We have another easy and delicious casserole recipe we just know you're going to love. Whether you have meat lovers in your house or would rather have a veggie-packed meal, we have something for everyone. And you can freeze the leftovers, so your weekday mornings are easy for everyone. So, grab your ingredients, and let's get cooking.
Hashbrown Breakfast Casserole 1
Ingredients:
7 eggs
1 cup milk
4 cups shredded cheddar cheese
2 cups cubed cooked ham
8 frozen hash browns (patties)
1/2 teaspoon salt
1/2 teaspoon ground mustard
Directions:
1. Place hash browns in a single layer in a greased 9×13 baking dish.
2. Sprinkle with cheese and ham.
3. In a bowl, beat eggs, milk, salt, and mustard. Pour over the ham.
4. Cover and bake at 350 degrees F for 1 hour.
5. Uncover; bake 15 minutes longer or until edges are golden brown and the knife inserted near the center comes out clean.
Hashbrown Breakfast Casserole 2
Ingredients:
1 pint sour cream
2 cups cheddar cheese, grated
1 (2 lb) package plain hash browns, thawed
2/3 cup onions, chopped
1/2 cup celery, chopped
1/2 cup red bell peppers, chopped
1/2 cup green bell peppers, chopped
1 can cream of mushroom soup (or cream of chicken, if you prefer)
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
2 cups corn flakes, crushed (or potato chips)
Directions:
1. Saute onion, bell peppers, and celery in butter until soft.
2. Mix all ingredients except cornflakes and spread into an oiled baking dish.
3. Top with cornflakes. Bake for 40 minutes at 350 degrees F.