopping by from busy mondays – this looks so yummy! i can't wait to make it for new year's brunch! 🙂
Sweet Posy Dreams says
I do love hash brown casserole!