Cheesy Hash Brown Potatoes Casserole is a make-ahead breakfast casserole that is perfect for weekend or holiday mornings. Just put it in the oven in the morning and go drink your coffee.
Casseroles were popular when I was growing up. Being a 1950s mom, Momma Betty’s (Don’s Mom) kept a casserole book. This scrumptious Cheesy Hash Brown Potatoes Casserole recipe from her book is a good one. It’s perfect for the times you have guests and you want something special but easy.
Momma Betty’s recipes are always delicious. I changed the potatoes to fresh shredded potatoes; she used frozen shredded hash brown potatoes. And I added fresh, chopped broccoli and red pepper. You can use any kind of cheese you like. Momma Betty used cheddar. I used Swiss. Very tasty—and easy, especially with a food processor!
Making this casserole is super easy with a food processor. Shred the potatoes and dump them into a greased 7″ x 9″ casserole dish. Shred the cheese. Chop the onions and peppers. I used my mini food processor for chopping the veggies.
Mix the cheese, onions, peppers, frozen broccoli, egg, milk, salt and pepper. Pour this mixture over the potatoes and bake covered with foil for an hour. Remove the foil and bake for another 15 minutes. Let the casserole rest for a few minutes. Eat!
Or, you can make the whole casserole the night before, cover with aluminum foil, and refrigerate over night. Then bake it in the morning.
What You Need
You will need measuring cups and spoons, a large bowl, and a casserole dish. I also recommend getting a full size food processor and a mini food processor. They makes shredding potatoes and cheese and chopping the vegetables a breeze.
Cheesy Hash Brown Potatoes Casserole Recipe
Cheesy Hash Brown Potatoes Casserole
Cheese and vegetable breakfast casserole
- 2 large russet potatoes (peeled and shredded or 1 bag frozen, shredded potatoes)
- 1/2 cup finely chopped onion
- 1/2 cup diced red pepper
- 1 cup broccoli florets (frozen chopped, or fresh cut into small pieces)
- 1 cup shredded Swiss cheese (or cheddar)
- 1 8-oz can Carnation evaporated milk
- 1 large egg (lightly beaten)
- 1 teaspoon seasoning salt (or table salt)
- 1/2 teaspoon black pepper
- Lightly spray a 7-inch by 9-inch casserole dish with cooking spray (oil).
Spread the shredded potatoes over the bottom of the casserole dish.
In a large bowl, mix all the remaining ingredients until thoroughly combined.
Pour the vegetable-egg mixture over the potatoes.
Cover the casserole dish with alumninum foil and bake at 350F degrees for about 60 minutes.
Remove the foil and return the casserole to the oven and bake it for 10-15 minutes more until lightly browned.
- Let stand 5 minutes before serving.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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