This easy, cheesy hashbrown casserole is quick to prepare and tastes good for breakfast and its hearty enough for dinner!
Can I tell you something? I was actually a vegetarian for a while growing up…even when I started eating meat again in college I didn’t eat much of it, in fact, I didn’t know how to cook meat at all other than hamburger helper!
Cheesy Hashbrown Casserole Recipe
When I met my husband I quickly realized I was dealing with a quintessential “Meat and Potatoes” kind of guy. I had my mom give me some quick lessons on cooking steaks and some favorite recipes and now ten years later I can hang with the best of them.
One of my favorite breakfasts to make for my husband and three boys who are following his eating habits is this Cheesy Hash Brown Casserole. Not only is it easy to prep but it tastes amazing-it’s one of my go-to recipes for holidays like Christmas or Father’s Day or a great side dish for pot lucks!
How to Make Hashbrown Casserole
This recipe couldn’t be more simple!
- Layer potatoes, cheese, and bacon in a casserole dish.
- Mix egg, milk, and seasoning.
- Pour milk mixture over the casserole and bake to perfection!
Should I Thaw Hashbrowns Before Baking?
There is no need to thaw the hashbrowns before making this Hashbrown Casserole recipe. Simply add frozen hashbrowns to the baking dish and bake as directed below.
How Long Can I Keep Hashbrown Casserole in the Fridge?
Store covered in the fridge up to 3 days. (If it lasts that long!)
Can I Freeze Hashbrown Casserole?
Yes, this recipe freezes well so you can save leftovers or make it ahead of time. Simply store in a freezer-safe container for up to two months.
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This easy, cheesy hash brown casserole is quick to prepare and tastes good for breakfast and its hearty enough for dinner!
- 4 cups frozen shredded hash browns
- ½ onion, chopped
- 12 oz bacon, cooked and crumbled
- 12 oz shredded cheddar cheese
- 12 oz can evaporated milk or ½ cup heavy cream
- 1 egg
- 1 tbsp Lowry’s seasoning salt
- Preheat over to 350 degrees.
- Grease an 8″ square casserole dish.
- Layer one half each of potatoes, bacon, cheese, and chopped onion in prepared pan.
- Repeat layers.
- Combine egg, evaporated milk, and seasoning salt in bowl and mix until well blended.
- Pour mixture over casserole and cover with foil.
- Bake for one hour, remove foil and bake and additional 5 minutes.
- Let stand 5-10 minutes before serving.
- Store leftovers in the refrigerator up to 3 days.
- Can be frozen in freezer safe container up to two months. When ready to eat, thaw overnight and heat through in the microwave or oven.
Keywords: hash brown, casserole, bacon, cheese
This recipe was updated November 2018, originally published in 2013.