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Breakfast Hashbrown Casserole

A comforting and delicious casserole made with hashbrowns, cheese, eggs, and creamy mushroom soup, perfect for family gatherings and brunch.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Breakfast, Brunch, Casserole
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 30 oz 1 package of frozen hashbrowns About 30 oz.
  • 2 cups shredded cheddar cheese
  • 6 large eggs
  • 1 cup milk
  • 1 cup diced onion Feel free to swap this for bell pepper for an extra kick.
  • 10.5 oz cream of mushroom soup Can use cream of chicken or a homemade version.
  • to taste none salt and pepper
  • optional none cooked sausage or bacon For an added protein boost.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix the frozen hashbrowns and cheese, then spread half of this mixture evenly in the bottom of a greased 9×13-inch baking dish.
  3. In a separate bowl, whisk together the eggs, milk, diced onion, and cream of mushroom soup until well-combined. Add in a pinch of salt and pepper for flavor.
  4. Pour half of the egg mixture over the hashbrown layer in the baking dish.
  5. Layer the remaining hashbrowns and cheese on top, followed by the rest of the egg mixture.
Cooking
  1. Bake uncovered for 45-50 minutes, or until the top is golden brown and bubbly.
  2. Allow it to cool for about 5-10 minutes before slicing and serving.

Notes

Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave. Can be frozen for up to 3 months.