“Perfect as a side dish for brunch or dinner, this creamy and crunchy hash brown casserole always fits the bill.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- Bake at 350 degrees F for 45 minutes or until hot.
Nutrition
Amount Per Serving (8 total)
- Calories
- 409 cal
- 20%
- Fat
- 35.6 g
- 55%
- Carbs
- 27.3 g
- 9%
Based on a 2,000 calorie diet
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Reviews (61)
Rate This Recipe
"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..." See more 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."
Ashley
"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...." See more"
Ema
" 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...." See more 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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