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hashbrown casserole
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5 from 1 vote

Hashbrown Casserole

Hashbrown Casserole - diced potatoes, onions, and peppers with cheese and a can of creamy soup. Bake until hot, creamy, and cheesy. The top and edges form a crispy browned crust.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast, Side Dish
Cuisine: American
Keyword: casserole, Hashbrowns, vegetarian
Servings: 8
Calories: 238kcal

Equipment

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Ingredients

  • 1 lbs potatoes frozen hashbrown style with peppers and onions. (Potatoes O'Brien) 1 bag - see notes
  • 1 can cream of chicken soup use cream of mushroom if vegetarian
  • 3 cups shredded cheese cheddar either sharp or mild
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • Mix the potatoes, soup, cheese, salt, and pepper together.
    hashbrown casserole ingredients
  • Place in a 9 X 9 or 9X13 inch baking pan (see notes).
    hashbrown casserole unbaked
  • Bake uncovered at 400°F for 1 hour. The top and edges should be browned and the cheese all melted and bubbly. If the hashbrowns were frozen increase the baking time by 10 - 15 minutes.
    Hashbrown casserole

Notes

The hashbrowns are in the freezer section of the grocery store.  Look for a 1 lb bag. However, the bag with peppers and onions may be only 12 ounces.  If you can't find a bag with the peppers and onions, use 1 cup of diced onion and 1/2  cup of diced peppers.  Saute the peppers and onions until soft, before adding to the casserole. 

Nutrition

Serving: 0.75cup | Calories: 238kcal | Carbohydrates: 10g | Protein: 13g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 827mg | Potassium: 294mg | Fiber: 1g | Sugar: 1g | Vitamin A: 494IU | Vitamin C: 6mg | Calcium: 328mg | Iron: 3mg