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
Recommended: 13x9 Brunch Recipes
TOTAL TIME: Prep: 20 min. Bake: 1 hour 5 min.
MAKES:24 servings
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

3/4 cup: 209 calories, 14g fat (10g saturated fat), 53mg cholesterol, 263mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 8g 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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cforcucci User ID: 8143349 214230
Reviewed Dec. 7, 2014

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

luvrotties User ID: 5227081 65043
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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