Description
A comforting breakfast hashbrown casserole filled with crispy hashbrowns, creamy goodness, and melty cheese, perfect for family gatherings.
Ingredients
- 1 package frozen hashbrowns
- 1 cup shredded cheddar cheese
- 1 can cream of chicken soup
- 1 cup sour cream
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- Salt and pepper to taste
- Butter (for greasing)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the frozen hashbrowns, cream of chicken soup, sour cream, shredded cheddar cheese, diced onions, diced bell peppers, salt, and pepper in a large bowl. Mix well.
- Grease a 9×13 inch baking dish with butter.
- Pour the hashbrown mixture into the baking dish and spread it evenly.
- Bake for 45-50 minutes or until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving.
Notes
For a spicier twist, consider adding jalapeños or using pepper jack cheese. Prepare the casserole the night before and refrigerate, then bake in the morning.
