HASHBROWN CASSEROLE WITH CREAM CHEESE RECIPES

HASHBROWN CASSEROLE RECIPE | ALLRECIPES

Hashbrown Casserole Recipe | Allrecipes image

It is very easy to make, and everyone loves this casserole.

Provided by Louise

Categories Potato Side Dishes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 10 servings

Number Of Ingredients 8

Ingredients

2 (10.75 ounce) cans condensed cream of chicken soup
1 ½ cups sour cream
2 tablespoons butter, softened
2 tablespoons dried minced onion flakes
ground black pepper to taste
1 (2 pound) package frozen shredded hash brown potatoes, thawed
4 ounces extra sharp Cheddar cheese, shredded
½ cup crushed cornflakes cereal

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.
Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.

Nutrition Facts : Calories 272 calories, CarbohydrateContent 24 g, CholesterolContent 38 mg, FatContent 22.2 g, FiberContent 1.4 g, ProteinContent 7.3 g, SaturatedFatContent 11.1 g, SodiumContent 544 mg, SugarContent 0.8 g

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

Ingredients

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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