Printable Recipe: Too-Easy Brunch Hashbrown Casserole Recipe

Too-Easy Brunch Hashbrown Casserole Recipe

If you wander around Divine Dinner Party a bit, you'll see that I don't normally post recipes with things like cream of mushroom soup or French fried onions. But I'm making an exception for this recipe. Why? Because I love it, and everybody who ever tries it loves it. It's SO, SO easy and really delicious. It's also one of the easiest Easter brunch recipes you'll ever make.

Looking for some make-ahead Easter brunch menu ideas? You can assemble this whole casserole the night before, and pop it in the oven in the morning. Easy as could be.

Serves 8-10.

Ingredients:
2 lbs. frozen hash brown potatoes (don't thaw them!)
1 (10 3/4 oz) can cream of mushroom soup, undiluted
12 oz. freshly shredded sharp cheddar cheese
1 C. sour cream (light is okay)
1 C. minced onion
1 tsp. freshly ground black pepper
1 can (6 oz) French fried onions

Instructions: 1. Preheat the oven to 350 degrees F. Lightly grease a 13x9" baking pan.

2. In a large mixing bowl, combine the hash browns (you'll need to break them up a bit with your hands), the soup, the cheese, the sour cream, the minced onion, and the pepper. Mix well.

3. Place potato mixture in your baking dish. Bake about 70 minutes, or until top is golden and casserole is bubbly.

4. Sprinkle the French fried onions over and bake 5 minutes more, or until onions are golden.

5. Let cool about 5-10 minutes before serving.