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December 23, 2016

Hash Brown Casserole


I love breakfast for dinner, and I recently made a Hash Brown Casserole one night for dinner.

I made some changes to the original recipe based on ingredients I had on hand, and the end result was still delicious.

It was super easy to make, and it would be a great casserole to prep ahead of time (without the topping).

You could even make this the night before a big brunch!

Hash Brown Casserole

Ingredients:

  • 1 20 oz pkg. shredded hash browns 
  • 1 can (10.75 oz) cream of mushroom soup 
  • 2 c shredded cheddar cheese 
  • 3/4 c sour cream 
  • 1/4 c chopped onion 
  • 1/4 c butter, melted 
  • 1 1/2 c potato chips, crushed
  • 2 T butter, melted  
  • 2 strips bacon, cooked and crumbled
  • 2 stalks green onion, chopped.
Directions:
  • Pre-heat oven to 350°F. 
  • Spray 9x9 baking dish with nonstick cooking spray.
  • In a large bowl mix together the hash browns, soup, shredded cheddar cheese, sour cream, onion, and butter.   
  • Spread evenly into prepared baking dish. 
  • In a small bowl stir together potato chips and butter. Pour over hash brown mixture. 
  • Top with bacon.
  • Bake 1 hour or until hash browns are tender.
  • Garnish with chopped green onions.


Original recipe found here on Simply Potatoes.

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