Hash Brown Potato Casserole (SOUP VERSION)
By á-4084
Rate this recipe
4.6/5
(27 Votes)
1 Picture
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 each) Campbell’s® Condensed Cream of Potato Soup (or use your favorite flavor)
- 1 small onion, chopped (about 1/4 cup)
- 1/2 cup grated Parmesan cheese
Details
Adapted from campbellskitchen.com
Preparation
Step 1
Set the oven to 350°F. Spray a 3-quart shallow baking dish with vegetable cooking spray.
2
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.
3
Bake for 45 minutes. Uncover the baking dish. Sprinkle with the remaining Cheddar cheese and buttered cracker crumbs or crushed cornflakes.
4
Bake, uncovered, for 45 minutes or until the potatoes are tender and the top is lightly browned.
I prepare the potatoes in ramekins and freeze for later.
Review this recipe