"Perfect as a side dish for brunch or dinner, this creamy and crunchy hash brown casserole always fits the bill." — Campbell's Kitchen
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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
Update the classic holiday dish with bacon, red peppers, or almonds.
This one-pot Mexican classic is easy and packed with flavor.
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.