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Hashbrown Casserole

Hashbrown Casserole Recipe

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Kimmi Knippel (Sweet_Memories)


Mmmmmmmmmmmmmm! I love hash browns!!!!!


★★★★★ 2 votes

30 Min
35 Min


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1 bag(s)
shredded hash brown potatoes, frozen, thawed
1 large
onion, diced
8 slice
6 x large
eggs, lightly beaten
1 - 12 oz can(s)
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


  • 1Preheat oven to 350 degrees F. & grease a 9" x 11" dish or similar size casserole dish.
  • 2Cook bacon in a nonstick skillet. Remove to paper towel lined plate. Crumble once cooled.
  • 3Remove 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.
  • 4Place 1/2 of hash browns on bottom of baking dish. Add 1/2 bacon & 1/2 cheese. Repeat layers.
  • 5Combine eggs, evaporated milk, whipping cream, salt & pepper in a medium bowl. Mix well.
  • 6Pour egg mixture over top of hash browns & top with panko crumbs.
  • 7Bake uncovered for 30 - 35 minutes.

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