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Hash Brown Pork Bake Recipe

Hash Brown Pork Bake Recipe

This main dish is a comforting family-style casserole made with convenient frozen hash browns.—Darlis A Wilfer, West Bend, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 1 hour YIELD:8 servings


  • 2 cups (16 ounces) sour cream
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
  • 2 cups cubed cooked pork
  • 1 pound process cheese (Velveeta), cubed
  • 1/4 cup chopped onion
  • 2 cups crushed cornflakes
  • 1/2 cup butter, melted
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese


  • 1. In a large bowl, combine sour cream and soup. Stir in the hash browns, pork, process cheese and onion. Transfer to a greased 3-qt. baking dish.
  • 2. Toss cornflake crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 50 minutes. Sprinkle with mozzarella cheese. Bake 10 minutes longer or until bubbly. Yield: 8 servings.

Nutritional Facts

1 each: 721 calories, 43g fat (26g saturated fat), 150mg cholesterol, 1371mg sodium, 47g carbohydrate (10g sugars, 2g fiber), 33g protein.

Reviews for Hash Brown Pork Bake

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HBcook User ID: 2966570 264908
Reviewed Apr. 20, 2017

"I made this recipe changing quite a bit from the original. I followed SEWITIS suggestions but used chicken. I also added 2 stalks chopped celery and that really kicked up the flavor. I topped with about 2/3 cup panko and did final baking with sliced provolone cheese that I had on hand. The recipe does not call for salt and pepper and it doesn't need it! REALLY good weeknight casserole."

SewItIs User ID: 53263 225224
Reviewed Apr. 21, 2015

"I make a slightly smaller version. I use 1 c light sour cream, 1 can soup, 16 oz hash browns, 2 c pork, 8 oz Velveeta, 1/8 c onion. I sprinkle fine plain cornflake crumbs over the top [I don't measure them], skipping the butter and Mozzarella. I have used 1 1/2 c shredded Cheddar for the Velveeta. I use leftovers from a roasted pork loin."

HeatherBresslaw User ID: 4385521 122458
Reviewed Sep. 18, 2011

"I have made this recipe a few times, and my Husband gobbles it down everytime, and doesn't mind taking the leftovers to work!"

carmen4265 User ID: 5734837 41659
Reviewed Sep. 8, 2011

"Yummy! My picky family really liked this. I melted the processed cheese before adding it to the soup and sour cream. Next time I think I will try using mexican processed cheese."

xanalou User ID: 3468775 205269
Reviewed Dec. 11, 2009

"This recipe is going to stop your heart. With 43 g fat (26 g saturated fat) per serving, how much is one serving? 1 Cup, 1/2 cup, 3/4 cup ect?"

alicesay User ID: 4617038 41658
Reviewed Dec. 10, 2009

"Didn't make this, just wanted to point out there's 1371 mgs of sodium to one serving. That can't be good."

Denise19 User ID: 1055985 60657
Reviewed Oct. 22, 2009

"This recipe was only so-so. I followed the directions and it just wasnt that great."

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