SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Jill's Hash Brown Casserole

Makes: 8 servings
Prep 15 mins Bake 350°F 45 mins
Jill's Hash Brown Casserole
  • 1 10 3/4 ounce can  Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1 8  ounce container  sour cream
  • 1/2  cup  butter, melted
  • 1 32  ounce bag  frozen hash-brown potatoes (about 7 1/2 cups)
  • 1  medium onion, chopped (about 1/2 cup)
  • 1 8  millimeter package  shredded cheddar cheese
  •  Ground black pepper
  • 1/2  cup  crushed corn flakes

1. Stir the soup, sour cream, butter, potatoes, onion and cheese in a 3-quart shallow baking dish. Season with the black pepper. Sprinkle with the corn flake crumbs.

2. Bake at 350 degrees F. for 45 minutes or until the mixture is hot and bubbling.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe