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Best Make-Ahead Hash Brown Casserole

When you are having a group over for brunch, you really need to streamline your cooking so that you can enjoy spending time with your guests.  This Best Make-Ahead Hash Brown Casserole will not only provide you time to socialize, but will be a delicious addition to your brunch.  When made with the Easy Make Ahead Egg Casserole and the Make Ahead French Toast Casserole, your brunch is destined to be a hit. (Hint: They are all made a day ahead, and they all bake at the same temperature!)

Ingredients

2-pound package frozen hash browns, thawed

6 tablespoons butter, 4 of the 6 Tbsp cut into 8 pieces with remaining 2 Tbsp kept separate

1 can condensed cream of mushroom soup

8 oz sour cream

1 small onion, chopped

2 cups shredded cheddar cheese

1/2 teaspoon ground black pepper

Instructions

Melt 2 tablespoons butter in nonstick pan over medium-low heat.

Add onion

When onions start to soften, add pepper. Saute onions until they are slightly browned.  Set pan aside.

In a large bowl, combine hash browns, cream of mushroom soup, sour cream, onion (with any butter from the saute pan) and cheddar cheese.

Scoop mixture into 13 x 9 pan (I prefer disposable when I am doing a brunch).  Add butter pieces (4 tablespoons) evenly over the hash brown mixture.

Cover pan tightly with aluminum foil.

Make-ahead: This casserole can be made 1 day ahead and kept in the refrigerator.

Baking: Preheat oven to 350 degrees.  Bake covered for 40 minutes. Remove foil and bake until top is slightly brown, another 20 minutes.

Best Make-Ahead Hashbrown Casserole

Best Make-Ahead Hash Brown Casserole
Author: 
 
When you are having a group over for brunch, you really need to streamline your cooking so that you can enjoy spending time with your guests. This Best Make-Ahead Hash Brown Casserole will not only provide you time to socialize, but will be a delicious addition to your brunch. When made with the Easy Make Ahead Egg Casserole and the Make Ahead French Toast Casserole, your brunch is destined to be a hit. (Hint: They are all made a day ahead, and they all bake at the same temperature!)
Ingredients
  • 2-pound package frozen hash browns, thawed
  • 6 tablespoons butter, 4 of the 6 Tbsp cut into 8 pieces with remaining 2 Tbsp kept separate
  • 1 can condensed cream of mushroom soup
  • 8 oz sour cream
  • 1 small onion, chopped
  • 2 cups shredded cheddar cheese
  • ½ teaspoon ground black pepper
Instructions
  1. Melt 2 tablespoons butter in nonstick pan over medium-low heat.
  2. Add onion
  3. When onions start to soften, add pepper. Saute onions until they are slightly browned. Set pan aside.
  4. In a large bowl, combine hash browns, cream of mushroom soup, sour cream, onion (with any butter from the saute pan) and cheddar cheese.
  5. Scoop mixture into 13 x 9 pan (I prefer disposable when I am doing a brunch). Add butter pieces (4 tablespoons) evenly over the hash brown mixture.
  6. Cover pan tightly with aluminum foil.
  7. Make-ahead: This casserole can be made 1 day ahead and kept in the refrigerator.
  8. Baking: Preheat oven to 350 degrees. Bake covered for 40 minutes. Remove foil and bake until top is slightly brown, another 20 minutes.
 

 

 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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