Hashbrown Breakfast Casserole
Ingredients
-
5-6
pieces
thick bacon, chopped and cooked
-
1-2
tablespoons
butter, oil or bacon grease
-
1
medium
onion, diced
-
1
teaspoon
minced garlic
-
½
cup
diced green bell pepper
-
3
pieces
green onions, chopped
-
½
cup
diced red bell pepper
-
3
tablespoons
butter
-
3
tablespoons
all-purpose flour
-
2
cups
milk
-
1
cup
chicken stock
-
to taste
salt and pepper
-
to taste
Creole seasoning
-
1½
cups
shredded cheddar cheese, divided
-
1
cup
sour cream
-
30
ounces
frozen shredded hashbrown potatoes, thawed
Instructions
- Preheat the oven to 350°F and grease a 9x13 baking dish.
- In a skillet, heat oil or butter and sauté onions, garlic, bell pepper, and green onions for 2-3 minutes.
- Remove the sautéed vegetables from the skillet and set aside.
- In the same skillet, melt butter, add flour, and whisk until dissolved.
- Slowly add milk and chicken stock while stirring, then season with salt, pepper, and Creole seasoning.
- Stir in half of the shredded cheese until melted, then add sour cream and mix well.
- In a large bowl, combine thawed hashbrowns, cooked bacon, and sautéed vegetables, then mix in the cheese sauce.
- Transfer the mixture to the greased baking dish and top with remaining cheese.
- Bake for 40-45 minutes, then let it stand for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
12 squares
Calories
278
Total fat
18g
Total carbohydrates
19g
Total protein
9g
Sodium
265mg
Cholesterol
44mg
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