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.

Don’t like butter (what the hell’s wrong with you?!)? ah, Don’t add butter!

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….

Table of Contents

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.

Easy 3 Ingredient Hash Brown Casserole via callmepmc.com a classic and popular side dish made simple without losing any flavor

Great served with 2 Pack Slow Cooker Roast!

3 Ingredient Hash Brown Casserole

Classic and always popular side dish, this casserole is made with only three ingredients. It's a perennial favorite at potluck and family gatherings.

Author: Paula

4.74 from 83 votes

Print Rate

Save To Your Recipe Box

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: 10 servings

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 8x12 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.

Want to save your favorite recipes?Create an account or login & ‘Save Recipe’ to your Recipe Box. You can access your saved recipes on any device & generate a shopping list for recipes in your collections. For more info visit Recipe Box FAQ!

Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!

You can also find great recipes at Recipe Index or at Meal Plan Monday

As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.

60 Comments

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.

Paula says:

12.31.18 at 3:23 pm

Yes, that would be a great addition.

Reply

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!

Pingback: Foodies Network » 3 Ingredient Hash Brown Casserole

Pingback: Twice Baked Feta Potatoes » Call Me PMc

Pingback: Bacon Chicken Jalapeno Dip

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!