Back to school and back to work mornings call for a quick breakfast to charge everyone for the upcoming busy day! This casserole can be assembled and baked the night before and then easily popped in the microwave for a hot, hearty breakfast!
Back to school and back to work mornings call for a quick breakfast to charge everyone for the upcoming busy day! This casserole can be assembled and baked the night before and then easily popped in the microwave for a hot, hearty breakfast!
Back to school and back to work mornings call for a quick breakfast to charge everyone for the upcoming busy day! This casserole can be assembled and baked the night before and then easily popped in the microwave for a hot, hearty breakfast!
Ingredients
- 32 oz defrosted hash browns
- 1/2 cup melted butter
- 1 can cream of mushroom or cream of cheddar soup
- 16 oz sour cream
- 1/2 cup diced yellow onion
- 16 ounces shredded cheddar cheese (or a mix of cheddar and Monterey)
Instructions
Prep:
Cook: 50M
Ready In: 50M
- Grease a casserole dish and preheat the oven to 350 degrees Fahrenheit.
- Combine all the ingredients in a medium sized bowl, reserving ½ cup of the shredded cheese for the topping.
- Spread the mixture in the casserole dish and cover with leftover cheese.
- Bake for 50 minutes or until the cheese on top is bubbly.
- PRO TIP: Place casserole under the broiler for about two minutes or until the cheese topping is golden brown
- Garnish with a dollop of sour cream, salsa, guacamole, sliced black olives, or sliced jalapenos.
Nutritional Info
Per Serving:
632 calories; 46.9g fat; 23.5g saturated fat; 0g trans fat; 37.5g carbohydrates; 3.1g fiber; 16.2g protein; 92mg cholesterol; 878mg sodium; 2.6g sugar; 10 servings.Full nutrition guideYou May Also Like
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Nutritional Info
Per Serving:
632 calories; 46.9g fat; 23.5g saturated fat; 0g trans fat; 37.5g carbohydrates; 3.1g fiber; 16.2g protein; 92mg cholesterol; 878mg sodium; 2.6g sugar; 10 servings.Full nutrition guide
