NOT Your Gramma's Hash Brown Casserole. {Brunch Favourites}

Hash Brown Casserole

Ingredient List:

1 package of frozen hash browns/500-700 grams
4 green onions, diced fine
1 cup of 5% sour cream
1 can Cream of Mushroom Soup + 1/2 can milk
2 teaspoons of Worcestershire Sauce
1 teaspoon of salt
1 tablespoon of Mrs Dash

2 cups of sharp cheddar, grated
1 1/12 cups of Cheese Nips, crushed

What I did:
In a bowl- Mix/ Mushroom Soup, milk, sour cream, onions, and seasonings.
Grease a 9x13 glass baking dish with non-stick cooking spray.
Preheat your oven to 375F.
Add 1/2 of the frozen hash browns to your dish.
Pour 1/2 of your soup mixture evenly on the hash browns and sprinkle with 1/2 of your shredded cheese.
Add remaining hash browns to the dish.
Pour all the soup mixture evenly over hash browns.
Top with cheese and crushed Cheese Nips.
Bake for 1 hour.

This versatile dish is great for many reasons.  It uses mainly pantry items (I consider my fully stocked freezer an extension of my pantry).  It can be prepared and refrigerated the night before, then baked and eaten the next day.  It can be eaten with any meal, at any occasion.

Omit Cheese Nips and top with Corn Flakes or French's Fried Onion Strings instead.
Use a Pepper Jack Cheese or Garlic Havarti.
The original recipe calls for Cream of Chicken Soup, I tried to make this a vegetarian version. I have tried this recipe with Cream of Broccoli or Cream of Celery too and loved it.

*Photo credit & Recipe Inspiration: All 


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