Side dish • Savoury
Megan’s Aunty Mag’s Hashbrown Bake
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!
Ingredients
- 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
Instructions
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.
We’re people, culture and technology experts with a passion for purpose. We help organizations thrive by designing employee experiences that empower everyone to bring their best selves to work.
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.