Bacon Hash Brown Casserole

Versatile enough to go from brunch to dinner, this mostly hands-off side takes just 15 minutes to prep before going into the oven where it’s baked to golden perfection.

Serves: 16Prep: 15 minutesCook: 45 minutesTotal: 1 hourDifficulty: Medium

Serves: 16


  • 6 slices bacon, chopped
  • 1 medium onion, chopped (about ½ cup)
  • 1 can (10.5 oz.) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
  • 3⁄4 cup sour cream
  • 6 tablespoons butter, melted, divided
  • 6 cups (about 22 oz.) frozen shredded hash brown potatoes, thawed
  • 3 cups broccoli florets
  • 1⁄3 cup sliced green onion
  • 1 1⁄2 cups (about 6 oz.) shredded Cheddar cheese
  • 1⁄3 cup panko breadcrumbs


  • Preheat oven to 350°F. Lightly grease 9”x9”x2” baking dish.
  • In 10” skillet over medium heat, cook bacon and onion until bacon is crisp, stirring occasionally. Spoon off any fat.
  • In large bowl, stir together bacon, soup, sour cream, 4 tablespoons butter, potatoes, broccoli, green onion and cheese. Season, if desired.
  • In small bowl, stir together panko and remaining butter.