hashbrown casserole

Name: Hashbrown Casserole
Prep time: 30 min
Cook time: 35 min
Yield: 8
Ingredients: 1 bag(s) shredded hash brown potatoes, frozen, thawed; 1 large onion, diced; 8 slice(s) bacon; 6 x large eggs, lightly beaten; 1 - 12 oz can(s) evaporated milk; 1/2 cup(s) heavy whipping cream; 16 ounce(s) cheddar cheese, shredded; 1/3 cup(s) panko bread crumbs; - salt & pepper, to taste

(2 ratings)

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review

Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Mmmmmmmmmmmmmm! I love hash browns!!!!!

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(2 ratings)

yield 8 serving(s)

prep time 30 Min

cook time 35 Min

Ingredients For hashbrown casserole

1 bag

shredded hash brown potatoes, frozen, thawed
1 lg

onion, diced
8 slice

bacon
6 x lg

eggs, lightly beaten
1 - 12 oz can

evaporated milk
1/2 c

heavy whipping cream
16 oz

cheddar cheese, shredded
1/3 c

panko bread crumbs
salt & pepper, to taste

How To Make hashbrown casserole

1
Preheat oven to 350 degrees F. & grease a 9" x 11" dish or similar size casserole dish.

2
Cook bacon in a nonstick skillet. Remove to paper towel lined plate. Crumble once cooled.
3
Remove all but 2 tbsp of bacon grease from skillet. Heat skillet over medium heat & add onion & hash browns. Cook until hash browns are lightly browned, flipping several times.
4
Place 1/2 of hash browns on bottom of baking dish. Add 1/2 bacon & 1/2 cheese. Repeat layers.
5
Combine eggs, evaporated milk, whipping cream, salt & pepper in a medium bowl. Mix well.
6
Pour egg mixture over top of hash browns & top with panko crumbs.
7
Bake uncovered for 30 - 35 minutes.
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