Loaded Hash Brown Casserole

hash brown casserole in a cast iron skillet with a wooden spoon

5 from 12 votes

Loaded Hash Brown Casserole

Loaded Hash Brown Casserole tastes just like a loaded baked potato! Its cheesy, bacon-filled goodness is perfect to serve for brunch or as a southern side.

Prep Time15

Cook Time1

Total Time1 15

Course: Brunch, Side Dishes

Cuisine: Southern

Servings:

Calories: 305kcal

Author: Debi Morgan | Quiche My Grits

Ingredients

8 pieces bacon cooked and crumbled (reserve half of bacon crumbles for topping)
2 cans cream of chicken soup (10 ¼ ounce cans)
24 oz. carton sour cream
½ sweet onion diced
8 oz. sharp cheddar cheese shredded (reserve ¼ cup)
⅛ teaspoon garlic salt
⅛ teaspoon black pepper
32 ounces frozen southern style diced hash browns

Instructions

Preheat oven to 350 degrees.
Cook 8 bacon in a 12" cast iron skillet (ad) until crispy. Drain on paper towels, then crumble into small pieces. Reserve half of bacon for topping.
In a cast iron skillet, add cream of chicken soup, sour cream, onion, cheddar cheese (reserve ¼ cup), and a dash of garlic salt and pepper.
Mix in half of the crumbled bacon and stir ingredients well.
Stir in frozen hash brown potatoes until completely incorporated. Top with reserved cheddar cheese and crumbled bacon.
Bake at 350 degrees for 1 hour until golden brown.

Notes

If you don't have a cast iron skillet, it's fine to use a 13 x 9 inch casserole dish instead.
To make this dish vegetarian, substitute tomatoes for bacon, or use tofu.
This recipe can be made several days ahead and kept in the refrigerator until time to bake.
Loaded Hash Brown Casserole can be frozen and enjoyed at a later date. Be sure to thaw on kitchen counter at least 1 hour, or thaw in refrigerator overnight before baking.

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