Ingredients
Scale
- 1 package (about 30 ounces) frozen hash brown potatoes
- 1 small onion, chopped (about 1/4 cup)
- 2 cans (10.5 ounces) Campbell’s® Condensed Cream of Potato Soup (or Cream of Mushroom)
- 1 container (16 ounces) sour cream
- 1 cup shredded Cheddar cheese (about 4 ounces), divided
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Vegetable cooking spray
Instructions
- Heat the oven to 400°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray.
- In a large bowl, stir together the frozen potatoes (break up clumps), onion, soup, sour cream, half the Cheddar cheese, and Parmesan cheese. Season with salt and pepper. Spread the mixture in the baking dish and cover.
- Bake for 30 minutes. Uncover and sprinkle with the remaining Cheddar cheese.
- Bake, uncovered, for another 30 minutes or until the potatoes are tender and the top is lightly browned.
Notes
- You can make this ahead of time and refrigerate before baking.
- Hash browns do not need to be thawed before use.
- To prevent a soggy casserole, ensure the dish is uncovered for the final bake.
- Substitutes for cream of mushroom soup include cream of chicken or celery.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg