Bacon and Cheddar Hash Brown Casserole


Bacon and Cheddar Hash Brown Casserole

Bacon and Cheddar Hash Brown Casserole

This is hands down one of my favorite hash brown casseroles. It's rich, creamy, comforting and really everything you'd want from a potato casserole. It's one of the easiest items to prepare for a potluck, and I guarantee that you'll have a lot of people asking for the recipe.
No ratings yet
Print Pin
Course: Side Dish
Cuisine: American BBQ
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 People


  • 1 1/2 bags shredded hash brown potatoes
  • 1 can cream of mushroom or cream of chicken soup
  • 3 cups shredded cheddar
  • 1 1/2 cups sour cream (full fat recommended)
  • 1 cup finely chopped yellow onion
  • 1 red bell pepper, seeded and diced
  • 4-5 slices of cooked bacon, crumbled
  • 1/3 cup melted butter
  • 3/4 teaspoon salt
  • 1/4 teaspoon allspice
  • pinch of black pepper
  • for crumble:
  • 2 1/4 cups corn flakes cereal
  • 5 tablespoons melted butter


  • Preheat oven for 350 degrees F.
  • Lightly crush corn flakes cereal. Do not pulverize. There should be some texture and shape to it. Combine with melted butter, and set aside.
  • In a large bowl, combine shredded hash brown potatoes with remaining ingredients. Spoon mixture into a large casserole or glass baking dish, and spread out evenly. Top with corn flake crumble.
  • Place casserole in the oven and bake for 50-60 minutes, or until hash browns are cooked through and the crumble is crisp and golden brown.
  • Once cooked, remove from oven and let casserole sit for 10 minutes before serving. This will give it time to set up a bit.
  • Save leftovers in an air tight container in the refrigerator for 3 days after preparation.


Photo by: Sabrina Baksh