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Hash Brown Potato Casserole

Hash Brown Potato Casserole
  • 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!


cost per recipe: $10.48

  • 1 package (about 30 ounces) frozen hash brown potatoes
  • 1 cup shredded Cheddar cheese (about 4 ounces) (amount divided in recipe steps below)
  • 1 container (16 ounces) sour cream
  • 2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup (or try Cream of Mushroom instead!)
  • 1 small onion, chopped (about 1/4 cup)
  • 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), half the Cheddar cheese, the sour cream, soup, onion and 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 30 minutes or until the potatoes are tender and the top is lightly browned.


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  • Excellent dish!

    January 11, 2015

    I made this but dolled it up with ground beef! First I browned about 1.34 lbs, removed it from the pan and put in a casserole dish. Then added oil and alittle butter to the pan (didn't remove the beef fat, although I used the lean beef). Heated to mid high and browned onions, dumped them on top of the beef then made Alexia brand hashbrowns per the package. Once heated, I put those on top of the meat and onions, covered it with cream of chicken soup that I put a big dollop of sour cream and some milk in. Covered with shredded cheddar and backed for 15 min. Added French's Frided Onions and baked another 5 min. YUM!!!!!

  • Baking Time

    agnes m.
    March 13, 2020

    I have a question, if you only have one hour to make then why does it say to bake 45 minutes then uncover and bake 45 minutes more, this would equal one and one half hours.

    • Campbell Soup Company
      March 13, 2020

      The total time for the recipe is 1 hour and 40 minutes. You bake the dish for 45 minutes covered, then continue baking uncovered for another 45 minutes, so the total baking time is 1 hour 30 minutes. The prep time for the recipe is 10 minutes, so the total time of the recipe is correct as stated, 1 hour 40 minutes.

  • Frozen hash brown casserole

    Sherrie S.
    November 21, 2018

    This sounds wonderful. Do I thaw the frozen hash browns first or no need to thaw?

    • Campbell Soup Company
      December 5, 2018

      Good question Sherrie! In some of our hash brown casserole recipes you do need to thaw the hash browns, but in this recipe you don't - just add them directly to the dish per the recipe instructions. We hope you enjoy the recipe! Please let us know how it turns out!

  • Great Thanksgiving Side

    November 27, 2015

    My husband who doesn't cook often helped me assemble this for Thanksgiving yesterday. (I'm 38 weeks pregnant). It was the most liked dish brought over for Turkey Day and got rave reviews. I thought it was a little odd that it cooks for a whole hour and a half, but it does need it, so follow the directions. No, the cheese actually does not burn on top like we thought it may. We seasoned ours with salt, crackled pepper, about a teaspoon of fresh chopped parsley and about 4 dashes of Frank's Red Hot. We've named it "potato thing" and will definitely be making it more often! So delicious.

  • have made this for a few years now and it is a big hit!

    Karen B.
    March 29, 2013

    add crushed Corn Flakes or crushed Shredded wheat then add Cheese on top! DELIC!!!!!!! big hit with my family they love it and it is soooo easy to make

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    Calories 167
    Total Fat 9 g
    Sat. Fat 5.4 g
    Trans Fat 0 g
    Cholesterol 25 mg
    Sodium 337 mg
    Total Carb 16 g
    Dietary Fiber 1 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 10 g
    Sat. Fat 5.4 g
    Trans Fat 0 g
    Cholesterol 24 mg
    Sodium 376 mg
    Total Carb 13 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.