Recipe Section > Breakfast

Hashbrown Casserole

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heffneil:
I've done this a few times.  This recipe is from Campbells website and I do things a little different.  I do it in a cast iron skillet and in my smoker instead of the oven.  Also I use the fresh simply potatoes from Simple found near the eggs in most grocery stores.  They have a version with peppers and onions and a plain version. I use one of each.

Ingredients

1 package (about 30 ounces) frozen country-style hash brown potatoes
1 cup shredded Cheddar cheese (about 4 ounces)
1 container (16 ounces) sour cream
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
1 small onion, chopped (about 1/4 cup)
1/2 cup grated Parmesan cheese
view nutrition info
How to Make It
Step 1
Set the oven to 350°F.  Spray a 3-quart shallow baking dish with vegetable cooking spray.

Step 2
Stir the potatoes, half the Cheddar cheese, the sour cream, soup, onion and Parmesan cheese in a large bowl.  Season the potato mixture as desired.  Spread the potato mixture in the baking dish. Cover the baking dish.

Step 3
Bake for 45 minutes.  Uncover the baking dish.  Sprinkle with the remaining Cheddar cheese.

Step 4
Bake, uncovered, for 45 minutes or until the potatoes are tender and the top is lightly browned.

Canadian John:

 Sounds good. A meal in itself!

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