We love this old recipe from Gayle’s Grandmother. Lots of cheese and a real wake-me up in time for breakfast flavor.
Beechwood Inn Cheesy Hash Brown Casserole
32 Ounce Bag of Frozen Hash Browns (We like Ore-Ida)
1 large onion diced
8 ounces Sour Cream
2 cans of Campbells Fiesta Nacho Soup
2 cups shredded cheddar cheese
Salt and fresh ground pepper to taste
Optional: small can of mild green Chiles
Beechwood Inn Cheesy Hash Brown Casserole: Thaw the hash browns in your refrigerator. Place the thawed potatoes in a large mixing bowl. Ad all other ingredients and stir to combine. Most frozen hash browns already have salt added, so taste your mix before you add any additional salt. Pepper is usually safe to add. Pour ingredients into an oiled glass casserole or aluminum cooking pan and refrigerate overnight.
Remove potatoes from refrigerator and cook in oven pre-heated to 375 degrees. Cook 1 hour. Serve hot with your choice of eggs. Garnish the top of the casserole with fresh chives or herbs. We often fry eggs sunny-side up and place them on a large scoop of these hash browns on each plate.
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