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Sadia Hussain

Dec 16, 2018

Potato Casserole Recipe

This cheesy, creamy, potato casserole recipe was my Mom's go-to dish for every BBQ, picnic, lunch, or pot-luck and we all loved it!

I wasn't able to make this over the years because frozen hash browns were not available when I lived in Singapore or London. I was so excited when I saw them in Dubai that I grabbed a bag and promptly came home and put this quick and easy dish together!

I use Campbell's Cream of Mushroom soup which is great for so many casserole recipes. What could be easier than mix, bake and eat? You can make this with loads of add-ins but I prefer this five-ingredient, comforting classic, anytime.

Potato Casserole Recipe

Sadia Hussain




45 Minutes


  • 1kg/2lb bag frozen, cubed hash brown potatoes

  • 1 can/ 10.5 ounces condensed cream of mushroom soup

  • 1 cup full fat sour cream

  • 1/2 cup heavy cream

  • 2 cups sharp cheddar cheese, shredded

  • 6 pats of butter


  1. Preheat oven to 190C/375F.

  2. In a large bowl, mix frozen hash browns, condensed soup, sour cream, heavy cream and one cup of shredded cheese.

  3. Spread in a baking dish.

  4. Top with pats of butter.

  5. Sprinkle top with remaining cheese.

  6. Bake until cheese has melted and top is golden.

Tips and Bits

You do not need to defrost the potatoes before mixing and baking.

Chopped onions, bell peppers and jalapeño peppers are some add-in options.

This is a great breakfast side dish with eggs.

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