Hashbrown Breakfast Casserole

Combination of ingredients is endless. Use 2 cups of any cheese, 1 1/2 cups meat or veggies. Green onions can be replaced with 1/4 c. shallots. Combinations: - swiss cheese, bacon and green onions - monterey jack cheese, broccoli, white onion - gruyere cheese, roasted red pepper, shallots - feta cheese, fresh spinach, vidalia onion

Yield: 12 servings
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  • 6 cup(s) frozen hash browns thawed
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 1 stick butter
  • Filling
  • 2 cup(s) mild cheddar cheese shredded
  • 6 eggs beaten
  • 2 cup(s) half and half
  • 1 1/2 cup(s) meat or veggies
  • 6 green onion tops
  • 1/2 teaspoon(s) pepper or hot sauce
  • Salt to taste


  1. Preheat oven 450. In a large bowl, combine all the ingredients for the crust. Turn into a 9x13 greased pan. Use fingers to press hash browns onto the bottom and slightly up the sides of pan to form crust.

  2. Bake 25 minutes.Crust should be crusty. Take out reduce temperature to 350.

  3. Mix filling and pour over crust. Bake 350 for 30 minutes or until lightly golden brown.
September 2012

This recipe is a personal recipe added by psschmidt2 and has not been tested or endorsed by MyRecipes.

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