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Hash Brown Casserole

People always go back for seconds whenever I serve this hashbrown casserole. It is a snap to fix using quick convenient packaged ingredients. It travels well, too. — Susan Auten, Dallas, Georgia
  • Total Time
    Prep: 10 min. Bake: 55
  • Makes
    16 servings


  • 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
  • 1 cup sour cream
  • 1/2 teaspoon garlic salt
  • 1 package (2 pounds) frozen hash brown potatoes
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese


  • In a large bowl, combine the soup, sour cream and garlic salt. Stir in potatoes and cheddar cheese.
  • Pour into a greased 13x9-in. baking dish. Top with Parmesan cheese. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender.
Nutrition Facts
1 cup: 157 calories, 8g fat (6g saturated fat), 30mg cholesterol, 357mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 7g protein.

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  • gr8chefmb
    Mar 15, 2020

    A great recipe but is a pretty rich recipe. I added diced onions

  • sophiemom
    Apr 27, 2019

    I made this recipe for Easter dinner this year and judging by how little was left in the pan, I'd say they liked it! I like to make recipes the first time as written, but I will admit a little Parmesan got mixed into the potatoes as well as on top. We liked that the potatoes weren't overwhelmed by cheese - there was just enough to be tasty. It went together quickly and was super easy-peasy. The recipe could easily be halved to make it for a smaller group. I'll make this again!

  • TNbluffbaker
    Jul 22, 2018

    A winner! The potato soup is a nice change of pace from the cream of chicken soup I always use when I make Potato Casserole. The Parmesan on top makes it extra cheese. I like to add a little chopped onion to the ingredients to add additional flavor.

  • s_pants
    Apr 21, 2017

    Tasty, simple and very cheesy!

  • boisegrams
    Jan 2, 2016

    My friend brought this to my New Year's Day brunch. She added a can of diced chili peppers. It was very well received. I will definitely make it again.

  • txlady1947
    May 22, 2015

    Made just as directed. Was a huge hit with my 21 year grandson and his wife (very picky!) while visiting. Will make this when I need to bring something anywhere. Different than the traditional way of making a hash brown casserole and much tastier! Thanks for sharing!

  • PatLagace
    Feb 9, 2015

    I have made this recipe many, many times since it first appeared in Taste of Home. Everyone loves it and it's so easy to make. The kids all make it for their own families now.

    Jan 28, 2015

    I made 1/2 the recipe and used cream of mushroom soup instead of the cream of potato and French Onion Chip dip instead of sour cream. I also had a few dollops of Hidden Valley Dip that I threw in and it was out of this world. My family has never enjoyed potatoes like they did with this recipe!

  • greatwithoutgluten
    Dec 31, 2014

    This was very tasty and easy. We loved the cheese and subtle garlic flavor. I will definitely make again. I made it for a special breakfast and everyone enjoyed it!

  • Hannah0418
    Oct 13, 2014

    A classic! This recipe is basic and perfect. No need to add anything to it.