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Hash Brown Potatoes Casserole

Beth Wood
breakfast casserole, serves 12, made with potato hash browns, cheese, scallions, great with eggs and bacon, or sausage
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine American
Servings 12

Equipment

  • skillet
  • knife
  • measuring spoons and measuring cups
  • can opener
  • casserole dish
  • oven

Ingredients
  

  • 2 lbs. ORIDA frozen hash browns
  • 1 tsp. salt
  • 1/2 C. butter melted
  • 2 Tbsp. onion diced
  • 1/2 tsp. pepper
  • 1 can cream of chicken soup or use 1 can cream of celery soup
  • 2 C. sour cream
  • 2 C. bacon cooked and crumbled
  • 1/2 tsp. parsley
  • 2-3 C. Cheddar Cheese shredded, set aside for topping

Instructions
 

  • Thaw frozen OR'IDA hash brown potatoes, drain and set aside.
  • Mix all ingredients, except cheese, add to thawed hash browns.
  • Pour into buttered 9x13 pan.
  • Sprinkle shredded Cheddar Cheese on top, to cover
  • Bake 40-60 minutes at 350*.
  • Can be made 1 day ahead, covered, and uncooked, in refrigerator.
Keyword frozen hash browns, cheese, bacon, cream of chicken soup, scallions