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Jill’s Hash Brown Casserole

Jill’s Hash Brown Casserole
  • prep time: 10 min
  • total time: 55 min
  • serves: 8 people
  • calories: 421 1 serving

This hash brown casserole is welcome at any potluck, family gathering, or holiday table, and never fails to impress despite how easy the recipe is to toss together. Shredded potatoes and onion bake in a slightly tangy, cheesy sauce with a crisp topping that gets its crunch from an unexpected ingredient: crushed cornflakes. You can make this hash brown casserole recipe for breakfast, brunch, or as a crowd-pleasing side to a meatier main course. No matter how you make it, it will be a hit.

Ingredients

cost per recipe: $9.75

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Cream of Chicken Soup
  • 8 ounces sour cream
  • 1/2 cup butter, melted
  • 1 package (30 ounces) frozen shredded hash brown potatoes (about 7 1/2 cups), thawed
  • 1 medium onion, chopped (about 1/2 cup)
  • 2 cups shredded Cheddar cheese  (about 8 ounces)
  • 1/2 cup crushed corn flakes

Instructions

  • Tips

    • Make this recipe even better for you by reducing the butter to 3 tablespoons, substituting reduced fat sour cream and 2% fat Cheddar cheese for the regular and reducing the cheese to 1 cup.  You can also use Campbell's®  Condensed 98% Fat Free Cream of Mushroom or Cream of Chicken Soup. 
  • Step 1

    Heat the oven to 350°F.  While the oven is heating, stir the soup, sour cream, butter, potatoes, onion and cheese in a 13x9x2-inch baking dish. Season the mixture with salt and pepper. Top with the crushed corn flakes.

  • Step 2

    Bake for 45 minutes or until the mixture is hot and the corn flakes are lightly browned.

Reviews

(35)
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  • Easy and tasty!

    Copper
    April 25, 2015

    This is really super easy to make: just mix the ingredients, add the topping, bake and enjoy. It tastes great as written, but the possibilities for tweaking to your taste are endless. Use different cream soups, switch up the type of cheese, add other ingredients like ham or peppers... it's up to you and will probably still taste great. My personal favorite is to add cooked chopped bacon, either in with the other casserole ingredients or sprinkled across the top.

  • ADA POTATO

    Pat M.
    December 14, 2016

    BEEN MAKING THESE POTATOES FOR YEARS, USUALLY AT HOLIDAY TIME. CALL IT ADA POTATO. USE CREAM OF CHICKEN SOUP.

  • Great side for brunch or dinner

    HEATHER L.
    January 3, 2020

    I got this recipe years ago from a friend and have tweaked it to our liking. I usually make a double or triple batch using Campbell's cream of mushroom soup, frozen hashbrowns, sour cream, butter, shredded cheese, crunchy fried onions on top and also stirred into the recipe so that you don't have to chop onions.

  • Hashbrown Casserole

    Gloria C.
    December 12, 2019

    I have been looking for this recipe for awhile...the only difference is I use the can of Fried Onions instead of Corn Flakes or I have used Corn Flakes, but added Onion Powder, Garlic Powder & freshly grind Black Pepper. So, So, So GOOD

  • Crock pot style

    Anne M.
    December 24, 2018

    I have made these in my crockpot for years... just add the cheese to the mixture instead of using as a topping. Cook on low for 6 hrs. My family beg for these at large functions. So easy and I am the hero!

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    Campbell's Pinterest
    Calories 412
    Total Fat 29.3 g
    Sat. Fat 16.3 g
    Cholesterol 73 mg
    Sodium 613 mg
    Total Carb 28.5 g
    Dietary Fiber 1.8 g
    Protein 10.2 g
    Vitamin A 19 %DV
    Vitamin C 12 %DV
    Calcium 19 %DV
    Iron 15 %DV
    Calories 421
    Total Fat 29.9 g
    Sat. Fat 16.6 g
    Cholesterol 76 mg
    Sodium 612 mg
    Total Carb 28.5 g
    Dietary Fiber 1.8 g
    Protein 10.2 g
    Vitamin A 25 %DV
    Vitamin C 20 %DV
    Calcium 25 %DV
    Iron 15 %DV

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