Hash Brown Potato Casserole

Hash Brown Potato Casserole

29 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 35 m
Recipe by  Campbell's Kitchen

“A creamy, cheesy hash brown bake gets the extra flavor of Campbell's® Condensed Cream of Potato Soup. ”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Combine all ingredients in large bowl. Pour into greased baking dish. Cover.
  2. Bake at 350 degrees F for 1 1/2 hour. Uncover and place under broiler for 2 to 3 minutes to brown top.

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Reviews (29)

Rate This Recipe
ariessweetie
41

ariessweetie

I have tried it this way before but I find it better when instead of potato soup you use either cream of mushroom or chicken. Also a little more cheese and top it with some crushed cornflakes mixed with butter towards the end for an extra crunch. other than that not to much to change.

Rae
41

Rae

This tasted really bad unfortunately. We really couldn't eat this. There is way to much sour cream in this recipe. I even cut it down to 1 1/2 cups. I would cut the sour cream to 1 cup at the most. I had to melt some cheese slices into a serving to be able to eat it. It did help. Needs more cheese too. And the cream of potato soup sounds like a good idea but when you are eating it all of a sudden you get a very large chunk of potato which just is not a good thing. Sorry I just really did not like this recipe.

Kim Ostrom
37

Kim Ostrom

This is a classic. The only thing I prefer is using cheddar cheese. I also found the Kashi flake cereal makes a healthier topping - since this dish is so loaded with calories! lol

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 356 cal
  • 18%
  • Fat
  • 26.6 g
  • 41%
  • Carbs
  • 33.7 g
  • 11%
  • Protein
  • 11 g
  • 22%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 829 mg
  • 33%

Based on a 2,000 calorie diet

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