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Cheesy Hash Brown Bake Recipe
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Cheesy Hash Brown Bake Recipe

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4.5 21 26
Publisher Photo
This recipe was so popular at the morning meetings of our Mothers of Preschoolers group that we published it in our newsletter. It's a great dish for busy moms because it can be prepared ahead of time. It's perfect for brunches or to serve on Christmas morning. It's creamy, comforting and tasty.—Karen Burns, Chandler, Texas
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 10 servings

Ingredients

  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
  • 2 cups (16 ounces) sour cream
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 cup grated Parmesan cheese

Nutritional Facts

1/2 cup: 305 calories, 18g fat (12g saturated fat), 65mg cholesterol, 554mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 12g protein.

Directions

  1. Preheat oven to 350°. In a large bowl, combine potatoes, soup, sour cream, 1-3/4 cups cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese.
  2. Bake, uncovered, 40-45 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving. Yield: 10 servings.
Originally published as Cheesy Hash Brown Bake in Casserole Cookbook 2001, p140


Reviews for Cheesy Hash Brown Bake

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
DianeC23 User ID: 141506 246149
Reviewed Mar. 27, 2016

"The store was out of shredded hash browns, so I used cubed instead. I also sauteed some onion and added it, too. I made this recipe for Easter dinner, and everyone loved it. I'll definitely be making this again!"

MY REVIEW
bpask3 User ID: 6820492 245581
Reviewed Mar. 17, 2016

"I add chopped onion and about 1/4 tsp of red pepper flakes, gives it a little kick!"

MY REVIEW
mrs._white User ID: 7182927 240223
Reviewed Dec. 25, 2015

"Good recipe! I used a can of cream of mushroom and a can of cream of potato instead of two cans of cream of potato and skipped the Parmesan cheese and it turned out great!"

MY REVIEW
Wilberst User ID: 3298387 229042
Reviewed Jul. 5, 2015

"I used a can of cream of chicken and a can of cheddar cheese soup. I added salt and a generous amount of pepper. I also seasoned with onion powder and added a little milk. Very moist and flavorful."

MY REVIEW
Queenlalisa User ID: 15400 112619
Reviewed Nov. 15, 2014

"Very tasty recipe. I do have another Hash brown casserole like this that I prefer, but this one was good. I wish people would not post about a recipe unless they make it. It is a food magazine. We are rating the recipes on how good they taste. Not if it is healthy or not. If it isn't a recipe you would eat or make, then pass it by."

MY REVIEW
jstowellsupermom User ID: 7101358 61757
Reviewed Nov. 9, 2014

"Great, easy side dish! I halved the recipe & it came out perfect!"

MY REVIEW
rose1138 User ID: 1352405 52343
Reviewed Dec. 12, 2013

"I have made this many times as part of a holiday meal. Easy to make, and everyone loves it. That is a winning combination when confronted with holiday cooking."

MY REVIEW
alalmy User ID: 4593001 35619
Reviewed Dec. 12, 2013

"This is a fairly loved recipe! Try switching out the sour cream with French onion dip. You might be surprised."

MY REVIEW
judygab User ID: 4688344 79337
Reviewed Dec. 11, 2013

"This is a very unhealthy recipe with all the cheese and sour cream. Who would eat only 1/2 cup?"

MY REVIEW
jrb2008 User ID: 7472497 56592
Reviewed Nov. 5, 2013

"I added one onion, one green pepper, and half a packet of ranch seasoning and it was to die for!"

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