|
|
|
Loaded Hashbrown Casserole:
Do you like potatoes, bacon, cheese? How about mixing them all together, then adding more bacon, and more cheese. That's what this casserole is, heaven in a dish! This loaded hashbrown casserole is a favorite in my family and we never tire of eating it. It is the perfect comfort food casserole for sharing with your family and friends at your next get together, breakfast or brunch. This dish is so easy to prepare and store for leftovers. If you have to feed a large number of people, feel free to double the recipe. Keep in mind you can use your favorite shredded cheese and can substitute the bacon for turkey bacon or sausage. Give this recipe a try and I know you will love it. Now, let's cook!
Storing Leftovers: If you want to save the leftovers you can store them in an air tight container and refrigerate them for 2-3 days or freeze them in a freezer safe container for up to 60 days. I have found that if I wrap it before placing it in the freezer safe container it remains a little fresher.
Reheating Leftovers: Once you remove the leftovers from the refrigerator or freezer, thaw it in the refrigerator overnight and then bake in the oven at 350 degrees until heated through. I do not recommend reheating it in the microwave as it will result in a chewy and rubbery texture.
Course: Breakfast (or any)
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Ingredients:
Instructions:
Do you like potatoes, bacon, cheese? How about mixing them all together, then adding more bacon, and more cheese. That's what this casserole is, heaven in a dish! This loaded hashbrown casserole is a favorite in my family and we never tire of eating it. It is the perfect comfort food casserole for sharing with your family and friends at your next get together, breakfast or brunch. This dish is so easy to prepare and store for leftovers. If you have to feed a large number of people, feel free to double the recipe. Keep in mind you can use your favorite shredded cheese and can substitute the bacon for turkey bacon or sausage. Give this recipe a try and I know you will love it. Now, let's cook!
Storing Leftovers: If you want to save the leftovers you can store them in an air tight container and refrigerate them for 2-3 days or freeze them in a freezer safe container for up to 60 days. I have found that if I wrap it before placing it in the freezer safe container it remains a little fresher.
Reheating Leftovers: Once you remove the leftovers from the refrigerator or freezer, thaw it in the refrigerator overnight and then bake in the oven at 350 degrees until heated through. I do not recommend reheating it in the microwave as it will result in a chewy and rubbery texture.
Course: Breakfast (or any)
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Ingredients:
- 1 - 20 oz package shredded hash browns (make sure they are thawed first.)
- 1 cup cooked bacon (about 6 slices), chopped into crumbles (can use more if you like)
- 2 cups shredded cheddar cheese, divided (I used cheddar jack)
- 1 can cream of chicken or cream of mushroom soup (do not add milk to it)
- 3/4 cup sour cream
- 4 tbsp butter, melted
- 1/2 cup green onions, chopped
Instructions:
- After you have cooked the bacon and crumbled it, preheat oven to 350F. Spray 9x13 baking dish with nonstick cooking spray.
- In a large bowl, combine hash browns, half of the bacon, half of the shredded cheese, cream of mushroom/chicken soup, sour cream, and butter. Mix well and spread evenly into baking dish.
- Bake 45-50 minutes or until potatoes are tender. Take it out of the oven then top with remaining bacon and cheese and return to oven to bake for an additional 5 minutes or until cheese is melted.
- Remove from oven and top with green onions. Serve and enjoy!