Holiday Hash Brown Bake Recipe

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With the chopped red and green peppers, this dish is perfect for Christmastime. And you don't have to worry about leftovers—there never seem to be any.—Russell Moffett, Irvine, California
TOTAL TIME: Prep: 20 min. Bake: 1 hour 5 min.
MAKES:24 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 1 hour 5 min.
MAKES: 24 servings


  • 2 packages (2 pounds each) frozen cubed hash brown potatoes, thawed
  • 5 cups (20 ounces) shredded cheddar cheese
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 4 cups (32 ounces) sour cream
  • 2 small green peppers, chopped
  • 1 medium onion, chopped

Nutritional Facts

1 serving (3/4 cup) equals 209 calories, 14 g fat (10 g saturated fat), 53 mg cholesterol, 263 mg sodium, 11 g carbohydrate, 1 g fiber, 8 g protein.


  1. In a large bowl, combine all ingredients; mix well. Transfer to two greased 13-in. x 9-in. baking dishes. Cover and bake at 350° for 40 minutes. Uncover; bake 25-30 minutes longer or until heated through. Yield: 24 servings.
Editor's Note: Recipe can be made ahead and refrigerated. Remove from the refrigerator 30 minutes before baking.
Originally published as Holiday Hash Brown Bake in Taste of Home December/January 2000, p54

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Reviewed Dec. 7, 2014

"This is excellent! I've been making it for around 12 yrs now and its a family favorite :)"

Reviewed Feb. 11, 2011

"I love this recipe & have made it many times for our big family gatherings. It is perfect if you just half everything and make one dish instead of two. I do put my peppers and onions in a bowl in the microwave and cook a bit until slightly tender because they seem to be a bit crunchy even after the casserole bakes all that time. It's even good warmed up--if you have any left."

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