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Jill's Hash Brown Casserole

Jill's Hash Brown Casserole

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Campbell's Kitchen

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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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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!