Hash Brown Casserole Recipe

Hash Brown Casserole Recipe

How To Make Hash Brown Casserole

This hash brown casserole comes with a rich mix of cream of mushroom, sour cream, and cheese layered with cornflakes for a crispy, golden top.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 10.75ozCampbell’s® Condensed Cream of Mushroom Soup,(1 can), regular, 98% fat free or 25% less sodium
  • 8ozsour cream,(1 container)
  • ½cupbutter,or margarine, melted
  • 32ozfrozen hash brown potatoes,(1 package)
  • 1medium onion,chopped
  • 8ozcheddar cheese,(1 package), shredded
  • 1pinchground black pepper
  • ½cupcorn flakes,crushed


  1. Mix the soup, sour cream, butter, potatoes, onion, cheese, and black pepper to taste in a 3-quart shallow baking dish.

  2. Sprinkle corn flakes over potato mixture.

  3. Bake at 350 degrees F for 45 minutes or until hot.

  4. Serve warm, and enjoy!


  • Calories: 406.41kcal
  • Fat: 29.43g
  • Saturated Fat: 16.60g
  • Trans Fat: 0.81g
  • Monounsaturated Fat: 7.29g
  • Polyunsaturated Fat: 2.49g
  • Carbohydrates: 26.65g
  • Fiber: 2.15g
  • Sugar: 1.81g
  • Protein: 10.66g
  • Cholesterol: 74.16mg
  • Sodium: 498.95mg
  • Calcium: 245.19mg
  • Potassium: 435.74mg
  • Iron: 1.81mg
  • Vitamin A: 230.84µg
  • Vitamin C: 10.94mg
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