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Hash Brown Potato Casserole (SOUP VERSION)

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Rate this recipe 4.6/5 (27 Votes)
Hash Brown Potato Casserole (SOUP VERSION) 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.

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