Breakfast Hashbrown Casserole


Breakfast Hash Brown Casserole

1 bag (frozen) Hashbrowns

8 oz. grated cheese (cheddar & mozzarella)

Bell peppers chopped

Onion chopped

Celery chopped

Sausage; I removed outer membrane and cut in 1/4s

Salt & Pepper to taste

Herbs (since I have fresh I used Basil, Chives, Oregano)

This calls for a couple cans of cream soup; i.e. Chicken or Celery.  I didn’t have any so I made a white sauce adding butter, salt & pepper to around 1 to 1 1/2 c. milk stirring continually until butter melts, mix a couple T cornstarch until smoothly dissolved in about 1/3 c. cold milk prior to adding to heated white sauce to thicken.

Combine all ingredients in large bowl reserving 1/4 – 1/3 of each cheese to top with.  Spray 9×13 baking dish with cooking spray, evenly spread the mixture, top with remaining cheese.

Bake in a 400 degree oven for 45 – 50 minutes.  Remove from oven being sure to let stand 10 minutes, give or take, before serving.


About gingy55

The Lord has blessed me in so many ways; family, friends, and those who may one day be friends. Being blessed with a rich heritage of cooks, I decided to share some of my life with those who are interested. I pray that you're going to be able to add to your repertoire of meals either by using my recipes or customizing them for you, your family and friends. BTW Gingy is the name my brother and sister called me when we were little as they couldn't say Jennie.

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