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Hash Brown Casserole

Makes 8 Servings

3 tablespoons olive oil, divided
1 onion, chopped
1 (16-ounce) package frozen hash browns, thawed
12 eggs
1 cup sour cream
16 slices bacon, cooked crisp and crumbled
3 cups grated cheddar cheese
1 bunch green onions, sliced

Preheat oven to 375°F. Heat 2 tablespoons of oil in a small skillet over medium heat. Add onions and cook until soft. Spray a 7x11-inch baking dish with non-stick cooking spray. Toss hash browns with remaining 1 tablespoon of oil. Combine onions and hash browns; spread in baking dish. Bake for 30-40 minutes, until hash browns are browned. Scramble eggs and sprinkle or spread over hash brown mixture in baking dish. Spread a thin layer of sour cream over eggs (reserve some sour cream for garnish). Sprinkle bacon, then cheese over sour cream (the dish can be prepared to this point, covered and refrigerated overnight). Bake for 30 minutes (do not overcook). Top each serving with a dollop of sour cream and some green onions.

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