Hash Brown Casserole
This cheesy vegetarian hash brown casserole is always a family favorite breakfast recipe!
Servings: 10 servings
Ingredients
- 26 oz frozen hash browns thawed overnight in the fridge
- 1 can of cream of mushroom soup
- 1 yellow onion finely diced
- 6 - 8 cloves of garlic minced
- 1 ¼ cups sour cream
- 4 tablespoons butter melted
- 2 cups freshly grated sharp cheddar cheese separated
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat the oven to 375
- Allow hash browns to thaw overnight in the fridge before using
- Grease a 3 quart casserole dish and set aside
- In a skillet, add garlic and onion with a drizzle of olive oil and cook until soft, around 10 minutes
- In a large bowl, mix hash browns, cream of mushroom soup, onion and garlic, sour cream, butter, salt, pepper, and 1 cup of the cheese
- Stir until well combined then transfer to casserole dish
- Top the hash brown casserole with the remaining cheese
- Bake at 375 minutes for 40 - 45 minutes, until browned and bubbly
Nutrition
Serving: 1serving | Calories: 480kcal | Carbohydrates: 28g | Protein: 14g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 798mg | Fiber: 3g | Sugar: 2g