Background: Don’t let the simplicity of this breakfast casserole recipe fool you. Any time I make it for breakfast or brunch, there are never any leftovers left. I’ve taken my Mom’s classic hash brown casserole recipe and made my own adjustments. You can make it the night before and keep it in the refrigerator until you are ready to cook it the next day. Cook times may vary. You’ll know it’s ready when the top is evenly browned.
- 32 ounce bag shredded hash browns (I like a thicker cut, but any shredded hash brown will work!)
- ½ cup butter, melted
- 1 can Campbell’s Cream of Mushroom Soup
- 2 cups sour cream
- ½ yellow onion, chopped
- 2 cups shredded cheddar cheese (best results when you shred your own)
- 1 tablespoon garlic salt
- 1 ½ teaspoons coarse ground black pepper
- Preheat oven to 350 degrees.
- Mix all ingredients together in a large bowl until well combined.
- Spread mixture evenly in a 9×13 baking dish.
- Bake for 45-50 minutes or until top is melted and browned.
Round out your brunch menu by serving our Crispy French Toast.
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