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Hash Brown Potato Casserole

An image of prepared Hash Brown Potato Casserole showing hash brown potatoes baked with Cheddar cheese, sour cream, Campbell's® Condensed Cream of Potato Soup, onion and Parmesan cheese.
  • prep time: 10 min
  • total time: 1 hr 10 min
  • serves: 16 people
  • calories: 170 1 serving

We all know someone who makes a version of this Hash Brown Potato Casserole. It's the dish that's brought to a brunch or potluck and it's the first to be devoured. What's great about our version is that there is almost no prep- it's basically a dump-and-bake! The condensed cream of potato soup transforms the hash brown mixture into a rich and creamy casserole that's lightly browned on top. Make Hash Brown Potato Casserole the next time you feed a crowd- you can even make it a day ahead and bake when you're ready- see the tip below for how!


  • 1 package (about 30 ounces) frozen hash brown potatoes
  • 1 small onion, chopped (about 1/4 cup)
  • 2 cans (10.5 ounces) Campbell’s® Condensed Cream of Potato Soup (or try Cream of Mushroom instead!)
  • 1 container (16 ounces) sour cream
  • 1 cup shredded Cheddar cheese (about 4 ounces) (amount divided in recipe steps below)
  • 1/2 cup grated Parmesan cheese


  • Tips

    • Prep ahead and bake later! Assemble as directed but do not bake (reserve remaining 1/2 cup Cheddar cheese for topping).  Cover and refrigerate up to 24 hours.  To bake, heat the oven to 350°F.  Bake, covered, for 45 minutes.  Sprinkle with the reserved Cheddar cheese and bake, uncovered, for 45 minutes more or until hot.
  • 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), onion, soup, sour cream, half the Cheddar cheese and the Parmesan cheese 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 Cheddar cheese.

  • Step 4

    Bake, uncovered, for another 30 minutes or until the potatoes are tender and the top is lightly browned.

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Calories 167
Total Fat 10 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 337 mg
Total Carb 16 g
Dietary Fiber 2 g
Sugar 2 g
Added Sugars 0 g
Protein 5 g
Vitamin D 1 %DV
Calcium 9 %DV
Iron 1 %DV
Potassium 6 %DV
Calories 170
Total Fat 11 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 24 mg
Sodium 376 mg
Total Carb 14 g
Dietary Fiber 1 g
Sugar 0 g
Added Sugars 0 g
Protein 5 g
Vitamin D 1 %DV
Calcium 12 %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.