Hash brown casserole

Hashbrown casserole

A favorite of all ages, this cheesy potato side dish is welcome at any pot luck, family gathering or holiday table. For a hearty main dish option, try: Cheesy Chicken & Potato Casserole


cost per recipe: $9.77

The price is determined by the national average.

can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

ounces sour cream

cup butter, melted

package (30 ounces) frozen shredded hash brown potatoes (about 7 1/2 cups), thawed

medium onion, chopped (about 1/2 cup)

cups shredded Cheddar cheese (about 8 ounces)

teaspoon ground black pepper

cup crushed corn flakes

How to Make It

Stir the soup, sour cheese, cream, onion, butter and potatoes in a 3-quart shallow baking dish. Season with the black pepper. Sprinkle the potato mixture evenly with the crushed corn flakes.

Bake at 350°F. for 45 minutes or until the mixture is hot and bubbling.

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

Ratings & Reviews

Easy and tasty!

This is really super easy to make: just mix the ingredients, add the topping, bake and enjoy. The possibilities for tweaking to your taste are endless, though it tastes great as written. Use different cr eam soups, switch up the type of cheese, add other ingredients like ham or peppers. it’s up to you and will probably still taste great. My personal favorite is to add cooked chopped bacon, either in with the other casserole ingredients or sprinkled across the top.

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December 14, 2016



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December 24, 2018

Crock pot style

I have made these in my crockpot for years. just add the cheese to the mixture instead of using as a topping. Cook on low for 6 hrs. My family beg for these at large functions. So easy and I am the hero!

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Holly’s addition

I love this recipe! I also add chicken!

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Easy and easily tweaked

Easily tweaked for your own individual preferences. I usually make a more “tex-Mex” version with chopped jalepenos, onions, green chili’s and end with adding cool salsa on top. Also when cauliflower i s in season and cheaper, I often parboil and chop and substitute it for the hash browns. And when we are traveling and in the RV, I also have used the little cartons( like the old milk containers) of the dehydrated “diner style” hash browns. They rehydrate and are very close to fresh. I also keep some of those on hand at home in case company drops in and I need to toss a meal together. Never gotten a complaint from anyone, for any version! And any version can be made, with a bit of imagination, with what you have in your cupboards or pantry. And as an added plus, when I substitute the cauliflower I can “sneak” an extra veggie in on the Grandkiddos. Experiment, have fun with it! A great base recipe that is easy to make into your families favorite.