This Double Cheese Overnight Hashbrown Casserole is one of two breakfast casseroles that I whipped up for Christmas Eve breakfast this past holiday season. I was feeding 12 people, so two casseroles were in order. I’m going to start with this one because this casserole was a HIT with everyone.
And I do mean everyone. When the 3 year old eats it, you know that you have one heck of a great recipe on your hands. All of the kids loved the overnight hashbrown casserole – including the 3 year old’s Dad, picky Uncle Wyatt. Like father, like daughter. My brother had two servings of this, declaring it the best he’s ever eaten and I’m inclined to agree.
Want to know what makes it so great? Canned cheese soup.
Yup, I was totally phoning the recipes in over the Christmas break this year but you know what, that’s what the holidays are for. They’re for cheater recipes that make the head cook’s life easier ( which still and yet is usually the female in the household taking on that responsibility, let’s admit it) and enjoying time with your family – with deliciously evil recipes to enjoy.
That’s where the double cheese comes from in the double cheese overnight hashbrown casserole. The cheese soup – and it’s so flipping good. I’m pretty sure that no one is going to let me make any other kind of savoury breakfast casserole for breakfast at any family gatherings or holildays from now on.
Happy cooking everyone! Let me know if you’ve made it and what you think in the comments below!
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Double Cheese Overnight Breakfast Hashbrown Casserole! Make it the night before and bake it up for the family for breakfast!
- 1 lb bacon, diced
- 1 cup diced white onions
- 1 (10-11 oz.) can of condensed cheddar cheese soup
- 12 large eggs, beaten
- 1/2 cup milk
- 3 cups of shredded cheddar cheese ( I use old for maximum flavour)
- 1 (30 oz.) bag of shredded hashbrowns
- (green onions for topping, optional)
- In a medium sized frying pan, fry the bacon and onions together until the onions are soft and translucent. Drain the bacon grease and set aside.
- Grease a 9×13 pan and set aside.
- In a large bowl, mix together the soup, eggs and milk until combined. Stir in the bacon mixture, cheese and the hashbrowns.
- Pour into the prepared pan.
- Cover and place in the refrigerator overnight.
- In the morning, pre-heat your oven to 350 °F.
- Bake in the oven for 60-70 minutes, until the middle of the casserole is cooked and set, and reaches a temperature of at least 165 °F. Top with green onions if desired.
- Remove, let cool slightly and serve.
I have put this as 8 large servings, you may get up to 10 if sliced smaller.
All nutrition facts are approximate and will vary with brands of food used.
Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.