CHEESY HASH BROWN CASSEROLE
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Cheesy Hash Brown Casserole is a family favorite. We love to serve to guests during the holiday season or to eat any time of the year.
We love this cheesy hash brown casserole and it makes a lot. I normally have the casserole for breakfast and we eat the leftovers at another meal as a side dish.
Cheesy hash brown casserole will become a quick breakfast favorite.
8 slices bacon, cooked and drained (keep about 2 tablespoons of the bacon drippings) 1 (30 ounce) bag frozen Country Style shredded Ore Ida hash browns, defrosted 1/2 cup chopped onion, regular or green onions 1 large clove of garlic, chopped 1 teaspoon salt 1/2 teaspoon black pepper 1 (10.75 ounce) can Cream of Potato Soup 1 cup sour cream 3 tablespoons butter or margarine, melted 1 cup evaporated milk (could use regular milk) 25 Ritz crackers, crushed 2 cups shredded cheese of your choice (I used Mexican 4 cheese blend) Fry bacon, drain and set aside. Brown onion and garlic in 2 tablespoons of the bacon grease. Spray a 9 x 13 inch baking dish with cooking spray. In a large bowl blend together by hand the hash browns, onions, garlic, potato soup, salt, pepper, sour cream, milk and melted butter. Spread in casserole dish. Crush Ritz cracker (I put mine in a Ziploc bag and use rolling pin) and break bacon into pieces. Mix cracker crumbs, shredded cheese and bacon together and sprinkle on top of the casserole. Bake in preheated 350 degree oven 45 to 50 minutes. Makes 10 to 12 servings. Enjoy!
Cheesy Hash Brown Casserole
This recipe for Cheesy Hash Brown Casserole is perfect for any day or the week or to serve to guests during the holidays. There is never any left when we make this dish.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Ingredients
- 8 slices bacon cooked and drained (keep about 2 tablespoons of the bacon drippings)
- 1 30 ounce bag frozen Country Style shredded Ore Ida hash browns, defrosted
- 1/2 cup chopped onion regular or green onions
- 1 large clove of garlic chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 10.75 ounce can Cream of Potato Soup
- 1 cup sour cream
- 3 tablespoons butter or margarine melted
- 1 cup evaporated milk could use regular milk
- 25 Ritz crackers crushed
- 2 cups shredded cheese of your choice I used Mexican 4 cheese blend
Instructions
- Fry bacon, drain and set aside. Brown onion and garlic in 2 tablespoons of the bacon grease.
- Spray a 9 x 13 inch baking dish with cooking spray. In a large bowl blend together by hand the hash browns, onions, garlic, potato soup, salt, pepper, sour cream, milk and melted butter. Spread in casserole dish.
- Crush Ritz cracker (I put mine in a Ziploc bag and use rolling pin) and break bacon into pieces. Mix cracker crumbs, shredded cheese and bacon together and sprinkle on top of the casserole. Bake in preheated 350 degree oven 45 to 50 minutes.
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Would like to try this for Christmas brunch, can you freeze it and add crumbs before cooking?
I have not tried freezing this but think it should work ok for you. Happy holidays to you and your family.
My grandaughter, Kayli, (age 5) was helping me make this. When I put the can of soup in, she said “Nana, you put soup in your potatoes? How clever!! She is so cute…
How sweet! Thank you for sharing!
wish you could have “print” on every recipe. Thanks
It is on every recipe. Just look at the bottom of the recipe and click on the printer icon there. You can remove the photo and any text you don’t want and print only the recipe.
I might add more soup or sour cream to make it creamer.
Could you add crumbled sausage or hamburger ( browned of course)
I am sure you could Claire.
This looks and sounds absolutely delicious. I am definitely trying it 🙂