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Bacon Hash Brown Casserole

This recipe is versatile enough to go from brunch to dinner.  Feel free to swap in your favorite vegetable for the broccoli.
Prep Time15 mins
Cook Time45 mins
Total Time1 min
Course: Side Dish
Cuisine: American
Keyword: Side Dish, Soup
Servings: 16


  • 6 slices bacon chopped
  • 1 medium onion chopped (about ½ cup)
  • 1 can Campbell's Condensed Cream of Mushroom Soup 284 ml
  • ¾ cup sour cream
  • 6 tbsp butter melted
  • 6 cups frozen hash brown potatoes thawed
  • 3 cups broccoli florets
  • cup green onions sliced
  • 1 ½ cups cheddar cheese shredded
  • cup panko (Japanese bread crumbs)


  • Preheat oven to 350°F. Cook the bacon and onion over medium heat until the bacon is crisp, stirring occasionally. Drain fat.
  • Stir the bacon mixture, soup, sour cream, 4 tablespoons of butter, potatoes, broccoli, green onions and cheese in a large bowl. Season with salt and pepper. Spoon the mixture into a lightly greased 9 x 9 x 2 inch baking dish.
  • Stir the panko and remaining butter in a small bowl. Sprinkle over the potato mixture.
  • Bake for 45 minutes or until the potatoes are hot and the panko is golden brown.