Breakfast Hash Brown Potato Casserole

25 – 30 oz (1lb 14 oz bag) of frozen shredded hash brown potatoes
1/2 cup butter
1/2 cup chopped onion
1/4 teaspoon pepper
1 teaspoon salt
1 can of (cream of mushroom/cream of celery/Alfredo sauce)
1 cup of milk
2 cups of cheddar cheese graded

For a little variety — use potatpes O’Brien and then you can skip the onion, use two medium tomatoes sliced thin on top of the potatoes followed by 6 slices of bacon then cover with Colby & Monterey jack cheese instead of Cheddar!)

Put potatoes in a buttered 9×13 inch dish
Dot the top of potatoes with butter, sprinkle salt and pepper
Add onion, soup, and milk — use a fork to help the mixture penetrate the potatoes if they are frozen
Top with cheese Cover w/alum foil for 50 minutes, uncover for an additional 10 minutes in a 350 degree oven

Original recipe by Pat Rawls modified a bit by “The B-Hive”


About bauernfeind

NYC Born 27 years USAF retired Major 21 years teaching/17 in a high school now retired
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