Hash Brown Casserole

Ingredients

  • 1 can (10 ½ oz.) Campbell’s® Condensed Cream of Mushroom Soup or your favorite
  • cream soup
  • 8 oz. sour cream
  • ½ C butter, melted (1 stick)
  • 1 bag (32 ounces) frozen hash brown potatoes, slightly soft. Better quality matters.
  • 1 large onion, chopped (about 1½ cup) or half a bag of frozen chopped onions
  • 2 C shredded Cheddar cheese
  • ½ teaspoon ground black pepper
  • ½ salt (season to taste)

Directions

In a large bowl, combine the soup, sour cream, butter, potatoes, onion, cheese, salt and pepper. Spray a 9 x 12* baking dish
with non-stick cooking spray. Bake at 375°F for 45 minutes or until the mixture is hot and bubbling.
You can add cooked bacon, cooked sausage, bell pepper, mushrooms, etc., to make a complete breakfast meal.
*I usually double this recipe for events and it requires additional baking time. The baking dish is still large enough when
doubling the recipe.

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11:00 am - 4:30 pm
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Mitchella Vineyard & Winery
2525 Mitchell Ranch Way
Paso Robles, CA 93466
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