Hash Brown Casserole: Just 20 Minutes Prep!
A few convenience ingredients make this casserole a cinch to prepare for dinner tonight or brunch tomorrow.
This hash brown casserole has all the golden crunchy goodness of hash browns combined with ham and cheese for an easy and delicious brunch recipe. Start by preheating your oven to 350 degrees. To a 10-3/4 ounce can of reduced fat and reduced sodium condensed premium chicken soup, add an 8-ounce container of light sour cream and combine the mixture. Next, add half of the 30-ounce package of frozen, shredded hash brown potatoes to the bowl and then add 1 cup of diced cooked ham, 1 cup of cubed American cheese, about 4 ounces, a quarter cup of chopped onion and an 8-teaspoon of ground black pepper. Combine all of the ingredients until thoroughly blended. And then, transfer the mixture to an ungreased 2-quarts square baking dish. You can prepare the casserole up to this point ahead of time if you'd like. Just cover and store it in the refrigerator for the next day. For a little crunch on top, toss 1 cup of cornflakes with 3 tablespoons of melted butter and sprinkle the topping evenly over the potato mixture. Bake the casserole uncovered until it's golden brown and bubbling about 50 to 55 minutes. Let it stand for 10 minutes before serving. The contrast between the crisp top and the creamy richness of the ham and cheese is irresistible either as a side dish or a main course. Hash brown casserole is comfort food that's sure to please.
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