Christmas Morning Hashbrown Casserole

We don’t have many traditions, but this is one for sure. I mix up the ingredients Christmas eve and store in the refrigerator. Then Christmas morning I just put in a casserole dish and bake. Voila! We have a yummy, quick breakfast hashbrown casserole.

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I apologize for not getting this post out to you sooner, but you know how crazy it is around Christmas time. The story behind this recipe is that usually we go to my mom’s house Christmas morning (out of town). Since we have to see what Santa brought, eat and then drive – this recipe makes it all so much easier. I prepare the night before, pop in the oven as soon as I get up. While we open presents and get dressed the casserole is cooking, then we eat and leave. So here it goes:

Ingredients

• Frozen shredded hashbrowns (you decide on size) I usually get the biggest one they have.
• 1 can cream of chicken condensed soup
• 1 cup of sour cream
• 1 cup of crumbled bacon (optional) can add any kind of meat
• 1 cup of shredded cheddar cheese
• Salt & Pepper to taste

Directions

1. If cooking that day, preheat oven to 375 degrees
2. Take hashbrowns out of freezer and let defrost. This makes it easier to stir because it isn’t all clumpy.
3. Mix all ingredients together in a big bowl until thoroughly mixed.
4. If cooking now, spray casserole dish with pan spray. Then place all the mix in the casserole.
5. Cook for 45-55 minutes.
6. If saving to cook the next day, keep refrigerated and then follow 1, 4 & 5 when ready to cook. Also sprinkle some more cheese on top (there can never be too much cheese, in my opinion).

I truly hope this dish serves your family as well as it has my own. This year I am both sad and happy to say we won’t be traveling. Sad because I won’t see my mom, happy that we get relax on Christmas day. This dish is also very easy to double, or even triple if you need to serve a big crowd. I hope everyone has a lovely holiday, however you celebrate. Gentle hugs my friends.