Prep 20 mins
Cook 50 mins
- 680.38 g hash browns, frozen
- 453.59 g bacon or 453.59 g sausage
- 3 eggs
- 56.69 g Velveeta cheese
- 56.69 g cheddar cheese, shredded
- 1 can cream of potato soup
- salt and pepper
- Cook the hash browns with the onion till crisp.
- Fry the meat.
- Mix in a 13 X 9 pan.
- Add the cheeses, soup, beaten eggs, salt and pepper.
- Bake at 350 for 30 to 50 minutes.
This was pretty good. I left out the sausage as I was using this as a side dish for our steak supper. I also used cream of mushroom soup. Even though I browned my potatoes they still were a little mushier then I preferred. Still it was pretty good and so easy to prepare.
I gave this recipe 5 stars. My future hubby and I loved this casserole! My picky 7 yr old newphew didn't but he don't like casseroles. I was so happy to find this recipe as I had a can of potato soup to use up. I made 1 minor change to the recipe I used Mexican blend cheese. I went with the sausage and used Bob Evans sage sausage. I wasn't sure what to do with the Velveeta so I cubed it very small. When it comes to cooking the potatoes I used maybe a pound of frozen hash browns. As to cooking them mine took forever to cook down. I didn't find out much onion to add to the potatoes and I was out so I used a couple tablespoons of dried onions. Overall this was so good and I'll make this again for sure. Thanks for posting a great recipe. Christine (internetnut)
This earned rave reviews from my family! It was very tasty and so quick and easy to put together!! I used sausage and shredded, seasoned hash browns, but left out the salt and pepper. Thanks for a winning recipe!