Description
A hearty breakfast potato casserole without eggs, perfect for a filling morning meal.
Ingredients
Scale
- 3 cups frozen hash browns
- 1 cup shredded cheddar cheese
- 1 cup diced bell peppers
- 1 cup diced onion
- 1 can cream of mushroom soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together hash browns, bell peppers, onion, and half of the cheese.
- In another bowl, combine cream of mushroom soup, milk, garlic powder, salt, and pepper.
- Pour the soup mixture over the hash brown mixture and stir until well combined.
- Transfer the mixture to a greased baking dish.
- Top with remaining cheese.
- Bake for 45 minutes or until the top is golden brown.
Notes
- Let the casserole cool for a few minutes before serving.
- Feel free to add cooked sausage or bacon for extra flavor.
- This dish can be prepared ahead of time and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
Keywords: breakfast potato casserole no eggs