Bacon Hash Brown Casserole



16 servings


  • 6 slices bacon, chopped
  • 1 medium onion, chopped (about ½ cup)
  • 1 can (10½ ounces) condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
  • ¾ cup sour cream
  • 6 tablespoons butter, melted (amount divided in recipe steps below)
  • 6 cups frozen shredded hash brown potatoes, thawed (about 22 ounces)
  • 3 cups broccoli florets
  • ⅓ cup sliced green onion
  • 1½ cups shredded Cheddar cheese  (about 6 ounces)
  • ⅓ cup panko (Japanese breadcrumbs)


  1. Heat the oven to 350°F.  While the oven is heating, cook the bacon and onion in a 10-inch skillet over medium heat until the bacon is crisp.  Spoon off any fat.
  2. Stir the bacon mixture, soup, sour cream, 4 tablespoons butter, potatoes, broccoli, green onion and cheese in a large bowl.  Season the mixture with salt and pepper.  Stir the panko and remaining butter in a small bowl.  Spoon the potato mixture into a lightly greased 9x9x2-inch baking dish.  Sprinkle with the panko mixture.
  3. Bake for 45 minutes or until the mixture is hot and the panko mixture is golden brown.