Egg & Toast

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Cheesy Hash Brown Casserole From the kitchen of JLeon

This makes 4 to 6 servings and takes about 15 minutes to put together.


  • 1¼ pound hash browns (may be frozen)
  • 1 can (10.75 ounces) condensed cream of onion soup*
  • 1 can (10.75 ounces) warm water†
  • 1 egg, beaten
  • 1 cup diced onion
  • ¼ cup chopped green onion
  • 2 cups shredded cheddar cheese, divided
  • ½ cup bacon bits
  • salt & pepper, to taste

Optional additions:

  • 4 ounces diced green chiles (or jalapeños)
  • 4 slices well-cooked bacon

*If cream of onion soup is unavailable, may substitute cheddar cheese soup or cream of mushroom soup.

†To add a little more flavor/texture, I usually use 8 ounces of sour cream in place of the water.


  • Preheat oven to 425°F.
  • In a large bowl, mix soup and water/sour cream.
  • Add in hash browns, 1 cup of shredded cheese and all remaining ingredients (except bacon slices); combine well.
  • Transfer to a 9X13 casserole dish, topping with remainder of shredded cheese.
  • Bake uncovered for 40 to 45 minutes and top with sliced bacon, if desired.