Jill's Hash Brown Casserole

Jill's Hash Brown Casserole

79 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  Campbell's Kitchen

“Perfect as a side dish for brunch or dinner, this creamy and crunchy hash brown casserole always fits the bill.”

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Adjust Servings

Original recipe yields 8 servings



  1. Mix soup, sour cream, butter, potatoes, onion, cheese and black pepper to taste in 3-quart shallow baking dish. Sprinkle corn flakes over potato mixture.
  2. Bake at 350 degrees F for 45 minutes or until hot.

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Reviews (79)

Rate This Recipe
Sarah Jo

Sarah Jo

This is even better with crumbled crisp bacon or cooked breakfast sausage. I add in a cup of shredded cheddar or swiss. You can substitute plain yogurt if you don't have sour cream. TIP: This is great if you make this the night before and take it out 15 minutes before you stick it in the oven. I usually serve this with english muffin bread or big fluffy biscuits.



Very good! I have a house full of picky eaters, so I swapped the Cream of Mushroom out for Cream of Chicken and used breadcrumbs instead of corn flakes. My family loved it.



It was absolutely delicious! Definitely a comfort food for any day. I could definitely sit and eat this all by myself. The onions and the hash browns created an excellent starchy and crunchy texture. Also, the cheddar cheese gave it a wonderful cheesy flavor. This is a recipe that all ages can enjoy. I did not use the cornflakes because I did not have any, but overall the recipe was a success!

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Amount Per Serving (8 total)

  • Calories
  • 409 cal
  • 20%
  • Fat
  • 35.6 g
  • 55%
  • Carbs
  • 27.3 g
  • 9%
  • Protein
  • 10.9 g
  • 22%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 587 mg
  • 23%

Based on a 2,000 calorie diet



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