Throw frozen hashbrown patties in the 9x13 dish and 4 other basic pantry grabs to get a meal so delicious your family will be begging for more!

This 5-ingredient oven hashbrown bake is the kind of no-fuss supper that feels like it came straight out of a small-town church cookbook. It starts just the way the headline promises: you lay frozen hashbrown patties right into a 9x13 dish, then grab four other pantry basics and slide the whole thing into the oven. Around here in the rural Midwest, we’ve always leaned on simple casseroles that can stretch to feed a crowd without a lot of fuss. This one reminds me of the quick bakes I’d throw together on busy harvest nights—hearty, creamy, and comforting, with just enough cheese and flavor to make the family ask for seconds without you breaking a sweat.

Serve this hashbrown bake hot from the oven with a simple green salad or steamed vegetables to balance the richness. It’s lovely beside sliced ham, sausage links, or leftover roast chicken if you want more protein, but it can also stand on its own as a meatless main. A bowl of applesauce or some sliced fresh fruit on the table adds a nice bit of brightness. For breakfast or brunch, pair it with scrambled eggs and toast; for supper, a jar of homemade pickles and a pan of biscuits or dinner rolls make it feel like a full Midwestern farmhouse meal.

Servings: 6-8

8-10 frozen hashbrown patties (enough to cover the bottom of a 9x13-inch baking dish in a single layer)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish with a little oil or cooking spray for easier cleanup.

Lay the frozen hashbrown patties in a single layer in the bottom of the prepared 9x13-inch dish. They can be snug, but try not to overlap them too much. This is your sturdy potato base.

In a medium bowl, whisk together the condensed cream of chicken soup and the milk until smooth. Stir in 1 1/2 cups of the shredded cheddar cheese, the seasoned salt (or regular salt), and the black pepper until everything is well combined.

Pour the soup and cheese mixture evenly over the frozen hashbrown patties, using a spatula to nudge it into the corners and between the patties so they’re all kissed with the creamy sauce.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. This will give you that golden, bubbly layer everyone goes for first.

Cover the dish tightly with foil and bake in the preheated oven for 30 minutes. This helps the patties start to soften and the sauce to heat through without drying out.

After 30 minutes, remove the foil and continue baking for another 20–25 minutes, or until the top is bubbly and lightly browned and the edges are sizzling. A knife slipped down in the center should come out hot, and the potatoes should be tender when pierced.

Let the hashbrown bake rest for about 5–10 minutes after you pull it from the oven. This short rest helps it set up a bit so it slices more neatly. Serve warm, scooping or cutting into squares right from the dish.

You can nudge this simple bake in a few directions while still keeping the spirit of a 5-ingredient pantry supper. For a meatless version, use cream of mushroom or cream of celery soup instead of cream of chicken, and stick with cheddar or a Colby-Jack blend. If you like a little extra flavor, you can swap the seasoned salt for a mix of garlic powder and onion powder, or use a smoky cheese like smoked cheddar. A handful of finely chopped onion or green onion scattered over the patties before you pour on the sauce adds a nice little bite without much fuss. If you want more crunch, uncover the dish for the last 10 minutes and let the cheese brown a bit more on top. Food safety tips: Keep the hashbrown patties frozen until you’re ready to assemble the dish; don’t let them sit out for long periods on the counter. Use canned soup before its expiration date and discard any cans that are dented, bulging, or rusted. Make sure the casserole is heated all the way through to a safe serving temperature—aim for the center to be piping hot and the sauce bubbling around the edges. Refrigerate leftovers within 2 hours of baking, and reheat portions thoroughly in the oven or microwave until steaming hot before serving again. Store leftovers covered in the refrigerator and enjoy within 3–4 days.