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Hash Brown Casserole Recipe

Hash Brown Casserole Recipe

People always go back for seconds whenever I serve these rich, creamy potatoes. This casserole is a snap to fix using quick convenient packaged ingredients. It travels well,too. — Susan Auten, Dallas, Georgia
TOTAL TIME: Prep: 10 min. Bake: 55 YIELD:12-16 servings


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


  • 1. In a large bowl, combine the soup, sour cream and garlic salt. Stir in potatoes and cheddar cheese.
  • 2. Pour into a greased 13-in. x 9-in. baking dish. Top with Parmesan cheese. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender. Yield: 12-16 servings.

Nutritional Facts

1 cup: 157 calories, 8g fat (6g saturated fat), 30mg cholesterol, 357mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 7g protein

Reviews for Hash Brown Casserole

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Reviewed Jan. 2, 2016

"My friend brought this to my New Year's Day brunch. She added a can of diced chili peppers. It was very well received. I will definitely make it again."

Reviewed May. 22, 2015

"Made just as directed. Was a huge hit with my 21 year grandson and his wife (very picky!) while visiting. Will make this when I need to bring something anywhere. Different than the traditional way of making a hash brown casserole and much tastier! Thanks for sharing!"

Reviewed Feb. 9, 2015

"I have made this recipe many, many times since it first appeared in Taste of Home. Everyone loves it and it's so easy to make. The kids all make it for their own families now."

Reviewed Jan. 28, 2015

"I made 1/2 the recipe and used cream of mushroom soup instead of the cream of potato and French Onion Chip dip instead of sour cream. I also had a few dollops of Hidden Valley Dip that I threw in and it was out of this world. My family has never enjoyed potatoes like they did with this recipe!"

Reviewed Dec. 31, 2014

"This was very tasty and easy. We loved the cheese and subtle garlic flavor. I will definitely make again. I made it for a special breakfast and everyone enjoyed it!"

Reviewed Oct. 13, 2014

"A classic! This recipe is basic and perfect. No need to add anything to it."

Reviewed Sep. 8, 2014

"Always a hit at potlucks. Great for any get together, weather served with breakfast food, cookout food or a dinner potluck. Delicious, I have also made it using cream of chicken or mushroom soup instead of the potato soup."

Reviewed Mar. 16, 2014

"This was very easy and it had awesome flavor. I didn't have potato soup so I used one can of cheddar cheese soup and one can of cream of chicken soup. I will definitely make this again. Thanks for the recipe!"

Reviewed Jun. 6, 2013

"Made this for dinner at church. It was very well received. I used sharp cheddar cheese and replaced 1 can of condensed cream of potato soup with 1 can condensed cream of chicken soup which is a lot cheaper."

Reviewed Mar. 2, 2013

"So easy, and I always have the ingredients in the house... always good for a cold night... for a main dish, I add some cooked ground meat and frozen peas."

Reviewed Oct. 22, 2012

"Awesome and very easy. I brought this to a large potluck, and it disappeared quickly."

Reviewed Feb. 13, 2012

"For years, I have taken this to our Easter breakfast at church. It tastes a bit like the hash brown casserole at Cracker Barrel. The dish is usually scraped clean. I also like to make this when we have overnight guests because I can prepare it the night before and just refrigerate overnight and bake in the morning. It's excellent alongside any sort of egg dish or just scrambled eggs. You can use either the southern style hash browns (cut in cubes) or the shredded type. I like it a bit better with the shredded ones, as the potatoes have a better texture. Also, I cut the amount of cheese in half. This is a keeper recipe for our family!"

Reviewed Nov. 1, 2011

"This recipe was incredibly easy to make and didn't require much thought, which is nice on a busy evening. However, it wasn't our cup of tea. Too overwhelming of a taste. A bit too much cheese and the texture of the potatoes was mushy. But, I guess that is to be expected with frozen potatoes. I would change this recipe next time by letting the potatoes defrost and get rid of some of the water, add some pepper and Chipolte flavored Tabasco, and may be serve it with Kielbasa."

Reviewed Apr. 4, 2011

"This was very tasty. I added half of a chopped onion, diced ham and a can of mushrooms, and it was delicious. We've reheated it for leftovers and it is still very good."

Reviewed Dec. 5, 2010

"I used 2 cans of cheddar broccoli soup instead of potato soup. Turned out very tasty!"

Reviewed Jun. 3, 2010

"Very very very good casserole! I added ham or crumbled up bacon! has been made many other times and my husband just loves it!"

Reviewed Mar. 10, 2010

"This was good. I used my crockpot and cooked it for 4 hours. It turned out good."

Reviewed Mar. 10, 2010

"Since I made this for dinner I added Ground Beef, Onion and Mushroom. I also used what I had on Hand low fat cottage cheese in place of the sour cream and low sodium Mushroom soup instead of potato. Browned the ground beef onion and mushrooms then added it to the soup cheese and hash brown mixture. Turned out very well."

Reviewed Dec. 20, 2008

"Could I do these in a Crock Pot or Slo cooker?"

Reviewed Mar. 21, 2008

"I took this to a neighborhood potluck and everyone loved it so much they insisted on getting the recipe. I cut the recipe in half for my own family and sometimes add chopped ham."

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