Hashbrown Breakfast Casserole

Hashbrown Casserole 1

Hashbrown Casserole 2


Hashbrown Casserole is such a great breakfast food!  It’s a shame that it’s so unhealthy right? WRONG!  This is a light version that is only 290 calories per serving!  So, go ahead and indulge in this cheesy, bacon-filled breakfast delight.

Not only is this somewhat healthy, but it’s convenient too!  I love “overnight” breakfasts.  You prepare everything the night before you plan to eat it, refrigerate, and then in the morning all I have to do is pop it in the oven.  For someone like me who’s not a morning person, this is WAY better than dragging myself out of bed to chop and stir and all those other tasks requiring brain power…and movement.  And since I usually only make breakfast on Sunday mornings for my Sunday School class, this gives me more time to get ready for church rather than be busy in the kitchen.

I’ve tried a few different versions of hashbrown casserole, and the variety of flavors in this one makes it my favorite!  The Tony’s Creole Seasoning really gives the dish a slight, tasty kick.  Well…with ours is was more than slight.  Ya see, while I was chopping and mixing ingredients, my wonderful husband was cooking the frozen hashbrowns in the skillet.  He took the Tony’s Creole seasoning and shook a dash of the seasoning into the hashbrowns.  Well…he meant to shake out only a dash…instead, the cap  popped off and out came a mound of creole seasoning.  Yup.  Surprisingly enough, the casserole was still really good and not too spicy!  It definitely had more kick to it than I would have liked, but it wasn’t overpowering (believe it or not).  I’m sure that with an appropriate amount of seasoning, it would be even better!

Hashbrown Breakfast Casserole

Source:  Kate’s Cure for the Common Cuisine

Serves:  6-8

6 slices of lean bacon, cooked and crumbled
1 tablespoon of butter
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen, shredded hash browns
1 cup of shredded reduced fat cheese
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 oz. can) condensed, fat free cream of mushroom soup
Cooking Spray
Tony’s Creole Seasoning

Combine butter, onion and garlic in a skillet, cooking until tender, about 5 minutes.  Add 3 shakes of Tony’s Creole Seasoning to the onion mix. Once translucent, stir in the hash brown potatoes. Cook for about 15 minutes, adding a few more shakes of Tony’s.

Meanwhile combine the crumbled bacon, 1/4 cup of the cheese, green onions, sour cream, salt and pepper in a large bowl.  Add soup and stir well.

Add potato mixture, tossing gently to combine.  Spoon the mixture into an 9×13 inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup of cheese.

Cover and refrigerate for about 8 hours.

Bake for 30 minutes at 350 degrees F.

7 thoughts on “Hashbrown Breakfast Casserole

  1. Tonight we had breakfast for dinner. There is enough left over for tomorrow’s breakfast. My only alteration was adding bacon to the cheese on top. Everybody knows you can never have too much cheese or bacon. 😉 Thank you for another fabulous dish, Lindsay!!

  2. this looks and sounds delicious. Have you ever added beaten eggs to the dish? I’m thinking that would make it a complete breakfast.

    • lindsayballen January 8, 2014 at 10:16 am - Reply Author

      I have not tried it, but I’m sure it would be good! If you try it, please let us know what you did and how it turns out!

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