Mrs. B’s Recipe: Hash brown casserole

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Photo from Betty Crocker

Sunday night while I was watching TV, I put the following recipe together to cook the next morning. As I was placing it in the refrigerator, my husband asked me what I was doing. I replied that I had made a breakfast casserole for the next morning. Being a very picky eater, he said, “Don’t expect me to eat that.” “OK,” I said.

The next morning when he smelled the wonderful aroma filling the kitchen, he said he wanted a taste. The man ate half the casserole.

I think you will love this recipe. It is so versatile that it is perfect for breakfast, lunch or dinner. Individual taste caries so you can add, delete or change ingredients to suit your taste. You can add sausage and eggs if you like. Some recipes call for cream of mushroom or cream of chicken soup. Campbell’s has a new addition to their line of condensed soups called cream of bacon and we know everything is better with bacon. If you prepare this for lunch or dinner, you may want to add broccoli or sliced mushrooms.

We live in such a busy world that I welcome anything that will save me precious time. This recipe can be prepared in advance, stored overnight in the fridge and cooked the next morning. This is my version of hash brown casserole.

Preheat over to 350 degrees

2 lbs frozen hash brown potatoes, thawed, shredded or cubed

16 oz sour cream

2 c. shredded extra sharp cheddar cheese

1 can cream of bacon condensed soup

1 can cream of chicken soup

1/2 tsp all purpose seasoning salt

1/2 tsp lemon pepper seasoning

2 c. minced onion

1 c. crumbled sausage

1 egg

Combine hash browns, sour cream, soup, cheese, salt, lemon pepper, minded onions, sausage. Mix well. beat one egg with 1/2 c. melted butter and add to potato mixture. Mix well and pour into a 9×13 baking dish. Cover with foil and bake for about one hour depending on your oven. Remove cover, stir well and cook for another 5-10 minutes uncovered until top is slightly brown. If you prefer a crispy topping, add crushed corn flakes mixed with 1/2 c. butter and pour on top. Return to oven and cook until flakes are brown.

Leftovers are even better. Cover and store in the fridge.