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Cheesy Hashbrown Breakfast Bake

Image of the prepared Cheesy Hashbrown Breakfast Bake recipe made with Campbell’s Cheddar Cheese Soup, Campbell’s Cream of Potato Soup, hashbrowns, shredded cheddar cheese and more!
  • prep time: 10 min
  • total time: 1 hr 5 min
  • serves: 16 people
  • calories: 164 1 serving

Easy, cheesy, creamy, and crunchy- this Hashbrown Breakfast Bake uses one pan to make a delicious and filling dish that’s sure to steal the spotlight at any gathering. The best part? With practically no chopping or prep work, it’s the ultimate “set and forget” recipe, making your next brunch a breeze!


  • 1 package (about 30 ounces) frozen hash brown potatoes
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cheddar Cheese Soup
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Potato Soup
  • 1 container (16 ounces) light sour cream
  • 1 cup shredded Cheddar cheese (about 4 ounces) (amount divided in recipe steps below)
  • 3/4 cup shredded mozzarella cheese (amount divided in recipe steps below)
  • 1 cup chopped green onion (amount divided in recipe steps below)
  • 1/3 cup bacon bits


  • Tips

    • Prep ahead and bake later! Assemble as directed but do not bake (reserve remaining cheeses and green onion).  Cover and refrigerate up to 24 hours.  To bake, heat the oven to 350°F.  Bake, covered, for 45 minutes.  Sprinkle with the reserved cheeses and bake, uncovered, for 45 minutes more or until hot.  Top with the reserved green onion before serving.
  • Step 1

    Heat the oven to 400°F.  While the oven is heating, spray a 13x9x2-inch baking dish with vegetable cooking spray.

  • Step 2

    Stir the frozen potatoes (break up any large clumps first), the soups, sour cream, 1/2 cup Cheddar cheese, 1/2 cup mozzarella cheese, 1/2 cup green onion and the bacon bits in a large bowl.  Season with salt and pepper.  Spread the potato mixture in the baking dish. Cover the baking dish.

  • Step 3

    Bake for 30 minutes.  Uncover the baking dish.  Sprinkle with the remaining 1/2 cup Cheddar cheese and 1/4 cup mozzarella cheese.

  • Step 4

    Bake, uncovered, for another 20 minutes or until the potatoes are tender.  Sprinkle with the remaining 1/2 cup green onion.  Let stand for 5 minutes before serving.

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Calories 164
Total Fat 8 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 23 mg
Sodium 411 mg
Total Carb 17 g
Dietary Fiber 2 g
Sugar 1 g
Protein 7 g
Vitamin D 1 %DV
Calcium 10 %DV
Iron 1 %DV
Potassium 6 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.