- Most breakfast casseroles are perfect to make ahead of time, make it the night before and simply pop it into the oven the next day.
- If you see a recipe that has cream of mushroom soup in it, you can switch in cream of chicken soup if preferred.
- For a crunchy topping, a lot of people like to add crushed, buttered corn flakes on top!
- You can freeze breakfast casseroles and then serve at a later date. Cook them at a lower temperature to start when cooking them from frozen to defrost them, then return the oven to the normal cooking temperature in the recipe to finish.
- Enjoy a cup of coffee and spend time with your family while it cooks! Breakfast casseroles are supposed to be a time saver, take the time to relax.
Ingredients
- 1 2 lb bag of frozen hash brown potatoes, thawed
- 1/2 cup butter softened
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup finely chopped white onion
- 1 10.75 ounce can condensed cream of mushroom soup (or cream of chicken)
- 2 cups shredded Cheddar cheese
Instructions
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Preheat oven to 350 °F Spray a 9x13 inch pan with non-stick cooking spray or grease it with butter.
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In a large bowl, combine the thawed hashbrowns, butter, salt, pepper, onions, soup and shredded cheese.
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Bake in the oven until browned and heated through completely, with the onions cooked, about 35 minutes.
