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Cheesy hashbrowns


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Cheesy hashbrowns 0 Picture


  • 1 (2 lb.) package hash brown potatoes
  • 1 small onion, chopped fine
  • 2 c. cubed or shredded cheese
  • 1 c. sour cream
  • 1 tsp. salt
  • ½ - ¾ c. bacon crumbles (if desired)
  • 2 (10.75 oz.) can condensed cream of mushroom soup – undiluted
  • {You can also use 1 can or cream of celery or cream of chicken in lieu of 1 of the cans of cream of mushroom soup}
  • ½ c. melted butter
  • 2 c. cornflakes crushed



Step 1

Preheat oven to 350 degrees.

In a large bowl mix together the frozen hash browns, onion, cheese, sour cream, bacon and salt. In a small bowl, stir the cream soups together. Pour the soups over the hash brown mixture and stir together.

Transfer to a 9 x 13 baking dish.

Sprinkle the corn flakes on top and drizzle the melted butter on top of that.

Bake for 45 – 60 minutes.

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