HASHBROWN BAKE RECIPE RECIPES

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BEST EVER HASHBROWN CASSEROLE RECIPE - FOOD.COM



Best Ever Hashbrown Casserole Recipe - Food.com image

creamy potato hashbrown caserole. I love cheesy potatoes, and I had these at a potluck; I think they are the best I've ever had!

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 9

1 (2 lb) package hash brown potatoes, frozen
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of chicken soup
1/4 cup onion, chopped
2 1/2 cups grated cheddar cheese
1/4 cup butter, melted
salt and pepper
8 ounces sour cream
2 1/2 cups cereal, cornflakes

Steps:

  • Mix all ingredients together in large mixing bowl. Place in greased 9x13 pan. Bake for 1 hour at 375.

Nutrition Facts : Calories 615.4, FatContent 41.5, SaturatedFatContent 17.8, CholesterolContent 75.1, SodiumContent 1146.3, CarbohydrateContent 47, FiberContent 4, SugarContent 3.9, ProteinContent 14.3

RECIPE: CHEESY HASHBROWN BREAKFAST CASSEROLE | KITCHN



Recipe: Cheesy Hashbrown Breakfast Casserole | Kitchn image

Sour cream makes this hashbrown breakfast casserole better than the rest, adding a richness that prevents the eggs from becoming too dry during baking.

Provided by Kelli Foster

Categories     Egg dish    Breakfast    Egg casserole    Casserole    Breakfast casserole

Total Time 0S

Yield 8

Number Of Ingredients 13

Cooking spray or oil
1 tablespoon olive oil
1 pound uncooked breakfast sausage, casings removed
1 medium onion, diced
1 medium red bell pepper, cored, seeded, and diced
3/4 teaspoon kosher salt, divided
1 (20-ounce) bag frozen shredded potatoes (do not thaw)
10 large eggs
1 cup sour cream
1 cup whole or 2% milk
2 tablespoons Dijon mustard
1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
1/4 teaspoon freshly ground black pepper

Steps:

  • Arrange a rack in the middle of the oven and heat the oven to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray or oil; set aside.
  • Heat the oil in a large frying pan over medium heat until shimmering. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and no longer pink, 6 to 8 minutes.
  • Add the onion, bell pepper, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Transfer the mixture to the baking dish, add the potatoes, stir to combine, and spread into an even layer.
  • Whisk the eggs in a large bowl. Add the sour cream, milk, mustard, cheese, remaining 1/2 teaspoon salt, and pepper and whisk to combine. Pour over the vegetable mixture.
  • Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, about 45 minutes. Let cool for 5 minutes before slicing.

Nutrition Facts : SaturatedFatContent 14.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 19.2 g, SugarContent 5.0 g, ServingSize Serves 8, ProteinContent 25.2 g, FatContent 38.7 g, Calories 524 cal, SodiumContent 722.4 mg, FiberContent 2.3 g, CholesterolContent 0 mg

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