easy hashbrown casserole with soup
One of the most requested things I get from my son is to make my cheesy hashbrown casserole. It’s similar to how Cracker Barrel makes it, but with fewer onions. This hashbrown breakfast casserole recipe takes about 45 minutes to cook, but it can be prepared the night before and cooked in the morning.
Who doesn’t enjoy cheese and potatoes together in one dish?
You can add chopped ham, bacon, or sausage if you like to give it a one-dish meal.
Make this up ahead of time, and you will have a meal ready to go when you don’t feel like cooking.
2 lbs (32 ounces) shredded hash browns
1 8 oz bag shredded colby cheese
1/2 stick melted butter
1 can cream of chicken soup
1/2 teaspoon pepper
1/2 teaspoon salt (not needed if you use salted butter)
Preheat oven to 425
In a large bowl, add the hash browns, cheese and melted butter. Reserve a little cheese back to put on top of the casserole.
Mix with your spatula.
Add the can of cream of chicken soup, pepper and salt and mix again.
Spread out the mixture into the pan and even it out. It will be very high if the hash browns are frozen, they will flatten down once they are cooked.
Place the hash brown casserole in the oven and bake for 30-45 minutes (I like mine crunchy so I sometimes cook it for an hour)
Optional ingredient: add 1 cup chopped ham for a meaty variation.