Simple, simple, simple! This frozen hashbrown and canned soup recipe is the perfect side dish because it takes almost no preparation time, leaving your hands free for the main dish!

JBOPP

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Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking pan.

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  • Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour the mixture over the potatoes.

  • Bake in the preheated 300 degrees F (150 degrees C) oven for 60 minutes. Remove the pan from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.

Nutrition Facts

199 calories; protein 7g 14% DV; carbohydrates 20g 6% DV; fat 10.2g 16% DV; cholesterol 27mg 9% DV; sodium 462.5mg 19% DV. Full Nutrition
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Reviews (160)

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Most helpful positive review

Rating: 4 stars
09/12/2003
I really liked this recipe...the SECOND time I made it. The recipe says to pour the mixture over the top of the hashbrowns and although I cooked for the required time, the soups never combined with the potatoes, resulting in crispy, stuck-to-the-pan potatoes on the bottom and cooked soup on the top. HOWEVER...feeling that this recipe deserved a second chance, I mixed the hasbrowns together and then baxed. YUMMY. In addition, since my first disaster, when I have left over ham, I dice it up and throw that in too. This is a much quicker version of the "au gratin" potatoes my mom used to make when they peeled, boiled and cubed potatoes. Now, I just throw in the ingrediants, MIX, cook and serve. Kudos Jennifer. Read More
(193)

Most helpful critical review

Rating: 3 stars
07/24/2003
Not a bad recipe but I wasn't that impressed. I would suggest sauting the onions before adding them to the soup mixture. Some reviewers mentioned that it was dry but this didn't happen to me. Read More
(5)
214 Ratings
  • 5 star values: 112
  • 4 star values: 72
  • 3 star values: 22
  • 2 star values: 5
  • 1 star values: 3
Rating: 4 stars
09/11/2003
I really liked this recipe...the SECOND time I made it. The recipe says to pour the mixture over the top of the hashbrowns and although I cooked for the required time, the soups never combined with the potatoes, resulting in crispy, stuck-to-the-pan potatoes on the bottom and cooked soup on the top. HOWEVER...feeling that this recipe deserved a second chance, I mixed the hasbrowns together and then baxed. YUMMY. In addition, since my first disaster, when I have left over ham, I dice it up and throw that in too. This is a much quicker version of the "au gratin" potatoes my mom used to make when they peeled, boiled and cubed potatoes. Now, I just throw in the ingrediants, MIX, cook and serve. Kudos Jennifer. Read More
(193)
Rating: 5 stars
09/29/2003
I just loved this recipe....I only did 2 things differently; after I baked the potatoes for 1 hour I stirred the mixture and then added 2 cups of sharp cheddar cheese; then baked the normal 30 additional minutes......if you are in a big hurry the Ore-Ida potatoes O'Brian have onion and green pepper already included....saves a little chopping time....Wonderful recipe! Read More
(95)
Rating: 4 stars
10/01/2003
I have had a version of this recipe for many years. Mine calls for cream of chicken soup and cream of mushroom and NO green peppers. Also mix all ingrediants together spread in 9x13 pan and then dot with 1/4 cup of margarine. The margarine helps to take away some the the dryness. Yummy... Read More
(79)
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Rating: 5 stars
07/24/2003
I made the following changes: used 2 cans cream of onion soup and drizzled 1/4 cup melted butter over the top. Covered with foil baked at 350 for 1 hour. Uncovered and stirred in 2 cups shredded cheddar cheese and 1/4 cup milk. Then I baked it an additional 15-20 minutes. YUM!!! Read More
(40)
Rating: 4 stars
07/24/2003
Fast easy and good.I did season it up a bit and added a little more cheese. Read More
(33)
Rating: 4 stars
03/23/2005
This is good with a few modifications. I've been making something similar for years that I like better: substitute some cream of onion and cream of chicken for the other soups use sharp chedder omit the green pepper and mix everything up before putting into the pan. I think it's much better this way! If you use the Simply Potatoes (refrigerated) it takes hardly any time to make this dish. Read More
(32)
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Rating: 5 stars
03/20/2008
The first time I made it I thought it was good but a tad dry so I added some milk to the sour cream/soup mixture to make it a little creamier the next time. I like to add half of the cheese to the mixture as well and stir it in with the potatoes. I usually bake this at a higher temp at leat 350 for 1 hour. Then I take it out stir it up top with remaining cheese and let it bake until the cheese bubbles. Yum. When I make it for people that don't like onions I just add some onion powder. Make sure you add salt and pepper to taste. Read More
(24)
Rating: 5 stars
07/24/2003
SUPER! I follwed the recipe exactly the first time that i made this and it was WONDERFUL! The next time though, I used half the recommended bell pepper and then added an extra cup of cheese before placing it back into the oven for the second time. I even stirred the three cups of cheese into the potatoes so that it was blended nicely and it came out even better! Thanks for this recipe! It is a keeper!! Read More
(21)
Rating: 5 stars
07/24/2003
This was easy and delicious. It's a versatile side-dish and we enjoyed it alongside our steaks. Read More
(18)
Rating: 3 stars
07/24/2003
Not a bad recipe but I wasn't that impressed. I would suggest sauting the onions before adding them to the soup mixture. Some reviewers mentioned that it was dry but this didn't happen to me. Read More
(5)
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