Hash Brown Casserole with Bacon, Onions, and Cheese

  • chilipebs Posted: 04/12/09
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    Made this casserole for Easter breakfast and it was definitely good. Instead of cream of mushroom I used cream of chicken. The only thing I thought didn't make this "outstanding" was the texture seemed too thick. I wouldn't call it mushy, but it somewhat came out like mashed potatoes even though I "gently" mixed everything together. Maybe it needs more of the cream mixture, so I might add more soup and/or sour cream if I make this again.

  • Patten Posted: 01/18/09
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    everyone loved it. i used sausage instead of bacon. i doubled the recipe and let it cook for 45 minutes covered and 45 minutes uncovered and it was heated through.

  • VirginiaBeach Posted: 01/21/09
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    Great recipe! Only minor suggestions is the hash browns were a little mushy (which some loved) ... maybe a little less soup?

  • sohacomom Posted: 01/04/10
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    Yummy! This was easy and tasted so good the next morning. It will be on my regular rotation though my kids did not like it (they don't like much)! I like the convenience of making it the night before.

  • pooklee Posted: 03/22/10
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    I added mushrooms, used a cheddar cheese and colby mix and only refrigerated for 2 hours. Good recipe, interesting mix of flavors. Felt that the potatoes tasted too much of frozen food- will use real next time. We ate the dish as is with no side items and it was filling enough for dinner. Would make again.

  • judithrus Posted: 01/13/09
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    I made this casserole as a vegetarian main dish, omitting the bacon. It was enjoyed by the whole famlly who rated this recipe a 5 star winner. I served a Broccoli Waldorf Salad as a side dish which I made according to a Weight Watcher's recipe. I made several substitutions according to what I had on hand. I used shredded frozen hash browns in place of the Southern style hash browns. I mixed one quarter cup fat free yogurt with one quarter cup regular sour cream instead of the nonfat sour cream in the recipe. I used a pizza cheese blend as the topping. The results were still wonderful with all these substitutions and this recipe will become a regular side or main dish for our family. Delicious as a comfort food on a cold winter's night. Also would be a good dish for guests at a casual dinner.

  • dpetrin Posted: 02/20/09
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    Great Casserole!!! Easy and very tasty

  • robert1407 Posted: 02/24/10
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    The dish is good, but it does not relate in anyway to controlled Carbohydrate way of life. I do not use the outdated calorie way of eating as it has been proven over and over not to work.

  • mwkelly Posted: 02/24/10
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    Simple, easy and tasty! I don't have any mouths to feed but my own, but this saves well and is great re-heated for a quick and easy breakfast.

  • mirandam4 Posted: 12/13/09
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    Made this recipe for a brunch pot luck and everybody asked me for the recipe! I've made several times and each time it comes out so good!

  • karenfar Posted: 08/21/09
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    Boy! everything came together in this recipe. SO good. I didn't refrigerate overnight and I think that made the hash browns less mashed-like. I reduced the recipe for 2 and reduced the cooking time to 15 minutes & 20 minutes - perfect!

  • alohaphd Posted: 12/31/08
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    I made this the morning after Christmas when we were off from work. It was pretty good. I couldn't find "cream of mushroom" soup in the store but did find "cream of mushroom with garlic" I am not sure if that made a difference or not. Also I just used my own blend of cheeses, including cheddar, provolone, and parmesan. I think that worked out well. Next time I might try to use cream of potato soup instead for a more potatoey flavor. Also the cream of mushroom gave it a greyish color that not everyone will find appealing.

  • marisa2 Posted: 12/28/08
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    This was truly outstanding & everyone's favorite for breakfast the day after Christmas. I would definitely make it for dinner too. I used shredded hash browns. I made it 2 days ahead of time & added left-over "Apricot & Sherry glazed ham" instead of the bacon to the already chilled casserole. I used 1/2 cup of onion instead of 1 cup, & added some minced dry onions instead of the green onions, which are family doesn't like. I did add a touch more sour cream, as it looked like the potatoes were not coated. Used mild cheddar cheese, but sharp cheese would be great too. It was fantastic & it's definitely now a family favorite!

  • Lbwilk Posted: 01/01/09
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    Great recipe! I made it twice over the holidays - once, after letting it sit overnight, as the recipe recommends, and another time cooking it immediately. There was no difference -- delicious both times. I added a little extra sour cream both times.

  • persiusevans Posted: 01/08/09
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    This was wonderful. I made it for my husband and myself so I split it into to pans and froze one. But it turned out yummy and my husband raved.

  • Melissa79 Posted: 01/21/09
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    Wow, so creamy and rich! We try not to eat much meat but the bacon really brings the flavors together so it's worth it. We had it for dinner with some veggies, but I think it would make a great breakfast as well. Especially if you go to pot lucks or something like that. I'm going to make it for a brunch with friends next time.

  • cookfromsocal Posted: 11/22/09
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    I have made this for Christmas morning breakfast for the past two years. I use turkey bacon and reduce the chopped onion to 1/2 cup and the green onions to 1/4 cup since my son-in-law doesn't like onions. I make the night before and take to our daughter's home Christmas morning. Will be making again this year. A great breakfast meal.

  • renhoward Posted: 09/12/09
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    This was really good! I prepared it as written, but made the fat-full version, as I didn't have the fat-free ingredients. Tastes a lot like a loaded baked potato or the filling of twice baked potatoes. Tastes better on the second day; as in, seconds on the day after serving it initially. The only changes I would make next time would be to finely mince the onion and to be sure to cook it until completely tender. Other than that, it's awesome as is! I'm going to add it to my Christmas morning line up. That it needs preparation the night before, makes it perfect for that!

  • jackie2830 Posted: 01/09/11
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    Very good, followed as directed except for using Monterey Jack cheese. Mushrooms/sweet pepper would be a good addition as well next time. Makes a lot....6 servings + I added sides of scrambled eggs, and toast with mini sticky pecan buns for dessert. I will make this meal again + add fresh fruit cup with yogurt for 7 guests @ our Easter brunch.

  • Janiequist Posted: 12/09/09
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    I've made this several times and everyone LOVES it. I like to add fresh chopped mushrooms. Has anyone tried making this ahead and freezing it? Just curious how that would turn out.

  • Angelofsighs Posted: 04/27/09
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    I really enjoyed the flavors in this dish! I will definitely be making it again!

  • joolseyc09 Posted: 04/14/09
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    EXCELLENT. i followed the recipe to a T, brought it to a potluck, and everyone LOVED it! i've been making it on sunday afternoons so that i can grab a serving for breakfast during the week. amazing way to start the day!

  • catestar Posted: 04/16/09
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    I made this casserole for dinner last night and it was delicious! I did not allow it to rest in the refrigerator overnight and it turned out just fine... Also, I chose this recipe so that I could try to use up some leftover Easter ham, so I omitted the bacon and added 3/4 lb cubed ham. It was fabulous! As another reviewer had suggested, I used a can of cream of potato soup, rather than the mushroom, and this too worked out extremely well. The serving size was very generous and tasted great accompanied with a mixed salad tossed in homemade vinaigrette! I would suggest this recipe for any meal- as a side or as a main course- and it has the added bonus that it can be made ahead of time. With the addition of the ham, I calculated that one serving is equal to about 7 weight watcher's points!

  • IrishAnnie Posted: 01/12/10
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    This recipe didn't do it for me. Too bland. I had to add spices to it to make it enjoyable. It has potential, though :)

  • hoopmom Posted: 10/30/09
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    I have made this many times and it always comes out great and is very easy. If you love bacon, onions and cheese mixed with potatoes, like I do then this is the dish for you and your family!

  • mikeswifey82 Posted: 05/21/09
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    Very Very good! I made this for my husband and we ate on it for a few days so it warms up well. I used cream of chicken soup not cream of mushroom and I used low fat cheese. I forgot the onion at the store so no onion either, just mixed in extra green onion. I also didnt let it sit overnight, it was still great! So So good, it could be the whole meal! I'll make this one over and over!!!

  • JenOD2 Posted: 10/13/09
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    This was fantastic! The best thing about this dish is you make it the night before and bake it when needed. It will be the perfect addition to our Christmas morning breakfast. :) I did substitute turkey bacon for regular bacon and I used golden mushroom soup since I had it on hand. Awesome. Definitely try this one!

  • b211rawlins Posted: 09/13/09
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    My family really liked this casserole. I served it with grilled chicken and green beans.

  • girlincognito Posted: 01/18/10
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    This recipe was alright, had potential but the flavors just weren't quite there. Perhaps a little bland. In the future, I think I'll try playing around with flavors and maybe use fresh potatoes, instead of frozen. Might make again with some changes.

  • daniek Posted: 09/29/09
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    I made this recipe this past weekend for my husband and I to have for breakfast. I am always trying to find recipes for meals that will last all weekend, so we don't have to cook every morning. This casserole was SO GOOD! It's basically a baked potato casserole with all the goodies inside. It would be great for breakfast, lunch or dinner! I will also keep it in mind for holiday potluck dinners! 5+stars!!!

  • Christiet Posted: 12/25/09
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    For some reason mine turned out dry. I don't know if that's how it was supposed to be or what. I followed the recipe...Idk?

  • Kvelez Posted: 02/07/10
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    My boyfriend ate 2/3 of the casserole by himself! I had to double check the nutritional values after tasting the finished product. I was shocked that the dish tasted so similar to full fat, diner hash browns. I used turkey bacon and added some garlic powder during the seasoning step. Very good!

  • babsnjimbo Posted: 01/16/10
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    I switched bacon for lean ham. and used low fat cheese. Came out fabulous. Be sure not to over stir the hash browns while they are cooking in the pan, they fall apart and become mashed pototoes. It's more work but next time I'm going to use freshly diced potatoes to keep their shape better. I prefer this dish with a fruit salad, but my husband of course ate it with eggs, he couldn't keep from having 3rds!

  • Drexette Posted: 02/07/10
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    I made this yesterday & baked it today. I didn't have yellow onion so I used a red onion instead & didn't have green onions on hand so I used chives. The bag of hash browns I had was a block when I went to put it into the pan so it took more like 30min to cook. Turned out great though! Even my husband enjoyed it, saying it was just like eating a loaded baked potato.

  • tilehack Posted: 11/08/10
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    Keeper. Use a big frypan cuz the hashbrowns take up a lot of room.

  • philmomma Posted: 03/07/10
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    Very good -- my family loved it. Doesn't have to be refrigerated before cooking. Didn't have any green onions but I'm sure they would make it even better. Also, just used sharp cheddar cheese.

  • lauragee Posted: 10/15/10
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    What are "Southern style" hash browns ?

  • Emz101 Posted: 04/13/11
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    This was a great recipe, even though the soup turned it grey. I used turkey bacon instead of regular to save even more calories and to cut back more on the carbohydrate's I didn't use hashbrowns, i grated a 50/50 mix of white potatos and turnips, you couldn't even taste them. I will def make this again.

  • lantvit3333 Posted: 05/07/11
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    No need to refrigerate or cook anything but the bacon before putting together and baking. Made it both ways and just as good. Save yourself some time!!! But excellent recipe!!! And to the carb guy with the low rating.... don't give a bad rating for a recipe just because you don't like what's in it. Just don't make it then and go help yourself to a couple pounds of bacon instead!!!!!!

  • kennsm01 Posted: 10/16/11
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    Every year we serve breakfast one Saturday for my sons marching band section, the trumpets. 15 kids show up at 7 a.m. hungry. This dish was voted the favorite by all, and was gone long before everything else. I added browned crumbled sausage to the mix, it was great.

  • kaxel1075 Posted: 12/16/11
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    very good, made for a brunch and adults and kids loved it.

  • thompson50blt Posted: 12/04/11
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    I don't do egg casseroles. This one has been a main-stay for holiday breakfasts for many years. I add the crumbled, cooked, spicy breakfast sausage also. Add some biscuits and fruit and breakfast is ready!! I have made this the night before on many occasions. I am the early riser, so out it comes from the frig. to come up to room temp. In the oven it goes when everyone else starts to stir......

  • doherty Posted: 01/08/12
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    I must have made a mistake. The hash browns did not brown nicely and stuck to the bottom of the pan. I added mushrooms, peppers and zucchini. I only used about 1/4 cup of cheese and used a can of cheddar cheese soup. The taste was delish but the presentation was not attractive. Sort of gooey.

  • KathyPA Posted: 12/16/11
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    Easy and delicious! Recipe is requested every time I take this dish for a special occasion.

  • Marcianno Posted: 01/07/12
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    Oh my! Trying to find ways to spruce up breakfast for my athletic teenage daughter. This recipe will go into the rotation. I used fresh Southwestern hash potatoes instead of frozen, and did not prep the night before- made fresh this morning. Soooo tasty . . . it doesn't seem like a low fat recipe. The Southwestern potatoes made this a bit spicy . . . will try regular hash browns next time, but this was truly fabulous!

  • hollyneu Posted: 12/27/11
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    I served this Christmas morning for my gluten free family members. I substituted Greek yogurt for the sour cream and Progresso brand cream of mushroom soup which is gluten free. A big hit! There were no leftovers.

  • KaterynaY Posted: 01/26/12
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    More of a question than a review: I do not like to use canned soups. Can someone tell me what to substitute for the cream of mushroom soup in this recipe?

  • thrdflr Posted: 05/13/12
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    Not as blown away as others -- I thought it was a little mushy for my taste -- more like mashed potatoes than what I think of as hash browns. But I didn't refrigerate overnight, so maybe that would have made the difference.

  • MaryEliz Posted: 12/22/12
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    Delicious! Hubby and three college aged kids loved. Only substitution was sharp cheddar as some revierwers felt the casserole needed more flavor. Also, I'm going to take a moment to get on a soapbox and bring up 1and 2 star ratings. If the reviewer followed the directions and found the dish lacking in flavor, texture, appearance, too much time, too costly, etc. the low ranking, in my opinion, is legitimate. Too often though, as with this recipe, a recipe is ranked poorly when many and/or significant substitutions have been made, OR the recipe doesn't meet an individual's nutritional goals such as low carb, low sodium, etc. this is why I try to read the low ranked reviews before making a decision.

  • Camas2007 Posted: 01/28/13
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    Use simply potatoes brand refridgerated southwest potatoes. Cook in a non stick pan without added oil, for 15-20 minutes on very low heat. Then follow recipe as directed. These potatoes are a MUST!!!! No mashed potato texture, a medium amount of spice! Delicious!!!!

  • cnbelden Posted: 09/07/12
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    I've made this twice now. The first time, I followed the recipe to a "T". I thought it was great. My hubbie loved it as did the kids. Since we're trying to cut as many carbs from our diet as we can, I decided to change the recipe. Rather than the hash browns, I took a large head of cauliflower and broke it up into tiny flowerettes. For the part where you cook the potatoes with the onions and garlic, I only browned the cauliflower (did not cook it through as I didn't want it to turn to mush during the hour baking process). Rather than using the Cream of Mushroom soup, I used 8 ounces of cream cheese. Since I was going to lose the flavor of the soup, I sauteed some mushrooms and added those into the mix, along with some herbs and spices. Everything else remained the same. Do watch closely during the last 30 minutes as it has a tendency to burn easily. Either way, this is a great recipe!

  • EOlson4 Posted: 01/27/13
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    I used Cream of Chicken soup instead of Cream of Mushroom since that was all I had on hand. I also only used 1/2 the suggested amount of hashbrowns and it still turned out great! I am not a huge fan of onions so I was a little worried, but they gave just the right flavor and did not overwhelm the dish. I will definitely make this again!

  • seaside725 Posted: 04/26/13
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    Yummy!! I am putting this recipe away for Christmas breakfast. My family loved it, and so did I.

  • labisson Posted: 03/08/13
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    I made 2, one w/cauliflower instead of potatoes, & I reall liked the caul. one better!

  • KnittinKitten Posted: 08/18/12
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    I changed this recipe because I am highly allergic to MSG. I changed the soup to Campbells Healthy Reqest Cream of Mushroom Soup. Or - I have a recipe for homemade from scratch Cream of Mushroom soup that is wonderful - just takes about 30 - 40 minutes to make and boy is it worth it. Also - there are only 2 people living in my house so I cut the recipe down for 2 and then used individual ramikins instead of the hugh casserole dish. The only thing is - place your ramikins on a sided baking sheet and on the 2nd 30 minutes of baking, watch to make sure they don't over cook or burn. Oh and yes - the 8+ hours is very necessary - else you get a soggy mess and not a great side dish.

  • GingerRiisager Posted: 01/01/13
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    My family and I enjoyed very much. Not mushy at all and plenty of flavor. I followed recipe exactly as written. EXCEPT I didn't let it sit over night nor did I bake as long as stated. I prepared the ingredients this morning and then baked it in the oven for 30 minutes, removed foil and baked 5 minutes longer to brown a little on the top. Will definitely make again.

  • prettybaby Posted: 05/01/13
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    Absolutely delicious! I just tried this recipe and I can tell you that I would serve this to anyone at any gathering that would pretain to that type of menu. Will definitely make again!

  • skspillman Posted: 04/02/12
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    I didn't read the recipe carefully enough--ugh! Didn't let the casserole sit in the fridge overnight and baked for 30 minutes. I also somehow didn't have an onion in the house so I used a shallot instead. I served them alongside scrambled eggs and they were delicious--can't wait to try the leftovers.

  • lovinjim2009 Posted: 01/22/14
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    This was great! I cheated and didn't make it ahead, but it was still creamy and delicious! Will definitely be making this one again....probably served as a side with eggs next time though! Keeper!

  • daneanp Posted: 10/21/13
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    We have a similar potato dish that we like a tiny bit more than this one. It doesn't have bacon though...so this is a nice change. A bit time consuming as I did not make it a day ahead. Everyone loved it though, so that means it is a keeper.

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