3 Ingredient Hash Brown Casserole
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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.
This 3-ingredient hash brown casserole is a simple, cheesy dish that’s great for breakfast or as a side. With minimal prep, it bakes into a creamy and crispy combination that’s perfect for busy mornings or potlucks. It’s an easy way to make a comforting meal without a long list of ingredients.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- black pepper
- hash brown potatoes
- heavy whipping cream
- cheddar cheese
- salt
What I like about cooking the most is you get to control everything about it. You can add more of this and less of that depending on your taste.
Like more heat? Add more spice
Do you really like cheese? Add more cheese.
Don’t like butter? Ah, Don’t add butter!
I developed this recipe because I’m not a big fan of “cream of anything” soup. It has too much sodium!
3 Ingredient Hash Brown Casserole
This casserole is creamy, cheesy, and hearty. It’s the perfect side for breakfast, brunch, or dinner, if you’re like me, for lunch! Because I’m a carb girl!
You really can’t get any simpler 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! Here are a few more recipes you’ll like.
3 Ingredient Hash Brown Casserole
Ingredients
- 4 cups hash brown potatoes
- 1 and ¾ cups heavy whipping cream
- 2 cups cheddar cheese shredded
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350°F. Spray an 8×12 inch or 6 cup casserole dish with nonstick spray.
- Pour half of the frozen hash browns into the dish. Sprinkle salt, pepper, and half of the cheese over the potatoes.
- Spread remaining hash brown potatoes in the dish. Top with remaining salt, pepper, and cheese. Pour heavy cream over potatoes.
- Bake 45 minutes covered. Take the lid off and bake another 15 minutes until potatoes are soft and cheese is melted and browned. Serve hot
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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.)
So glad you liked it! And I so agree with your substitution, desserts really should be eaten first! 😀
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.
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.
Yes, that would be a great addition.
These look so good! I love that it’s an easy recipe, too. Thanks so much for sharing it!
Has anyone tried this in a slow cooker or crockpot? Could I use my rice cooker as a crockpot? Thanks!
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!
hi! stopping by from busy mondays – this looks so yummy! i can't wait to make it for new year's brunch! 🙂
I do love hash brown casserole!