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Breakfast Hashbrown Casserole

A comforting and crowd-pleasing casserole filled with crispy hashbrowns, cheese, and savory ingredients, perfect for family gatherings and special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 1 bag (30 oz) frozen hashbrowns (thawed) Ensure hashbrowns are thoroughly thawed for the best texture.
  • 1 cup shredded cheddar cheese Feel free to swap in your favorite cheese.
  • 1 cup sour cream Greek yogurt can be a healthier substitute.
  • 1 can cream of mushroom soup Homemade version for a personal touch is also great.
  • 1 medium onion, finely chopped
  • 1 medium bell pepper, diced Adding a colorful twist.
  • ½ cup milk
  • ½ teaspoon garlic powder
  • to taste salt and pepper
  • optional crispy bacon bits or chopped green onions For a flavor boost.

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 350°F (175°C).
  2. Mix the Base: In a large mixing bowl, combine the thawed hashbrowns, cheddar cheese, sour cream, cream of mushroom soup, finely chopped onion, bell pepper, milk, garlic powder, salt, and pepper. Stir until everything is evenly mixed.
  3. Prepare the Baking Dish: Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
  4. Transfer the Mixture: Pour the hashbrown mixture into the prepared baking dish, spreading it out evenly.
Baking
  1. Bake: Place the dish in the preheated oven and bake for about 45 minutes, or until the top is golden brown and the casserole is bubbling.
Serving
  1. Cool and Serve: Once baked, let it cool for a few minutes before serving. This will allow the casserole to set a bit, making it easier to cut and serve.

Notes

Feel free to customize this recipe by adding vegetables or proteins to suit your taste. This dish can be made ahead of time and refrigerated before baking. Leftovers can be stored in an airtight container for up to 3 days.