Cheesy Hash Brown Casserole is a family favorite. We love to serve to guests during the holiday season or to eat any time of the year.
We love this cheesy hash brown casserole and it makes a lot. I normally have the casserole for breakfast and we eat the leftovers at another meal as a side dish.
Cheesy hash brown casserole will become a quick breakfast favorite.
8 slices bacon, cooked and drained (keep about 2 tablespoons of the bacon drippings)
1 (30 ounce) bag frozen Country Style shredded Ore Ida hash browns, defrosted
1/2 cup chopped onion, regular or green onions
1 large clove of garlic, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 (10.75 ounce) can Cream of Potato Soup
1 cup sour cream
3 tablespoons butter or margarine, melted
1 cup evaporated milk (could use regular milk)
25 Ritz crackers, crushed
2 cups shredded cheese of your choice (I used Mexican 4 cheese blend)
Fry bacon, drain and set aside. Brown onion and garlic in 2 tablespoons of the bacon grease. Spray a 9 x 13 inch baking dish with cooking spray. In a large bowl blend together by hand the hash browns, onions, garlic, potato soup, salt, pepper, sour cream, milk and melted butter. Spread in casserole dish. Crush Ritz cracker (I put mine in a Ziploc bag and use rolling pin) and break bacon into pieces. Mix cracker crumbs, shredded cheese and bacon together and sprinkle on top of the casserole. Bake in preheated 350 degree oven 45 to 50 minutes. Makes 10 to 12 servings. Enjoy!
This recipe for Cheesy Hash Brown Casserole is perfect for any day or the week or to serve to guests during the holidays. There is never any left when we make this dish.
8slicesbaconcooked and drained (keep about 2 tablespoons of the bacon drippings)
130 ounce bag frozen Country Style shredded Ore Ida hash browns, defrosted
1/2cupchopped onionregular or green onions
1large clove of garlicchopped
1teaspoonsalt
1/2teaspoonblack pepper
110.75 ounce can Cream of Potato Soup
1cupsour cream
3tablespoonsbutter or margarinemelted
1cupevaporated milkcould use regular milk
25Ritz crackerscrushed
2cupsshredded cheese of your choiceI used Mexican 4 cheese blend
Fry bacon, drain and set aside. Brown onion and garlic in 2 tablespoons of the bacon grease.
Spray a 9 x 13 inch baking dish with cooking spray. In a large bowl blend together by hand the hash browns, onions, garlic, potato soup, salt, pepper, sour cream, milk and melted butter. Spread in casserole dish.
Crush Ritz cracker (I put mine in a Ziploc bag and use rolling pin) and break bacon into pieces. Mix cracker crumbs, shredded cheese and bacon together and sprinkle on top of the casserole. Bake in preheated 350 degree oven 45 to 50 minutes.