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Holiday Hash Brown Bake

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


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


  • In a large bowl, combine all ingredients; mix well. Transfer to two greased 13x9-in. baking dishes. Cover and bake at 350° for 40 minutes. Uncover; bake 25-30 minutes longer or until heated through.
Editor's Note: Recipe can be made ahead and refrigerated. Remove from the refrigerator 30 minutes before baking.
Nutrition Facts
3/4 cup: 209 calories, 14g fat (10g saturated fat), 53mg cholesterol, 263mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 8g protein.

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  • cforcucci
    Dec 7, 2014

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

  • luvrotties
    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.