Hashbrown Casserole

Hashbrown Casserole

Hashbrown Casserole

One of the most appetizing aspects of breakfast casseroles is that they can actually be prepped the night before. Then all you have to do is wake and bake. Give new meaning to rise and shine! 

At a glance
Main Ingredient:
Cooking Method:
8 servings

  • 1 lb. breakfast sausage
  • 3 cups croutons
  • 2 cups cheddar cheese, shredded and divided
  • 10 large eggs
  • 2 cups milk
  • 1 tsp. dry mustard
  • 1 tsp. salt
  • 1 (10 3/4 oz.) can cream of potato soup
  • 1/2 cup milk
  • 30 oz. Ore-Ida country-style hash browns

  • Methods/steps
    1. Spray a 9 X 13 pan with non-stick cooking spray.
    2. Cook sausage until browned, stirring to crumble; drain well.
    3. Place croutons in the pan and sprinkle sausage over croutons.
    4. Top with 1 cup of the cheese.
    5. Beat together eggs, milk, mustard and salt and pour over the top of the cheese.
    6. Cover with foil and refrigerate overnight.
    7. Preheat the oven to 350 degrees.
    8. Mix potato soup with milk and pour over the top of the casserole.
    9. Cover with the hash browns and bake for 1 hour.
    10. Top with the remaining 1 cup cheese and bake for an additional 5 minutes or until cheese is melted. Cut into squares and serve.
    Additional Tips

    Ready in 1 1/2 hour.



    Related Recipes: You say potato, we say try these other great dishes:
    Low Fat Cheesy Potato Casserole Hearty Breakfast Casserole
    Healthy Potato Casserole



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