Breakfast Hashbrown Casserole
Breakfast casseroles are delicious. This hash brown casserole is breakfast rolled into one dish or a great side dish.
Equipment
- 9x13 baking dish
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Spatula
Ingredients
- 2 lbs 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
Instructions
- 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)