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Enjoy the ultimate cheesy comfort food with our single serving Hashbrown Casserole recipe. Perfect for anyone cooking for one, this easy and delicious dish features diced hash brown potatoes coated in a rich, cheesy sauce, topped with buttery breadcrumbs, and baked until hot and tasty!
Looking for more simple, small batch casserole dishes? Try our creamy Broccoli Casserole, savory Chicken and Rice Casserole, and, for a morning treat, our hearty Breakfast Casserole.
Table of Contents
- Why You’ll Love This Hashbrown Casserole Recipe
- What Is A Hashbrown Casserole?
- Ingredients
- Recipe Variations
- How To Make Hashbrown Casserole For One
- Expert Tips
- Serving Suggestions
- Make Ahead Instructions
- How To Store Hashbrown Casserole
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Hashbrown Casserole For One Recipe
Why You’ll Love This Hashbrown Casserole Recipe
- Quick and Convenient: This recipe is fast and easy, so you can enjoy a satisfying meal without spending a lot of time on prep.
- Natural, Wholesome Ingredients: We use fresh, real ingredients instead of canned cream soups. Our homemade sauce adds rich flavor and creamy texture.
- Perfect for Single Servings: Designed for those cooking for one or two, this recipe helps minimize food waste and ensures proper portions.
- Classic Flavor Combination: The mix of hashbrown potatoes and cheese gives a comforting, universally loved taste.
- Easily Scalable: Need more? You can easily double this recipe for two or three people or for leftovers the next day.
What Is A Hashbrown Casserole?
Hashbrown Casserole, also known as Funeral Potatoes or Cheesy Potatoes, is a classic American dish often enjoyed at potlucks and family gatherings. It’s a creamy, cheesy casserole made with hashbrown potatoes and a few simple ingredients. We’ve scaled down the traditional recipe into a single serving version that you’ll love!
Ingredients
If you have any ingredients leftover from this small batch hashbrown casserole recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: In this recipe and others, I always use for extra virgin olive oil. It’s the least processed, retaining a genuine olive flavor and more vitamins and minerals. Although I prefer extra virgin, light olive oil is a suitable alternative if that’s your preference.
- Onions and Garlic: These essentials bring layers of flavor, transforming the casserole from ordinary to extraordinary.
- Chicken Broth: Low-sodium chicken broth is my go-to for better salt control. If using regular broth, consider reducing added salt. Adjust seasoning to taste after preparing the sauce. If you have extra chicken broth, consider using it in Lasagna Soup or Paprika Chicken.
- Heavy Cream: Essential for a rich sauce, heavy cream or heavy whipping cream (over 36% milk fat) is recommended. As it simmers, it thickens the sauce, a quality you won’t find in milk. Leftover cream can be used in Chicken Tikka Masala, Creamy Tomato Soup, or even in a mini White Cake.
- Sour Cream: For a healthier twist, Greek yogurt is a great alternative. Consider using leftover sour cream in a Mexican Street Corn Salad, Loaded Deviled Eggs, a Mushroom Casserole, or in a small batch of Corn Muffins.
- Hash Brown Potatoes: Frozen and thawed diced hash browns are best suited for this recipe.
- Cheddar Cheese: Sharp cheddar adds a robust flavor, but feel free to use your cheese of choice. Freshly shredded cheese is preferable for a smoother melt, unlike pre-shredded varieties that contain preservatives.
- Panko Breadcrumbs and Butter: A mix of melted butter, Panko breadcrumbs, and shredded cheddar creates a delightfully crunchy topping for the casserole.
Recipe Variations
Although I love this small batch hashbrown casserole just as it is, you might like to consider making any of these variations:
- Ham and Cheese Hashbrown Casserole: add diced ham and extra cheese to the recipe for a more protein-packed version of the classic dish.
- Loaded Potato Casserole: add crumbled bacon and chopped green onions to the recipe for a loaded version of the dish.
- Sweet Potato Hashbrown Casserole: substitute regular diced hashbrowns with canned or par-boiled sweet potatoes cut into small cubes for a healthier and slightly sweeter version of the dish.
- Mexican Hashbrown Casserole: add black beans, corn, and Mexican-style cheese to the recipe for a spicy and flavorful twist on the classic dish.
How To Make Hashbrown Casserole For One
These step-by-step photos and instructions are here to help you visualize how to make hashbrown casserole, also called funeral potatoes or cheesy potatoes. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven: Heat the oven to 350° F (177° C).
- Measure out and set aside the potatoes to thaw in a medium-sized bowl. Alternatively, you can heat the potatoes in the microwave for 1 minute or thaw the potatoes in the refrigerator overnight.
- Make the sauce: Heat the olive oil in a 10-inch skillet over medium heat. Add the onions, salt, and pepper and cook until the onions are translucent, stirring frequently, about 2 minutes.
- Add the garlic and cook for 30 seconds more, stirring frequently.
- Add the chicken broth and increase the heat to medium-high. Bring to a simmer, stirring occasionally, about 30 seconds.
- Pour in the heavy cream and bring to a simmer. Stir frequently and allow the sauce to thicken, about 2 minutes.
- Remove the pan from the heat and stir in the sour cream.
- Assemble the casserole: Pat the diced potatoes dry with a paper towel and then add them to the pan. Stir until the potatoes are completely coated with the cream sauce.
- Stir in the shredded cheese.
- Transfer the cheesy potatoes to a lightly buttered 5×5-inch baking dish.
- Make the topping: In a small bowl, stir together the breadcrumbs, shredded cheese, and melted butter.
- Sprinkle the topping over the potato casserole and place the casserole on a rimmed baking sheet to catch any possible spills.
- Bake for 30 minutes or until heated through and golden brown.
- Let the casserole rest for 5 minutes before eating.
Pro Tip: Letting a hashbrown casserole rest before eating allows it to set and cool down slightly, ensuring that the cheese is evenly distributed throughout the dish. When a hashbrown casserole is first taken out of the oven, it will be very hot and the cheese will be melted and stringy. Giving it a few minutes to rest will help the cheese to solidify and hold the casserole together, preventing it from falling apart when served. This also allows the flavors to meld together, resulting in a more cohesive and delicious dish.
Expert Tips
- Read the entire recipe and the Ingredient Notes section, and gather your ingredients. We provide detailed information to help ensure your hash brown casserole turns out perfect every time. This dish comes together quickly, so it’s important to understand the recipe and have everything ready before you start.
- Consider using a different topping. Hashbrown casseroles, often called Funeral Potatoes, are typically topped with Corn Flake cereal. If you don’t usually eat Corn Flakes, you might not want to buy a whole box just for this dish. We use a simple breadcrumb topping, but you can use ½ cup of crushed Corn Flakes if you prefer. Alternatively, you can use 8 crushed buttery crackers like Ritz or Club crackers.
Serving Suggestions
Enjoy this small batch Hashbrown Casserole alone or with any of the following:
- A simple Avocado salad, dressed with a vinaigrette or creamy dressing.
- Roasted Brussels sprouts or sautéed green beans.
- Baked chicken or Beef tenderloin, for a complete meal.
- Ambrosia or fresh fruits like berries, melon, or grapes, for a refreshing dessert.
- Butter Swim Biscuits, Cornbread, or crusty French bread, to soak up any extra sauce
Make Ahead Instructions
- Unbaked: Assemble the casserole, cover and store it in the refrigerator until you are ready to bake it. Let the casserole come to room temperature before baking.
- Baked: Assemble and bake the casserole. Let it cool completely and then store it in the refrigerator. When you are ready to enjoy it, let the casserole come to room temperature and then heat it in a preheated 325° F oven for about 10 minutes and until it is warmed through.
How To Store Hashbrown Casserole
- Store 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.
Frequently Asked Questions
The potatoes need to be defrosted for this recipe. If you use frozen hashbrowns, the sauce will contain too much liquid. Make sure to thaw the potatoes before making this dish.
Yes, you can use 1 cup of fresh small-diced potatoes instead of frozen hash browns. Be sure to parboil them first, then drain and cool them before mixing them with the other ingredients.
Yes. To make this recipe vegetarian, you can substitute vegetable broth for chicken broth.
Absolutely! To make a “Hashbrown Casserole For Two” or to simply have extras for another meal, just double the ingredient amounts and use either two 5×5-inch baking dishes, one 6.5×6.5-inch baking dish or one 6×8-inch baking dish. These dishes can be found on our Store page.
Yes, the two dishes are very similar. This casserole is sometimes called Funeral Potatoes because it is often served as a comfort food dish at post-funeral gatherings or other after-funeral events. It’s a classic American potato casserole that has been traditionally served as a way to provide a warm and comforting meal to friends and family who are grieving. The origins of the name are not entirely clear, but it’s likely that the name Funeral Potatoes originated from this tradition of serving the dish at funerals.
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:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this Small Batch Hashbrown Casserole or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section 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 -thawed
- 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
- Heat the oven to 350° F (177° C).
- Measure out the potatoes to thaw in a medium-sized bowl. Alternatively, you can heat the potatoes in the microwave for 1 minute or thaw the potatoes in the refrigerator overnight. Set the bowl aside.
- Heat the olive oil in a 10-inch skillet over medium heat. Add the onions, salt, and pepper and cook until the onions are translucent, stirring frequently, about 2 minutes.
- Add the garlic and cook for 30 seconds more, stirring frequently.
- Add the chicken broth and increase the heat to medium-high. Bring to a simmer, stirring occasionally, about 30 seconds.
- Pour in the heavy cream and bring to a simmer. Stir frequently and allow the sauce to thicken, about 2 minutes.
- Remove the pan from the heat and stir in the sour cream.
- Pat the diced potatoes dry with a paper towel and then add them to the pan. Stir until the potatoes are completely coated with the cream sauce.
- Stir in ⅓ cup of shredded cheese.
- Transfer the cheesy potatoes to a lightly buttered 5×5-inch baking dish.
- In a small bowl, stir together the breadcrumbs, the remaining ⅓ cup of shredded cheese, and melted butter.
- Sprinkle the topping over the potato casserole and place the casserole on a rimmed baking sheet to catch any possible spills.
- Bake for 30 minutes or until heated through and golden brown.
- Let the casserole rest for 5 minutes before eating.
Notes
- Read the entire recipe and the Ingredient Notes section, and gather your ingredients. We provide detailed information to help ensure your hash brown casserole turns out perfect every time. This dish comes together quickly, so it’s important to understand the recipe and have everything ready before you start.
- Consider using a different topping. Hashbrown casseroles, often called Funeral Potatoes, are typically topped with Corn Flake cereal. If you don’t usually eat Corn Flakes, you might not want to buy a whole box just for this dish. We use a simple breadcrumb topping, but you can use ½ cup of crushed Corn Flakes if you prefer. Alternatively, you can use 8 crushed buttery crackers like Ritz or Club crackers.
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.
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