This breakfast made ahead gets a makeover that you will love…
It is safe to say that hashbrowns are a delicious breakfast food that most people save for weekends. We love them and we can’t wait to make them again. However, browning potatoes in hot oil on the stovetop can be messy. This is especially true when we move so fast during the week. This is exactly why we were so excited to find this amazing casserole recipe. It’s all about having hash browns and can be made ahead of time.
Serves 6-8
1 hour
INGREDIENTS
1 (32 oz.) package frozen cubed hash browns
1 (16 oz.) package sour cream
1 (10.75 oz.) can cream of celery or chicken soup
1 cup sharp cheddar cheese, grated, divided
1/3 cup (5-6 tablespoons) unsalted butter, melted
1/2 cup ritz crackers, lightly crushed
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
3 strips bacon, garnish
PREPARATION
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
In a large bowl, stir together sour cream, celery soup, 3/4 cup cheddar cheese and melted butter, then season with salt, pepper and garlic powder.
Fold hash browns into mixture, then transfer to greased baking dish. Top with crushed ritz crackers, then place in oven.
Bake for 35-40 minutes, or until hot and bubbly.
Remove from oven and serve hot.
