Recipe by Campbell's Kitchen
"Perfect as a side dish for brunch or dinner, this creamy and crunchy hash brown casserole always fits the bill."
Watch video tips and tricks
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 (8 ounce) container
butter or margarine, melted
1 (32 ounce) package
frozen hash-brown potatoes
1 (8 ounce) package
shredded Cheddar cheese
Ground black pepper
crushed corn flakes
This is even better with crumbled crisp
bacon or cooked breakfast sausage. I add in a cup of shredded cheddar or swiss.
You can substitute plain yogurt if you don't have sour cream. TIP: This is great
if you make this the night before and take it out 15 minutes before you stick it in the oven. I usually serve this with
english muffin bread or big fluffy biscuits.
very good, but I prefer cream of chicken in the recipe
Very good! I have a house full of picky eaters, so I swapped the Cream of Mushroom out for Cream of Chicken and used breadcrumbs instead of corn flakes. My family loved it.
It was absolutely delicious! Definitely a comfort food for any day. I could definitely sit and eat this all by myself. The onions and the hash browns created an excellent starchy and crunchy texture. Also, the cheddar cheese gave it a wonderful cheesy flavor. This is a recipe that all ages can enjoy. I did not use the cornflakes because I did not have any, but overall the recipe was a success!
I made this today and took it to a gathering for Mother's Day brunch. It was a huge hit! I doubled the recipe and made only one change which was to top with a big can of French fried onion rings. I also used some cornflakes, but the next time I'll skip them. The onion rings hit the spot perfectly. Next time I will use a low-fat sour cream to cut out some of the calories and I will let the potatoes, cheese and sour cream reach room temperature before mixing and baking. With everything so cold, it took longer to heat through to the center. Also, I recommend adding the onion rings (or corn flakes) only for the last 15 minutes so they don't get too brown. I recommend mixing everything before adding to the potatoes so that it's well incorporated. This is something I will definitely make again and not just for a brunch! It was delicious!
I really liked this recipe. My family loves cheese so I doubled the cheese. Also, I didn't have an onion so I used a package of onion soup mix instead. I didn't have corn flakes either so I left that off. I put more cheese on the top for the last 15 minutes instead. I'll definately make this again.
I made this for work. Everybody loved it. I made a double batch. I used a bag of o'brien hash browns. They have onions and peppers and I didn't use a onion. I used a bag of country style too. I also used 1 bag of mixed colby and montery jack cheese and 1 cheddar cheese. No salt and some pepper. I doubled everything else. Great for a group.
this was really yummy! I didn't have cornflakes and topped with fried onions (from the can) instead. Also, substituted low fat sour cream. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Jill's Hash Brown Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 321
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Update the classic holiday dish with bacon, red peppers, or almonds.
Topping burn on your sweet potato casserole? We’ve got just the fix.
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.