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Side dish • Savoury

Megan’s Aunty Mag’s Hashbrown Bake

Megan Kurtenbach, Habanero Consulting Inc.
Megan Kurtenbach

Experience Designer

I come from a really big family on my dad’s side (think 27 first cousins). When we were all little, there were too many people to fit in a house for special holidays, so my family rented out a hall for Christmas each year. Dinner was potluck style and this was the dish I always looked forward to most!

Aunty Mag’s Hashbrown Bake


  • 1 can (10 ½ ounces) Campbell’s Condensed Cream of Mushroom Soup
  • 8 ounces sour cream
  • ½ cup butter, melted
  • 1 package (30 ounces) frozen shredded hash brown potatoes (about 7 ½ cups), thawed
  • 1 medium onion (about ½ cup), chopped
  • 2 cups shredded cheddar cheese
  • ⅛ teaspoon ground black pepper
  • ½ cup crushed corn flakes


Step 1

Stir the soup, sour cream, butter, potatoes, onion and cheese in a 3-quart shallow baking dish. Season with the black pepper. Sprinkle the potato mixture evenly with the crushed corn flakes.

Step 2

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

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Photos are for inspiration only and do not represent the talents of the Habanero test kitchen. Some snap-happy Habs have shared personal photos of their creations below their recipe.