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Cheesy Hash Brown Bake Recipe
Cheesy Hash Brown Bake Recipe photo by Taste of Home

Cheesy Hash Brown Bake Recipe

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4.5 21
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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 serving (1/2 cup) equals 305 calories, 18 g fat (12 g saturated fat), 65 mg cholesterol, 554 mg sodium, 21 g carbohydrate, 1 g fiber, 12 g 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
(19)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
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
Reviewed Mar. 17, 2016

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

MY REVIEW
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
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
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."

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