Easy Kid Friendly Hashbrown Casserole Recipes

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EASY CHEESY HASH BROWN CASSEROLE



Easy Cheesy Hash Brown Casserole image

This Easy Cheesy Hash Brown Casserole is comforting, delicious and super easy to make! All you'll need is 5 minutes to prep and a handful of simple ingredients. Perfect to feed a crowd.

Provided by Oriana Romero

Categories     Breakfast

Time 55m

Number Of Ingredients 8

2 lb (907 g) frozen hash browns, (thawed (cubed or shredded))
½ cup (115 g) unsalted butter, (melted)
10.75 oz (1 can) condensed cream of chicken ((see notes for homemade version))
2 cups ( 480 g) sour cream
½ cup onion, (chopped)
2 cups (230 g) cheddar cheese, (grated (see notes))
1 teaspoon salt
½ teaspoon pepper

Steps:

  • Preheat oven to 350º F (180º C). Spray casserole or baking dish (2-quart) with cooking spray.
  • In a large bowl, combine all ingredients and stir together until well combined. Pour into prepared pan or dish. Cover baking dish with aluminum foil.
  • Bake for 30 minutes. Then remove the foil and bake for 10-15 more minutes until the top is golden brown.
  • Serve with your favorite breakfast dishes, such as pancakes, waffles, or french toasts.

Nutrition Facts : Calories 282 kcal, Carbohydrate 15 g, Protein 7 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 60 mg, Sodium 426 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HASHBROWN CASSEROLE



Hashbrown Casserole image

It is very easy to make, and everyone loves this casserole.

Provided by Louise

Categories     Side Dish     Potato Side Dish Recipes

Time 1h

Yield 10

Number Of Ingredients 8

2 (10.75 ounce) cans condensed cream of chicken soup
1 ½ cups sour cream
2 tablespoons butter, softened
2 tablespoons dried minced onion flakes
ground black pepper to taste
1 (2 pound) package frozen shredded hash brown potatoes, thawed
4 ounces extra sharp Cheddar cheese, shredded
½ cup crushed cornflakes cereal

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.
  • Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.

Nutrition Facts : Calories 272 calories, Carbohydrate 24 g, Cholesterol 38 mg, Fat 22.2 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 11.1 g, Sodium 544 mg, Sugar 0.8 g

EGG AND HASH BROWN CASSEROLE



Egg and Hash Brown Casserole image

This is a wonderful breakfast casserole that will feed many. We have it every year for Christmas brunch. The family will not allow me to make anything else. I pair it with my French Toast Strata and everyone is full and happy. It's also very easy to increase the portion by putting it into a 9x13 dish and just adding extra ingredients.

Provided by ddelisle

Categories     Breakfast and Brunch     Potatoes

Time 1h20m

Yield 8

Number Of Ingredients 13

1 (20 ounce) package frozen O'Brien hashbrown potatoes, thawed
⅓ cup vegetable oil
1 (12 ounce) package bulk pork breakfast sausage
6 eggs, beaten
1 cup sliced fresh mushrooms
¾ cup shredded pepperjack cheese
¾ cup shredded Swiss cheese
½ cup milk
1 tablespoon chopped fresh parsley
1 teaspoon garlic salt
¼ teaspoon ground black pepper
4 thin slices tomato
1 ½ teaspoons chopped fresh parsley

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Toss the potatoes with the vegetable oil in a bowl until potatoes are well coated. Press the potatoes into a 10-inch pie pan to create a crust.
  • Bake potatoes in the preheated oven until golden brown, about 30 minutes. Remove pan from oven, and reduce heat to 350 degrees F (175 degrees C).
  • While the potatoes are baking, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, mushrooms, pepperjack cheese, Swiss cheese, milk, 1 tablespoon parsley, garlic salt, and black pepper in a large bowl. Pour the egg mixture into the prepared potato crust.
  • Bake in the oven until eggs are set, about 25 minutes. Arrange the tomato slices over the eggs and sprinkle the remaining 1 1/2 teaspoon parsley on top. Return to the oven and continue baking until the tomatoes soften, about 5 minutes more.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 15.1 g, Cholesterol 170.5 mg, Fat 28.7 g, Fiber 0.1 g, Protein 17.3 g, SaturatedFat 9.6 g, Sodium 771.5 mg, Sugar 1.3 g

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