Dump-and-Bake Hash Brown Breakfast Casserole
This Dump-and-Bake Hash Brown Breakfast Casserole is an easy brunch recipe that's ready for the oven with just 5 minutes of prep!
Course Breakfast, Brunch
Cuisine American
Keyword easy breakfast casserole, hash brown breakfast casserole, hash brown casserole
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings
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people
Calories 334 kcal
Author Blair
Ingredients
list of 7 items
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1/2 cup plus 2 Tablespoons melted butter, divided
16 ounces sour cream
1/2 teaspoon pepper
1 can (10.5 ounces) condensed cream of chicken soup, NOT diluted
2 cups coarsely crushed Corn Flakes cereal (I used about 3 1/2 cups of whole Corn Flakes to equal 2 cups crushed)
list end
Instructions
list of 5 items
1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
2. In a large bowl, whisk or stir together shredded cheese, 1/2 cup of the melted butter, sour cream, pepper and condensed soup.
3. Fold in the thawed shredded potatoes. Transfer potato mixture to the prepared baking dish.
4. Next, prepare the topping for the casserole by combining the crushed Corn Flakes with the remaining 2 tablespoons of melted butter in a small bowl until
the cereal is coated. Sprinkle on top of the potato mixture in the baking dish.
5. Bake, uncovered, for 40-45 minutes (or until heated through and topping is browned).
list end
Recipe Notes
Cooking for a Smaller Family? Cut the ingredients in half and bake in an 8-inch square baking dish.
Can Hash Brown Casserole be Made the Night Before?
Yes! Assemble the dish in advance and keep it covered in your refrigerator overnight. Allow it to come to room temperature in the morning, and then bake
according to the instructions below.
Can Hash Brown Casserole be frozen?
Yes! You can safely freeze this hash brown breakfast casserole before baking. Thaw in the refrigerator overnight before baking.
Alternatively, you can freeze the casserole after baking as well! Allow a baked casserole to come to room temperature before wrapping tightly and freezing
for up to 3 months.
How to Reheat Hash Brown Casserole:
To reheat leftovers or to reheat a previously baked (and then frozen) hash brown casserole, bake in oven at 350 degrees for approximately 30 minutes, or
until heated through. If you would like to prevent further browning on top, simply place a loose cover of foil over top of the casserole while it's reheating
in the oven.
Nutrition Facts
Dump-and-Bake Hash Brown Breakfast Casserole
Amount Per Serving (1 /12 of the casserole)
Calories 334 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g88%
Cholesterol 65mg22%
Sodium 404mg18%
Potassium 400mg11%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 2g2%
Protein 8g16%
Vitamin A 945IU19%
Vitamin C 7.8mg9%
Calcium 187mg19%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
This Dump-and-Bake Hash Brown Breakfast Casserole is an easy brunch recipe that's ready for the oven with just 5 minutes of prep!
Course Breakfast, Brunch
Cuisine American
Keyword easy breakfast casserole, hash brown breakfast casserole, hash brown casserole
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings
undefined
people
Calories 334 kcal
Author Blair
Ingredients
list of 7 items
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1/2 cup plus 2 Tablespoons melted butter, divided
16 ounces sour cream
1/2 teaspoon pepper
1 can (10.5 ounces) condensed cream of chicken soup, NOT diluted
2 cups coarsely crushed Corn Flakes cereal (I used about 3 1/2 cups of whole Corn Flakes to equal 2 cups crushed)
list end
Instructions
list of 5 items
1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
2. In a large bowl, whisk or stir together shredded cheese, 1/2 cup of the melted butter, sour cream, pepper and condensed soup.
3. Fold in the thawed shredded potatoes. Transfer potato mixture to the prepared baking dish.
4. Next, prepare the topping for the casserole by combining the crushed Corn Flakes with the remaining 2 tablespoons of melted butter in a small bowl until
the cereal is coated. Sprinkle on top of the potato mixture in the baking dish.
5. Bake, uncovered, for 40-45 minutes (or until heated through and topping is browned).
list end
Recipe Notes
Cooking for a Smaller Family? Cut the ingredients in half and bake in an 8-inch square baking dish.
Can Hash Brown Casserole be Made the Night Before?
Yes! Assemble the dish in advance and keep it covered in your refrigerator overnight. Allow it to come to room temperature in the morning, and then bake
according to the instructions below.
Can Hash Brown Casserole be frozen?
Yes! You can safely freeze this hash brown breakfast casserole before baking. Thaw in the refrigerator overnight before baking.
Alternatively, you can freeze the casserole after baking as well! Allow a baked casserole to come to room temperature before wrapping tightly and freezing
for up to 3 months.
How to Reheat Hash Brown Casserole:
To reheat leftovers or to reheat a previously baked (and then frozen) hash brown casserole, bake in oven at 350 degrees for approximately 30 minutes, or
until heated through. If you would like to prevent further browning on top, simply place a loose cover of foil over top of the casserole while it's reheating
in the oven.
Nutrition Facts
Dump-and-Bake Hash Brown Breakfast Casserole
Amount Per Serving (1 /12 of the casserole)
Calories 334 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g88%
Cholesterol 65mg22%
Sodium 404mg18%
Potassium 400mg11%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 2g2%
Protein 8g16%
Vitamin A 945IU19%
Vitamin C 7.8mg9%
Calcium 187mg19%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
