Jill's Hash Brown Casserole

Jill's Hash Brown Casserole


(8 votes) 3 8

A favorite of all ages, this potato side dish is so welcome at any pot luck or family gathering.

Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

8 servings


  • 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1 container (8 oz.) sour cream
  • 1/2 C. butter, melted
  • 1 bag (32 oz.) frozen hash-brown potatoes (about 7 1/2 C.)
  • 1 medium onion, chopped (about 1/2 C.)
  • 1 package (8 oz.) shredded Cheddar cheese (about 2 C.)
  • Ground black pepper
  • 1/2 C. crushed corn flakes

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Stir the soup, sour cream, butter, potatoes, onion and cheese in a 3-quart shallow baking dish. Season with the black pepper. Sprinkle with the corn flake crumbs. Bake at 350°F. for 45 minutes or until the mixture is hot and bubbling.

Reviews (2)

  • This is a good recipe. I do not use any butter. I spray the pan with Pam. I also substitute the sour cream for 8oz cream cheese. We call these cheesy hashbrowns. Great side dish for pretty much any meat.

    Flag as inappropriate ljv454  |  May 30, 2012

  • this was the absolute quickest recipe to make for the biggest payoff i have tried in a long time. i took a big bowl and mixed all the ingredients together and then added the potatoes. i mixed it all together well and put it in a 13 X 9 glass pan. i found that it could be baked at 375 and be a bit crispier on top and better cooked through. it could be made with a little less butter just as successfully. it was a bit buttery for my family's taste. i served it with a turkey breast and veggies, but it would work equally well with a meatloaf or a chicken or fish. serve it with ham and eggs for a brunch. i highly recommend this quick, easy and delicious recipe. .

    Flag as inappropriate jewelsdragonfly  |  June 15, 2010

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