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This single serving Hashbrown Casserole is the ultimate cheesy comfort food. Diced hashbrowns are coated in a rich, cheesy sauce, topped with buttery breadcrumbs, and baked until golden and delicious. Perfect as a side dish or a satisfying meal on its own!
Looking for more single serving casseroles? Try Broccoli Casserole, savory Chicken and Rice Casserole, or Breakfast Casserole for a satisfying start to the day.
Why You’ll Love This Recipe
- Quick & Easy: Minimal prep and simple steps.
- Made from Scratch: No canned soup—just real ingredients.
- Perfectly Portioned: Ideal for one or two servings.
- Comforting & Cheesy: Classic hashbrown and cheese combination.
- Easily Doubles: Need more? Simply double the recipe to make a hashbrown casserole for two.
Hashbrown Casserole is a comfort food classic, often found at potlucks and family gatherings. It’s rich, cheesy, and made with simple ingredients—no canned soup here! I’ve taken the traditional recipe and scaled it down into a perfectly portioned version, so you can enjoy all the flavor without the burden of leftovers. This small batch casserole has everything you love about the original, just made for one!
Ingredients
If you have any ingredients leftover from this small hashbrown casserole recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: I use extra virgin olive oil for its rich flavor. Light olive oil works as a substitute if preferred.
- Onions and Garlic: These add depth and enhance the overall flavor of the casserole.
- Chicken Broth: I use low-sodium chicken broth for better control over salt. If using regular broth, adjust the seasoning after preparing the sauce. Leftover broth can be used in Lasagna Soup or Paprika Chicken.
- Heavy Cream: Adds richness and helps thicken the sauce as it simmers—something milk won’t do. Use heavy cream or heavy whipping cream (36% milk fat). Leftover cream is great in Chicken Tikka Masala, Creamy Tomato Soup, or a mini White Cake.
- Sour Cream: Adds creaminess with a slight tang. Greek yogurt can be used as an alternative. Extra sour cream is perfect for Mexican Street Corn Salad, Loaded Deviled Eggs, Mushroom Casserole, or Corn Muffins.
- Hash Brown Potatoes: Use frozen diced hash browns that have been thawed.
- Cheddar Cheese: Sharp cheddar brings bold flavor. Freshly shredded cheese melts better than pre-shredded varieties, which contain preservatives.
- Panko Breadcrumbs and Butter: Melted butter mixed with Panko and shredded cheddar creates a crispy, golden topping.
Recipe Variations
This hashbrown casserole is delicious as is, but you can easily change it up with these variations:
- Ham and Cheese: Add diced ham and extra cheese.
- Loaded Potato: Stir in crumbled bacon and chopped green onions.
- Sweet Potato: Swap the hashbrowns for canned or par-boiled sweet potato cubes.
- Mexican-Style: Mix in black beans, corn, and Mexican-style cheese.
How To Make Hashbrown Casserole
These step-by-step instructions will guide you through making a single serving hashbrown casserole, also known as cheesy potatoes or funeral potatoes. For exact measurements, see the recipe card below.
- Preheat the oven: Heat to 350°F (177°C).
- Prepare the potatoes: Place frozen diced hashbrowns in a medium bowl to thaw. To speed up thawing, microwave for 1 minute or refrigerate overnight.
- Make the sauce:
- Heat olive oil in a 10-inch skillet over medium heat. Add onions, salt, and pepper. Cook, stirring frequently, until onions are translucent, about 2 minutes.
- Stir in garlic and cook for 30 seconds.
- Pour in chicken broth, increase heat to medium-high, and bring to a simmer, about 30 seconds.
- Add heavy cream, stir frequently, and let the sauce thicken, about 2 minutes.
- Remove from heat and stir in sour cream.
- Assemble the casserole:
- Pat the thawed potatoes dry and stir them into the sauce until fully coated.
- Mix in shredded cheese.
- Transfer to a baking dish:
- Spoon the mixture into a lightly buttered 5×5-inch baking dish.
- Make the topping:
- In a small bowl, combine breadcrumbs, shredded cheese, and melted butter.
- Sprinkle over the casserole. Place the dish on a rimmed baking sheet to catch any spills.
- Bake: Bake for 30 minutes until hot and golden brown.
- Rest before serving: Let the casserole sit for 5 minutes to allow the cheese to set and flavors to meld. This helps keep the casserole from falling apart when served.
Expert Tips
- Read the recipe first: This dish comes together fast, so review the recipe and prep your ingredients before starting.
- Topping options: We use a breadcrumb topping, but you can swap it for ½ cup of crushed Corn Flakes or 8 crushed buttery crackers (like Ritz or Club).
Serving Suggestions
This small batch hashbrown casserole is satisfying on its own but pairs well with:
- Vegetables: Try it with Roasted Brussels Sprouts or Sautéed Green Beans for a balanced meal.
- Protein: Serve alongside Baked Chicken or Beef Tenderloin for a hearty option.
- Salads & Fruit: A fresh Avocado Salad or a light dessert of Ambrosia adds a refreshing contrast.
- Bread: Enjoy with Cornbread or French Bread to soak up every bit of sauce.
Frequently Asked Questions
Yes, you can use 1 cup of fresh diced potatoes instead of frozen hashbrowns. Parboil them first until slightly tender, then drain and let them cool before adding them to the recipe.
Yes! You can prepare it ahead in two ways:
Unbaked: Assemble the casserole, cover, and refrigerate until ready to bake. Let it come to room temperature before baking.
Baked: Bake the casserole, let it cool completely, then store it in the refrigerator. When ready to serve, let it come to room temperature, then reheat in a 325°F oven for about 10 minutes until warmed through.
Store this leftover potato casserole in an airtight container in the refrigerator for up to 5 days.
You can freeze leftovers in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat the casserole, either warm it in a microwave-safe dish for 30-second intervals until the casserole is warmed through or warm it in a 325° F oven for 10 to 15 minutes.
Yes, double the ingredient amounts and bake in either two 5×5-inch baking dishes or one 6×8-inch baking dish.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch hashbrown casserole or any One Dish Kitchen recipe, let me know! Rate the recipe and share your thoughts in the comments below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Hashbrown Casserole For One
Equipment
Ingredients
- 1 cup frozen diced hash brown potatoes
- ½ tablespoon olive oil
- ¼ cup chopped onions
- ⅛ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
- 1 clove garlic -minced
- ⅓ cup low sodium chicken broth
- ¼ cup heavy cream
- ¼ cup sour cream
- ⅔ cup sharp cheddar cheese -divided
- 3 tablespoons Panko breadcrumbs
- 1 tablespoon salted butter -melted
Instructions
- Preheat the oven to 350°F (177°C).
- Thaw the potatoes: Place frozen diced hashbrowns in a medium bowl to thaw. To speed up thawing, microwave for 1 minute or refrigerate overnight. Pat dry before using.
- Cook the onions: Heat olive oil in a 10-inch skillet over medium heat. Add onions, salt, and pepper, and cook, stirring frequently, until onions are translucent, about 2 minutes.
- Add garlic and cook for 30 seconds, stirring frequently.
- Make the sauce: Pour in chicken broth, increase heat to medium-high, and bring to a simmer, about 30 seconds.
- Stir in heavy cream and let the sauce thicken, stirring frequently, for about 2 minutes.
- Remove from heat and mix in sour cream.
- Assemble the casserole: Stir the thawed potatoes into the sauce until fully coated.
- Mix in the cheese: Add ⅓ cup of shredded cheese and stir to combine.
- Transfer to a baking dish: Spoon the mixture into a lightly buttered 5×5-inch baking dish.
- Make the topping: In a small bowl, mix breadcrumbs, the remaining ⅓ cup of cheese, and melted butter.
- Top the casserole: Sprinkle the breadcrumb mixture evenly over the potatoes. Place the dish on a rimmed baking sheet to catch any spills.
- Bake for 30 minutes until hot and golden brown.
- Let it rest for 5 minutes before serving.
Notes
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- Read the recipe first: This dish comes together fast, so review the recipe and prep your ingredients before starting.
-
- Topping options: We use a breadcrumb topping, but you can swap it for ½ cup of crushed Corn Flakes or 8 crushed buttery crackers (like Ritz or Club).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Made this dish for my dinner it was delicious. I could only eat 1/3 of it because I also fixed barbecue chicken . Being a gastric bypass patient 20 yrs. Out I still eat small portions . I will get 2 more meals from leftovers . The only change I made was using half /half . I didn’t have heavy cream .
Loved this. I added some leftover ham for protein…sooooooo good. I can’t stop myself from making these recipes every night because they are fast. I topped it off with crushed corn flakes. YUM.
Loved this. I added some leftover ham for protein…sooooooo good.
This became an instant favorite! I add cubed ham, and breakfast, lunch or dinner it disappears, so simple and delicious!
These were delish! I rarely use heavy cream so substituted evaporated milk in place of the cream. If there is a difference, I’ll never know it
I’m so happy you enjoyed the casserole, Colleen – thank you!
This was so good, glad I didn’t check the calorie count before I ate it. Yummy!
This sounds so good. I so love your recipes and have to find one that isn’t perfect for me and my empty nest. Looking forward to making this dish, but with sweet potatoes noted in your suggestions. Thank you so much for sharing such wonderful recipes.
This recipe was easy to make. I used diced frozen hash brown potatoes. I didn’t even bother defrosting them.
I substituted full fat plain yogurt for the heavy cream and the sour cream.and I used a 4 cheese Mexican blend. I only made the substitutions because I didn’t have the other ingredients on hand.
The result was a tangy and delicious hash brown casserole which I will make over and over again for the rest of my life. Thank you for a great recipe..
I’m so happy you enjoyed the hashbrown casserole, Louise. Thank you so much for your feedback.
It’s not really homemade with all natural ingredients when your using frozen store bought bagged fried potatoes. And real hasbrowns are actually shredded using a cheese grader normally. I see nothing wrong with using canned creams.
Actually, in the recipe post we mention that one cup of diced potatoes (not frozen hashbrowns) CAN BE used. Since we do not use canned cream soup which is full of excess sodium and preservatives, we consider this recipe to be homemade. People can decide whether to use frozen hashbrowns or use a potato.
Terrific recipe.
Thank you so much!
So excited about this, cannot wait to try all of these. The comments are very helpful for substitutes. You help a 84 yr. old make stuff for one. I’ll let you know how they turn out