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!
I have often made this recipe using leftover grilled sausages, or little breakfast sausages that I 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.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (26 ounce) package frozen hash brown potatoes
- 1 (10 ounce) can cream of mushroom soup
- 1 cup milk
- 1 cup shredded Cheddar cheese
- dash hot sauce
- 3 tablespoons grated Parmesan cheese
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 3-4 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 50-60 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 10-15 minutes if refrigerated first.
|Nutritional Guidelines (per serving)|
|Total Fat||37 g|
|Saturated Fat||13 g|
|Unsaturated Fat||15 g|
|Dietary Fiber||7 g|