Comida Kraft
Recipe Box

Baked Hash Brown Casserole

Prep Time
20
min.
Total Time
1
hr.
5
min.
Servings

20 servings, 1/2 cup each

Delight the whole family with this Cheesy Hash Brown Casserole. This cheesy hash brown side dish complements virtually any meal any time of the day.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Cook bacon, onions and peppers in large skillet on medium-high heat 5 min. or until bacon is crisp, stirring occasionally. Transfer to large bowl.
  • Add potatoes, soup, sour cream and 1 cup cheese; mix lightly. Spoon into 13x9-inch baking dish; top with remaining cheese.
  • Bake 40 to 45 min. or until heated through.

Food Facts

Frozen hash browns come in 2 shapes - small cubes which are called Southern hash browns, and shredded which are called country-style hash browns. For best results, use the shredded hash browns as directed when preparing this recipe.

Special Extra

Prepare casserole in foil-lined baking dish, making sure there is enough foil extending over edges of dish to cover and seal. Freeze casserole until firm. Remove from dish; wrap tightly with foil. Place foil-wrapped casserole in freezer-weight resealable plastic bag. Label and date. When ready to thaw, unwrap frozen casserole and return to original baking dish. Thaw overnight in refrigerator, then bake as directed just before serving.

Servings

  • 20 servings, 1/2 cup each

Healthy Living

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 1 Fat

Nutrition Bonus

Made with better-for-you ingredients, this quintessential brunch dish just got a little more appealing. Even more good news? The cheese adds a good source of calcium.

Nutritional Information

Serving Size 20 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 90
Total fat 3.5g
Saturated fat 2g
Cholesterol 10mg
Sodium 160mg
Carbohydrate 11g
Dietary fiber 1g
Sugars 2g
Protein 4g
% Daily Value
Vitamin A 10 %DV
Vitamin C 8 %DV
Calcium 15 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My boyfriend made this for our Christmas gathering this past year & I fell in love! My boyfriend made this for our Christmas gathering this past year & I fell in love!! :) I have made this recipe 3 times since myself. Instead of using cream of mushroom, we use cream of celery. An a quick fix for not having a red pepper in season or an onion around - we used a bag of frozen pepper stir-fry (red, yellow and green peppers with onions all cut up and ready to thaw). This makes it extremely easy and and speeds up prep time also. Everyone in our family loves it!! Even my picky kids. Who wouldn't love cheese and bacon? ;)
Date published: 2012-04-10
Rated 4 out of 5 by from This was really good! This was really good! I shredded my own red potatoes (w/ skin) and reserved some of the bacon for the top. My husband and I really loved it, but my toddler son would not eat it. Next time I make it I might use cream of chicken soup, and add all the bacon on top so it will remain crispy.
Date published: 2012-05-05
Rated 5 out of 5 by from i have made this for years... i have made this for years... use cream of chicken instead and really.. go for it with the full fat version of sour cream and everything else.. you're not having this every day. also, i never used bacon..used chopped onion that i browned..
Date published: 2012-04-24
Rated 4 out of 5 by from I omitted the bacon and added more chopped bell pepper, used red onion, and a few cloves of garlic... I omitted the bacon and added more chopped bell pepper, used red onion, and a few cloves of garlic sauteed in a little olive oil. Made the rest of it as stated. Topped with a few fresh chives, yummy at the graduation party with bbq chicken and slaw!
Date published: 2012-05-28
Rated 4 out of 5 by from Since I am not a big fan of Cream of Mushroom soup, I used Cream of Chicken soup instead. Since I am not a big fan of Cream of Mushroom soup, I used Cream of Chicken soup instead. The flavor was fantastic. Next time I will try Cream of Celery or Cream of Asparagus soup for a different twist.
Date published: 2011-09-20
Rated 5 out of 5 by from i now get his requested when we do potlucks ! i now get his requested when we do potlucks ! i added small portion of little ham pieces (leftovers) & onion with a sprinkle of garlic powder ! wow highly Requested
Date published: 2013-04-01
Rated 2 out of 5 by from My issue with this recipe is not taste, as I have a similiar recipe for hash brown cassarole which... My issue with this recipe is not taste, as I have a similiar recipe for hash brown cassarole which is scrumptious, but it's labeled "healthy living". There is no way that this is good for you as a main dish. Let's not kid ourselves. Potatoes, cheese, sour cream and condensed soup are still bad for you even if you use the reduced fat kind. The serving size for this is 1/2 a cup. That is a very small amount, please keep that in mind if you plan to make this.
Date published: 2012-03-12
Rated 1 out of 5 by from I replaced the bacon in the recipe with mushrooms, but I don't think that's what caused it to be... I replaced the bacon in the recipe with mushrooms, but I don't think that's what caused it to be subpar. The creaminess of the cheeses, sour cream and soup was just too much. The casserole was "broken" and chunky. The overall texture was clumpy and unappealing. If you do make it, be sure to add some spices (I did salt/pepper/garlic/chives) because it's very bland without anything.
Date published: 2011-09-20
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