Overnight Hash Brown Casserole Recipes

GRANDMA'S HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.

HASH BROWN EGG CASSEROLE WITH HAM

Steps:

• Preheat your oven to 400 degrees F.
• Spray a 9x13 inch pan with nonstick spray, or grease with butter.
• Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
• Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
• Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
• Remove the casserole and reduce the oven temperature to 350.
• Layer 1 and 1/2 cups each Monterey Jack and Cheddar cheese over the top of the potatoes (make sure you pack in your cheese! Don't skimp now!) Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
• In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups evaporated milk OR cream, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt (use less if all you have is table salt!), 1/2 teaspoon pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon onion powder. Beat well.
• Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
• Bake at 350 degrees for about 40 minutes. It is done when bubbly. The edges should be starting to brown and the center should not wiggle when you shake the pan.
• If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.

OVERNIGHT HASH BROWNS BREAKFAST CASSEROLE

Steps:

• Spray a 9 X 13 pan with non-stick cooking spray.
• Cook sausage until browned, stirring to crumble; drain well.
• Place croutons in the pan.
• Sprinkle sausage over croutons.
• Top with 1 cup of the cheese.
• Beat together eggs, milk, mustard and salt and pour over the top of the cheese.
• Cover with foil and refrigerate overnight.
• Preheat the oven to 350 degrees.
• Mix potato soup with milk and pour over the top of the casserole.
• Cover with the hash browns.
• Bake for 1 hour.
• Top with the remaining 1 cup cheese and bake for an additional 5 minutes or until cheese is melted.
• Cut into squares and serve.

MAKE-AHEAD HASH BROWN POTATO CASSEROLE

Steps:

• Grease a 9x13-inch baking pan.
• Mix sour cream, Cheddar cheese, and condensed soup together in a very large bowl. Fold in hash browns and mix thoroughly. Put mixture into the prepared baking pan.
• Toss corn flakes in butter to coat. Spread mixture on top of hash brown mixture. Cover and keep in the refrigerator for 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven, uncovered, until bubbly and slightly browned on top, about 1 hour. Season with salt.