Ingredients

How to make it

  • ***First thing you need to do is thaw and dry out those hashbrowns. The
  • frozen hashbrowns develop a tremendous amount of water in the form of ice.
  • If you don’t remove this water your hashbrown casserole will be hashbrown
  • stew.***
  • - Preheat oven to 350 degrees.
  • - Place your frozen hashbrowns on a greased or non-stick cookie sheet and
  • thaw in oven for 20-30 minutes while the oven is pre-heating. It’s O.K. if
  • the top ones get a little dried out, you’ll rehydrate them in a few steps.
  • - Remove the hashbrowns from the oven and set aside until cool.
  • - Coarsely chop the onion and pan sauté over high heat.
  • - Set the onions aside and let them cool slightly.
  • - Put butter in 9x13 cast iron pan or a 12" cast iron skillet and place in
  • oven until butter has melted.
  • - Once the butter has melted pour butter, soup, cheese, onions, salt, and
  • pepper in large bowl and mix.
  • - Gently fold in the hashbrowns until just mixed.
  • - Rub any remaining butter around the sides of the pan/skillet to prevent
  • sticking.
  • - Pour/scoop the mix into the pan/skillet and spread evenly.
  • - Bake for 35-40 minutes. I usually broil mine for the last couple of
  • minutes to give the top a nice brown “crust”.
  • ***To make this a meal I like to add a pound of chicken. Grill or pan brown
  • the chicken and then pull into small bite size pieces. Add the pieces to the
  • mix at the same time you add the hashbrowns.***

Reviews & Comments 1

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  • Vmarchon10 9 months ago
    I cut back on the butter. Instead of whole stick I used half stick of butter. Jus waiting for it to come out of oven. We're going to have this as a Christmas Breakfast:) Merry Christmas
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