Jill's Hash Brown Casserole
A favorite of all ages, this cheesy potato side dish is welcome at any pot luck, family gathering or holiday table.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup8 ounces sour cream0.5 cup butter, melted1 package (30 ounces) frozen shredded hash brown potatoes (about 7 1/2 cups), thawed1 medium onion, chopped (about 1/2 cup)2 cups shredded Cheddar cheese (about 8 ounces)0.125 teaspoon ground black pepper0.5 cup crushed corn flakes
Instructions
Stir the soup, sour cream, butter, potatoes, onion and cheese in a 3-quart shallow baking dish. Season with the black pepper. Sprinkle the potato mixture evenly with the crushed corn flakes.Bake at 350°F. for 45 minutes or until the mixture is hot and bubbling.
Jill's Hash Brown Casserole
A favorite of all ages, this cheesy potato side dish is welcome at any pot luck, family gathering or holiday table.
Directions
Print
Stir the soup, sour cream, butter, potatoes, onion and cheese in a 3-quart shallow baking dish. Season with the black pepper. Sprinkle the potato mixture evenly with the crushed corn flakes.Bake at 350°F. for 45 minutes or until the mixture is hot and bubbling.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup8 ounces sour cream0.5 cup butter, melted1 package (30 ounces) frozen shredded hash brown potatoes (about 7 1/2 cups), thawed1 medium onion, chopped (about 1/2 cup)2 cups shredded Cheddar cheese (about 8 ounces)0.125 teaspoon ground black pepper0.5 cup crushed corn flakes
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