|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||48%|
|Saturated Fat 13g||66%|
|Total Carbohydrate 73g||27%|
|Dietary Fiber 7g||25%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple and classic recipe for hash brown potato casserole is perfect for brunch or a last minute supper. It is very simple to make, and odds are you probably have the ingredients in your pantry, freezer, and fridge.
This recipe can be modified to meet your tastes. Use a different flavor of soup; use different vegetables or a different kind of cheese. It would be delicious with Havarti or Swiss cheese, or try using Colby, CoJack, or provolone. Add some garlic or some chopped zucchini or yellow summer squash, or add some cooked asparagus or green beans. The proportions are fluid too; you can add less milk or more cheese if you like the casserole to have more body or more cheesiness. And you can use shredded hash brown potatoes or the cubed type. In fact, if you feel like doing a bit more work, you can shred your own potatoes!
We have often made this recipe using leftover grilled sausages, or little breakfast sausages that we have cooked and drained first. It's also delicious with cooked bulk sausage or hamburger. Or try using leftover ham after Christmas or Easter dinner.
Serve this recipe with some cold orange juice, hot coffee, and a cool and fresh fruit salad for a satisfying and easy breakfast or brunch.
Preheat oven to 350 F. Spray a 2-quart casserole dish with nonstick cooking spray, or grease it with unsalted butter and set aside.
In a large skillet, heat the olive oil and butter, and saute onion and green pepper for 3 to 4 minutes, stirring frequently, until crisp-tender. Add the frozen hash brown potatoes and condensed mushroom soup. Stir in milk and cheese. Add hot sauce to taste. Cook and stir for 5 minutes or until the mixture starts to bubble.
Pour into the prepared casserole dish, sprinkle with the Parmesan cheese, and bake for 50 to 60 minutes or until the casserole bubbly and light golden brown on top.
You can make this dish ahead of time. Just add the potatoes, soup, milk, cheese, and hot sauce to the skillet, but don't cook it. Just pour it into the casserole dish and sprinkle with the Parmesan cheese, then cover and refrigerate for 24 hours before baking. Increase baking time by 10 to15 minutes if refrigerated first.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.