How to Make Creamy Breakfast Potato Casserole

Start your day with a creamy potato breakfast casserole.

Treat your family to a creamy potato casserole for breakfast. If you're anticipating a busy day, make the casserole the night before and pop it into the oven for a fast and tasty morning meal. You can make your own hash brown potatoes from scratch, or use a frozen version for convenience. Experiment with different cheeses and seasonings to make the recipe your own.

Things You'll Need

• 2 pounds frozen or fresh hash brown potatoes
• Potato grater (optional)
• Large mixing bowl
• 1/4 cup butter
• Nonstick saucepan
• 1 yellow or white onion, chopped
• 10.75-ounce can condensed cream of potato or cheddar cheese soup
• 1-1/2 cups sour cream
• Salt and black pepper
• 2 cups shredded cheddar cheese
• 9-by-13-inch casserole dish

Instructions

1. Thaw 2 pounds of frozen hash brown potatoes or make your own using a potato grater. Place the hash browns in a large mixing bowl. Preheat your oven to 350 degrees Fahrenheit.

2. Melt 1/4 cup of butter in a nonstick saucepan over medium heat. Chop 1 yellow or white onion and saute it in the butter until translucent.

3. Pour a 10.75-ounce can of condensed cream of potato or cheddar cheese soup into the saucepan. Add 1-1/2 cups of sour cream and stir until well blended. Sprinkle in salt and black pepper to taste.

4. Add 2 cups of shredded cheddar cheese to the mixing bowl of potatoes. Pour in the soup mixture and blend well.

5. Pour the potato mixture into a greased 9-by-13-inch casserole dish. Bake the casserole uncovered for 40 to 50 minutes, or until the potatoes are tender and the top is lightly browned.

References

• Taste of Home: Creamy Potato Casserole Recipe
• All Recipes; Creamy Potato Casserole; Linda Correia