Hash Brown Potato Casserole
This easy-to-make side uses on-hand ingredients like frozen hash browns and cream of potato soup that combine with sour cream and cheese to make a terrific potato side dish that is a great alternative to mashed potatoes. It’s easy to make ahead too! See Recipe Tips to learn how.
Ingredients
1 package (about 30 ounces) frozen country-style hash brown potatoes
1 cup shredded Cheddar cheese (about 4 ounces)
1 container (16 ounces) sour cream
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
1 small onion, chopped (about 1/4 cup)
0.5 cup grated Parmesan cheese
1 cup shredded Cheddar cheese (about 4 ounces)
1 container (16 ounces) sour cream
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
1 small onion, chopped (about 1/4 cup)
0.5 cup grated Parmesan cheese
Instructions
Set the oven to 350°F. Spray a 3-quart shallow baking dish with vegetable cooking spray.
Stir the potatoes, half the Cheddar cheese, the sour cream, soup, onion and Parmesan cheese in a large bowl. Season the potato mixture as desired. Spread the potato mixture in the baking dish. Cover the baking dish.
Bake for 45 minutes. Uncover the baking dish. Sprinkle with the remaining Cheddar cheese.
Bake, uncovered, for 45 minutes or until the potatoes are tender and the top is lightly browned.
Stir the potatoes, half the Cheddar cheese, the sour cream, soup, onion and Parmesan cheese in a large bowl. Season the potato mixture as desired. Spread the potato mixture in the baking dish. Cover the baking dish.
Bake for 45 minutes. Uncover the baking dish. Sprinkle with the remaining Cheddar cheese.
Bake, uncovered, for 45 minutes or until the potatoes are tender and the top is lightly browned.
Hash Brown Potato Casserole
This easy-to-make side uses on-hand ingredients like frozen hash browns and cream of potato soup that combine with sour cream and cheese to make a terrific potato side dish that is a gr...
Directions
Print
Set the oven to 350°F. Spray a 3-quart shallow baking dish with vegetable cooking spray.Stir the potatoes, half the Cheddar cheese, the sour cream, soup, onion and Parmesan cheese in a large bowl. Season the potato mixture as desired. Spread the potato mixture in the baking dish. Cover the baking dish.Bake for 45 minutes. Uncover the baking dish. Sprinkle with the remaining Cheddar cheese.Bake, uncovered, for 45 minutes or until the potatoes are tender and the top is lightly browned.
Ingredients
1 package (about 30 ounces) frozen country-style hash brown potatoes1 cup shredded Cheddar cheese (about 4 ounces)1 container (16 ounces) sour cream2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup1 small onion, chopped (about 1/4 cup)0.5 cup grated Parmesan cheese
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