Hash Brown Breakfast Casserole



1-Pound lean ground beef, thawed

¼ Teaspoon salt

1 (24-oz.) Package frozen hash brown potatoes, thawed

1 (10-3/4 oz.) Can condensed cream of mushroom soup

1 Cup Sour cream

2 Cups Shredded cheddar cheese

1 Medium yellow onion, chopped

2 (2.8 oz.) cans French fried onions



Preheat oven to 350 degrees. Spray a 9" x 13" glass baking dish with vegetable oil.

In a heavy skillet or frying pan, cook ground beef with salt until browned, stirring until finely crumbled.

With a slotted spoon, drain any excess fat and transfer beef to large bowl.

Add thawed potatoes, cream of mushroom soup, sour cream, cheddar cheese and chopped onion; mix well.

Spread into a 9" x 13" baking dish. If you will be baking this recipe the next morning, stop at this point, cover the dish with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees and bake 30 minutes. Top with French fried onions and bake 15 minutes more, or until bubbly.

Let stand 10 minutes before cutting.

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